Description
The Stewarding Supervisor oversees stewards, banquet operations, silverware and china inventory, equipment cleanliness, food safety, sanitation, safety training, incident reporting, and kitchen production efficiency. The role manages schedules, coaches staff, handles disciplinary actions, and coordinates with other departments. It requires two years of high-volume restaurant, hotel, or resort stewarding experience, one to two years of banquet stewarding experience, commercial kitchen and industrial dishwashing experience, and a valid Virginia driver's license. The position offers flexible shifts including nights, weekends, and holidays, with a stated compensation range of $18.13 to $27.16.
