Steward Manager

JOB SUMMARY

The Steward Manager is responsible for leading and overseeing all stewarding and kitchen utility operations to ensure the highest standards of cleanliness, sanitation, safety, and operational efficiency are consistently maintained throughout the hotel.

This role manages the day-to-day operations of the stewarding department, including dishwashing operations, kitchen cleaning, banquet support, inventory control, waste management, and back-of-house sanitation. The Steward Manager provides leadership and direction to the stewarding team, ensures compliance with food safety and hygiene standards, supports culinary and food & beverage operations, and contributes to operational excellence, cost management, and guest satisfaction.

KEY RESPONSIBILITIES

1. Stewarding Operations Management

• Oversee the daily operations of the stewarding department to ensure efficient and effective support of all Food & Beverage outlets, banquet operations, and kitchen facilities.
• Manage dishwashing operations, kitchen cleaning schedules, back dock maintenance, waste disposal, and banquet plating support.
• Ensure adequate supplies of equipment, china, glassware, silverware, utensils, chemicals, uniforms, and cleaning materials are available at all times.
• Monitor and manage inventory levels of china, glassware, silverware, kitchen equipment, small wares, and operational supplies.
• Conduct regular inventories and report shortages, damages, or replacement requirements to management.
• Ensure all food transport, food holding, cleaning, and stewarding equipment is maintained in proper working condition.
• Conduct routine inspections of kitchens, stewarding areas, storage facilities, and back-of-house operations to ensure compliance with operational standards.
• Coordinate stewarding support for special events, banquets, functions, and hotel activities.
• Maintain cleanliness and organization of all back-of-house areas in accordance with hotel standards.
• Monitor supply deliveries and ensure proper storage, handling, and usage of materials and equipment.

2. Leadership & Team Management

• Lead, supervise, and motivate the stewarding team to achieve departmental goals and maintain high performance standards.
• Provide clear direction, coaching, and guidance to team members regarding operational procedures and service expectations.
• Foster a culture of teamwork, accountability, mutual respect, and collaboration.
• Ensure productivity levels are maintained and operational requirements are met efficiently.
• Conduct regular briefings and communicate departmental objectives, operational updates, and performance expectations.
• Lead by example and demonstrate professionalism, integrity, and commitment to service excellence.
• Recognize and celebrate individual and team achievements to enhance employee engagement and morale.
• Maintain effective communication and strong working relationships with Culinary, Food & Beverage, Engineering, and other operational departments.

3. Food Safety, Sanitation & Quality Assurance

• Ensure compliance with all food safety, hygiene, sanitation, and health regulations applicable to hotel operations.
• Enforce proper cleaning and sanitation procedures for kitchen equipment, service ware, utensils, floors, and work areas.
• Ensure all dishwashing machines and stewarding equipment are operated and maintained according to established standards.
• Monitor chemical usage, storage, handling, and safety compliance.
• Conduct routine inspections to verify sanitation standards are achieved and maintained.
• Ensure all food handling and transport equipment is clean, functional, and compliant with food safety requirements.
• Support internal audits, health inspections, and brand compliance assessments.
• Implement corrective actions when sanitation or operational deficiencies are identified.

4. Guest Experience & Operational Support

• Support Culinary and Food & Beverage operations by ensuring the timely availability of clean equipment and service ware.
• Collaborate with operational departments to deliver seamless banquet, event, and restaurant services.
• Promote a culture focused on guest satisfaction and continuous improvement.
• Attend operational meetings and communicate relevant information to support service excellence.
• Respond promptly to operational concerns and implement solutions to minimize service disruptions.
• Contribute to maintaining high-quality service standards that positively impact the overall guest experience.

5. Compliance, Safety & Risk Management

• Ensure compliance with company policies, brand standards, SOPs, and LSOPs.
• Monitor and enforce loss prevention, workplace safety, and accident prevention procedures.
• Investigate associate incidents, injuries, or accidents and ensure appropriate follow-up actions are completed.
• Ensure safe handling and storage of equipment, chemicals, and cleaning supplies.
• Conduct regular workplace safety inspections and identify opportunities for risk reduction.
• Maintain a safe working environment for associates, contractors, and guests.
• Ensure all stewarding practices comply with applicable laws, regulations, and hotel policies.

6. Human Resources & Associate Development

• Recruit, interview, hire, train, and develop stewarding associates in accordance with company policies.
• Ensure all associates receive training in sanitation standards, chemical handling, equipment operation, and workplace safety.
• Set performance expectations and monitor associate performance through regular coaching and feedback.
• Support employee engagement initiatives and encourage open communication within the department.
• Address performance concerns and participate in disciplinary processes in accordance with company procedures.
• Ensure employment policies and procedures are administered fairly and consistently.
• Review employee feedback and satisfaction results and implement initiatives to improve workplace engagement.
• Support succession planning and talent development within the stewarding team.

7. Financial & Inventory Management

• Manage departmental operating expenses and contribute to achieving budgeted financial goals.
• Monitor inventory usage and implement controls to minimize breakage, loss, waste, and unnecessary expenditures.
• Analyze departmental productivity and identify opportunities to improve efficiency and reduce costs.
• Support inventory planning, purchasing processes, and cost-control initiatives.
• Maintain accurate records of inventory, equipment usage, and operational expenditures.
• Ensure efficient utilization of labor, materials, and resources while maintaining service standards.

8. Additional Responsibilities

• Maintain effective communication with hotel leadership, department heads, and associates.
• Provide operational support during high-volume periods, special events, and emergency situations.
• Stay informed of industry best practices, sanitation standards, and operational improvements.
• Support hotel initiatives aimed at enhancing operational performance and guest satisfaction.
• Perform any other duties assigned by Hotel Management.

OUR BENEFITS

• Exclusive staff discounts on hotel accommodation and food & beverage across all Marriott International properties for you, your family, and friends.
• Career growth and development through Marriott's global learning and training programs.
• Access to the Employee Assistance Program supporting physical, emotional, and financial wellbeing.
• Employment with a globally recognized hospitality brand committed to diversity, inclusion, and equal opportunity.
• Duty meals provided.
• Associate transportation provided.
• Prorated unused sick leave paid out at year end.

QUALIFICATIONS & EXPERIENCE

• Degree/Diploma or Certificate in Hospitality Management, Hotel Management, Culinary Operations, Food & Beverage Management, Business Administration, or a related field
• Minimum of 3 years’ supervisory experience in stewarding, culinary support, food & beverage, or hospitality operations.
• Proven experience leading stewarding or kitchen utility operations within a hotel, resort, or hospitality environment.
• Strong knowledge of food safety, sanitation, workplace safety, and inventory management practices.
• Excellent leadership, team management, coaching, and interpersonal skills.
• Strong organizational, planning, and problem-solving abilities.
• Ability to manage multiple priorities in a fast-paced operational environment.
• Effective verbal and written communication skills.
• Proficiency in Microsoft Office applications and inventory management systems.
• Ability to work flexible hours, including weekends, public holidays, and shifts as required by operational demands.

At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates.  We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.