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Marriott Bonvoy Logo Marriott Bonvoy · Gastronomy

Assistant Stewarding Manager

India, Jaipur Employment contract · Job Posted May 29, 2026
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Job Responsibility

  • Manages the daily kitchen utility operations
  • Areas of responsibilities include dish room operations, night cleaning, back dock cleaning and maintenance, banquet plating and food running
  • Supervises kitchen associates not actively engaged in cooking (e.g., dishwashers, kitchen helpers, etc.)
  • Strives to continually improve guest and associate satisfaction while maintaining the operating budget
  • Orders and manages necessary supplies
  • Ensuring 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
  • Informs and/or updates the executives, the peers and the subordinates on relevant information in a timely manner
  • Assists with an effective dish room equipment repair and maintenance program
  • Conducts china, glass and silver inventories
  • Control inventories of food, equipment, smallware, and liquor, and report shortages to designated personnel
  • Coordinates banquet plating and food running with Banquet Chef and Banquet Maitre'd
  • Enforces proper breakdown procedures for banquets, restaurants, room service and associate cafeteria
  • Ensures compliance with all Food & Beverage policies, standards and procedures
  • Ensures compliance with all applicable laws and regulations
  • Inspect supplies, equipment, and work areas in order to ensure efficient service and conformance to standards
  • Inspects food holding and transport equipment and maintains in working order
  • Manages all equipment, china, glass and silver and ensures adequate clean supplies of each
  • Operates and maintains all department equipment and reports malfunctions
  • Performs all duties of utility associates as necessary
  • Purchases appropriate supplies and manage inventories according to budget
  • Supervises dish room shift operations
  • Knows and implements brand’s Safety Standards
  • Attends meetings and communicates with executives and peers as an effort to improve quality of service
  • Manages day-to-day operations, ensures the quality, standards and meeting the expectations of the customers on a daily basis
  • Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement
  • Empowers associates to provide excellent customer service
  • Sets a positive example for guest relations
  • Provides guidance and direction to subordinates, including setting performance standards and monitoring performance
  • Recruits, interviews, selects, hires, and promotes associates in the organization
  • Brings issues to the attention of the department manager and Human Resources as necessary
  • Ensures property policies are administered fairly and consistently
  • Trains associates in safety procedures and supervises their ability to follow loss prevention policies to prevent accidents and control costs
  • Supports a departmental orientation program for associates to receive the appropriate new hiring training to successfully perform their job

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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Plan, organize and lead the Stewarding Department to successful outcomes.
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Requirements
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  • Previous experience as in stewarding or equivalent Food & Beverage supervisory experience is required
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Job Responsibility
  • Plan, organize and lead the Stewarding Department to successful outcomes
  • Select, train, evaluate, lead, motivate, coach, and discipline all employees in the Stewarding Department to ensure that established cultural and core standards are met
  • long-range strategic planning for outlet operation
  • Ensure the organization and sanitation of all kitchens, storage areas, employee dining room, waste receptacle areas, compactor room, carts, tables, and Stewarding Department equipment and machinery through constant monitoring and adherence to a vigorous cleaning schedule
  • Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, inventory control and cost control measures
  • Ensure proper use and provide regular care, security and maintenance of machinery and equipment used in the Stewarding Department
  • Communicate with employees and managers to ensure operational needs are met as well as attend regular operational meetings to ensure effective coordination and cooperation between departments
  • The ability to work closely with the Executive Chef, Director of Food & Beverage, Banquet Chef, Banquet Manager, and Food & Beverage Outlet Managers to coordinate adequate supply and storage of china, silver, glass and other equipment used in service
  • oversee Stewarding functions in relation to banquets set-up and service
What we offer
What we offer
  • Competitive salary & wages
  • Comprehensive benefits package (Including Medical, Dental, Life Insurance, 401(k), Roth, etc)
  • Paid time off including Vacation, Sick time, Live Well Day, Community Care Day
  • Excellent Training and Development opportunities
  • Learning & Development Subsidy
  • Many career opportunities within the hotel and to other Four Seasons
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Assistant Stewarding Manager

