HOTEL JACKSON
Jackson, Wyoming
Assistant Stewarding Manager
Stewarding | Full-Time, Year-Round |
Competitive Salary + Performance Bonus
Medical Benefits · 401(k) · Ski Pass · Local Perks
Who We Are
Hotel Jackson is a boutique luxury hotel on the Town Square in Jackson, Wyoming. We are independently owned, personally operated, and deeply invested in this place. Hospitality here isn’t transactional — it’s an act of genuine connection. We believe in warmth, authenticity, expertise, and the kind of care that makes guests feel truly at home.
Our mission is simple: We are here to host. That means anticipating needs, elevating every detail, and delivering impactful memorable moments.
The Role
We’re looking for an Assistant Director of Stewarding to partner with the Director in leading all stewarding operations across the hotel — kitchens, F&B outlets, banquet facilities, and support functions. You’ll supervise the stewarding team on assigned shifts, maintain compliance with sanitation and food safety standards, manage inventory and equipment, and be the operational bridge between stewarding and our culinary, banquet, restaurant, and engineering partners.
This is a floor-forward leadership role. The standard is set by your presence and your consistency — not from the office. When the Director is focused on strategy and cross-departmental coordination, you’re the person the stewarding team looks to on the floor.
We’re looking for someone with genuine operational depth in stewarding or large-scale food service, a track record of developing the people around them, and the kind of calm, organized leadership that keeps a high-volume operation running without drama.
What You’ll Do
Daily Operations
- Outlet and kitchen coverage: assist in managing daily stewarding operations across all F&B outlets, kitchens, and banquet facilities — ensuring proper cleaning, sanitation, and storage of all china, glassware, silverware, cookware, and equipment.
- Staffing and scheduling: monitor stewarding schedules and staffing levels to meet operational demands; flag coverage gaps to the Director and adjust assignments in real time when the floor needs it.
- Banquet and event support: support setup and breakdown of banquet and special event operations, coordinating with the banquet team to ensure stewarding support is ready when they need it.
- Routine inspections: conduct scheduled inspections of kitchens, storage areas, and dishwashing operations to verify cleanliness, organization, and compliance before issues arise.
Team Leadership and Development
- Shift supervision: supervise stewarding supervisors and team members on assigned shifts with clear expectations, consistent accountability, and genuine investment in the team’s performance.
- Pre-shift communication: conduct daily pre-shift meetings to align the team on operational priorities, cleanliness standards, and any event or banquet needs for the shift.
- Coaching and development: build future stewarding leaders through active mentorship, real-time coaching, and a culture where doing the work well is recognized and developed.
- Recruitment and onboarding: assist with hiring, onboarding, and training new team members so they reach full competency quickly and understand the standard from day one.
- Performance management: assist with performance evaluations and provide direct, constructive feedback that helps team members grow — formally and in the moment.
Sanitation and Safety
- Regulatory compliance: maintain compliance with all local, state, and federal health regulations at all times — this is non-negotiable and never deferred.
- HACCP and food safety: ensure adherence to HACCP protocols, food safety standards, and sanitation procedures across all stewarding areas.
- Incident response: investigate and report safety concerns, equipment issues, and workplace incidents promptly and accurately; follow up to ensure corrective action is completed.
- Chemical safety: ensure proper handling, labeling, and storage of all cleaning chemicals in compliance with safety protocols.
Inventory and Equipment
- Supply management: monitor inventory levels of cleaning chemicals, paper products, and stewarding supplies; flag shortages before they affect operations and assist with ordering and receiving.
- Equipment care: coordinate preventative maintenance and timely repairs for dish machines and stewarding equipment; downtime has direct operational impact and should never be deferred.
- Records and purchasing: maintain accurate inventory and purchasing records to support departmental budget tracking and cost control.
Financial Awareness
- Budget support: assist in preparing departmental budgets and forecasts in partnership with the Director.
- Labor and cost analysis: analyze labor productivity and stewarding costs; identify opportunities to improve efficiency without compromising the standard.
- Expense discipline: bring a cost-conscious approach to daily decisions around staffing, supply usage, and equipment management.
What We’re Looking For
- 3–5 years of stewarding experience in a hotel, resort, or large-scale food service operation, with at least 1–2 years in a supervisory role.
- Luxury hotel or Forbes Four/Five-Star experience strongly preferred.
- Strong working knowledge of sanitation, HACCP, food safety regulations, and health code compliance.
- Demonstrated ability to lead a stewarding team on assigned shifts and hold standards independently.
- Experience supporting high-volume banquet operations is a significant advantage.
- Familiarity with inventory management systems and labor scheduling software preferred.
- Calm, organized, and physically capable — able to stand, walk, lift up to 50 pounds, and work in hot and wet environments throughout a full shift.
- Bilingual in English and Spanish strongly preferred.
- Flexible availability including weekends and holidays as required by the operation.
Who Thrives Here
This role is a fit for someone who takes genuine pride in a clean, safe, well-run operation — and who wants to lead a team that holds that standard with consistency and care. The stewarding department is the backbone of the food and beverage operation, and when it runs well, everything else runs better.
You’ll thrive if you:
- Lead from the floor — you set the standard through your presence and consistency, not from a desk.
- Take ownership of the operation when the Director isn’t present: the team follows your lead and the standard doesn’t slip.
- Build your team through consistent coaching, clear expectations, and genuine investment in their development.
- Approach compliance and safety as a non-negotiable baseline, not a periodic checklist.
- Are a reliable partner to culinary, banquets, and restaurant operations — proactive, communicative, and never leaving them short.
This may not be the right fit if you:
- Prefer to manage from the office rather than lead from the floor during active service.
- Are not comfortable with the physical and environmental demands of a high-volume stewarding operation.
- Need close direction from the Director to hold the team accountable and make operational decisions.
- Are primarily drawn here by the lifestyle and plan to fit the work around it.
Compensation & Benefits
We know Jackson is one of the most expensive places to live in the country. We’ve built this package to make it work.
- Competitive salary commensurate with experience + performance bonus potential
- Medical benefits with employer contribution
- 401(k) with company match
- PTO + floating holiday comp days
- Subsidized employee housing (based on availability)
- Ski pass + select local perks
- Shift meals, fitness center access, and bus pass
- Employee discounts at the spa, restaurant/bar, and retail outlets
How to Apply
We review applications seriously, and we ask a few focused questions up front. Please include responses to the following with your application — submissions without them will not be considered.
1. Tenure
List your last three roles with start/end dates (month and year), the property type and volume, your position, and a brief note on why you moved on.
2. Running the Operation
Tell us about a shift or stretch of time you managed stewarding operations independently. What was the volume, what challenges came up, and how did you handle them?
3. Team Development
Tell us about someone on your stewarding team you coached or developed. What was their starting point, what did you invest in, and where did they end up?
4. Sanitation and Compliance
How do you build a culture where food safety and sanitation standards are held consistently — not just before an inspection? What systems or habits have worked for you?
5. Why Hotel Jackson
Why this role — and why now? Tell us what draws you here beyond the location.
Hotel Jackson · Town Square, Jackson, Wyoming · hoteljackson.com
Benefits:
- 401(k)
- 401(k) matching
- Dental insurance
- Employee discount
- Health insurance
- Paid time off
- Vision insurance
Work Location: In person
