Stewarding Manager

Manage daily operations of the stewarding department and supervise, train, schedule, and evaluate stewarding staff.

Ensure all kitchen utensils, cookware, crockery, cutlery, and equipment are cleaned and sanitized according to hotel standards.

Maintain cleanliness in kitchens, storage areas, dishwashing stations, and waste disposal areas.

Monitor inventory of cleaning chemicals, equipment, and stewarding supplies while controlling labor costs within budget.

Ensure compliance with food safety, hygiene, and occupational health and safety standards.

Coordinate with the Executive Chef and F&B team to support restaurant and banquet operations.

Oversee waste management, recycling procedures, and preventive maintenance for kitchen equipment.

Conduct regular inspections, implement corrective actions, and ensure adherence to hotel policies and standard operating procedures.

1 to 2 years of experience in the same position

Strong leadership, team management, organizational, and communication skills with proven problem-solving abilities

Good knowledge of HACCP, food safety, sanitation, and hygiene standards