Plan, organize and lead the Stewarding Department to successful outcomes. What ...
Location
Location
United States of America , Maui
Salary
Salary:
77604.00 - 85774.00 USD / Year
fourseasons.com Logo
Four Seasons
Expiration Date
Until further notice
Flip Icon
Requirements
Requirements
  • Previous experience as in stewarding or equivalent Food & Beverage supervisory experience is required
  • Requires ability to operate computer equipment and other Food & Beverage computer systems
  • Prior knowledge of dish machine, kitchen, and floor cleaning equipment is expected
  • Requires reading, writing and oral proficiency in the English language
  • Hawaii Food Handler's Card
  • ServSafe (within 3 months)
  • Tuberculosis Clearance
Job Responsibility
Job Responsibility
  • Plan, organize and lead the Stewarding Department to successful outcomes
  • Select, train, evaluate, lead, motivate, coach, and discipline all employees in the Stewarding Department
  • Ensure the organization and sanitation of all kitchens, storage areas, employee dining room, waste receptacle areas, compactor room, carts, tables, and Stewarding Department equipment and machinery
  • Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, inventory control and cost control measures
  • Ensure proper use and provide regular care, security and maintenance of machinery and equipment used in the Stewarding Department
  • Communicate with employees and managers to ensure operational needs are met and attend regular operational meetings
  • Ability to work closely with Executive Chef, Director of Food & Beverage, Banquet Chef, Banquet Manager, and Food & Beverage Outlet Managers to coordinate adequate supply and storage of china, silver, glass and other equipment used in service
  • Oversee Stewarding functions in relation to banquets set-up and service
What we offer
What we offer
  • Competitive salary & wages
  • Comprehensive benefits package (Including Medical, Dental, Life Insurance, 401(k), Roth, etc)
  • Paid time off including Vacation, Sick time, Live Well Day, Community Care Day
  • Excellent Training and Development opportunities
  • Learning & Development Subsidy
  • Many career opportunities within the hotel and to other Four Seasons
  • Employee Travel Program
  • Complimentary Dry Cleaning for Employee Uniforms
  • Complimentary Employee Meal and Paid Meal Break
  • Fulltime
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Supervises the daily kitchen utility operations and staff. Responsibile for dish...
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Salary
Salary:
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Marriott Bonvoy
Expiration Date
Until further notice
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Requirements
Requirements
  • High school diploma or GED
  • 4 years experience in the procurement, food and beverage, culinary, or related professional area
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Job Responsibility
Job Responsibility
  • Supervises the daily kitchen utility operations and staff
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  • Supervises kitchen employees not actively engaged in cooking
  • 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
  • Informs and/or updates the executives, the peers and the subordinates on relevant information in a timely manner
  • Supervises dishroom shift operations
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  • Support the Stewarding Manager in upholding all stewarding standards, procedures and back‑of‑house operating practices across kitchens, utilities and service support areas
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  • Monitor the correct use, care, cleaning and safe operation of all dishwashing machines, BOH equipment, and waste management systems, reporting any maintenance needs promptly
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  • Coordinate stewarding support for banquet and event operations, ensuring timely equipment movement, plating assistance, setup and breakdown with utmost precision
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  • Interpret productivity and operational data to support effective labour allocation and cost management
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  • Enhanced pension
  • Life assurance
  • Company sick pay
  • Additional holiday allowance
  • Access to BenefitHub's exclusive retail, wellness and travel privileges
  • Friends & Family preferred rates at Marriott hotels worldwide
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  • 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
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  • Strives to continually improve guest and employee satisfaction while maintaining the operating budget
  • 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
  • Informs and/or updates the executives, the peers and the subordinates on relevant information in a timely manner
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  • Performs all duties of utility employees as necessary
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Assistant Stewarding Manager

Supervises the daily kitchen utility operations and staff. Responsible for dish ...
Location
Location
United States , St. Louis
Salary
Salary:
26.44 - 36.06 USD / Hour
https://www.marriott.com Logo
Marriott Bonvoy
Expiration Date
Until further notice
Flip Icon
Requirements
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
Job Responsibility
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
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