Stewarding & Kitchen Hygiene Supervisor — Restaurant Complex

Responsibilities

• Lead stewarding and kitchen hygiene operations across 3–4 restaurant outlets in a Los Cabos F&B complex: supervise teams, manage schedules, and own quality across all outlets simultaneously
• Develop and implement kitchen hygiene inspection program: weekly walkthroughs of all preparation areas using standardized inspection forms; document findings, implement corrective actions, verify completion
• Manage specialty service item programs: fine dining crystal, imported porcelain, silver flatware — develop care protocols, train team, and track inventory across all outlets
• Lead F&B sustainability initiatives in stewarding: water reduction targets, chemical waste minimization, energy-efficient dishwasher programming — Los Cabos properties frequently hold environmental certifications
• Recruit and develop stewarding department: interview candidates, structure onboarding, build internal career path from steward to lead to supervisor
• Report monthly to F&B director: stewarding KPIs including chemical consumption, breakage rates, machine uptime, water usage, and Distintivo H compliance status

Requirements

• 5+ years hotel or restaurant stewarding supervision across multiple outlets
• Kitchen hygiene inspection program development and management
• Environmental sustainability integration in stewarding operations
• Recruitment and team development experience
• Strong reporting and KPI management for senior F&B management audience

Benefits

• IMSS, aguinaldo, paid vacation + premium
• Housing allowance MXN 3,000/month
• Grocery vouchers MXN 1,200/month
• Annual performance bonus
• Career progression to stewarding manager or F&B operations manager
• Professional development budget for training programs

Work environment

Multi-outlet stewarding and kitchen hygiene leadership in Los Cabos. Senior operational management role with full departmental accountability, sustainability program ownership, and direct board-level reporting.

About the role

A stewarding supervisor who can present monthly KPIs to a Los Cabos F&B director — chemical consumption trends, water usage per cover, machine uptime percentage, crystal breakage rate — is operating at the level where stewarding becomes a measurable business function rather than a background support role. The supervisor who can deliver that reporting while simultaneously managing a team that makes the best five-star kitchens in Mexico run clean is a genuinely rare operational professional.