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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 - Annual Salary

Duration: About 4 weeks

Qualifications

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

The Plaza, A Fairmont Managed Hotel

For more than 100 years, The Plaza has been the New York hotel to see and be seen. Kings, presidents, and stars of stage and screen have all gathered and stayed at The Plaza. The most lavish social affairs, as well as classic Hollywood films have all used the legendary hotel as their setting. Located at Fifth Avenue and Central Park South, this luxury hotel was constructed in the most fashionable residential section of New York City.

From its original 19th century construction to its magnificent $450 million dollar restoration in 2008, the world’s most famous hotel has had a remarkable history. While traditions remain, such as the opulent grandeur of the Beaux-Arts décor and the iconic Afternoon Tea in The Palm Court, exciting new offerings at this legendary hotel include the elegant Champagne Bar, the stylish Rose Club, The Todd English Food Hall, and The Plaza Food Hall. The Plaza Hotel offers 282 distinctive guestrooms, including 102 luxurious suites, which boast the largest square footage of any luxury hotel in New York City. For suite guests, The Plaza is pleased to offer Butler Service 24 hours a day.