Stewarding Supervisor

The Meritage Resort & Spa, 875 Bordeaux Way, Napa, California, United States of America

Posted Saturday, February 8, 2025 at 8:00 AM

Pay Range: $20 per hour

Supervise and lead the stewarding team, assigning daily tasks and ensuring efficient cleaning operations across all kitchen and dining areas.

Monitor team performance and productivity, providing feedback, coaching, and on-the-job training to maintain high work standards.

Motivate staff and foster a positive, supportive, and productive work environment.

Oversee the cleaning and sanitizing of all kitchen utensils, dishes, glassware, cookware, and equipment to ensure exceptional hygiene standards.

Ensure kitchen equipment, floors, walls, and storage areas are cleaned regularly and maintained according to health and safety regulations.

Conduct routine inspections of kitchen and stewarding areas to verify cleanliness, sanitation, and compliance with hygiene protocols.

Maintain and enforce cleaning schedules for all kitchen and dining service spaces, ensuring timely and consistent completion of all tasks.

Manage inventory of cleaning supplies, tools, and materials, ensuring the team has the resources needed to work efficiently.

Oversee proper storage, handling, and inventory of kitchen utensils, equipment, and glassware.

Monitor the condition of kitchen equipment and utensils, reporting breakages, malfunctions, or needed repairs to the appropriate departments.

Ensure all cleaning products and kitchen tools are used and stored safely according to established guidelines.

Enforce all kitchen safety, sanitation, and food-safety procedures, ensuring compliance with hotel standards and local health regulations.

Perform regular safety checks and maintain a safe working environment, including oversight of personal hygiene standards among kitchen staff.

Collaborate closely with kitchen and F&B teams to support smooth operations, particularly during peak meal periods and events.

Assist F&B teams with setup and breakdown of service areas for daily operations, banquets, and special events.

Coordinate with kitchen staff to ensure all dishes, tools, and equipment are cleaned, stocked, and ready for service.

Provide support with specific cleaning tasks during and after meal periods to prepare the kitchen for the next service.

Oversee proper cleaning, maintenance, and operation of dishwashing equipment, ensuring machines are regularly serviced and functioning properly.

Report equipment issues promptly and work with maintenance to ensure timely repairs.

Help manage the stewarding budget by monitoring supply usage, reducing waste, and recommending cost-effective solutions.

Ensure a consistently clean, organized, and sanitary environment that elevates the overall guest experience.

Address and resolve guest concerns related to cleanliness or kitchen support in a professional and timely manner.

Maintain immaculate guest-facing areas—including buffets, event spaces, and dining tables—to uphold service excellence.

Previous hotel stewarding experience, including 2–3 years in a supervisory role
.

High school diploma or equivalent.

Strong leadership and team‑management skills, with the ability to motivate and guide staff.

Thorough knowledge of cleaning procedures, food‑safety standards, and sanitation regulations within hotel or restaurant operations.

Excellent organizational and time‑management abilities, with the capacity to prioritize multiple tasks.

Strong communication skills and ability to collaborate effectively with cross‑functional teams.

Ability to work efficiently in a fast‑paced environment.

Strong problem‑solving skills and a keen eye for detail.