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Assistant Stewarding Manager Jobs (NOW HIRING)

Marriott

Stewarding Manager

Nashville, TN

Comprehends budgets, operating statements and payroll progress reports as needed to assist in the financial management of department. Participates in the scheduleing of employees to business demands ...

Marriott International

Stewarding Manager

Nashville, TN · On-site

$26.92 - $36.54/hr

... assist in the financial management of department. • Participates in the scheduleing of employees to business demands and for tracks employee time and attendance. • Assists in payroll ...

Four Seasons Hotels Limited

Steward

Seattle, WA · On-site

$24.04/hr

  • Retirement

This position reports to the Assistant Stewarding Manager. U.S. work authorization is required for this position. Key Elements of the Job * Clean and sanitize China, glass, and silver using the ...

Pier Sixty LLC

Stewarding Supervisor

Manhattan, NY · On-site

$23 - $27/hr

The Stewarding Supervisor works with the Executive Steward and Stewarding Manager in supervising ... Ability to direct subordinates to complete assigned tasks as well as assist in performing tasks ...

Marriott

Evening Stewarding Manager

Orlando, FL

$12.75 - $17.50/hr

Comprehends budgets, operating statements and payroll progress reports as needed to assist in the financial management of department. Participates in the scheduleing of employees to business demands ...

Marriott

Evening Stewarding Manager

Orlando, FL · On-site

$12.75 - $17.50/hr

Comprehends budgets, operating statements and payroll progress reports as needed to assist in the financial management of department. Participates in the scheduleing of employees to business demands ...

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How much do assistant stewarding manager jobs pay per hour?

As of Aug 19, 2026, the average hourly pay for assistant stewarding manager in the United States is $23.00, according to ZipRecruiter salary data. Most workers in this role earn between $16.35 and $23.08 per hour, depending on experience, location, and employer.

What is an assistant stewarding manager?

Assistant Stewarding Managers are hospitality professionals responsible for supporting the overall operations of the stewarding department in hotels, resorts, or large restaurants. Their main duties include supervising the cleaning and maintenance of kitchen equipment, dishware, and food preparation areas, as well as managing inventory of cleaning supplies and ensuring compliance with health and safety standards. They assist the Stewarding Manager in training staff, scheduling shifts, and maintaining efficient workflows to support the culinary and banquet teams. This role is critical in maintaining cleanliness, sanitation, and orderliness in food service environments.

How does the assistant stewarding manager support collaboration between the kitchen and front-of-house teams?

The Assistant Stewarding Manager acts as a crucial link between the kitchen and front-of-house teams by ensuring that all dishware, glassware, and kitchen equipment are cleaned, sanitized, and available when needed. They coordinate closely with chefs, servers, and banquet staff to anticipate needs during busy periods and special events. By maintaining clear communication and efficient workflows, the Assistant Stewarding Manager helps prevent delays and ensures a smooth dining experience for guests. This collaborative approach not only supports operational efficiency but also promotes a positive team environment.

What are the key skills and qualifications needed to thrive as an assistant stewarding manager, and why are they important?

To thrive as an Assistant Stewarding Manager, you need a solid understanding of kitchen sanitation, inventory management, and food safety protocols, typically supported by experience in hospitality or a related field. Familiarity with dishwashing equipment, cleaning chemicals, HACCP systems, and inventory tracking software is often required. Strong organizational skills, attention to detail, leadership, and the ability to communicate effectively with kitchen and service staff set top candidates apart. These competencies ensure efficient operations, regulatory compliance, and a safe, well-coordinated working environment in food service establishments.

What is the difference between Assistant Stewarding Manager vs Stewarding Supervisor?

AspectAssistant Stewarding ManagerStewarding Supervisor
CredentialsFood safety certifications, management experienceFood safety certifications, supervisory experience
Work EnvironmentOversees stewarding operations, manages staffSupervises stewarding team, ensures cleanliness standards
Employer & Industry UsageHotels, cruise ships, large catering servicesHotels, restaurants, catering companies
Common Search/ComparisonYesYes

The Assistant Stewarding Manager and Stewarding Supervisor roles both focus on maintaining cleanliness and hygiene standards in food service environments. The Assistant Stewarding Manager typically has broader responsibilities, including managing staff and coordinating operations, while the Stewarding Supervisor primarily oversees daily stewarding tasks. Both roles require similar certifications and are common in hospitality and catering industries.

What cities are hiring for Assistant Stewarding Manager jobs?

Cities with the most Assistant Stewarding Manager job openings:

What states have the most Assistant Stewarding Manager jobs?

States with the most job openings for Assistant Stewarding Manager jobs include:

What job categories do people searching Assistant Stewarding Manager jobs look for?

The top searched job categories for Assistant Stewarding Manager jobs are:

Assistant Stewarding Manager jobs near you
Infographic showing various Assistant Stewarding Manager job openings in the United States as of August 2026, with employment types broken down into 88% Full Time, 11% Part Time, and 1% Contract. Highlights an 81% Physical, 2% Hybrid, and 17% Remote job distribution, with an average salary of $47,846 per year, or $23 per hour.

