STEWARDING MANAGER

About Four Seasons Hotêl Montreal:

Located in the heart of Montreal’s Golden Square Mile, Four Seasons Hotel Montreal offers more than just a stay — we deliver a luxurious lifestyle experience. From world-class dining at Marcus Restaurant to relaxation at our Forbes Five-Star Guerlain Spa, and exclusive access to Holt Renfrew Ogilvy, we are a vibrant hub of elegance, hospitality, and culture.

About the role:

Due to local regulations, priority will be given to candidates who are authorized to work in Canada and are fluent in both French and English, spoken and written.

The Stewarding Manager's mission is to assist the Executive Chef to ensure the day-to-day supervision and maintenance of all operating equipment used in food and beverage (dishware, glassware, silverware, small kitchen equipment, etc.). This person is responsible for assisting the Banquet Chef in coordinating and operating all materials while managing stock and inventory. This person is also jointly in charge of the Ecosure (Food Safety) and assisting in the supervision of the Stewarding team.

What you will do:

· Oversee daily stewarding operations, ensuring all dishwashing, kitchen, and back-of-house areas are clean, organized, and compliant with hygiene and safety standards.

·Manage and develop the stewarding team, including recruitment, scheduling, training, performance management, and conducting regular team meetings.

·Supervise inventory management of all stewarding-related equipment, supplies, and materials, maintaining accurate records of inputs, outputs, and stock levels.

·Coordinate purchasing activities in collaboration with the purchasing department, including supplier selection and order placement for stewarding and kitchen equipment.

·Monitor and maintain all stewarding equipment, ensuring functionality, safety, and cleanliness, and coordinate repairs or preventive maintenance with the engineering team.

·Ensure compliance with food safety regulations and hygiene standards (Ecosure component), implementing health and safety policies and procedures.

·Control labor and operational costs through effective planning, budgeting, inventory control, and initiatives to minimize breakage and material loss.

·Oversee the cleanliness and upkeep of staff cafeterias, refrigerators, ovens, drains, and other kitchen areas, scheduling and supervising deep-cleaning activities.

·Collaborate with kitchen, banquet, and service teams to ensure the availability of service equipment and smooth coordination of events and daily operations.

·Handle administrative duties such as payroll, performance reviews, and compliance with company work rules and conduct standards, ensuring professional and harmonious team relations.

What you bring:

·Hold a post-secondary degree or hotel training from an accredited school or other related field;

·Strong communication skills

·Strong interpersonal and conflict resolution skills;

· Comfortability with constant walking and standing for long periods of time

·Availability to work days, evenings and weekends, as needed;

·Good knowledge of inventory management and food/labour costs;

· Know and enforce hygiene and safety standards;

·Knowledge of MAPAC and SIMDUT ; 

What we offer:

•  Comprehensive health benefits (dental, vision, life insurance, prescriptions, etc.).

•  Discounts at MARCUS Restaurant and the Guerlain Spa.

•  Employee recognition programs (Employee of the Month, anniversary celebrations, etc.).

•  Complimentary meals per shift at Café 1440.

•  Employer-contributed retirement plan.

•  Paid vacation plus two additional floating holidays per year.

•  Strong training and development programs.

•  Employee travel program, including complimentary stays at Four Seasons properties worldwide (based on tenure and availability).

•  And more!