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Marriott Bonvoy Logo Marriott Bonvoy · Hospitality and Tourism

Assistant Stewarding Manager

United States, St. Louis 26.44 - 36.06 USD / Hour · Job Posted March 25, 2026
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Job Description

Supervises the daily kitchen utility operations and staff. Responsible for 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

  • Supervises the daily kitchen utility operations and staff
  • Responsible for 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.)
  • Orders necessary supplies and verifies 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
  • Supervises dishroom shift operations
  • Performs all duties of utility employees as necessary
  • Maintains all equipment, china, glass and silver and verifies adequate cleaning of each
  • Coordinates banquet plating and food running with Banquet Chef and Banquet Maitre'd
  • Operates and maintains all department equipment and reports malfunctions
  • Trains staff in proper breakdown procedures for banquets, restaurants, room service and employee cafeteria
  • Conducts china, glass and silver inventories
  • Purchases appropriate supplies and manage inventories according to budget
  • Interacts with vendors and Health Department representatives as required
  • Verifies employees maintain required food handling and sanitation certifications
  • Comprehends budgets, operating statements and payroll progress reports as needed to assist in the financial management of department
  • Participates in the scheduling of employees to business demands and for tracks employee time and attendance
  • Assists in payroll administration
  • Verifies compliance with all Food & Beverage policies, standards and procedures
  • Inspect supplies, equipment, and work areas in order to verify efficient service and conformance to standards
  • Maintains inventories of food, equipment, smallware, and liquor, and report shortages to designated personnel
  • Utilizes interpersonal and communication skills to lead, influence, and encourage others
  • advocates sound financial/business decision making
  • demonstrates honesty/integrity
  • leads by example
  • Supervises employees and all day-to-day operations
  • Monitors employee productivity
  • Serves as a role model to demonstrate appropriate behaviors
  • Participates in activities to achieve and exceed performance goals, budget goals, team goals, etc.
  • Encourages and builds mutual trust, respect, and cooperation among team members
  • Conducts regular on-going communication with employees to create awareness of business objectives and communicate expectations, recognizes performance and produces desired results
  • Participates in the supervises of department's controllable expenses to achieve or exceed budgeted goals
  • Attends meetings and communicates with executives, peers, and subordinates as an effort to improve quality of service
  • Supervises day-to-day operations, verifies the quality, standards and meeting the expectations of the customers on a daily basis
  • Empowers employees to provide excellent customer service
  • Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement
  • Provides guidance and direction to subordinates, including setting performance standards and monitoring performance
  • Participates in recruiting, interviewing, hiring, and promoting employees in the organization
  • Assists as needed in the interviewing and hiring of employee team members with appropriate skills
  • Participates in the employee performance appraisal process, providing feedback as needed
  • Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns
  • Participates in employee progress 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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  • Select, train, evaluate, lead, motivate, coach, and discipline all employees in the Stewarding Department
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  • Manages the daily kitchen utility operations
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Assistant Stewarding Manager

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Marriott Bonvoy
Expiration Date
Until further notice
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Requirements
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  • 4 years experience in the procurement, food and beverage, culinary, or related professional area
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  • Supervises the daily kitchen utility operations and staff
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