Supervisor de Steward
On
Salary undisclosed
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Description
Here's what you'll do during a typical day:
- Supervise daily back of house operations: Oversee utility stewards, dishwashers, and temporary staff to ensure timely transport and cleaning of utensils and serviceware for restaurant and banquet operations
- Maintain cleanliness and organization: Supervise cleaning of back-of-house spaces to uphold sanitation and hygiene standards
- Support inventory and equipment needs: Ensure proper inventory levels, manage equipment storage and distribution, and coordinate the timely delivery of food and equipment for all functions
- Support team performance and development: Assist with day-to-day team oversight, scheduling shifts, coaching and professional development, conducting evaluations, and recognizing achievements
- Monitor and report on performance metrics: Track breakage and loss reports, update operating manuals, and assist with monthly inventories to support cost controls and efficiency improvements
- Collaborate across teams: Partner with kitchen, bar, and restaurant teams to ensure seamless service, assisting team members where needed
- Uphold regulatory standards: Maintain compliance with health, safety, sanitation, and alcohol awareness regulations, ensuring the highest standards of guest and team member wellbeing
Qualifications
What It Takes to Make the Stay
At Hilton, our core values define what it takes to succeed here and guide the qualities we look for in every team member:
A passion for spreading the light and warmth of Hospitality. Acting with Integrity and always doing the right thing. Inspiring others through Leadership. A belief that Teamwork drives the best outcomes. A sense of Ownership and accountability. And a focus on the Now, bringing urgency and discipline to every moment, knowing it can make a lasting impact.
Benefits
- professional development
About this role
On is seeking a Supervisor de Steward to lead back-of-house operations at their Mexico location. You'll oversee utility stewards, dishwashers, and temporary staff to ensure clean serviceware and utensils move efficiently through restaurant and banquet operations. Beyond supervision, the role requires hands-on involvement in maintaining sanitation standards across back-of-house spaces, managing inventory and equipment distribution, and coordinating logistics for food and supplies across all functions.
The position demands someone who can balance operational oversight with team development—you'll handle scheduling, coaching, performance evaluations, and recognition while also tracking metrics like breakage and loss to support cost control. You'll work closely with kitchen, bar, and restaurant teams to troubleshoot issues as they arise, and maintain compliance with health, safety, sanitation, and alcohol awareness regulations. This is a full-time, in-office role suited to someone with supervisory experience who values both accountability and supporting others' growth in a fast-paced hospitality environment.
Pay for this role
The employer didn't post a pay range for this role. That usually means pay is set in negotiation, which favors whoever arrives with numbers. Check ranges on comparable Supervisor de Steward postings in your area, and analyze any offer before you accept it.
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