ph3Back of House Stewarding Manager /h3pMandarin Oriental Cristallo, Cortina is an upcoming luxury alpine resort set above the iconic mountain town of Cortina d'Ampezzo, in the heart of the UNESCO-listed Dolomites. Scheduled to open in Winter 2026, the resort will mark the debut of Mandarin Oriental in one of Italy's most renowned mountain destinations, combining the legendary heritage of the Cristallo with Mandarin Oriental's exceptional service, refined design, and award-winning hospitality. /ppThe resort will feature elegantly appointed rooms and suites, exceptional dining experiences, a world-class Spa Wellness Centre, and curated year-round experiences designed for discerning international travellers seeking the finest alpine luxury. /ppJoining the pre-opening team offers a unique opportunity to help shape one of Europe's most anticipated luxury hotel openings, contributing to the creation of an extraordinary guest experience from day one. /ph3About the Role /h3pBased at bMandarin Oriental Cristallo, Cortina /b, the Back of House Stewarding Manager plays a key role in the successful pre-opening and ongoing operation of the resort's Culinary and Food Beverage divisions. The role is responsible for leading all Stewarding and Food Beverage back-of-house operations, ensuring the highest standards of cleanliness, hygiene, organisation, safety and operational efficiency across kitchens, storage areas, waste facilities and other FB support areas. /ppDuring the pre-opening phase, the Back of House Stewarding Manager will contribute to the setup and operational readiness of all back-of-house areas, establish Stewarding procedures and workflows, support the recruitment and training of the team, coordinate equipment and operating supplies, and ensure all areas are fully prepared for the successful opening of the resort. /ph3As a Back of House Stewarding Manager, you will be responsible for the following duties: /h3h3Pre-Opening Responsibilities /h3ullipLead the setup and operational readiness of all Stewarding and FB back-of-house areas prior to the resort opening. /p /lilipEstablish Stewarding workflows, cleaning schedules, Standard Operating Procedures and operational checklists. /p /lilipSupport the recruitment, onboarding, training and development of the Stewarding team in accordance with Mandarin Oriental standards. /p /lilipCoordinate the receiving, storage, organisation and distribution of kitchen and FB operating equipment. /p /lilipEstablish inventory and control systems for china, glassware, silverware, kitchen utensils and other operating equipment. /p /lilipSupport the selection, purchasing and appropriate storage of cleaning chemicals, sanitation materials and Personal Protective Equipment. /p /lilipCoordinate the setup and organisation of waste collection, separation and disposal areas. /p /lilipWork closely with Culinary, Food Beverage, Engineering and Purchasing to ensure all back-of-house equipment and facilities are operationally ready. /p /lilipParticipate in inspections, mock services, operational trials and opening readiness exercises. /p /lilipDeliver pre-opening training on Stewarding procedures, equipment handling, chemical usage, PPE and hygiene standards. /p /li /ulh3Stewarding Back of House Operations /h3ullipLead the daily operation of the Stewarding department, ensuring effective staffing, productivity and operational coverage across all Food Beverage areas. /p /lilipEnsure kitchens, dishwashing areas,



storage facilities and other FB back-of-house areas are maintained to the highest standards of cleanliness, organisation and presentation. /p /lilipEnsure all china, glassware, silverware, kitchen utensils and operating equipment are cleaned, sanitised, stored and handled correctly. /p /lilipEstablish and monitor daily, weekly and periodic deep-cleaning schedules. /p /lilipConduct regular back-of-house inspections and ensure identified issues are addressed promptly. /p /lilipCoordinate cleaning and sanitation requirements with Culinary and Food Beverage teams according to operational needs. /p /lilipEnsure Stewarding equipment and machinery are used correctly, maintained in good condition and promptly reported to Engineering when maintenance is required. /p /lilipMonitor the appropriate use and consumption of cleaning chemicals and sanitation materials. /p /lilipEnsure chemicals are correctly labelled, stored and handled in accordance with safety procedures and manufacturer instructions. /p /lilipMaintain accurate inventories of operating equipment, chemicals, cleaning materials and Stewarding supplies. /p /lilipMonitor breakages, losses and equipment usage, implementing appropriate controls to minimise unnecessary costs. /p /lilipCoordinate periodic inventories and support the replacement or replenishment of operating equipment where required. /p /li /ulh3Waste Management Sustainability /h3ullipOversee the organisation, cleanliness and safe operation of all Food Beverage waste areas. /p /lilipEnsure waste is correctly separated, labelled, stored and disposed of in accordance with applicable regulations and resort sustainability standards. /p /lilipCoordinate waste collection and disposal activities with approved external service providers. /p /lilipMaintain required documentation and records relating to waste collection and special disposal activities. /p /lilipMonitor food and operational waste and identify opportunities to improve waste reduction and recycling practices. /p /lilipSupport sustainability initiatives across Culinary and Food Beverage back-of-house operations. /p /lilipCoordinate the appropriate disposal of obsolete or damaged operating equipment in accordance with company procedures. /p /li /ulh3Operational Cost Control /h3ullipManage the Stewarding department's operating supplies, equipment and resources efficiently and in accordance with approved budgets. /p /lilipSupport the preparation of the annual Stewarding budget and relevant operational forecasts. /p /lilipMonitor departmental expenses, cleaning materials, chemicals, operating equipment and other costs. /p /lilipReview inventory levels and coordinate purchasing and replenishment requirements. /p /lilipSupport purchasing activities and obtain quotations for operating equipment and Stewarding supplies where required. /p /lilipIdentify opportunities to improve productivity and reduce operating costs without compromising cleanliness, safety or service standards. /p /lilipSupport CAPEX planning for Stewarding equipment, back-of-house facilities and operating equipment.



