Assistant Manager- Kitchen Stewarding

Exceptional Hospitality Starts with You
Picture yourself brightening someone’s day. When you join our Hotels team, that’s exactly what you’ll do every time you come to work! You will lead the steward teams and ensure seamless operations to deliver exceptional guest experiences. As an Assistant Manager- Kitchen Stewarding, you’re not just supporting strategic oversight of all stewarding operations across the property – you’re spreading the light and warmth of hospitality by delivering memorable experiences that make the stay for every guest.
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.
In addition, this role requires the following minimum qualifications:
High school diploma or equivalent.
Minimum 5 years’ experience in a 5-star hotel, with at least 1 year as Assistant Chief Steward in an international brand.
Strong leadership, organizational, and supervisory skills.
Excellent verbal and written communication skills.
Proficient in Microsoft Word and Excel.
Knowledge of HACCP and hygiene standards.
Ability to work independently and under pressure in a fast-paced environment.
Here’s what you’ll do during a typical day:
Support inventory control: Assist with daily coordination, distribution, storage and maintenance of essential items – including china, glassware, linen, and silver – ensuring accuracy and availability for all operations
Monitor sanitation standards: Assist in implementing and overseeing sanitation procedures to ensure compliance with health and safety regulations
Oversee equipment maintenance: Assist in securing, maintaining, and ensuring the functionality of food service equipment
Assist with cost management: Track expenses and identify cost-saving opportunities to support departmental efficiency and profitability
Support team performance and development: Assist with day-to-day team oversight, scheduling shifts, coaching and professional development, conducting evaluations, and recognizing achievements
Uphold regulatory standards: Maintain compliance with health, safety, sanitation, and alcohol awareness regulations, ensuring the highest standards of guest and team member well-being

Work arrangement
No