Stewarding Manager

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Be a part of the historic castle on the park, The Plaza, A Fairmont Managed hotel, a timeless landmark capturing memories since 1907. Located in the heart of midtown, The Plaza now features 282 luxury hotel rooms and suites, the elegant Champagne Bar as well as the legendary Palm Court, New York City’s premier destination for afternoon tea. The Plaza offers the Five Diamond standard of excellence and sophistication while offering an authentically local and unrivalled experience for our guest.

Reporting to the Executive Chef, responsibilities and essential job functions include, but are not limited to the following:

• Provide hands-on leadership and direction to the stewarding team, ensuring consistent execution of daily operations with professionalism and efficiency.
• Oversee and ensure proper use and maintenance of all dishwashing and kitchen cleaning equipment.
• Ensure all kitchen and service areas are consistently clean, organized, and compliant with local health and safety regulations.
• Develop, train, and manage stewarding staff, including scheduling, coaching, and continuous improvement initiatives.
• Maintain effective communication and collaboration with the culinary and food & beverage teams to ensure smooth service execution and timely support.
• Manage inventory and par levels of stewarding supplies, including chemicals, cleaning tools, silverware, glasses, china and kitchen small wares and place timely orders as required
• Monitor and reduce breakage, loss, and misuse of chinaware, flatware, and kitchen equipment
• Lead and oversee proper sanitation procedures, including DOH compliance, and conduct routine inspections to uphold hygiene standards.
• Ensure all dishware, silverware, glassware, and kitchen utensils are cleaned, sanitized, and stored appropriately.
• Maintain cleanliness and safety of all stewarding areas, including floors, equipment, storage rooms
• Maintain departmental documentation, logs, and checklists as required for audits and inspections.
• Participate in daily briefings and departmental meetings and contribute to hotel-wide sustainability and efficiency initiatives.
• Perform other duties and projects as assigned by the Executive Chef.

Compensation: $85,000.00 - $90,000.00 - Annual Salary

• Minimum 2–3 years of stewarding Manager or supervisory experience in a luxury hotel, resort, or high-volume fine dining environment; previous managerial experience strongly preferred
• Proven ability to lead, train, and develop a diverse team while maintaining a positive and professional work environment
• Strong knowledge of sanitation standards, food safety, and Department of Health regulations
• Exceptional organizational and time-management skills with the ability to prioritize multiple tasks in a fast-paced environment
• Proficient in managing inventory systems, scheduling, and department budgets
• Strong interpersonal, conflict resolution, and problem-solving abilities
• Highly responsible, detail-oriented, and dependable with a strong commitment to cleanliness and safety
• Physically fit and capable of standing for extended periods and lifting heavy equipment when needed
• Proficiency with Microsoft Office and basic reporting systems (i.e., inventory tracking, scheduling software)
• Flexibility to work a variety of shifts including evenings, weekends, and holidays based on operational needs
• A passion for hospitality and a commitment to upholding The Plaza’s standard of excellence in service and cleanliness

All your information will be kept confidential according to EEO guidelines.