Stewarding Manager

Stewarding Manager Opportunity At Pier Sixty-Six Resort

South Florida's beacon of hospitality, Pier Sixty-Six Resort has returned to Fort Lauderdale. From the famed superyacht marina to the iconic spires of the rotating Pier-Top lounge, a new world of elevated experiences has arrived. The lush 32-acre waterfront enclave is home to the extraordinary luxury resort hosting 325 guest rooms, suites, and villas, plus an exclusive collection of 91 Private Resort Residences, 12 restaurants and lounges, a luxurious spa, curated pool options, and a waterfront promenade with retail and dining. Every space is impeccably designed to both inspire and relax. All are met with exceptional service and refined touches resulting in extraordinary experiences. The Resort has assembled over 600 diverse and talented Team Members bringing Pier Sixty-Six to life and has created a new legacy by providing memorable experiences and stellar service to our guests and residents. We aspire to create a caring culture for our team, with state-of-the-art facilities, a first-class employee dining room, and most importantly, a focus on you as an individual, including your welfare and wellbeing. Pier Sixty-Six invites dedicated, energetic, and polished hospitality enthusiasts eager for growth and stardom to join our team and enjoy highly competitive wages, comprehensive benefits, and a culture that honors and respects you.

We currently have an opportunity for a well-rounded and seasoned Stewarding Manager to join our Pier Sixty-Six team!

The Stewarding Manager is responsible for the overall management and operation of the Stewarding Department, ensuring a clean, safe, sanitary, and efficient environment that supports all culinary and food and beverage operations throughout Pier Sixty-Six Resort.

This position provides leadership and direction to the stewarding team, oversees daily sanitation and dishwashing operations, manages equipment and supplies, and ensures that kitchens, back-of-house areas, service areas, and culinary equipment consistently meet the resort's high standards.

The Stewarding Manager works closely with Culinary, Food & Beverage, Purchasing, Engineering, and other departments to ensure operational readiness and seamless support of daily service, special events, and resort operations.

Responsibilities

Stewarding Operations

• Oversee the daily operation of the Stewarding Department across the resort's restaurants, kitchens, banquet areas, and other food and beverage outlets.
• Ensure all dishwashing, pot washing, cleaning, and sanitation operations are completed efficiently and according to established standards.
• Ensure adequate clean china, glassware, silverware, pots, pans, utensils, and kitchen equipment are available to support operations.
• Establish and maintain efficient workflows for dishwashing, equipment cleaning, waste removal, and kitchen sanitation.
• Conduct regular inspections of kitchens, dishwashing areas, storage areas, and back-of-house spaces.
• Ensure all stewarding areas remain clean, organized, safe, and properly stocked.
• Coordinate stewarding support for banquets, special events, high-volume periods, and resort functions.
• Respond quickly to operational needs and adjust staffing or priorities as business demands change.

Leadership & Team Management

• Recruit, train, supervise, and develop Stewarding team members.
• Create daily assignments and ensure appropriate staffing levels based on business volume.
• Conduct pre-shift meetings and communicate daily priorities, standards, and operational expectations.
• Provide ongoing coaching and feedback to team members.
• Monitor attendance, punctuality, performance, grooming, and adherence to departmental standards.
• Recognize strong performance and address performance concerns consistently and professionally.
• Foster a respectful, collaborative, and inclusive work environment.
• Ensure team members are properly trained on equipment, chemicals, sanitation procedures, and workplace safety.

Sanitation & Food Safety

• Maintain the highest standards of cleanliness and sanitation throughout all back-of-house food and beverage areas.
• Ensure compliance with applicable health department, food safety, OSHA, and company standards.
• Ensure proper use, storage, labeling, and dilution of cleaning chemicals.
• Monitor dishwashing temperatures, chemical levels, and equipment performance.
• Ensure proper cleaning and sanitizing of kitchen equipment, work surfaces, floors, drains, walls, and other areas.
• Conduct routine sanitation inspections and immediately address deficiencies.
• Support preparation for health department, internal, and third-party inspections.
• Maintain appropriate documentation and sanitation logs.

Equipment & Maintenance

• Ensure dishwashing machines, garbage disposals, compactors, cleaning equipment, and other stewarding equipment are properly operated and maintained.
• Report equipment malfunctions and maintenance concerns promptly to Engineering.
• Coordinate preventative maintenance and repairs as needed.
• Ensure team members are properly trained in the safe operation of all equipment.
• Monitor equipment condition and recommend replacement or upgrades when necessary.

Inventory & Cost Control

• Monitor inventory levels of china, glassware, silverware, utensils, cleaning supplies, chemicals, and other stewarding materials.
• Maintain appropriate par levels and communicate purchasing needs to the appropriate departments.
• Assist with monthly and periodic inventories.
• Monitor breakage, loss, and usage of china, glassware, and equipment.
• Implement practices to reduce breakage, waste, and unnecessary operating costs.
• Maintain organized and secure storage areas.

Waste Management & Sustainability

• Oversee proper removal and disposal of trash, recyclables, food waste, grease, and other materials.
• Ensure waste is handled according to health, safety, environmental, and resort requirements.
• Support the resort's sustainability initiatives and waste-reduction programs.
• Monitor grease traps, recycling procedures, and waste collection areas as applicable.

Culinary & Food & Beverage Partnership

• Work closely with the Executive Chef, Sous Chefs, Restaurant Managers, Banquet leadership, and F&B management to understand operational needs.
• Ensure stewarding support is aligned with restaurant and banquet service schedules.
• Maintain open communication with Culinary and F&B leadership regarding staffing, equipment, sanitation, and operational concerns.
• Respond promptly to service needs during high-volume periods.
• Support a strong partnership between Stewarding, Culinary, and Front of House teams.

Luxury & Forbes Standards

• Maintain the highest standards of cleanliness, organization, and operational excellence expected within a luxury resort environment.
• Lead by example and promote a culture of service, accountability, teamwork, and attention to detail.
• Ensure back-of-house areas reflect the same level of excellence expected throughout the guest experience.
• Support continuous improvement initiatives and identify opportunities to improve efficiency and service.
• Ensure all team members understand their role in supporting exceptional guest experiences.

Qualifications

• High school diploma or equivalent required; hospitality or culinary education preferred.
• Minimum 3 years of experience in stewarding, sanitation, culinary operations, or food and beverage, preferably in a luxury hotel, resort, or high-volume restaurant environment.
• Previous supervisory or management experience required.
• Strong knowledge of commercial kitchen sanitation, dishwashing operations, cleaning procedures, and food safety.
• Knowledge of chemical handling and commercial cleaning equipment.
• Experience managing teams in a high-volume hospitality environment.
• Strong organizational and problem-solving skills.
• Ability to manage multiple priorities and remain composed under pressure.
• Strong communication and interpersonal skills.
• Proficiency with basic computer systems and inventory or scheduling systems preferred.
• Food safety certification preferred.

Physical Requirements

• Ability to stand and walk for extended periods throughout the workday.
• Ability to frequently bend, stoop, crouch, kneel, reach, and climb stairs.
• Ability to lift, carry, push, and pull up to 50 pounds, with or without reasonable accommodation.
• Ability to move carts, racks, trash containers, equipment, and supplies.
• Ability to work in areas with exposure to heat, steam, cold temperatures, water, noise, cleaning chemicals, and wet floors.
• Ability to safely operate and supervise the operation of commercial dishwashing and cleaning equipment.