Responsibilities

• Manages day-to-day operations: This includes ordering supplies with a focus on sustainability, scheduling staff, and ensuring all areas are clean and hygienic.
• Maintains inventory control with a focus on minimizing waste: Conducts regular inventory checks, initiates requisitions for necessary supplies considering appropriate quantities to minimize waste, and implements procedures to reduce food waste.
• Ensures food safety, sanitation, and sustainability: Implements and enforces proper hygiene practices in all food production areas, ensures compliance with regulations, and explores opportunities to incorporate sustainable practices.
• Supervises and leads a team: Provides guidance and direction to stewarding personnel, oversees their performance, fosters a positive work environment, and promotes sustainable practices within the team.
• Ensures exceptional customer service: Manages operations to meet guest expectations, continuously strives to improve service quality, and considers using sustainable serviceware when possible.
• Performs inspections and audits: Regularly inspects equipment and work areas to ensure adherence to standards, identifies areas for improvement, and seeks opportunities to implement more sustainable practices.
• Maintains equipment and supplies: Oversees the proper maintenance of dishwashing machines, F&B equipment, ensures proper storage and use of cleaning supplies, and explores options for using eco-friendly cleaning products.
• Schedules and conducts training: Ensures proper training for all stewarding staff on safety procedures, equipment operation, cleaning routines, and incorporates training on sustainable practices like food waste reduction and responsible waste disposal.
• Manages budgets and resources: Participates in managing departmental expenses, strives to achieve or exceed budgeted goals, and considers cost-effective and sustainable alternatives when making purchasing decisions.
• Maintains documentation: Ensures proper documentation of stewarding activities, including hygiene checklists, training records, equipment maintenance logs, and potentially implements procedures for tracking and monitoring food waste.

Qualifications

• Minimum of a Bachelor Degree
• Minimum of 1 year as an Chief Stewarding or minimum of 3+ years of working experience in Stewarding management in a 4- or 5-star hotel. (preferably in a 5-star hotel)