Stewarding Supervisor

Company Description

Job Description

Operations and Hygiene

• Ensure working areas and equipment are hygienically clean, orderly, and properly supplied.
• Conduct monthly inventories of operating equipment and control breakage and losses.
• Initiate requisitions for cleaning materials and other supplies while minimizing waste and misuse.
• Schedule daily, weekly, and periodic cleaning of food production outlets and equipment.
• Ensure proper hygiene and sanitation in all areas, including the staff cafeteria.
• Monitor chemical consumption in machines and wash-up areas.
• Adhere to company policies relating to fire, hygiene, and safety.

Equipment and Coordination

• Evaluate stewarding personnel based on the quality of their work.
• Facilitate training to reduce equipment breakage and support proper maintenance.
• Control the release of equipment to banquets for outside catering.
• Oversee dishwashing machine maintenance and coordinate inspections with Engineering.
• Communicate effectively with guests, supervisors, business partners, and staff.
• Participate in food hygiene meetings, safe catering programs, and community activities.

Personnel Supervision

• Supervise stewarding personnel, including requisitions, promotions, disciplinary actions, training, rosters, and overtime requests.
• Promote the hotel's image and business through effective guest and partner interaction.

Qualifications

• High school diploma or equivalent.
• Two to five years of management experience in an accredited restaurant or hotel.
• One to two years of public-contact experience, preferably in an upscale or lifestyle-brand hotel.
• Strong verbal and written communication skills in English.
• Ability to multitask in a fast-paced environment with strong attention to detail.
• Ability to work independently and maintain productive relationships with other employees and departments.