The Stewarding Supervisor is responsible for overseeing the daily stewarding operations and ensuring the highest standards of cleanliness hygiene sanitation organization and safety across all kitchen and back-of-house areas The role supervises and supports the Stewarding Team in maintaining kitchen equipment utensils operating supplies waste-management areas and food-production support areas while ensuring compliance with food safety hygiene and Our Habitas standards The Stewarding Supervisor works closely with the Culinary and Food amp Beverage teams to ensure smooth and efficient operations
Supervise the daily activities of the Stewarding Team and ensure appropriate deployment according to operational requirements
Ensure all kitchen equipment utensils crockery cutlery glassware pots pans and operating equipment are cleaned sanitized stored and handled correctly
Maintain cleanliness and organization of all kitchen stewarding dishwashing storage loading waste-disposal and back-of-house areas
Ensure dishwashing machines and stewarding equipment are operated correctly and maintained in good working condition
Coordinate with Culinary and F amp B teams to ensure adequate availability of clean operating equipment during service periods events and special functions
Conduct regular inspections of stewarding and back-of-house areas and immediately address any deficiencies
Ensure compliance with all applicable food safety hygiene sanitation and health requirements
Monitor correct cleaning and sanitizing procedures including the proper use and dilution of cleaning chemicals
Ensure cleaning schedules and deep-cleaning programs are implemented and properly documented
Maintain appropriate standards for waste segregation garbage disposal recycling and cleanliness of waste-management areas
Ensure associates follow proper personal hygiene grooming and food-safety practices
Report hygiene pest-control equipment or safety concerns immediately to the appropriate leader
Support internal and external hygiene inspections and ensure corrective actions are completed promptly
Lead motivate and supervise Stewarding associates during daily operations
Conduct daily briefings and clearly communicate assignments priorities operational requirements and safety expectations
Prepare and manage duty rosters according to business requirements and available manpower
Provide on-the-job training coaching and regular feedback to team members
Monitor attendance punctuality grooming productivity and performance
Identify performance concerns and work with the Department Head and People amp Culture on appropriate coaching or development actions
Promote teamwork respect accountability and a positive working environment
Monitor stewarding equipment cleaning materials chemicals and operating supplies
Ensure chemicals are properly labelled stored and used according to manufacturer and safety guidelines
Assist with inventory counts of operating equipment and stewarding supplies
Monitor breakages losses and misuse of equipment and recommend measures to minimize unnecessary costs
Report damaged or malfunctioning equipment promptly and coordinate necessary repairs with Engineering
Support the proper storage and movement of equipment for functions and operational requirements
Ensure safe working practices are consistently followed by the Stewarding Team
Ensure associates use appropriate Personal Protective Equipment PPE when required
Immediately report accidents hazards unsafe conditions and incidents
Support sustainability initiatives through responsible use of water chemicals energy and other resources
Promote proper waste segregation and environmentally responsible disposal practices
Maintain close communication with the Executive Chef Culinary Team F amp B Operations Engineering Housekeeping and other relevant departments
Support special events functions VIP requirements and high-occupancy periods as required
Respond quickly to operational requirements and ensure the team remains flexible according to business needs
Perform other reasonable duties assigned by the Executive Chef or Management
Previous experience in Stewarding within a hotel, resort, or hospitality environment. Previous supervisory or team-leader experience is preferred. Experience Good knowledge of kitchen hygiene, sanitation, cleaning procedures, and chemical handling. Understanding of food safety and HACCP principles is preferred. Ability to supervise and organize a multicultural team. Good communication and interpersonal skills. Basic English communication skills; additional languages are an advantage. Physically able to work in a demanding operational environment, including standing for extended periods and handling equipment. Flexible to work shifts, weekends, public holidays, and extended hours according to operational requirements.
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