/p /lilipMaintain accurate departmental records, inventories, reports and documentation. /p /li /ulh3Events Banqueting Support /h3ullipCoordinate Stewarding and back-of-house requirements for banquets, special events, private functions and high-volume operations. /p /lilipEnsure adequate availability and distribution of china, glassware, silverware and operating equipment for events. /p /lilipCoordinate the movement, setup and return of operating equipment before and after events. /p /lilipEstablish appropriate clean and dirty operational flows during events and functions. /p /lilipCoordinate with external rental suppliers regarding the receipt, handling, inventory and return of rented equipment. /p /lilipEnsure all event equipment is cleaned, accounted for and returned appropriately following each function. /p /li /ulh3Leadership Team Development /h3ullipLead, motivate, coach and develop the Stewarding team, fostering a culture of teamwork, accountability and operational excellence. /p /lilipPrepare departmental schedules and ensure appropriate staffing levels according to business volumes and operational requirements. /p /lilipConduct regular departmental briefings and ensure clear communication of operational priorities. /p /lilipProvide ongoing training on cleaning procedures, equipment handling, chemical usage, PPE and safety standards. /p /lilipMonitor colleague performance and provide regular coaching and feedback. /p /lilipPromote a safe, respectful and collaborative working environment. /p /lilipWork closely with Culinary, Food Beverage, Engineering, Purchasing and other departments to ensure seamless operations. /p /lilipEnsure action points arising from inspections, operational meetings and daily briefings are implemented effectively. /p /lilipPerform any other reasonable duties consistent with the responsibilities and operational requirements of the role. /p /li /ulh3Requirements /h3ullipPrevious experience in a bStewarding Manager, Chief Steward, Back of House Manager or comparable leadership role /b, preferably within a luxury five-star hotel, resort or high-volume Food Beverage environment. /p /lilipPrevious luxury hotel pre-opening experience is considered a strong advantage. /p /lilipStrong operational knowledge of Stewarding, professional kitchen back-of-house operations and operating equipment management. /p /lilipExcellent knowledge of professional cleaning systems, sanitation procedures and chemical handling. /p /lilipGood understanding of food hygiene, HACCP, health safety and workplace safety requirements. /p /lilipExperience managing china, glassware, silverware, kitchen utensils and Food Beverage operating equipment inventories. /p /lilipGood knowledge of waste management, recycling and sustainability practices. /p /lilipStrong leadership, coaching and team management skills with experience managing multicultural operational teams. /p /lilipStrong organisational and planning skills with the ability to manage multiple operational priorities. /p /lilipGood financial awareness with experience in budgeting, purchasing, inventory management and cost control. /p /lilipStrong problem-solving skills and a proactive, hands-on approach. /p /lilipAbility to perform effectively in a fast-paced luxury hospitality environment. /p /lilipGood communication and interpersonal skills. /p /lilipGood command of English and Italian. /p /li /ul /p #J-18808-Ljbffr

📌 Back of House & Stewarding Manager - F&B (Cortina d'Ampezzo)
🏢 Mandarin Oriental Hotel Group
📍 Cortina d'Ampezzo