STEWARD SUPERVISOR (2nd Shift)

We are seeking a hospitality-focused, organized, and hands‑on individual to join our team as a Stewarding Supervisor at Cipriani 42nd Street. The Stewarding Supervisor oversees the stewarding team during assigned shifts and ensures the cleanliness, sanitation, organization, and operational readiness of all kitchen and back‑of‑house areas.

This position plays an essential role in supporting high‑volume events by coordinating stewarding assignments, maintaining banquet equipment and serviceware, and ensuring efficient event setup, service, breakdown, and turnover in accordance with Cipriani standards.

ESSENTIAL FUNCTIONS AND DUTIES:

Supervise and coordinate stewarding employees during assigned shifts and scheduled events.

Assign daily responsibilities and monitor performance to ensure work is completed efficiently and according to established standards.

Assist with shift coverage, break coordination, and staffing adjustments based on the event schedule and operational needs.

Coordinate stewarding activities before, during, and after events, including setup, service support, breakdown, and venue turnover.

Oversee the cleaning and sanitizing of kitchen areas, dishwashing stations, equipment, utensils, cookware, glassware, china, silverware, and banquet service items.

Ensure all banquet equipment and serviceware are properly cleaned, organized, stored, and available for each event.

Inspect kitchens, pantries, storage areas, loading areas, employee areas, and other back‑of‑house spaces for cleanliness, sanitation, and organization.

Ensure waste, recycling, grease, and other materials are collected and removed safely and according to established procedures.

Maintain appropriate inventory levels of cleaning supplies, chemicals, and stewarding equipment.

Notify the Executive Chef or appropriate manager when supplies need to be replenished or equipment requires repair or replacement.

Ensure employees follow proper procedures for handling, labeling, storing, and using cleaning chemicals.

Monitor compliance with applicable health, safety, sanitation, and food‑handling requirements.

Conduct routine inspections and promptly address sanitation, cleanliness, or workplace‑safety concerns.

Train and coach stewarding employees on departmental standards, cleaning procedures, equipment use, chemical safety, and event operations.

Ensure the proper use, cleaning, and maintenance of dishwashing machines and other stewarding equipment.

Report maintenance, equipment, or facility concerns to the Executive Chef and Engineering or Maintenance team.

Identify potential workplace hazards and ensure employees follow established safety procedures.

Coordinate closely with the Culinary, Banquet, Events, and Operations teams to support event timelines and service requirements.

Respond promptly to requests for additional china, glassware, silverware, utensils, equipment, or cleaning support during events.

Assist with stewarding duties during high‑volume events and periods of increased operational demand.

Complete opening, closing, inspection, inventory, and shift‑related documentation as assigned.

Maintain professional conduct and promote a respectful, efficient, and team‑oriented work environment.

Perform other duties reasonably related to the position as assigned by management.

KNOWLEDGE, EXPERIENCE, AND SKILLS:

Previous stewarding, dishwashing, sanitation, or back‑of‑house experience in a high‑volume event venue, banquet facility, restaurant, or similar hospitality environment preferred.

Previous supervisory or team‑lead experience preferred.

Experience supporting large‑scale events, banquets, or high‑volume food and beverage operations strongly preferred.

Working knowledge of sanitation standards, workplace‑safety practices, and the proper use of cleaning chemicals and equipment.

Strong organizational, communication, and team‑leadership skills.

Ability to assign work, provide clear direction, and address performance or operational concerns professionally.

Ability to multitask and prioritize responsibilities in a fast‑paced, event‑driven environment.

Ability to work collaboratively with Culinary, Banquet, Events, Operations, Engineering, and other departments.

Flexibility to work varying schedules based on the event calendar, including early mornings, late evenings, overnight shifts, weekends, and holidays.

Ability to work in hot, wet, humid, and noisy conditions and around cleaning chemicals and commercial kitchen equipment.

PHYSICAL ACTIVITIES AND REQUIREMENTS OF THIS POSITION:

Ability to stand and walk for extended periods throughout the scheduled shift.

Ability to lift, carry, push, or pull up to 50 pounds, with or without reasonable accommodation.

Ability to frequently reach, bend, stoop, kneel, and perform repetitive movements.

Ability to safely operate dishwashing, cleaning, and stewarding equipment.

Ability to work in environments that may include heat, steam, moisture, slippery surfaces, noise, and temperature changes.

Ability to perform the essential functions of the position with or without reasonable accommodation.

INTENT AND FUNCTION OF JOB DESCRIPTIONS:

This job description is intended to describe the essential functions and general nature of the work performed. It is not intended to represent an exhaustive list of all duties, responsibilities, qualifications, or working conditions associated with the position. Additional responsibilities may be assigned by management as operational needs require.

Nothing in this job description creates or should be interpreted as creating an employment contract. Employment with the organization remains at will, subject to applicable law.

Cipriani is an equal opportunity employer.

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