The Assistant Stewarding Manager with F&B 575 at Aman New York will oversee the back-of-house operations, ensuring the cleanliness, maintenance, and efficient functioning of our kitchen facilities. As the Assistant Stewarding Manager, you will be responsible for managing a team of stewards and dishwashers, as well as maintaining inventory and equipment related to kitchen operations.

This position has an annual rate of $75,000.

KEY RESPONSIBILITIES

Team Management:

• Recruit, train, and supervise a team of stewards and dishwashers.

• Set performance standards, conduct regular evaluations, and provide guidance to improve

team efficiency.

Inventory and Equipment:

• Maintain an organized inventory of kitchen supplies, chemicals, and equipment.

• Coordinate with purchasing to ensure a consistent and adequate supply of cleaning materials.

• Perform regular inspections to identify equipment maintenance needs and coordinate repairs.

• Maintain an organized inventory of non-exempt uniforms and issue them as needed.

Sanitation and Cleanliness:

• Ensure all kitchen and back-of-house areas are kept clean and in compliance with sanitation

standards.

• Develop and enforce cleaning schedules and procedures to maintain a safe and hygienic

environment.

• Ensure all sinks are maintained with adequate supply of detergent and sanitizer.

• Check that all sanitizer buckets in use by staff are within the 200-400ppm range and changed

every 4 hours.

• Ensure cleaning of all walk-in refrigerator, freezer fans, and all kitchen hoods.

Cost Control:

• Monitor and control operating expenses related to stewarding and kitchen cleaning.

• Implement cost-saving measures and waste reduction strategies.

Compliance and Safety:

• Uphold health and safety regulations and industry standards in the stewarding department.

• Conduct regular training sessions on safety and sanitation practices for stewards.

• Dishwasher logs are up to date and provide action plan if dishwasher is reading below

temperature.

• Maintain pest control records.

• Maintain Health and Food Safety Binder for DOH and Diversey Inspections.

• Maintain all other standards as directed by Director of F&B and Director of Back of House.

Communication:

• Collaborate with various departments, including the kitchen, to ensure seamless operations.

• Maintain effective communication with management, reporting on department performance

and any issues.

Qualifications:

• Proven experience as an Assistant Stewarding Manager or a similar role in a hospitality or food

service environment in luxury hotel.

EDUCATION AND EXPERIENCE

• Bachelor’s degree in hospitality management or a related field preferred.

• 3+ years of relevant experience in stewarding or back-of-house operations.

• Strong leadership and team management skills.

• Knowledge of kitchen equipment and chemicals used for cleaning.

• Familiarity with safety and sanitation regulations of NYC DOH

• Excellent organizational and time management abilities.

• Excellent communication skills, both written and verbal in English. Multilingual is a plus.

• Able to handle a multitude of tasks in an intense, fast paced environment.

• Excellent people skills and the ability to work under pressure and with various stakeholders.

• Ability to maintain a clean and professional appearance as per company policies.

• Ability to carry, push, and pull up to 50 lbs.; standing, bending and lifting will be required.

• Flexibility to work in shifts, including holidays and weekends.

The Assistant Stewarding Manager with F&B 575 at Aman New York will oversee the back-of-house operations, ensuring the cleanliness, maintenance, and efficient functioning of our kitchen facilities. As the Assistant Stewarding Manager, you will be responsible for managing a team of stewards and dishwashers, as well as maintaining inventory and equipment related to kitchen operations.

This position has an annual rate of $75,000.

KEY RESPONSIBILITIES

Team Management:

• Recruit, train, and supervise a team of stewards and dishwashers.

• Set performance standards, conduct regular evaluations, and provide guidance to improve

team efficiency.

Inventory and Equipment:

• Maintain an organized inventory of kitchen supplies, chemicals, and equipment.

• Coordinate with purchasing to ensure a consistent and adequate supply of cleaning materials.

• Perform regular inspections to identify equipment maintenance needs and coordinate repairs.

• Maintain an organized inventory of non-exempt uniforms and issue them as needed.

Sanitation and Cleanliness:

• Ensure all kitchen and back-of-house areas are kept clean and in compliance with sanitation

standards.

• Develop and enforce cleaning schedules and procedures to maintain a safe and hygienic

environment.

• Ensure all sinks are maintained with adequate supply of detergent and sanitizer.

• Check that all sanitizer buckets in use by staff are within the 200-400ppm range and changed

every 4 hours.

• Ensure cleaning of all walk-in refrigerator, freezer fans, and all kitchen hoods.

Cost Control:

• Monitor and control operating expenses related to stewarding and kitchen cleaning.

• Implement cost-saving measures and waste reduction strategies.

Compliance and Safety:

• Uphold health and safety regulations and industry standards in the stewarding department.

• Conduct regular training sessions on safety and sanitation practices for stewards.

• Dishwasher logs are up to date and provide action plan if dishwasher is reading below

temperature.

• Maintain pest control records.

• Maintain Health and Food Safety Binder for DOH and Diversey Inspections.

• Maintain all other standards as directed by Director of F&B and Director of Back of House.

Communication:

• Collaborate with various departments, including the kitchen, to ensure seamless operations.

• Maintain effective communication with management, reporting on department performance

and any issues.

Qualifications:

• Proven experience as an Assistant Stewarding Manager or a similar role in a hospitality or food

service environment in luxury hotel.

EDUCATION AND EXPERIENCE

• Bachelor’s degree in hospitality management or a related field preferred.

• 3+ years of relevant experience in stewarding or back-of-house operations.

• Strong leadership and team management skills.

• Knowledge of kitchen equipment and chemicals used for cleaning.

• Familiarity with safety and sanitation regulations of NYC DOH

• Excellent organizational and time management abilities.

• Excellent communication skills, both written and verbal in English. Multilingual is a plus.

• Able to handle a multitude of tasks in an intense, fast paced environment.

• Excellent people skills and the ability to work under pressure and with various stakeholders.

• Ability to maintain a clean and professional appearance as per company policies.

• Ability to carry, push, and pull up to 50 lbs.; standing, bending and lifting will be required.

• Flexibility to work in shifts, including holidays and weekends.