The Steward II serves as a working lead within the Food Services Department, providing daily operational support while fostering collaboration across the Café, Deli, and Banquet operations. This position acts as a communication bridge between front- and back-of-house teams, helping ensure seamless service, consistent execution, and exceptional guest experiences.

The Steward II is not a supervisory or management position. Instead, this role provides leadership through coaching, coordination, and collaboration, supporting department goals while working alongside team members.

Job Class: Full Time
Hiring Range: $22.00/hour

Essential Duties

Oversees the Stewarding team at assigned banquet events in regards to service, execution, quality and guest relations.
Leads the timely completion of duties required for set-up, execution and breakdown of assigned banquet events.
Reviews CAD’s and BEO’s correctly to gain a complete understanding of event expectations.
Responsible for post event organization and cleanliness of event locations, equipment and catering storerooms.
Coordinate daily operational needs with the Sous Chef and Restaurant Manager.
Maintain cleanliness, organization, and food safety standards in accordance with health regulations and museum policies.
Assist with inventory organization, stocking, and operational readiness.
Motivates and leads employees to ensure their performance meets expectations, professional development and success at their jobs.
Assists with training, maintains and instills high customer service levels in stewarding staff by being highly responsive to customer requests and presenting the stewarding team in a highly professional manner.

Minimum Qualifications

1 year of experience in banquet or restaurant service required.

Ideal Candidate Will Be/Have

High school diploma or equivalent.
Minimum of two years of experience in food service, hospitality, catering, or a related field.
Demonstrated ability to lead peers in a fast-paced, customer-focused environment.
Strong interpersonal, organizational, and communication skills.
Ability to prioritize multiple tasks while maintaining attention to detail.
Working knowledge of food safety and sanitation standards.
Ability to work flexible hours, including evenings, weekends, holidays, and special events.

Core Competencies

Leadership Through Influence
Team Collaboration
Communication
Guest Service Excellence
Accountability
Adaptability
Problem Solving
Operational Awareness
Initiative
Commitment to Safety and Food Quality

Working Conditions

Ability to stand and walk for extended periods.
Frequently lift and carry up to 50 pounds.
Ability to bend, reach, stoop, and perform repetitive movements.
Ability to work in both kitchen and front-of-house environments.

Application Instructions

Please submit your resume by 6:00 p.m. MT on Friday, November 20, 2026. Applications will not be accepted after this time. DMNS reserves the right to close the position prior to this date. Applications may only be accepted electronically via the Museum's website.

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