Stewarding Manager

About the role: 

The Stewarding Manager's mission is to assist the Executive Chef to ensure the day-to-day supervision and maintenance of all operating equipment used in food and beverage (dishware, glassware, silverware, small kitchen equipment, etc.). This person is responsible for assisting the Banquet Chef in coordinating and operating all materials while managing stock and inventory. This person is also jointly in charge of the Ecosure (Food Safety) and assisting in the supervision of the Stewarding team. 

What you will do: 

• Oversee daily stewarding operations, ensuring all dishwashing, kitchen, and back-of-house areas are clean, organized, and compliant with hygiene and safety standards. 

• Manage and develop the stewarding team, including recruitment, scheduling, training, performance management, and conducting regular team meetings. 

• Supervise inventory management of all stewarding-related equipment, supplies, and materials, maintaining accurate records of inputs, outputs, and stock levels. 

• Coordinate purchasing activities in collaboration with the purchasing department, including supplier selection and order placement for stewarding and kitchen equipment. 

• Monitor and maintain all stewarding equipment, ensuring functionality, safety, and cleanliness, and coordinate repairs or preventive maintenance with the engineering team. 

• Ensure compliance with food safety regulations and hygiene standards (Ecosure component), implementing health and safety policies and procedures. 

• Control labor and operational costs through effective planning, budgeting, inventory control, and initiatives to minimize breakage and material loss. 

• Oversee the cleanliness and upkeep of staff cafeterias, refrigerators, ovens, drains, and other kitchen areas, scheduling and supervising deep-cleaning activities. 

• Collaborate with kitchen, banquet, and service teams to ensure the availability of service equipment and smooth coordination of events and daily operations. 

• Handle administrative duties such as payroll, performance reviews, and compliance with company work rules and conduct standards, ensuring professional and harmonious team relations. 

The list of responsibilities above is not exhaustive and may evolve based on hotel needs and operational demands. 

Four Seasons is an equal opportunity employer committed to diversity and inclusion. The masculine form is used only for ease of reading.

What you bring: 

• Hold a university degree equivalent to a bachelor's degree;

• Have three years of professional experience in the hospitality and food & beverage industry;

• Have at least one year of experience in a similar stewarding management role. 

• Fluent communication skills in French; 

• An intermediate level of English is required to read technical sheets, communicate with international suppliers, place orders, and understand contracts or purchase orders written in English. Strong interpersonal and conflict resolution skills;  

• Comfortability with constant walking and standing for long periods of time  

• Availability to work days, evenings and weekends, as needed;  

• Good knowledge of inventory management and food/labour costs;  

• Know and enforce hygiene and safety standards;  

• Knowledge of MAPAC and SIMDUT ;  

Contract Type and Hours:

• Permanent position

• 40 hours per week

What we offer: 

• 3 weeks of vacation per year

• Disability insurance

• Dental insurance

• Extended health benefits coverage (including dental, vision care, life insurance, prescription drugs, and more)

• Employer-sponsored pension plan / retirement savings plan

• Any other benefits or bonuses offered by Four Seasons Montreal

Taux horaire : 37$-40$

Addresse : Four Seasons Hôtel Montréal, 1440 rue de la Montagne, Montréal, Québec, Canada, H3G 1Z5

Informations de contact:

Luana Moulin, Assistante responsable de l'acquisition des talents

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