Teams at Montage International

Supervise day-to-day stewarding operations in a hotel kitchen, coordinate with culinary and service teams, ensure cleaning/sanitizing of dishes, equipment, and linens, maintain inventory and sanitation standards, train staff on dishwashing equipment and procedures, perform physical tasks (lifting, pushing carts), run daily briefings, assist with administrative duties and guest service as needed.

Supervise day-to-day stewarding operations, coordinate with kitchen and service teams, oversee dishwashing and sanitizing procedures, manage inventory and linen, train staff on dishwashing equipment and sanitation, conduct lineups and assist with administrative duties, and maintain cleanliness and safety standards.

Lead and manage the Front Office team to ensure exceptional guest service, oversee arrivals and VIPs, train and schedule associates, maintain inventory and community/vendor relationships, implement guest-relations procedures, and perform additional duties as needed.