PpBack of House Stewarding Managerbr/Mandarin 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.br/The 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.br/Joining 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.br/ /ph3About The Role /h3Based 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.br/During the pre‑opening phase, the Back of House Stewarding Manager will contribute to the set‑up 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.br/As a Back of House Stewarding Manager, you will be responsible for the following duties:br/Pre‑Opening Responsibilitiesbr/ul liLead the set‑up and operational readiness of all Stewarding and FB back‑of‑house areas prior to the resort opening. /li liEstablish Stewarding workflows, cleaning schedules, Standard Operating Procedures and operational checklists. /li liSupport the recruitment, onboarding, training and development of the Stewarding team in accordance with Mandarin Oriental standards. /li liCoordinate the receiving, storage, organisation and distribution of kitchen and FB operating equipment. /li liEstablish inventory and control systems for china, glassware, silverware, kitchen utensils and other operating equipment. /li liSupport the selection, purchasing and appropriate storage of cleaning chemicals, sanitation materials and Personal Protective Equipment. /li liCoordinate the set‑up and organisation of waste collection, separation and disposal areas. /li liWork closely with Culinary, Food Beverage, Engineering and Purchasing to ensure all back‑of‑house equipment and facilities are operationally ready. /li liParticipate in inspections, mock services, operational trials and opening readiness exercises. /li liDeliver pre‑opening training on Stewarding procedures, equipment handling, chemical usage, PPE and hygiene standards. /li /ulStewarding Back of House Operationsbr/ul liLead the daily operation of the Stewarding department, ensuring effective staffing, productivity and operational coverage across all Food Beverage areas. /li liEnsure kitchens,



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



back‑of‑house facilities and operating equipment. /li liMaintain accurate departmental records, inventories, reports and documentation. /li /ulEvents Banqueting Supportbr/ul liCoordinate Stewarding and back‑of‑house requirements for banquets, special events, private functions and high‑volume operations. /li liEnsure adequate availability and distribution of china, glassware, silverware and operating equipment for events. /li liCoordinate the movement, set‑up and return of operating equipment before and after events. /li liEstablish appropriate clean and dirty operational flows during events and functions. /li liCoordinate with external rental suppliers regarding the receipt, handling, inventory and return of rented equipment. /li liEnsure all event equipment is cleaned, accounted for and returned appropriately following each function. /li /ulLeadership Team Developmentbr/ul liLead, motivate, coach and develop the Stewarding team, fostering a culture of teamwork, accountability and operational excellence. /li liPrepare departmental schedules and ensure appropriate staffing levels according to business volumes and operational requirements. /li liConduct regular departmental briefings and ensure clear communication of operational priorities. /li liProvide ongoing training on cleaning procedures, equipment handling, chemical usage, PPE and safety standards. /li liMonitor colleague performance and provide regular coaching and feedback. /li liPromote a safe, respectful and collaborative working environment. /li liWork closely with Culinary, Food Beverage, Engineering, Purchasing and other departments to ensure seamless operations. /li liEnsure action points arising from inspections, operational meetings and daily briefings are implemented effectively. /li liPerform any other reasonable duties consistent with the responsibilities and operational requirements of the role. /li /ulh3Requirements /h3 ul liPrevious experience in a Stewarding Manager, Chief Steward, Back of House Manager or comparable leadership role, preferably within a luxury five‑star hotel, resort or high‑volume Food Beverage environment. /li liPrevious luxury hotel pre‑opening experience is considered a strong advantage. /li liStrong operational knowledge of Stewarding, professional kitchen back‑of‑house operations and operating equipment management. /li liExcellent knowledge of professional cleaning systems, sanitation procedures and chemical handling. /li liGood understanding of food hygiene, HACCP, health safety and workplace safety requirements. /li liExperience managing china, glassware, silverware, kitchen utensils and Food Beverage operating equipment inventories. /li liGood knowledge of waste management, recycling and sustainability practices. /li liStrong leadership, coaching and team management skills with experience managing multicultural operational teams. /li liStrong organisational and planning skills with the ability to manage multiple operational priorities. /li liGood financial awareness with experience in budgeting, purchasing, inventory management and cost control. /li liStrong problem‑solving skills and a proactive, hands‑on approach. /li liAbility to perform effectively in a fast‑paced luxury hospitality environment. /li liGood communication and interpersonal skills. /li liGood command of English and Italian. /li /ul /p #J-18808-Ljbffr

📌 Back of house & stewarding manager - f&b (Cortina d'Ampezzo)
🏢 Mandarin Oriental
📍 Cortina d'Ampezzo