Torchora
Back to Home

Key Responsibilities and Required Skills for a Head Steward

💰 $65,000 - $95,000

HospitalityFood & BeverageManagementOperations

🎯 Role Definition

The Head Steward is the operational cornerstone of our Food & Beverage division, a key leadership role responsible for the heart of our culinary operations. This position champions the highest standards of cleanliness, sanitation, and organization across all kitchens, restaurants, and event spaces. The Head Steward leads a dedicated team to ensure the seamless availability and impeccable condition of all serviceware, glassware, and kitchen equipment. This role is not just about management; it's about fostering a culture of excellence, safety, and efficiency, directly impacting the quality of our guest experience and the financial health of the department through meticulous inventory and budget control.

📈 Career Progression

Typical Career Path

Entry Point From:

  • Assistant Head Steward
  • Stewarding Supervisor
  • Lead Steward
  • F&B Supervisor with strong operational experience

Advancement To:

  • Assistant Director of Food & Beverage
  • Director of Purchasing
  • Director of Food & Beverage
  • Hotel Operations Manager

Lateral Moves:

  • Purchasing Manager
  • Banqueting Operations Manager
  • Facilities Manager

Core Responsibilities

Primary Functions

  • Direct and oversee all aspects of the stewarding department's daily operations, ensuring seamless support for all culinary and service outlets.
  • Develop, implement, and rigorously enforce comprehensive cleaning schedules and sanitation protocols in strict accordance with health department, HACCP, and OSHA regulations.
  • Lead the full lifecycle of employee management, including recruiting, hiring, onboarding, training, and continuous professional development for the entire stewarding team.
  • Skillfully create and manage departmental work schedules to guarantee optimal staffing levels for all shifts and special events while meticulously controlling labor costs.
  • Conduct regular, constructive performance evaluations for all stewarding staff, providing ongoing coaching, mentorship, and disciplinary action when necessary to maintain high standards.
  • Manage and maintain a precise, perpetual inventory of all china, glassware, silverware (CGS), and other food and beverage operating equipment, conducting regular, thorough stocktakes to ensure accuracy.
  • Oversee the entire procurement process for cleaning supplies and chemicals, managing inventory levels, ensuring cost-effectiveness, and guaranteeing safe storage and handling procedures are followed.
  • Develop, propose, and manage the annual departmental budget, actively monitoring expenses related to labor, supplies, breakages, and capital projects to achieve financial targets.
  • Proactively monitor and analyze the loss, breakage, and damage of all operating equipment, implementing effective strategies and training programs to minimize costs and waste.
  • Ensure all dishwashing machinery, pot washing equipment, and other departmental technology are impeccably maintained, fully operational, and serviced regularly to prevent downtime.
  • Foster a strong collaborative relationship with the Executive Chef and culinary brigade to anticipate needs and ensure all necessary cooking equipment, utensils, and service dishes are clean and readily available.
  • Partner closely with Banquet and Catering leadership to plan and execute the timely, accurate, and efficient setup and breakdown of all event-related equipment and serviceware.
  • Champion a culture of supreme organization and cleanliness throughout all back-of-house storage areas, walk-in coolers, and receiving docks.
  • Lead daily pre-shift briefings and regular departmental meetings to foster clear communication, set daily priorities, and build a cohesive and motivated team.
  • Act as the primary champion for workplace safety within the department, conducting regular safety training sessions and ensuring all team members consistently adhere to established safety protocols.

Secondary Functions

  • Develop and spearhead departmental waste management, composting, and recycling initiatives to support and advance the organization's broader sustainability goals.
  • Serve as the primary point of contact for resolving operational challenges, equipment malfunctions, or staff conflicts in a diplomatic, professional, and timely manner.
  • Prepare and present detailed operational reports to senior F&B leadership, analyzing data on labor productivity, supply expenses, inventory variances, and breakage trends.
  • Remain current with emerging industry best practices, new cleaning technologies, and innovative management techniques to continuously improve departmental efficiency and effectiveness.
  • Coordinate and supervise third-party services, including pest control, hood cleaning, and equipment repair vendors, ensuring work is completed to our standards.
  • Contribute to the long-term strategic planning for the Food & Beverage division, particularly in the forecasting and justification of capital expenditures for equipment upgrades and replacements.

Required Skills & Competencies

Hard Skills (Technical)

  • Sanitation & Safety Compliance: Expert-level knowledge of local health codes, HACCP principles, and OSHA regulations.
  • Inventory Management Systems: Proficiency using inventory and purchasing software (e.g., BirchStreet, Adaco, Coupa).
  • Budgeting & P&L Analysis: Strong ability to develop budgets, track expenses, analyze financial reports, and control costs.
  • Chemical Handling & Safety: Certified or highly knowledgeable in the safe handling, storage, and dilution of industrial cleaning chemicals.
  • Staff Scheduling Software: Experience with workforce management tools (e.g., Kronos, When I Work) for efficient scheduling and labor tracking.
  • Mechanical Aptitude: Solid understanding of the operation and basic troubleshooting of commercial dishwashers and other kitchen equipment.

Soft Skills

  • Inspirational Leadership: Proven ability to lead, motivate, and mentor a large and diverse team, fostering a positive and productive work environment.
  • Exceptional Communication: Clear, concise, and professional communication skills, with the ability to effectively interact with team members, peers, and senior leadership.
  • Calm Under Pressure: A high degree of emotional intelligence and the ability to maintain composure and make effective decisions in a fast-paced, high-pressure environment.
  • Meticulous Attention to Detail: An unwavering eye for detail, ensuring that the highest standards of cleanliness and organization are consistently met.
  • Strategic Problem-Solving: The ability to identify issues, analyze root causes, and implement lasting and effective solutions.
  • Time Management & Prioritization: Superior organizational skills with the capacity to manage multiple priorities and deadlines simultaneously.

Education & Experience

Educational Background

Minimum Education:

  • High School Diploma or GED equivalent.

Preferred Education:

  • Associate's or Bachelor's Degree in a relevant field.
  • Certifications in Food Safety (e.g., ServSafe) and HACCP.

Relevant Fields of Study:

  • Hospitality Management
  • Business Administration
  • Culinary Arts

Experience Requirements

Typical Experience Range: 5-8 years of progressive experience within a high-volume stewarding department, including at least 3 years in a supervisory or management capacity.

Preferred: Experience within a large-scale luxury hotel, union environment, resort, or convention center is highly desirable.

Explore More Careers