What are the responsibilities and job description for the Stewarding Assistant Manager position at The Cooper?
The Stewarding Assistant Manager will be the 2nd in command for the stewarding department. Leading with precision, discipline, and care—ensuring that the kitchens, banquet facilities, and F&B outlets are supported with impeccable cleanliness, organization, and efficiency. This leader oversees all stewarding operations, including sanitation, dishwashing, inventory of cleaning and operating supplies, waste reduction initiatives, and support of banquet and restaurant service teams. The Stewarding Manager is a key partner to the Executive Steward and Outlet and Banquet Directors in achieving the Forbes Five-Star standards.
Duties & Responsibilities
Leadership & Team Development
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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.
Duties & Responsibilities
Leadership & Team Development
- Train, and manage the stewarding team with a focus on discipline, safety, and pride in work.
- Provide consistent coaching, daily lineups, and performance reviews to create a culture of accountability and growth.
- Ensure all kitchens, prep areas, storerooms, and dish rooms meet or exceed Charleston County Health Department, OSHA, and Forbes Five-Star standards.
- Develop and monitor daily cleaning schedules, walk in cooler temperatures, deep-clean rotations, and sanitation logs (including HACCP, ROP, and shellfish tag compliance).
- Partner with Culinary and F&B leadership to maintain proper food handling, waste separation, and chemical safety practices.
- Oversee dishwashing operations for all outlets, in-room dining, and banquet events ranging from intimate weddings to multi-day conferences.
- Manage the organization and storage of smallwares, china, glassware, flatware, and banquet service equipment.
- Ensure seamless setup and breakdown support for weddings, galas, and large-scale events.
- Monitor inventory and par levels for cleaning chemicals, paper products, compostable disposables, and OS&E.
- Partner with Procurement and Finance on forecasting, ordering, and cost control measures.
- Work hand-in-hand with the Banquet Chef de Cuisine, Outlet Chefs, F&B Managers to anticipate needs before, during, and after events.
- Ensure stewarding presence and responsiveness during all major services, weddings, and banquets.
- Act as a calm, service-oriented leader under pressure, always keeping guest experience at the forefront.
- Minimum 2 years of stewarding leadership experience in luxury hotels, resorts, or fine dining.
- Proven expertise in sanitation, HACCP, chemical handling, and OSHA compliance
- Experience supporting high-volume banquets (up to 2,500 covers) alongside fine dining outlets.
- Strong organizational, communication, and leadership skills.
- Ability to manage budgets, control costs, and drive waste-reduction initiatives.
- ServSafe Food Manager Certificate required.
- Commitment to Forbes Five-Star and AAA Five-Diamond service culture.
- Ability to work in varied temperatures, including freezers (-10°F) and hot kitchen areas (up to 110°F).
- Must stand for extended periods (up to 8 hours), with intermittent sitting.
- Physical stamina for a 40-hour work week.
- Ability to hear and speak clearly in a busy kitchen environment.
- Capacity to maneuver in tight spaces and move quickly when needed.
- Must lift, push, and pull up to 70 lbs. occasionally.
- Frequent bending, stretching, squatting, and reaching for cleaning and prep tasks.
- Visual acuity for food quality control and equipment safety.
- Manual dexterity for use of knives, tools, and kitchen machinery.
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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.