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Stewarding Supervisor | Huntington Beach
Property Name
Paséa Hotel & Spa
Job Title
Stewarding Supervisor | Huntington Beach
California-Orange County/Anaheim
Company Name
Pasea Hotel & Spa
Huntington Beach
Work Permit
Applicants who do not already have legal permission to work in the United States will not be considered.
Management Position
Bonus Pay
Position Categories

A Premier Hotel Management & Investment Company with Strategic Vision and Strong Core Values

Since 1987, Pacific Hospitality Group has maintained a strategic vision and strong core values as guiding principles for business success. With luxury hotel properties from Napa Valley to Southern California, PHG's growing portfolio of hotel and resort investments reinforces the company's cohesive vision and ensuing success.

PHG manages, develops, finances, and owns hotels and resorts located in California, Hawaii, Arizona and Louisiana. We currently own and manage 11 hotels and resorts, representing over 2,676 rooms and 203,650 square feet of premier indoor meeting and event space.

Job Description

Job Summary:

Supervises all aspects of hotel's stewarding services including maintenance of cleaning and sanitation standards and delivery/storage of food service related equipment and supplies.

Essential Duties/Responsibilities:

  • Supervises team members in the Stewarding Department. Carried out supervisory responsibilities in accordance with the organization's policies and applicable laws.
  • Responsibilities include interviewing and training team members. Plans, assigns and directs work as needed.
  • Monitors and controls the maintenance/sanitation of kitchen, equipment and related areas to ensure a healthy, safe work environment which meets/exceeds federal, state, and property standards and regulations.
  • Controls expenses and maximizes profitability within assigned areas.
  • Works with equipment vendors to consistently inspect machinery and ensure optimal performance.
  • Ensures guests receive outstanding, consistent, exceptional service by assuring all assigned areas are properly cleaned and maintained. 
  • Maintains sufficient inventory of supplies and equipment and orders as needed. Participates in weekly/monthly inventories.
  • Ensures compliance with all health, food, and beverage regulations.
  • Assists in developing and updating policies and procedures. Participates in weekly meetings with Management Team to secure weekly goals, challenges, and service standards are met.
  • Follows all standard food handling, sanitation and health department guidelines.
  • Must wear non-slip, oil resistant shoes. Follows all safety policies and procedures. Acts on reports of potential safety issues or whenever observed and takes immediate action to resolve in emergency situations. OSHA laws require the use of Personal Protective Equipment (PPE) when performing work duties that have the potential of risk to your health or safety. Team members will be trained in the proper use and care of assigned PPE if applicable. The hotel provides the required PPE. Team member has responsibility to report defective, damaged or lost PPE or equipment that does not fit properly to their Manager. Maintains strict compliance with hotel's Hazardous Material (HAZMAT) program and familiarizes self with current MSDS.

Job Requirements:

  • One to two years of increasingly responsible experience in a similar high volume setting required.
  • Requires ability to lead others in the department by mentoring and providing training that results in staff that meets/exceeds guest expectations and provides a high level of guest satisfaction. 
  • Ability and experience in successfully leading and coordinating staff in a high volume, time sensitive environment.
  • Strong and proven ability to motivate, train, develop and mentor.
  • Must demonstrate positive attitude and professional demeanor. Requires strong communication and interpersonal skills and commitment to a high level of guest satisfaction.
  • Requires ability to perform basic math skills such as addition, subtraction, multiplication and division and use of basic numeral concepts to complete job tasks.
  • Requires ability to learn and use telephone and computer systems used at the hotel. 
  • Strong attention to detail and the ability to handle multiple tasks.
  • Must be able to speak, read, write and understand English to communicate with management, team members and guests. Bilingual Spanish a plus.
  • Must have a valid current Food Handlers Card or willingness and ability to obtain one within 30 days of employment. 
  • Due to the cyclical nature of the hospitality industry, team members may be required to work varying schedules to reflect the business needs of the hotel. Work schedules will include working on holidays, weekends and alternate shifts. 
  • Must maintain a clean appearance and professional demeanor. 

Physical Requirements: 

While performing the duties of the job the team member regularly stands and walks for sustained periods of time. Works at a quick pace, maneuvering between functions occurring simultaneously. The team member regularly grasps objects such as cookware, knives, plate ware and glassware. The team member frequently feels the temperature of objects such as hot stoves and cookware. The team member regularly reaches by extending hand(s) and arm(s) in any direction while serving and performing other essential functions of the job. The team member frequently stoops, kneels and crouches. The team member frequently talks when communicating with dining and kitchen staff. The team member frequently needs to hear voices while interacting with staff. Many aromas and smells are present in the kitchen, stewarding and trash areas. Balance is frequently required to prevent falling when walking, standing, moving or carrying cookware, plate ware, and food items. Lifting is frequently required when assisting in the stewarding areas. Exerts up to 50 pounds of force occasionally, and/or up to 20 pounds of force frequently, and/or up to 10 pounds of force constantly to move items such as plates, coffee trays and dishes. The team member is required to have close visual acuity to view a computer monitor. The team member is required to have visual acuity to determine the accuracy, neatness, and thoroughness of the work areas.

The team member is subject to environmental conditions found working indoors. The team member is occasionally subject to extreme heat, with temperatures up to 100 degrees while moving around in the kitchen. The team member is occasionally subject to loud noise when working in or around the kitchen/stewarding areas. The team member is subject to hazards which includes proximity to moving mechanical parts, equipment found in kitchens and food service areas, sharp objects, and exposure to cleaning chemicals. Other hazards may include slick floors and hot stoves, cookware, plate ware or glassware. The team member is occasionally subject to atmospheric condition such as fumes, odors, or dusts. The team member is required to function in crowded or narrow aisles, passageways or work areas in the kitchen and dining areas.

(To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed above are representative of the knowledge, skills, and/or abilities required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.)

Paséa Hotel & Spa is an equal opportunity and E-Verify employer M/F/V/D

(ref. 28488)

Job Requirements

We are an Equal Opportunity Employer that considers applicants without regard to race, sex, religion, national origin, disability or protected veteran status.