Assistant Stewarding Manager

The primary role of the Assistant Stewarding Manager at The Charleston Place is to ensure the highest standards of cleanliness, sanitation, and asset management in all kitchen and food service areas. This role supports the Stewarding Manager in leading the heart-of-house team, managing operating supplies, and maintaining strict compliance with luxury hospitality standards and local health regulations.

Duties/Responsibilities

• Orders necessary supplies and verifies employees have supplies, equipment, tools, and uniforms necessary to do their jobs.
• Monitors the inflow of ordered materials and the maintenance of current materials.
• Supervises dish room shift operations.
• Trains employees in proper breakdown procedures for banquets, restaurants, room service, and the employee cafeteria.
• Conducts China, glass, and silver inventories.
• Purchases appropriate supplies and manages inventories according to budget.
• Assist with the scheduling of employees to business demands and track employees’ time and attendance.
• Verifies compliance with all Food & Beverage policies, standards, and procedures.
• Inspect supplies, equipment, and work areas to verify efficient service and conformance to standards.
• Conducts regular ongoing communication with employees to create awareness of business objectives and communicate expectations, recognizes performance, and produces desired results.
• Participates in recruiting, interviewing, hiring, and promoting employees in the organization.
  
  

Education And 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.
• Excellent organizational abilities and attention to detail to handle high-volume banquet and restaurant demands.
• Effective communicator who models respect and professionalism in every interaction; bilingual ability is a strong asset
• Basic understanding of cleaning chemicals, dish machine operations, and sanitation standards (e.g. OSHA, HACCP).
  
  

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:

• Must be able to lift equipment, supplies, etc. of at least 50 pounds.
• Must be able to resolve problems, handle conflict, and make effective decisions under pressure.
• The role may require extended periods of time on your feet, especially during peak hotel hours or events.
• Clear vision is important for reading reports, analyzing data, and overseeing (enter department) activities.
• Good hearing is necessary for effective communication with colleagues, guests, and stakeholders.
  
  

Reasonable accommodation may be made to enable individuals with disabilities to perform essential functions.

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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.