Kitchen Operations and Stewarding Manager

The Hotel at Auburn University

Auburn, AL • On-site

Full-time

Medical, PTO

Posted 19 days ago

Job description

Job Summary:
Key Responsibilities
Concept Oversight: Kitchens & Stewarding
Position Summary
The Kitchen Operations & Stewarding Manager is responsible for providing leadership, direction, and operational support for both the Stewarding Department and Culinary Operations. This role serves as a key member of the culinary leadership team, ensuring the highest standards of sanitation, food safety, operational efficiency, and back-of-house excellence across all food and beverage outlets.
Approximately 50% of the role is dedicated to stewarding management and 50% to supporting culinary operations, allowing the department to maximize labor resources while maintaining exceptional service standards.
The Kitchen Operations & Stewarding Manager reports directly to the Culinary Director of Innovation & Operations and works collaboratively with Executive Sous Chefs, Restaurant Chefs, Banquet Culinary, Engineering, Purchasing, and Food & Beverage leadership.
Key Responsibilities
Stewarding Leadership (Approximately 50%)
  • Direct and manage all daily stewarding operations throughout the property.
  • Develop, approve, and manage stewarding schedules to ensure efficient labor utilization.
  • Coordinate temporary staffing requirements and maintain productive relationships with staffing agencies.
  • Maintain compliance with all local, state, and federal sanitation regulations.
  • Ensure full compliance with HACCP, food safety, and health department requirements.
  • Oversee dishwashing operations, chemical handling, sanitation programs, and waste management.
  • Maintain inventory and accountability of china, glassware, flatware, cookware, utensils, and kitchen smallwares.
  • Coordinate banquet equipment distribution, event setup, and breakdown logistics.
  • Conduct regular inspections of kitchens, storage areas, loading docks, and stewarding facilities.
  • Partner with Engineering to coordinate preventive maintenance and repairs of kitchen equipment.
  • Monitor departmental expenses while identifying opportunities for cost savings and operational improvements.
  • Develop and implement cleaning schedules and deep-cleaning programs for all back-of-house areas.

Kitchen Operations Support (Approximately 50%)
  • Assist Executive Sous Chefs and Sous Chefs in daily kitchen operations based on business demands.
  • Provide culinary production support during peak service periods, special events, banquets, and high-volume operations.
  • Assist with food preparation and production when operationally necessary.
  • Support receiving, storage, inventory control, and proper product rotation.
  • Ensure adherence to culinary Standard Operating Procedures (SOPs).
  • Monitor food safety, quality assurance, and kitchen organization.
  • Assist in implementing labor efficiency initiatives across culinary operations.
  • Support menu rollouts, special events, and operational projects.
  • Participate in daily culinary meetings and production planning.
  • Help maintain consistency of execution across all kitchens.
  • Serve as an operational resource across restaurants, banquets, catering, retail outlets, and employee dining operations.

Leadership Responsibilities
  • Lead, coach, and mentor stewarding team members.
  • Support training and onboarding of culinary and stewarding associates.
  • Foster a culture of accountability, teamwork, professionalism, and continuous improvement.
  • Conduct performance evaluations and provide ongoing coaching.
  • Promote safe work practices and a positive working environment.
  • Maintain high employee engagement while supporting departmental goals.

Financial Responsibilities
  • Manage stewarding labor within established budgets.
  • Monitor productivity and labor utilization.
  • Assist in reducing operating costs through improved efficiencies.
  • Control inventory levels of chemicals, cleaning supplies, kitchen equipment, and smallwares.
  • Minimize breakage, waste, and replacement costs.

Operational Standards
  • Ensure compliance with:
    • HACCP Standards
    • Health Department Regulations
    • OSHA Requirements
    • Company Policies and Procedures
    • Brand Standards
    • Food Safety Programs
    • Sustainability and Recycling Initiatives

Qualifications
Education
  • Associate's degree in Culinary Arts, Hospitality Management, or related field preferred.
  • Equivalent management experience may be substituted.

Experience
  • Minimum of 5 years of progressive culinary or stewarding management experience.
  • Hotel, resort, conference center, or luxury hospitality experience preferred.
  • Experience managing high-volume food and beverage operations.
  • Previous supervisory experience required.

Knowledge & Skills
  • Strong understanding of stewarding operations.
  • Knowledge of commercial kitchen operations.
  • HACCP and food safety expertise.
  • Labor scheduling and workforce management.
  • Inventory management and cost control.
  • Equipment maintenance coordination.
  • Strong organizational and communication skills.
  • Ability to lead multiple teams simultaneously.
  • Computer proficiency including Microsoft Office and hotel/POS systems.

Physical Requirements
  • Ability to stand and walk for extended periods.
  • Ability to lift up to 50 pounds.
  • Ability to work in hot, humid, and fast-paced kitchen environments.
  • Ability to work mornings, evenings, weekends, holidays, and special events as business demands require.

Performance Expectations
Success in this role will be measured by:
  • Stewarding labor productivity
  • Culinary labor support effectiveness
  • Health inspection results
  • HACCP compliance
  • Kitchen cleanliness scores
  • Equipment readiness
  • Inventory accuracy
  • Banquet operational execution
  • Employee engagement
  • Internal guest satisfaction
  • Cost control and labor optimization

Compensation & Benefits
  • Competitive salary based on experience
  • Performance bonus opportunities
  • Paid time off
  • Health benefits package
  • Dining discounts
  • Growth opportunities within Ithaka Hospitality Partners and Gather Group

An Equal Opportunity Employer
We do not discriminate based on race, color, religion, national origin, sex, age, disability, genetic information, or any other status protected by law or regulation. It is our intention that all qualified applicants are given equal opportunity and that selection decisions be based on job related factors.

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