Job Description
- Lead, organize, and manage the stewarding department and team of stewards with professionalism and enthusiasm
- Develop and implement work schedules, manage time allocation, coordinate vacation planning, and oversee overtime administration
- Conduct comprehensive training programs focused on hygiene protocols, safety procedures, and specialized equipment operation
- Monitor and enforce strict adherence to sanitation standards, health and safety regulations, and HACCP requirements across all operations
- Oversee thorough cleaning and maintenance of kitchen facilities, back-of-house areas, and ensure proper waste segregation and disposal
- Coordinate procurement, inventory management, and stock levels for all food service equipment including glassware, dishware, utensils, and kitchen tools
- Analyze and control operational costs, prepare departmental budgets, and generate detailed reports on stewarding activities and performance metrics
- Organize and supervise equipment inventories, maintaining accurate records and identifying areas for improvement
- Collaborate effectively with the Executive Chef, Food & Beverage Manager, technical departments, and other hotel divisions to ensure seamless operations
- Oversee external vendors and service providers responsible for facility maintenance, waste management, pest control, and cleaning supply delivery
- Ensure smooth and efficient back-of-house operations during banquets, special events, and VIP service occasions
- Prepare monthly performance reports and provide transparent communication regarding departmental operations and team achievements
- Demonstrate problem-solving abilities and make decisive, well-informed decisions to address operational challenges
- Foster an inclusive, supportive team culture that motivates staff and promotes professional development
- Minimum 2-3 years of supervisory or management experience in stewarding, food service, or hospitality operations
- Comprehensive knowledge of HACCP principles, health and safety regulations, and sanitation standards applicable to food service operations
- Strong organizational skills, attention to detail, and ability to work independently while making sound decisions
- Excellent interpersonal and communication abilities with capacity to collaborate across multiple departments
- Demonstrated ability to prioritize effectively and perform well under pressure while maintaining quality standards
- Experience with vendor management, procurement, and budget preparation
- Proven track record in inventory control, cost analysis, and financial reporting
- Ability to adapt to changing priorities and demonstrate resilience in fast-paced hospitality settings
- Experience coordinating operations for special events, banquets, and high-profile guest services
- HACCP certification (required)
- Health and Safety certification (required)
- Food safety training certification (required)
- Problem-solving mindset with a commitment to continuous improvement and innovation
- Willingness to work flexible hours, including evenings and weekends as operational needs require