Stewarding Manager
Company: Marriott Hotels Resorts
Location: Saint Louis
Posted on: April 1, 2026
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Job Description:
Description JOB SUMMARY Supervises the daily kitchen utility
operations and staff. Responsibile 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.). Strives to
continually improve guest and employee satisfaction while
maintaining the operating budget. CANDIDATE PROFILE Education and
Experience • 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. CORE WORK ACTIVITIES Managing Day-to-Day
Operations • 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. •
Performs all duties of utility employees as necessary. • Maintains
all equipment, china, glass and silver and verifies adequate
cleaning of each. • Coordinates banquet plating and food running
with Banquet Chef and Banquet Maitre'd. • Operates and maintains
all department equipment and reports malfunctions. • Trains staff
in proper breakdown procedures for banquets, restaurants, room
service and employee cafeteria. • Conducts china, glass and silver
inventories. • Purchases appropriate supplies and manage
inventories according to budget. • Interacts with vendors and
Health Department representatives as required. • Verifies employees
maintain required food handling and sanitation certifications. •
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 and for tracks employee time and attendance. •
Assists in payroll administration. • Verifies compliance with all
Food & Beverage policies, standards and procedures. • Inspect
supplies, equipment, and work areas in order to verify efficient
service and conformance to standards. • Maintains inventories of
food, equipment, smallware, and liquor, and report shortages to
designated personnel. Leading Kitchen Team • Utilizes interpersonal
and communication skills to lead, influence, and encourage others;
advocates sound financial/business decision making; demonstrates
honesty/integrity; leads by example. • Supervises employees and all
day-to-day operations. Understands employee positions well enough
to perform duties in employees' absence. • Monitors employee
productivity. • Serves as a role model to demonstrate appropriate
behaviors. • Participates in activities to achieve and exceed
performance goals, budget goals, team goals, etc. • Encourages and
builds mutual trust, respect, and cooperation among team members. •
Conducts regular on-going communication with employees to create
awareness of business objectives and communicate expectations,
recognizes performance and produces desired results. • Participates
in the supervises of department's controllable expenses to achieve
or exceed budgeted goals. • Understands the impact of departments
operation on the overall property financial goals and objectives.
Ensuring Exceptional Customer Service • Attends meetings and
communicates with executives, peers, and subordinates as an effort
to improve quality of service. • Spervises day-to-day operations,
verifies the quality, standards and meeting the expectations of the
customers on a daily basis. • Empowers employees to provide
excellent customer service. • Emphasizes guest satisfaction during
all departmental meetings and focuses on continuous improvement.
Managing and Conducting Human Resource Activities • Provides
guidance and direction to subordinates, including setting
performance standards and monitoring performance. • Participates in
recruiting, interviewing, hiring, and promoting employees in the
organization. • Assists as needed in the interviewing and hiring of
employee team members with appropriate skills. • Participates in
the employee performance appraisal process, providing feedback as
needed. • Solicits employee feedback, utilizes an "open door"
policy and reviews employee satisfaction results to identify and
address employee problems or concerns. • Participates in employee
progress discipline procedures. At Marriott International, we are
dedicated to being an equal opportunity employer, welcoming all and
providing access to opportunity. We actively foster an environment
where the unique backgrounds of our associates are valued and
celebrated. Our greatest strength lies in the rich blend of
culture, talent, and experiences of our associates. We are
committed to non-discrimination on any protected basis, including
disability, veteran status, or other basis protected by applicable
law.
Keywords: Marriott Hotels Resorts, O'Fallon , Stewarding Manager, Hospitality & Tourism , Saint Louis, Missouri
