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Smallwares Manager Jobs in Alabama (NOW HIRING)

COOPERS RESTAURANTS, INC.

KITCHEN MANAGER

Mobile, AL · On-site

Assistant Kitchen Manager REPORTS TO: Executive Chef POSITION SUMMARY: Provides day-to-day ... Must be able to lift, handle, and carry food, supply, smallwares, equipment, supplies and paper ...

COOPERS RESTAURANTS, INC.

Fooder Runner/Expo

Mobile, AL · On-site

... management team. PHYSICAL DEMANDS: (Minimum qualifications needed to perform the essential job functions) 1. Must be able to lift, handle, carry food, supply, smallwares, equipment, supplies and ...

COOPERS RESTAURANTS, INC.

Fooder Runner/Expo

Fairhope, AL · On-site

$15 - $16/hr

... management team. PHYSICAL DEMANDS: (Minimum qualifications needed to perform the essential job functions) 1. Must be able to lift, handle, carry food, supply, smallwares, equipment, supplies and ...

COOPERS RESTAURANTS, INC.

Server

Fairhope, AL · On-site

$10/hr

Closes station only upon direction from Manager On Duty; correctly completes all closing, sidework ... carry trays, smallwares and equipment weighing up to 35 pounds. 2. Must have a good sense of ...

Ruth's Chris Steak House

Seater

Huntsville, AL · On-site

... attitude. -Manage the flow of guests by taking reservations, assigning tables, and ensuring ... Must be able to lift, handle and carry trays, smallwares and equipment weighing up to 25 pounds.

Ruth's Chris Steak House

Seater

Birmingham, AL · On-site

... attitude. -Manage the flow of guests by taking reservations, assigning tables, and ensuring ... Must be able to lift, handle and carry trays, smallwares and equipment weighing up to 25 pounds.

Ruth's Chris Steak House

Host/Hostess

Birmingham, AL · On-site

... attitude. -Manage the flow of guests by taking reservations, assigning tables, and ensuring ... Must be able to lift, handle and carry trays, smallwares and equipment weighing up to 25 pounds.

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Smallwares Manager information

What is a smallwares manager?

A Smallwares Manager is responsible for overseeing the selection, purchasing, inventory, and organization of smallwares—such as kitchen utensils, cookware, tableware, and other non-food items—for restaurants, hotels, or food service operations. They work closely with chefs, suppliers, and management to ensure the right products are available, cost-effective, and meet quality standards. Their role often includes negotiating with vendors, tracking inventory, and supporting kitchen staff with the tools they need to operate efficiently.

What are the key skills and qualifications needed to thrive as a smallwares manager?

To thrive as a Smallwares Manager, you need expertise in inventory management, product sourcing, and purchasing, often backed by experience in retail or foodservice supply environments. Familiarity with inventory management systems, point-of-sale (POS) software, and supply chain tools is typically required. Strong organizational skills, attention to detail, and effective communication are essential soft skills for coordinating with vendors and team members. These abilities ensure efficient operations, accurate stock levels, and excellent customer service, directly impacting business profitability and client satisfaction.

What are some common challenges faced by smallwares managers, and how can they effectively address them?

Smallwares Managers often face challenges such as maintaining accurate inventory, coordinating with multiple vendors, and ensuring timely replenishment of fast-moving items. To address these, it's important to implement efficient inventory tracking systems, establish strong relationships with reliable suppliers, and communicate regularly with kitchen and purchasing teams to anticipate needs. Staying organized and proactive helps prevent shortages and allows for smoother kitchen operations, which is critical in the hospitality and foodservice industry.

What is the difference between Smallwares Manager vs Kitchen Supervisor?

AspectSmallwares ManagerKitchen Supervisor
CredentialsExperience in inventory management, basic food safety certificationsFood safety certifications, leadership experience
Work EnvironmentWarehouses, storerooms, supply areasKitchen floor, food prep areas
Employer & Industry UsageRestaurants, hotels, catering servicesRestaurants, hotels, institutional kitchens
Common Search & ComparisonInventory, supplies, procurementFood prep, staff supervision, kitchen operations

The Smallwares Manager primarily handles inventory, procurement, and supply management in the kitchen environment, focusing on maintaining stock levels of utensils, cookware, and small equipment. In contrast, the Kitchen Supervisor oversees daily kitchen operations, staff, and food quality. While both roles require food safety knowledge, the Smallwares Manager emphasizes supply logistics, whereas the Kitchen Supervisor emphasizes team management and food preparation.

What are popular job titles related to Smallwares Manager jobs in Alabama?

For Smallwares Manager jobs in Alabama, the most frequently searched job titles are:

What job categories do people searching Smallwares Manager jobs in Alabama look for?

The top searched job categories for Smallwares Manager jobs in Alabama are:

What cities in Alabama are hiring for Smallwares Manager jobs?

Cities in Alabama with the most Smallwares Manager job openings:

Smallwares Manager jobs near you
Infographic showing various Smallwares Manager job openings in Alabama as of August 2026, with employment types broken down into 88% Full Time, 11% Part Time, and 1% Contract. Highlights an 84% Physical, 3% Hybrid, and 13% Remote job distribution.

Kitchen Operations and Stewarding Manager

The Hotel at Auburn University

Auburn, AL • On-site

Full-time

Medical, PTO

Posted 22 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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