Stewarding Supervisor — Luxury Boutique Hotels & Residences

Responsibilities

• Manage stewarding operations across 2–3 luxury boutique properties with distinct F&B identities: each property has its own service piece inventory, cleaning protocols, and guest standard
• Develop and enforce luxury-standard glassware and fine china care protocols: water-spot prevention program for crystal, fine china inspection before every service, silver-care schedule
• Coordinate with property chefs and F&B directors at each location: represent the stewarding department at multi-property F&B management meetings
• Manage cross-property inventory: track fine china, crystal, and silver-plated pieces across properties; report breakage and coordinate procurement for replacement
• Lead chemical program for boutique luxury properties: select products compatible with artisanal service items and luxury brand guidelines
• Develop and implement sustainability practices in stewarding: water use reduction, chemical waste minimization, detergent biodegradability — relevant to eco-conscious luxury property standards

Requirements

• 4+ years luxury hotel stewarding supervision
• Fine china, crystal, and silver flatware care program management
• Multi-property operational coordination
• Sustainability program development for stewarding operations
• Professional communication with senior F&B management

Benefits

• IMSS, aguinaldo, paid vacation + premium
• Grocery vouchers MXN 1,100/month
• Meals across all properties
• Semi-annual performance bonus
• Vehicle or transport between properties
• Professional development support

Work environment

Multi-property luxury stewarding supervision in Cancún. Senior department management role with fine-standard care protocols, cross-property coordination, and direct interface with luxury property F&B directors.

About the role

The standard in a luxury boutique is unforgiving — not because guests complain loudly, but because luxury guests simply expect perfection and notice its absence quietly. The stewarding supervisor who has built a system where every piece of glassware passes a spot check before service, where the silver flatware has zero tarnish at the start of every week, and where the chef never has to think about whether the cookware will be clean — has delivered a standard that most stewarding departments aspire to.