Stewarding Supervisor (TEMP) - The Langham, Pasadena

About the Role

The Stewarding Supervisor plays a key role in maintaining the cleanliness and operational efficiency of the Food & Beverage back-of-house areas at The Langham Huntington, Pasadena. This position leads a team of stewarding staff, ensuring high standards of hygiene, equipment maintenance, and inventory control while supporting the hotel’s commitment to exceptional guest service.

Responsibilities

• Assist the Executive Steward/Stewarding Assistant Manager with administrative duties and conduct regularly scheduled inventories.
• Maintain cleanliness of back-of-house Food & Beverage areas, including silverware, cutlery, glassware, kitchens, storage areas, dumpster, loading dock, banquet areas, and ware-washing areas.
• Lead, coach, and inspire a team of stewarding staff, including Stewarding Attendants and Pot Washers, ensuring punctuality, proper uniform, and adherence to schedules.
• Conduct daily line-ups to communicate events and information, and review kitchen and banquet set-ups for accuracy and timeliness.
• Ensure timely delivery of food and supplies to designated locations.
• Conduct monthly Individual Development Discussions and Performance Reviews, including Progressive Corrective Action forms for stewarding colleagues.
• Monitor and enforce hygiene standards in accordance with hotel requirements and maintain inventory of operating equipment, partnering with Engineering on breakage prevention.
• Ensure all F&B outlets are efficiently equipped and equipment is handled properly to prolong its use.
• Manage the general cleaning schedule to meet or exceed health inspection requirements.
• Maintain inventory and coordinate distribution of china, glassware, and silver, including visual inspections for cleanliness and safe transportation.
• Perform routine cleaning tasks using standard hotel cleaning products to adhere to health standards.
• Report for duty as scheduled and provide maximum levels of guest service while upholding Langham Hospitality Group standards.
• Collaborate closely with the Head Chef on departmental development aligned with divisional objectives.

Requirements

• High School diploma required; degree in Hotel and Restaurant Management preferred.
• Minimum one year of supervisory experience, preferably in a full-service stewarding operation.
• Ability to obtain any government-required license or certificate; CPR Certification and/or First Aid Training preferred.

Skills

• Thorough knowledge of Food and Beverage outlet operations, including foods, beverages, service techniques, and guest interaction.
• Ability to stand, walk, bend, push, pull, and lift up to 50 pounds for 90% of the work shift.
• Strong communication skills in English, both orally and in writing.
• Ability to use patience, tact, and diplomacy to resolve problems, especially under pressure during busy periods.
• Proven ability to foster teamwork and motivate teams to sustain high performance.
• Flexibility to work AM/PM shifts, weekends, and holidays.
• Considerable repetitive motion of hands and wrists (e.g., pouring drinks, shaking shakers).

Pay

$29.46 - $31.46 per hour.