Stewarding Supervisor — Resort & F&B Complex

Responsibilities

• Supervise stewarding team of 5–12 members across resort or hotel F&B outlets: schedule shifts for both wet-season and peak-season demand; manage callouts and overtime during high-occupancy periods
• Manage wet-season kitchen hygiene intensification: June–October humidity requires more frequent surface sanitization, more aggressive mold prevention in dishwash storage areas, and higher frequency floor cleaning in the dishwash station
• Lead Distintivo H compliance program: maintain temperature and chemical concentration logs; prepare documentation for annual health authority inspection; implement corrective actions for any identified deviations
• Develop and enforce hurricane preparation protocol for stewarding: secure all portable equipment, chemical storage, and dishwash area infrastructure before tropical storms or hurricanes; lead post-storm kitchen assessment and clean-up
• Control chemical program: manage supplier relationships, maintain adequate stock, enforce STPS-compliant storage and handling practices
• Coordinate with executive chef and F&B director on peak-season staffing plan: December–April requires maximum team deployment; plan and confirm staffing levels in October before peak season begins

Requirements

• 4+ years hotel or resort stewarding with supervisory experience in a tropical climate
• Wet-season kitchen hygiene management — mold prevention, floor safety, increased sanitization frequency
• Hurricane preparation and recovery protocol for kitchen operations
• Distintivo H compliance program management
• Peak-season staffing coordination for Jalisco tourism calendar

Benefits

• IMSS, aguinaldo, paid vacation + premium
• Grocery vouchers MXN 800/month
• Three meals per shift in resort staff canteen
• Peak-season performance bonus (December–April)
• Formal career development plan in F&B department

Work environment

Resort stewarding department supervision in Puerto Vallarta. Seasonal planning role requiring genuine expertise in both Jalisco's rainy-season management and the peak-season operational demands of the Hotel Zone.

About the role

Puerto Vallarta's stewarding supervisor does their best strategic work in October — planning the December peak before it arrives, confirming team headcount, scheduling the wet-season mold treatment final cycle before occupancy climbs. The supervisor who arrives in December having already solved the staffing question and having already completed the seasonal kitchen hygiene transition is managing from a position of control, not reaction.