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.
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.
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.
Based at Mandarin Oriental Cristallo, Cortina, 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 F&B support areas.
During 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.
Lead the setup and operational readiness of all Stewarding and F&B back-of-house areas prior to the resort opening.
Establish Stewarding workflows, cleaning schedules, Standard Operating Procedures and operational checklists.
Support the recruitment, onboarding, training and development of the Stewarding team in accordance with Mandarin Oriental standards.
Coordinate the receiving, storage, organisation and distribution of kitchen and F&B operating equipment.
Establish inventory and control systems for china, glassware, silverware, kitchen utensils and other operating equipment.
Support the selection, purchasing and appropriate storage of cleaning chemicals, sanitation materials and Personal Protective Equipment.
Coordinate the setup and organisation of waste collection, separation and disposal areas.
Work closely with Culinary, Food & Beverage, Engineering and Purchasing to ensure all back-of-house equipment and facilities are operationally ready.
Participate in inspections, mock services, operational trials and opening readiness exercises.
Deliver pre-opening training on Stewarding procedures, equipment handling, chemical usage, PPE and hygiene standards.
Lead the daily operation of the Stewarding department, ensuring effective staffing, productivity and operational coverage across all Food & Beverage areas.
Ensure kitchens, dishwashing areas, storage facilities and other F&B back-of-house areas are maintained to the highest standards of cleanliness, organisation and presentation.
Ensure all china, glassware, silverware, kitchen utensils and operating equipment are cleaned, sanitised, stored and handled correctly.
Establish and monitor daily, weekly and periodic deep-cleaning schedules.
Conduct regular back-of-house inspections and ensure identified issues are addressed promptly.
Coordinate cleaning and sanitation requirements with Culinary and Food & Beverage teams according to operational needs.
Ensure Stewarding equipment and machinery are used correctly, maintained in good condition and promptly reported to Engineering when maintenance is required.
Monitor the appropriate use and consumption of cleaning chemicals and sanitation materials.
Ensure chemicals are correctly labelled, stored and handled in accordance with safety procedures and manufacturer instructions.
Maintain accurate inventories of operating equipment, chemicals, cleaning materials and Stewarding supplies.
Monitor breakages, losses and equipment usage, implementing appropriate controls to minimise unnecessary costs.
Coordinate periodic inventories and support the replacement or replenishment of operating equipment where required.
Oversee the organisation, cleanliness and safe operation of all Food & Beverage waste areas.
Ensure waste is correctly separated, labelled, stored and disposed of in accordance with applicable regulations and resort sustainability standards.
Coordinate waste collection and disposal activities with approved external service providers.
Maintain required documentation and records relating to waste collection and special disposal activities.
Monitor food and operational waste and identify opportunities to improve waste reduction and recycling practices.
Support sustainability initiatives across Culinary and Food & Beverage back-of-house operations.
Coordinate the appropriate disposal of obsolete or damaged operating equipment in accordance with company procedures.
Manage the Stewarding department's operating supplies, equipment and resources efficiently and in accordance with approved budgets.
Support the preparation of the annual Stewarding budget and relevant operational forecasts.
Monitor departmental expenses, cleaning materials, chemicals, operating equipment and other costs.
Review inventory levels and coordinate purchasing and replenishment requirements.
Support purchasing activities and obtain quotations for operating equipment and Stewarding supplies where required.
Identify opportunities to improve productivity and reduce operating costs without compromising cleanliness, safety or service standards.
Support CAPEX planning for Stewarding equipment, back-of-house facilities and operating equipment.
Maintain accurate departmental records, inventories, reports and documentation.
Coordinate Stewarding and back-of-house requirements for banquets, special events, private functions and high-volume operations.
Ensure adequate availability and distribution of china, glassware, silverware and operating equipment for events.
Coordinate the movement, setup and return of operating equipment before and after events.
Establish appropriate clean and dirty operational flows during events and functions.
Coordinate with external rental suppliers regarding the receipt, handling, inventory and return of rented equipment.
Ensure all event equipment is cleaned, accounted for and returned appropriately following each function.
Lead, motivate, coach and develop the Stewarding team, fostering a culture of teamwork, accountability and operational excellence.
Prepare departmental schedules and ensure appropriate staffing levels according to business volumes and operational requirements.
Conduct regular departmental briefings and ensure clear communication of operational priorities.
Provide ongoing training on cleaning procedures, equipment handling, chemical usage, PPE and safety standards.
Monitor colleague performance and provide regular coaching and feedback.
Promote a safe, respectful and collaborative working environment.
Work closely with Culinary, Food & Beverage, Engineering, Purchasing and other departments to ensure seamless operations.
Ensure action points arising from inspections, operational meetings and daily briefings are implemented effectively.
Perform any other reasonable duties consistent with the responsibilities and operational requirements of the role.
Previous 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.
Previous luxury hotel pre-opening experience is considered a strong advantage.
Strong operational knowledge of Stewarding, professional kitchen back-of-house operations and operating equipment management.
Excellent knowledge of professional cleaning systems, sanitation procedures and chemical handling.
Good understanding of food hygiene, HACCP, health & safety and workplace safety requirements.
Experience managing china, glassware, silverware, kitchen utensils and Food & Beverage operating equipment inventories.
Good knowledge of waste management, recycling and sustainability practices.
Strong leadership, coaching and team management skills with experience managing multicultural operational teams.
Strong organisational and planning skills with the ability to manage multiple operational priorities.
Good financial awareness with experience in budgeting, purchasing, inventory management and cost control.
Strong problem-solving skills and a proactive, hands-on approach.
Ability to perform effectively in a fast-paced luxury hospitality environment.
Good communication and interpersonal skills.
Good command of English and Italian.
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