Assistant Manager, Stewarding
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Key skills for this role
Role Overview
Lead the stewarding department at a hospitality resort.
Oversee kitchen cleanliness, dishwashing, inventory control, equipment, hygiene, and organized operations.
Key Skills for This Role
Full Job Posting
Role Overview
Lead the stewarding department at a hospitality resort.
Oversee kitchen cleanliness, dishwashing, inventory control, equipment, hygiene, and organized operations.
Stewarding Operations
- Ensure outlets comply with food safety, hygiene, and sanitation standards.
- Supervise dishwashers and cleaning staff, delegate tasks, set priorities, and provide guidance.
- Oversee dishwashing operations, cleaning schedules, inspections, and the quality of cleaned dishes, utensils, and equipment.
- Ensure buffet mise en place is ready on time and control breakage.
Equipment and Supplies
- Recommend equipment upgrades and provide capital expenditure requirements for the resort.
- Provide supplies and equipment for events, restaurant operations, and outlets.
- Monitor inventory and coordinate with purchasing for timely restocking.
- Report malfunctioning equipment to maintenance and ensure safe cleaning of electrical apparatus.
People and Coordination
- Train stewarding staff on hygiene practices, safety, and proper use of cleaning equipment.
- Identify training needs and promote continuous improvement and professionalism.
- Coordinate with chefs, kitchen staff, servers, outlet managers, suppliers, and management.
Budget and Cost Control
- Assist management with the stewarding department budget.
- Implement cost control measures to optimize resource use and reduce breakages.
Workplace
- The role is based at a hospitality resort in Dubai, United Arab Emirates.
Requirements
- Ability to lead and supervise a stewarding team, including dishwashers and cleaning staff.
- Knowledge of food safety, hygiene, and sanitation standards.
- Ability to manage stewarding inventory, supplies, equipment, and department budgets.
- Ability to train staff in hygiene practices, safety, and proper use of cleaning equipment.
- Ability to coordinate effectively with chefs, kitchen staff, servers, suppliers, and management.
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