Stewarding Supervisor

Supervise day-to-day stewarding operations in a hotel food and beverage setting. Coordinate with kitchen staff, chefs, cooks, servers, and other associates to ensure smooth operations. Oversee cleaning, transport, and storage of china, glassware, silverware, pots, pans, and equipment used in F&B. Maintain stocking levels for equipment in restaurant and banquet kitchens, and ensure proper sanitizing and storage of items according to health code procedures. Monitor water temperature, detergent levels, and equipment functionality for efficient dishwashing. Empty trash, manage waste disposal, and uphold cleanliness in kitchen and dining areas. Train associates on operating commercial dishwashing equipment and ensure items are properly sanitized and stored. Conduct daily lineups and participate in relevant operational meetings; assist with administrative duties. Deliver on guests’ expectations and create WOW moments. Perform additional duties as needed based on business needs. Comply with health and safety guidelines, including handwashing, glove usage, and temperature control. The pay scale is $25.50 per hour. In the United States, Montage Hotels & Resorts emphasizes equal opportunity employment and a drug-free workplace; pre-employment substance abuse testing is performed.