Stewarding Supervisor

Driftwood Hospitality Management’s company culture empowers our associates to take initiative, be proactive, and contribute to the success of their property with well-defined strategies and objectives. Driftwood Hospitality Management is renowned for our fully integrated approach to hospitality services — all with outstanding client service. Our team is made up of the best talent in the hospitality industry, down to every employee, position, and hotel. 

POSITION SUMMARY

The Stewarding Supervisor oversees the daily operations of the stewarding department, ensuring all kitchen, banquet, and food-service areas meet the resort's standards for cleanliness, sanitation, and equipment readiness. This role supervises stewarding staff, coordinates with culinary and banquet leadership, and maintains compliance with health and safety regulations.

KEY RESPONSIBILITIES

• Supervise, schedule, and direct stewarding staff across shifts to ensure adequate coverage for kitchen, banquet, and outlet operations.

• Maintain sanitation standards for dishware, flatware, glassware, cookware, and kitchen equipment in accordance with health department and brand requirements.

• Inspect work areas regularly to ensure cleanliness, proper storage, and safe handling of chemicals and equipment.

• Train new stewarding team members on safety procedures, equipment operation, and sanitation protocols.

• Coordinate with Culinary and Banquet teams to anticipate equipment and supply needs for events and daily service.

• Monitor and manage inventory of cleaning supplies, chemicals, and small wares; place orders as needed.

• Ensure compliance with OSHA, local health codes, and resort safety policies, including proper use of personal protective equipment.

• Conduct performance check-ins, provide coaching, and support disciplinary processes in partnership with Human Resources.

• Assist in managing departmental labor costs and controlling breakage and waste.

Qualifications

QUALIFICATIONS

• High school diploma or equivalent required.

• 2+ years of experience in stewarding, kitchen operations, or a related hospitality role, including at least 1 year in a lead or supervisory capacity.

• Working knowledge of sanitation standards, dish machine operation, and chemical safety (ServSafe certification preferred).

• Ability to lift up to 50 lbs and stand for extended periods in a fast-paced, high-temperature environment.

• Strong communication and organizational skills; bilingual (English/Spanish) a plus.

• Flexibility to work varied shifts, including evenings, weekends, and holidays.

WORK ENVIRONMENT

Primarily kitchen and back-of-house areas with exposure to heat, steam, and cleaning chemicals. Requires standing, walking, bending, and lifting throughout shifts.