About this role
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 fo