Supervisor, Stewarding

The Stewarding team at BHC plays a critical role in maintaining cleanliness, safety, and organization throughout the kitchen and restaurant. The Stewarding Supervisor is a hands-on leader who brings professionalism, pride, and responsiveness to every shift. This individual sets the cultural standard for the team — modeling respect, elevating others, and ensuring a clean, efficient environment that supports both the guest experience and internal operations. The Stewarding Supervisor is a key player in fostering collaboration across departments while upholding our shared commitment to excellence.

Duties & Responsibilities

• Assists the Executive Steward and/or Assistant Executive Steward with the department's daily operations.
• Oversees ordering and inventory of cleaning supplies, paper goods, and disposable products in coordination with procurement guidelines within budget, verifies colleagues have supplies, equipment, tools, and uniforms necessary to do their jobs.
• Oversees and participates in the receiving of all deliveries: checking quality, logging shortages, and communicating issues to chefs and vendors. Monitors the inflow of ordered materials and the maintenance of current materials.
• Verifies compliance with all Food & Beverage policies, standards, and procedures.
• Inspect supplies, equipment, and work areas in order to verify efficient service and conformance to standards. Conducts China, glass, and silver inventories.
• Conducts regular ongoing communication with colleagues to create awareness of business objectives and communicate expectations, recognizes performance, and produces desired results.
• Participates in recruiting, interviewing, hiring, and promoting colleagues in the organization.
• Leads and delegates large-scale cleaning tasks and ensures completion of daily, weekly, and monthly cleaning schedules.
• Manages the maintenance and sanitation of key back-of-house and exterior areas, including the dumpster area, wood storage, and behind-restaurant zones.
• Maintains cleanliness and organization in onsite and offsite locker areas, by property, and assists with linen inventory, including tracking mat usage and requesting replenishment.
• Leads the training and daily supervision of all stewarding colleagues and ensures all new hires are onboarded according to SOPs, including proper breakdown procedures for banquets, restaurants, events, and more.
• High organizational skills, with the ability to prioritize tasks, manage time effectively, and ensure the smooth operation of stewarding duties across various areas.
• Flexibility and adaptability, with the ability to respond to unexpected demands, such as changes in guest requirements or last-minute events, while maintaining high service levels.
• Ensures safe use and proper training of all chemicals and cleaning equipment.
• Maintains organization of all metal and plastic containers and manages dish area flow and layout.
• Owns the trash removal SOP: directs staff on proper route timing, guest interaction protocol, and safety.
• Executes scheduled deep-clean tasks, including ice machine cleaning and dish machine maintenance in partnership with Ecolab (or other vendor) service schedules.
• Communicate clearly with culinary leadership and participate in daily shift communication and manager meetings.
  
  

Required Skills & Experience

• High school diploma or equivalent required; some college preferred and/or equivalent experience.
• Minimum 2 years of stewarding or BOH cleaning experience in a high-volume environment; leadership and luxury hospitality experience preferred.
• Strong organizational skills and attention to detail are important.
• Ability to function well in a high-paced environment.
• Effective communicator who models respect and professionalism in every interaction.
• Basic understanding of cleaning chemicals, dish machine operations, and sanitation standards.
• Able to work weekends, holidays, and flexible schedules based on operational needs.
  
  

Physical Requirements

The physical demands described here are representative of those that must be met by a colleague to successfully perform the essential functions of this job:

• Ability to lift, carry, and move heavy objects (70 lbs.), and work in hot, wet, and noisy environments for extended periods.
• Occasionally required to push and/or pull 100 pounds and lift 100 pounds.
• The role may require extended periods of time standing, especially during peak hotel/restaurant hours or events.
• Clear vision is essential for reading reports, analyzing data, and overseeing the activities of colleagues.
• Good hearing is necessary for effective communication with colleagues, guests, and stakeholders.
• Depending on the industry, stewards may work in outdoor environments where they may be exposed to various weather conditions.
• The Stewarding team may work long hours, especially during events or peak business hours. They should have the stamina to maintain performance over extended periods of time.
• Must have the ability to handle small items, operate equipment, and perform tasks that require fine motor skills.
  
  

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BHC is an equal employment opportunity employer.  Employment decisions are based on merit and business needs, and are not based on race, color, sex (including pregnancy, childbirth, and related medical conditions), citizenship status, national origin, ancestry, gender identity or expression, sexual orientation, age, religion, creed, physical or mental disability, marital status, veteran status, uniformed service, political affiliation, genetic information, or any other factor or characteristic protected by applicable law. BHC participates in E-Verify.