Assistant Stewarding Manager Job at Marriott Bonvoy (St. Louis)

Assistant Stewarding Manager

Marriott Bonvoy

Location:
United States , St. Louis

Category:
Hospitality and Tourism

Contract Type:
Not provided

Salary:

26.44 - 36.06 USD / Hour

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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

Additional Information:

Job Posted:
March 25, 2026

Employment Type:

Fulltime

Work Type:

On-site work

Marriott Bonvoy - All Job Offers

Job Link Share:

Assistant Stewarding Manager

Marriott Bonvoy

Location:
United States , St. Louis

Category:
Hospitality and Tourism

Contract Type:
Not provided

Salary:

Job Description:

Job Responsibility:

Requirements:

Additional Information:

Job Posted:
March 25, 2026

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