Stewarding Supervisor

The Stewarding Supervisor provides both hands-on and operational support for the hotel’s stewarding function. This position coordinates the daily activities of the stewarding team and helps maintain Hyatt’s standards of cleanliness, sanitation, safety, equipment readiness, and operational efficiency throughout the hotel’s kitchens, food and beverage outlets, banquet areas, colleague cafeteria, and back-of-house facilities.
The Stewarding Supervisor works closely with Culinary, Banquets, Food and Beverage, Engineering, and other hotel departments to ensure equipment, supplies, dishware, glassware, flatware, cookware, chemicals, and work areas are properly maintained and available to support daily operations and special events.

The responsibilities outlined below are provided as a representative sample of the essential functions of this position and are not intended to be an exhaustive list; additional duties may be assigned as necessary.

• Supervise and participate in daily stewarding operations, including dishwashing, pot washing, kitchen cleaning, waste removal, recycling, and general back-of-house sanitation.
• Confirm required equipment and supplies are staged, available and returned to the appropriate storage area after use.
• Assign work areas and responsibilities to stewarding colleagues based on business levels, banquet activity, outlet needs, and operational priorities.
• Monitor work quality, productivity, cleanliness, and sanitation standards throughout kitchens, dish rooms, storage areas, banquet spaces, and other assigned areas.
• Train colleagues on proper cleaning procedures, sanitation, chemical handling, equipment operation, safety practices, and use of personal protective equipment.
• Ensure china, glassware, flatware, cookware, utensils, banquet equipment, and related supplies are properly cleaned, stored, requisitioned, delivered, maintained, and available for operation.
• Coordinate stewarding support for Culinary, Banquets, Food and Beverage outlets, colleague dining, special events, and other hotel operations.
• Monitor inventory, breakage, chemical usage, supplies, and equipment condition; report shortages, damage, maintenance needs, and operational concerns to Culinary Leadership.
• Complete required sanitation, safety, inventory, training, equipment, and operational records and communicate shift activity and outstanding issues to Culinary Leadership.
• Maintain compliance with applicable food safety, sanitation, workplace safety, Hyatt, and local health department standards.

• Complete requisitions and ensure they are filled and delivered to the appropriate stewarding staging area per the CBA
• Perform other related duties and assist with departmental operational needs as assigned.

Compensation: $26.35/hr