About this role
Pyramid Global Hospitality is a leading hospitality management company with a portfolio of more than 200 hotels and resorts and over 18,000 associates across the United States, Caribbean, and Europe. Our platform includes Benchmark Resorts & Hotels , a collection of distinctive independent properties; Axiom Hospitality , our European hotel management company; and PYRAMIDWORKS , which provides integrated workplace and facilities services. With corporate offices in Boston, The Woodlands, Texas, and London, Pyramid combines global scale with a hands-on approach focused on exceptional service, operational excellence, and long-term partnerships.
At Pyramid, our people are at the heart of everything we do. We are committed to creating an environment where associates are respected, supported, and empowered to grow their careers. Team members have the opportunity to collaborate directly with experienced leaders, take on meaningful stretch assignments, and gain exposure to a diverse portfolio of properties, brands, and markets. Whether you are beginning your hospitality career or bringing years of experience, you'll find opportunities to learn, develop, and make an impact.
Our commitment to associates, guests, owners, and the communities we serve has helped make Pyramid and our properties among the most recognized in hospitality. From being named among the best places to work by respected publications such as USA Today, The Boston Globe, and The Houston Chronicle to earning top travel accolades from Travel + Leisure, Condé Nast Traveler, Forbes Travel Guide, and U.S. News & World Report, these recognitions reflect the culture, service excellence, and commitment to people that define the Pyramid experience.
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 & Receiving is responsible for leading all stewarding, receiving, loading dock, and operating equipment inventory functions throughout the resort. This position ensures the highest standards of cleanliness, sanitation, organization, receiving accuracy, inventory control, and operational efficiency across all back-of-house and food and beverage areas.
The Director of Stewarding & Receiving oversees stewarding personnel, ware washing operations, kitchen sanitation, incoming product receiving, loading dock operations, and the purchasing, inventory, and distribution of china, glassware, silverware, and other operating supplies. This position works closely with Culinary, Food & Beverage, Purchasing, Finance, Security, and Engineering to ensure products and supplies are received, stored, distributed, and maintained accurately and efficiently while supporting the resort's luxury service standards.
Essential Responsibilities
Stewarding Operations Leadership
- Direct 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 operating procedures that support efficient culinary and food and beverage operations.
- Ensure appropriate staffing and operational coverage for daily business, banquets, and special events.
- Coordinate with Culinary and Food & Beverage leadership to anticipate operational needs and maintain service readiness.
Receiving & Loading Dock Management
- Oversee the resort's receiving operations and loading dock, ensuring all incoming products, supplies, and equipment are received accurately, safely, and in accordance with established procedures.
- Supervise receiving personnel and establish clear procedures for deliveries, inspections, documentation, storage, and distribution.
- Verify incoming deliveries against purchase orders, invoices, packing slips, and established specifications.
- Inspect deliveries for quality, quantity, condition, temperature when applicable, and product integrity; promptly report shortages, damages, discrepancies, or noncompliant products.
- Ensure food, beverage, operating supplies, equipment, and other deliveries are directed to the appropriate departments and storage locations.
- Maintain an organized, clean, secure, and safe loading dock, including designated delivery areas, staging zones, and storage locations.
- Coordinate delivery schedules with vendors and internal departments to minimize disruption to resort operations.
- Establish controls to prevent unauthorized deliveries, product loss, and improper storage.
- Maintain accurate receiving logs, delivery records, discrepancy reports, and supporting documentation.
- Partner with Purchasing, Accounts Payable, Security, and department leaders to resolve invoice discrepancies, delivery issues, and vendor compliance concerns.
- Ensure receiving and loading dock operations comply with resort safety, security, sanitation, and brand standards.
China, Glassware & Silverware Management
- Oversee the purchasing, inventory, storage, distribution, and replacement of china, glassware, silverware, and related food and beverage operating equipment.
- Maintain accurate inventory records by outlet, banquet operation, storage location, and equipment category.
- Establish par levels and replacement standards based on outlet volume, banquet forecasts, breakage, and operational requirements.
- Partners with Culinary, Food & Beverage, Banquets, and Purchasing to forecast needs and establish appropriate purchasing plans.
- Review product specifications, quality, durability, and cost before recommending purchases.
- Monitor breakage, loss, and usage trends and implement controls to reduce unnecessary replacement costs.
- Coordinate the distribution and collection of operating equipment for restaurants, pool and beach venues, and banquet events.
- Maintain adequate inventory levels for peak periods, large events, seasonal demand, and new outlet requirements.
- Conduct regular physical inventory and reconcile discrepancies.
- Develop and maintain an organized system for equipment storage, issuance, return, and replacement.
Sanitation & Food Safety
- Lead sanitation and cleanliness programs in accordance with applicable health regulations, HACCP principles, Hilton standards, and resort procedures.
- Conduct regular inspections of kitchens, dish rooms, storage areas, loading dock areas, and waste disposal locations.
- Ensure proper cleaning, sanitizing, and handling of china, glassware, silverware, kitchen equipment, and smallware.
- Maintain sanitation logs, chemical inventories, safety documentation, and required operating records.
- Partner with Culinary leadership to prepare for internal, brand, and regulatory inspections.
Team Leadership & Development
- Recruit, hire, train, coach, and develop stewarding and receiving team members and supervisors.
- Establish performance expectations, schedules, and accountability standards.
- Train team members on receiving procedures, product handling, inventory controls, equipment distribution, and safety requirements.
- Promote teamwork, professionalism, and service excellence across all back-of-house support functions.
- Conduct performance evaluations and identify opportunities for professional development and succession planning.
Financial & Inventory Management
- Develop and manage departmental labor and operating budgets.
- Monitor payroll, productivity, overtime, and staffing efficiency.
- Control expenses related to chemicals, cleaning supplies, waste removal, receiving operations, and equipment replacement.
- Maintain accurate records of incoming deliveries, operating supplies, china, glassware, and silverware.
- Establish inventory controls to minimize waste, loss, overstocking, and unnecessary purchasing.
- Monitor usage and replacement costs and provide recommendations to improve financial performance.
- Collaborate with Purchasing and Finance to ensure purchasing documentation, receiving records, and invoices are accurate and properly reconciled.
Equipment & Asset Management
- Oversee the care, storage, handling, and distribution of kitchen equipment, smallware, and food and beverage operating supplies.
- Coordinate equipment, maintenance and repairs with Engineering.
- Develop replacement plans for aging, damaged, or insufficient equipment.
- Ensure dishwashing and ware washing equipment is operated and maintained according to manufacturer recommendations.
- Support capital planning and equipment procurement initiatives as directed.
Waste Management & Sustainability
- Oversee waste disposal, recycling, grease management, and sustainability initiatives within stewarding and receiving operations.
- Ensure proper handling and disposal of packaging materials and other receiving-related waste.
- Identify opportunities to reduce product waste, packaging, water, chemical, and energy consumption.
- Support resort sustainability initiatives and applicable environmental requirements.
Banquet & Event Support
- Ensure stewarding and receiving operations adequately support meetings, conferences, weddings, and special events.
- Coordinate the preparation, movement, setup support, collection, and cleaning of china, glassware, silverware, and other operating equipment.
- Forecast equipment requirements based on banquet event orders and anticipated business levels.
- Coordinate with Banquet Operations and Culinary teams to ensure equipment is available, properly maintained, and ready for service.
- Maintain appropriate equipment reserves to support overlapping events and peak occupancy periods.
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:
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Pyramid Global Hospitality is an equal opportunity employer. We celebrate diversity and are committed to creating an inclusive environment for all employees.
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