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Marriott Bonvoy Logo Marriott Bonvoy · Hospitality and Tourism

Assistant Manager - Kitchen Stewarding

India, Madurai · Job Posted April 23, 2026
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Job Description

Manages the daily kitchen utility operations and staff. Areas of responsibilities include dish room operations, night cleaning, back dock cleaning and maintenance, banquet plating and food running. Supervises kitchen employees not actively engaged in cooking (e.g., dishwashers, kitchen helpers, etc.). Strives to continually improve guest and employee satisfaction while maintaining the operating budget.

Job Responsibility

  • Manages daily kitchen utility operations and staff
  • Manages dish room operations, night cleaning, back dock cleaning and maintenance, banquet plating and food running
  • Supervises kitchen employees not actively engaged in cooking
  • Strives to continually improve guest and employee satisfaction while maintaining operating budget
  • Orders and manages necessary supplies
  • Schedules events, programs, and activities
  • Monitors inflow of ordered materials and maintenance of current materials
  • Conducts china, glass and silver inventories
  • Controls inventories of food, equipment, smallware, and liquor
  • Inspects supplies, equipment, and work areas
  • Investigates reports and follows-up on employee accidents
  • Manages all equipment, china, glass and silver
  • Supervises employees ability to follow loss prevention policies
  • Enforces proper cleaning routines for serviceware, equipment, floors
  • Enforces proper use and cleaning of all dish room machinery
  • Ensures all food holding and transport equipment is in working order
  • Ensures compliance with applicable laws and regulations
  • Ensures compliance with food handling and sanitation standards
  • Leads kitchen team
  • Supervises and manages employees
  • Provides leadership, vision and direction
  • Ensures and maintains productivity level of employees
  • Serves as a role model
  • Achieves and exceeds goals
  • Celebrates successes by publicly recognizing contributions
  • Encourages and builds mutual trust, respect, and cooperation
  • Communicates performance expectations
  • Establishes and maintains open, collaborative relationships
  • Participates in management of department's controllable expenses
  • Strives to improve service performance
  • Solicits employee feedback
  • Understands impact of department's operation on overall property financial goals
  • Manages day-to-day operations ensuring quality and standards
  • Emphasizes guest satisfaction
  • Provides guidance and direction to subordinates
  • Recruits, interviews, selects, hires, and promotes employees
  • Trains employees in safety procedures
  • Provides feedback to individuals
  • Reviews employee satisfaction results
  • Ensures disciplinary procedures and documentation are completed
  • Ensures property policies are administered fairly and consistently
  • Ensures utility staff is properly trained regarding sanitation, equipment handling and chemical usage
  • Participates in employee progressive discipline procedures

Requirements

  • High school diploma or GED
  • 4 years experience in the procurement, food and beverage, culinary, or related professional area
  • OR 2-year degree in Hotel and Restaurant Management, Hospitality, Business Administration, or related major
  • 2 years experience in the procurement, food and beverage, culinary, or related professional area
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  • Strives to continually improve guest and employee satisfaction while maintaining the operating budget
  • Orders and manages necessary supplies
  • Verifies that workers have supplies, equipment, tools, and uniforms necessary to do their jobs
  • Schedules events, programs, and activities, as well as the work of others
  • Monitors the inflow of ordered materials and the maintenance of current materials
  • Conducts china, glass and silver inventories
  • Controls inventories of food, equipment, smallware, and liquor, and report shortages to designated personnel
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  • 3 years experience in the procurement, food and beverage, culinary, or related professional area
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  • Verifies that workers have supplies, equipment, tools, and uniforms necessary to do their jobs
  • Schedules events, programs, and activities, as well as the work of others
  • Monitors the inflow of ordered materials and the maintenance of current materials
  • Conducts china, glass and silver inventories
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  • Inspects supplies, equipment, and work areas in order to verify efficient service and conformance to standards
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Expiration Date
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  • High school diploma or GED
  • 4 years experience in the procurement, food and beverage, culinary, or related professional area
  • OR 2-year degree in Hotel and Restaurant Management, Hospitality, Business Administration, or related major
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  • Manages the daily kitchen utility operations and staff
  • Areas of responsibilities include dish room operations, night cleaning, back dock cleaning and maintenance, banquet plating and food running
  • Supervises kitchen employees not actively engaged in cooking (e.g., dishwashers, kitchen helpers, etc.)
  • Strives to continually improve guest and employee satisfaction while maintaining the operating budget
  • Orders and manages necessary supplies
  • Schedules events, programs, and activities, as well as the work of others
  • Monitors the inflow of ordered materials and the maintenance of current materials
  • Conducts china, glass and silver inventories
  • Controls inventories of food, equipment, smallware, and liquor, and report shortages to designated personnel
  • Inspects supplies, equipment, and work areas
  • Fulltime
Read More
Arrow Right