indeed
Stewarding Manager
Marriott International
Dubai, UAE
Full-time
Mid-Senior
Onsite
Discovered Yesterday
Kitchen utility operationsStewarding and dishroom operationsHospitality operationsStaff supervision and people managementProcurement and supply managementInventory management
Free
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Ready to ScanKey skills for this role
Kitchen utility operationsStewarding and dishroom operationsHospitality operations
Role Overview
The Stewarding Manager manages daily kitchen utility operations and staff.
Responsibilities include dishroom operations, night cleaning, back dock cleaning and maintenance, banquet plating, and food running.
The role supervises kitchen employees not actively engaged in cooking and supports guest and employee satisfaction within the operating budget.
Key Skills for This Role
Kitchen utility operationsStewarding and dishroom operationsHospitality operationsStaff supervision and people managementProcurement and supply managementInventory management
Full Job Posting
Job Summary
The Stewarding Manager manages daily kitchen utility operations and staff.
Responsibilities include dishroom operations, night cleaning, back dock cleaning and maintenance, banquet plating, and food running.
The role supervises kitchen employees not actively engaged in cooking and supports guest and employee satisfaction within the operating budget.
Candidate Profile
- Candidates need either a high school diploma or GED with four years of relevant professional experience, or a two-year degree in hotel and restaurant management, hospitality, business administration, or a related major with two years of relevant experience.
Managing Day-to-Day Operations
- Order and manage supplies, equipment, tools, and uniforms needed by employees.
- Schedule events, programs, activities, and employee work according to business demands.
- Monitor ordered materials and maintain current supplies and inventories.
- Supervise dishroom shifts and perform utility employee duties when necessary.
- Manage equipment, china, glass, and silver supplies and coordinate banquet plating and food running.
- Operate equipment, report malfunctions, and enforce breakdown procedures for banquets, restaurants, room service, and the employee cafeteria.
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