Lead Steward | Part-Time | Marcus Performing Arts Center

Oak View Group

Oak View Group is the global leader in venue development, management, and premium hospitality services for the live event industry. Offering an unmatched, 360-degree solution set for a collection of world-class owned venues and a client roster that includes the most influential, highest attended arenas, convention centers, music festivals, performing arts centers, and cultural institutions on the planet.

Position Summary

The Lead Steward plays a vital leadership role in supporting the Culinary and Banquet Operations teams at the Marcus Performing Arts Center. This position is responsible for the overall cleanliness, sanitation, and organization of all back-of-house areas including the dish room, prep kitchens, banquet support spaces, and loading dock. The Lead Steward manages stewarding staff, oversees inventory of all banquet and kitchen equipment, and ensures that all areas are properly maintained for high-volume event service.

This is a working leadership position, the ideal candidate leads by example, demonstrates pride in maintaining an organized, professional environment, and is not afraid to assist with dishwashing, deep cleaning, or trash removal when necessary to meet operational demands.

This role pays an hourly rate of $23.00-$25.00

Benefits for Part-Time roles: 401(k) Savings Plan and 401(k) matching

EVERGREEN ROLE: Applications are accepted on an ongoing basis; there is no application deadline

About the Venue

A fixture in Milwaukee for over 55 years, MPAC is home to four major resident companies: Black Arts MKE, First Stage, The Florentine Opera, and Milwaukee Ballet. MPAC is proud to be part of the Milwaukee Theater District as well as a dedicated War Memorial facility, honoring those who bravely served our country. 

From our world-class performances to inspiring community events, we hope your experience at the Marcus Performing Arts Center leaves you feeling transported and transformed. 

Responsibilities

Leadership & Supervision

• Supervise and direct the stewarding team in day-to-day cleaning, sanitation, and setup tasks.
• Train and mentor stewards and dishwashers to uphold OVG Hospitality standards for safety, quality, and efficiency.
• Coordinate with culinary, banquet, and engineering departments to ensure smooth back-of-house operations before, during, and after events.
• Maintain a positive, team-first culture—fostering accountability, respect, and cooperation among all BOH departments.

Banquet & Equipment Organization

• Manage a detailed banquet inventory system including china, glassware, flatware, chafers, risers, trays, beverage equipment, and smallwares.
• Oversee the tracking, labeling, and return process for all event equipment to ensure nothing is misplaced or damaged.
• Implement consistent shelving layouts, labeling systems, and check-in/check-out logs for banquet support materials.
• Communicate inventory shortages or repair needs promptly to the Executive Chef and Purchasing team.
• Assist with banquet setup and teardown as required for large-scale functions and VIP events.

Sanitation & Safety

• Ensure all dishwashing, pot washing, and waste areas meet or exceed health department and OVG safety standards.
• Maintain daily cleaning logs for dish machines, floors, drains, coolers, and trash areas.
• Monitor chemical usage, temperature logs, and PPE compliance.
• Coordinate recycling and composting programs in line with OVG sustainability initiatives.
• Report and help correct maintenance or safety hazards immediately.

Operational & Event Support

• Serve as a working leader during event peaks—actively helping with dish runs, garbage removal, and banquet resets as needed.
• Support event logistics including load-ins, load-outs, and cross-department setup requests.
• Work collaboratively with OVG’s Banquet and Culinary teams to ensure readiness for back-to-back performances and event turnovers.
• Maintain open communication with Executive Chef, FOH leadership, and building operations.

Inventory Control & Ordering

• Conduct accurate monthly inventory counts of all small wares and stewarding supplies.
• Order dish racks, gloves, trash liners, cleaning agents, and chemical stock in coordination with purchasing.
• Track and control usage to manage budgeted stewarding expenses.
• Maintain detailed documentation of all asset movement and condition.

Qualifications

• Minimum 2–3 years of stewarding or kitchen management experience in a hospitality or large-event venue (performing arts center, hotel, or convention facility preferred).
• Experience working in a casual and/or fine dining atmosphere helpful.
• High School diploma or equivalent (G.E.D.)
• Ability to work in a team-oriented, fast-paced, event-driven environment.
• Ability to communicate with employees, co-workers, management staff and guest in a clear, business-like and respectful manner which focuses on generating a positive enthusiastic and cooperative work environment.
• Demonstrated ability to lead and motivate teams in a fast-paced environment.
• Strong organizational and communication skills with attention to detail.
• Knowledge of sanitation and chemical safety standards (ServSafe certification preferred).
• Ability to lift up to 50 lbs and work extended hours, including nights, weekends, and holidays.

Strengthened by our Differences. United to Make a Difference

At OVG, we understand that to continue positively disrupting the sports and live entertainment industry, we need a diverse team to help us do it. We also believe that inclusivity drives innovation, strengthens our people, improves our service, and raises our excellence. Our success is rooted in creating environments that reflect and celebrate the diverse communities in which we operate and serve, and this is the reason we are committed to amplifying voices from all different backgrounds.

Equal Opportunity Employer

Oak View Group is committed to equal employment opportunity. We will not discriminate against employees or applicants for employment on any legally recognized basis (“protected class”) including, but not limited to veteran status, uniform service member status, race, color, religion, sex, national origin, age, physical or mental disability, genetic information or any other protected class under federal, state, or local law.