About our property:

Currently undergoing the most significant transformation in its nearly four-decade history, Signia Hilton Naples Grande Beach Resort is being reimagined through a comprehensive resort-wide renovation set to redefine the guest experience. Updates will introduce redesigned guest rooms and suites, vibrant culinary offerings, destination-inspired experiences, premium wellness amenities, dynamic social and gathering spaces that encourage guest connection, along with Signia Hilton's warm, anticipatory service.

Naples Grande Beach Resort is Set among lush mangrove forests on Florida's Paradise Coast; Naples Grande Beach Resort is a 474-room retreat offering direct access to three miles of white sand beach. The iconic resort is currently undergoing a transformative, property-wide revitalization that will debut in early 2027, ushering in a new era of modern coastal luxury. The comprehensive reimagination will refresh guest accommodations, dining venues, public spaces and select meetings and event offerings while honoring the timeless beauty and the natural surroundings of Naples. The resort features more than 88,000 square feet of indoor and outdoor meeting and event space, multiple dining outlets and a full-service spa, making it a premier destination for leisure travelers, groups and special events.

Whether you are just starting your career or looking to advance in the hospitality industry, we have opportunities for individuals at all levels of experience. Joining our team means becoming part of a close-knit community that values teamwork, professionalism, and a passion for delivering outstanding service. We provide attractive benefits and comprehensive training programs to ensure that our employees have the skills and knowledge needed to excel in their roles. If you are a dedicated and enthusiastic individual with a passion for hospitality, we invite you to explore the exciting career opportunities available at Naples Grande Beach Resort. Take the first step towards a rewarding career by applying today.

What you will have an opportunity to do:

The Director of Stewarding is responsible for leading and managing all stewarding operations throughout the resort, ensuring the highest standards of cleanliness, sanitation, organization, and operational efficiency in all back-of-house food and beverage areas. This position oversees stewarding personnel, washing operations, kitchen sanitation programs, equipment inventories, waste management, and compliance with health and safety regulations. The Director of Stewarding partners closely with Culinary, Food & Beverage, Banquets, and Engineering leadership to support exceptional guest experiences through a clean, safe, and well-maintained operating environment.

Essential Responsibilities

Stewarding Operations Leadership
• Direct and oversee all stewarding operations across restaurants, lounges, banquet facilities, pool and beach venues, employee dining, and culinary production kitchens.
• Establish and maintain standards for cleanliness, sanitation, organization, and safety throughout all back-of-house areas.
• Develop stewarding procedures that support efficient culinary and food and beverage operations.
• Ensure adequate staffing and operational coverage for all business levels and special events.

Sanitation & Food Safety
• Lead the resort's sanitation and cleanliness programs in accordance with local, state, and federal regulations.
• Ensure compliance with HACCP, health department, Hilton brand standards, and resort operating procedures.
• Conduct regular inspections of kitchens, storage areas, dish rooms, waste areas, and employee workspaces.
• Partner with Culinary leadership to prepare for internal, brand, and regulatory inspections.
• Maintain sanitation logs, chemical inventories, and safety documentation.

Team Leadership & Development
• Recruit, hire, train, coach, and develop stewarding team members and supervisors.
• Establish performance standards and conduct regular evaluations.
• Promote a culture of accountability, teamwork, and service excellence.
• Develop succession plans and growth opportunities within the department.
• Ensure proper onboarding and continuous training for all stewarding personnel.

Equipment & Asset Management
• Manage inventories of china, glassware, silverware, kitchen smallwares, banquet equipment, and operating supplies.
• Develop replacement and procurement plans to support operational needs.
• Partner with Culinary and Purchasing teams on equipment specifications and acquisitions.
• Ensure proper handling, storage, maintenance, and distribution of operating assets.
• Monitor equipment condition and coordinate repairs with Engineering when necessary.

Financial Management
• Develop and manage departmental labor and operating budgets.
• Monitor payroll, productivity, overtime, and staffing efficiencies.
• Control operating expenses including chemicals, stewarding supplies, equipment replacement, and waste removal services.
• Identify opportunities for operational efficiencies and cost savings.

Waste Management & Sustainability
• Oversee waste disposal, recycling, grease management, and sustainability initiatives.
• Ensure compliance with environmental regulations and company sustainability goals.
• Partner with resort leadership to reduce waste and improve recycling efforts.
• Support responsible product usage and inventory management practices.

Banquet & Event Support
• Ensure proper stewarding support for meetings, conferences, weddings, and resort events.
• Coordinate equipment movement, setup support, and cleaning operations.
• Maintain inventory levels to support all banquet and catering requirements.
• Collaborate with Banquet Operations and Culinary teams to ensure successful event execution.

What are we looking for?

Education & Experience
• High school diploma required; college degree in Hospitality Management or related field preferred.
• Minimum 5-7 years of progressive stewarding or food and beverage operations leadership experience.
• Luxury hotel, resort, convention hotel, or large-scale food service experience preferred.
• Previous experience managing large stewarding teams and high-volume banquet operations preferred.

Knowledge & Skills
• Thorough understanding of sanitation, food safety, and HACCP principles.
• Strong leadership, coaching, and team development skills.
• Knowledge of stewarding equipment, warewashing systems, and kitchen operations.
• Strong organizational and inventory management capabilities.
• Excellent communication and interpersonal skills.
• Proficiency in labor management, budgeting, and operational planning.
• Knowledge of Hilton systems and hospitality operations preferred.

Physical Requirements
• Ability to stand and walk for extended periods.
• Ability to lift and carry up to 50 pounds.
• Ability to work in hot, humid, and physically demanding environments.
• Flexibility to work evenings, weekends, holidays, and special events as business demands require.

Key Performance Indicators
• Health inspection and food safety audit results.
• Back-of-house cleanliness and sanitation scores.
• Stewarding labor productivity and budget performance.
• Equipment and operating supply inventory accuracy.
• Team member retention, engagement, and development.
• Support effectiveness for banquet and restaurant operations.
• Reduction in breakage, waste, and replacement costs.

Compensation:

Actual compensation packages are based on a wide array of factors unique to each candidate, including but not limited to skill set, years & depth of experience, certifications and specific office location. This may differ in other locations due to cost of labor considerations.