The Stewarding Supervisor works closely with Culinary, Banquets, Food and Beverage, Engineering, and other hotel departments to ensure equipment, supplies, dishware, glassware, flatware, cookware, chemicals, and work areas are properly maintained and available to support daily operations and special events. Ensure china, glassware, flatware, cookware, utensils, banquet equipment, and related supplies are properly cleaned, stored, requisitioned, delivered, maintained, and available for operation.