Assistant Manager, Stewarding

Role Overview

Department Leadership

• Supervise dishwashers and cleaning staff, delegate work, set priorities, and provide operational guidance.
• Coordinate with kitchen, food and beverage, outlet, purchasing, maintenance, and supplier teams.
• Train staff and identify ongoing development needs within the stewarding team.

Cleanliness and Safety

• Ensure outlets meet established food safety, hygiene, sanitation, health, and safety standards.
• Oversee cleaning of kitchen equipment, utensils, dishes, kitchen areas, and dining areas.
• Develop cleaning schedules, conduct inspections, and monitor the quality of cleaned items.
• Ensure proper precautions are taken when cleaning electrical apparatus.

Inventory and Equipment

• Monitor resort-wide inventory, reduce breakages, and ensure buffet mise en place is ready on time.
• Coordinate restocking of stewarding supplies and provide adequate supplies for events and restaurant operations.
• Support equipment upgrades, capital expenditure requirements, equipment selection, and department tool provision.
• Report malfunctioning equipment to maintenance and build good relationships with suppliers.

Budget and Cost Control

• Assist management with the stewarding department budget and implement cost-control measures.
• Optimize resource utilization and provide solutions to reduce equipment and material breakages.

Required Qualifications

• Previous experience in a stewarding or related supervisory role is essential.
• Knowledge of HACCP principles, SGS food safety and quality standards, cleaning chemicals, and applicable safety regulations.
• Strong leadership, organizational, communication, and team management skills.
• Familiarity with inventory control and budget management.
• Flexibility to work varying shifts, including evenings, weekends, and holidays.