What are the responsibilities and job description for the Stewarding Supervisor | RDG Venues position at Riviera Dining Group Inc?
POSITION OVERVIEW
The Stewarding Supervisor leads the organization, cleanliness, and overall efficiency of the dish area, ensuring proper handling and care of all service ware while minimizing breakage. In many kitchens, this position may also be referred to as a Dishwashing Supervisor or Kitchen Steward Supervisor, reflecting its critical role in maintaining a clean, safe, and operationally ready workspace.
Blending hands-on execution with leadership, this role oversees training, workflow coordination, and cleanliness standards across the stewarding function—serving as the backbone of back-of-house operations and supporting a seamless guest experience.
WHO ARE WE?
Riviera Dining Group is redefining hospitality through elevated dining, vibrant nightlife, and immersive design. From the success of MILA in Miami Beach to the expansion of AVA, CASA NEOS, and CLAUDIE, RDG is building a collection of destinations that offer more than a meal — they create unforgettable experiences.
YOUR ROLE
- POSITION OVERVIEW
- The Stewarding Supervisor serves as the primary steward of organization and accountability within the dish area, ensuring the proper handling and care of all service ware, minimizing breakage, and maintaining an exceptionally clean and operationally ready workspace. This role blends hands-on execution with leadership responsibilities, including training, workflow coordination, and the reinforcement of cleanliness standards that support seamless kitchen operations and an elevated guest experience.
- WHO ARE WE?
- Riviera Dining Group is redefining hospitality through elevated dining, vibrant nightlife, and immersive design. From the success of MILA in Miami Beach to the expansion of AVA, CASA NEOS, and CLAUDIE, RDG is building a collection of destinations that offer more than a meal - they create unforgettable experiences.
- YOUR ROLE
- Monitor and reduce plateware and dish breakage.
- Provide small-scale training on proper dishware handling and organization of dish areas.
- Ensure the dish station and surrounding spaces are consistently clean, organized, and guest-ready.
- Serve as a dedicated point of accountability on the floor, assisting with workflow and supporting team members.
- Act as a liaison between FOH staff and dish staff to manage dish flow and prevent plateware breakage.
- Take ownership of dish pit operations overall, providing oversight and support for the dishwashing team.
- Ensure compliance with cleanliness and safety standards (DOH).
- Collaborate with kitchen and front-of-house staff to maintain seamless operations.
- Identify opportunities to improve cleaning processes, efficiency, and dish handling procedures.
- Assist in maintaining inventory of dishware and kitchen cleaning supplies.
- Follow all company policies, standards, sanitation guidelines, and proper equipment usage.
- Demonstrate strong attention to detail, communication skills, and the ability to multitask under pressure.
- Maintain reliable attendance, punctuality, and a performance-driven mindset.
- Ability to stand for extended periods and frequently lift up to 50 lbs.
- This is not an exhaustive list of job responsibilities.
REQUIREMENTS
- Proven experience in a high-volume kitchen or hospitality environment, ideally in a role such as Stewarding Supervisor, Dishwashing Supervisor, or Kitchen Steward
- Strong organizational and leadership skills, with the ability to oversee dish area operations effectively
- Commitment to cleanliness, sanitation, and operational excellence
- Ability to train and guide team members across stewarding or dishwashing functions
- 1–2 years of experience in a full-service or fine dining restaurant preferred
- Experience managing a dish pit or back-of-house cleaning operations is highly valued
- Flexible availability, including evenings, weekends, and holidays