Stewarding Supervisor — Five-Star Luxury Resort

Responsibilities

• Supervise stewarding team of 6–15 members across all F&B outlets in a five-star resort: fine dining, casual dining, pool bar, and in-room dining all supported by the stewarding department
• Manage hard-water chemical program: develop and enforce rinse-aid concentration standards specific to Los Cabos mineral-content water; maintain machine descaling schedule to protect equipment and glassware quality
• Lead Distintivo H compliance program: ensure all dishwashing temperature logs, chemical concentration records, and sanitation documentation meet certification standards
• Develop and enforce luxury glassware care protocols: crystal wine glass polishing procedure, water-spot prevention system for all guest-facing glassware, crystal breakage tracking and executive chef notification
• Manage night stewarding team: supervise overnight deep-clean operation to confirm kitchen equipment is at operational standard for morning service
• Coordinate with executive chef, restaurant managers, and food safety coordinator on any stewarding-related operational or compliance issues

Requirements

• 4+ years luxury hotel stewarding with supervisory experience
• Hard-water dishwashing management — chemical dosing, descaling schedules, glassware quality programs
• Distintivo H compliance management and audit preparation
• Night team management and deep-clean program oversight
• Communication with executive chef and luxury property F&B management

Benefits

• IMSS, aguinaldo, paid vacation + premium
• Housing allowance MXN 3,000/month
• Grocery vouchers MXN 1,000/month
• Three meals per shift in resort dining room
• Semi-annual performance bonus
• Career track within luxury hotel group F&B operations

Work environment

Five-star luxury resort stewarding department supervision in Los Cabos. The most technically demanding dishwashing environment in Mexico, with direct accountability for luxury glassware standards and hard-water chemistry management.

About the role

The stewarding supervisor at a Los Cabos five-star resort receives a call from the executive chef at 6:30am approximately once every two weeks. It's almost always about glassware. A water spot on a crystal wine glass at a table where the guest is paying MXN 3,500 per plate is not a minor issue — it's a visible failure of the stewarding department's most basic responsibility. The supervisor who has built the program that prevents those calls from happening has done their job at the highest level.