Back of House

Back of House & Stewarding Manager

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.

About the Role

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.

As a Back of House & Stewarding Manager, you will be responsible for the following duties:

Pre-Opening Responsibilities

• 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.

Stewarding & Back of House Operations

• 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