Job Description:

The Stewarding Supervisor in a hotel is responsible for overseeing and managing the stewarding department, ensuring the cleanliness and sanitation of kitchen and dining areas. This role involves supervising a team of stewards, ensuring the proper cleaning of dishes, utensils, and kitchen equipment, and maintaining hygiene standards in all food-related areas. The Stewarding Supervisor works closely with the kitchen and F&B teams to support smooth and efficient operations and ensure the safety, cleanliness, and compliance of hotel standards.

• Supervise and lead a team of stewards, assigning tasks and ensuring efficient cleaning operations within the kitchen and dining areas.
• Monitor the performance and productivity of stewards, providing feedback and training to improve work standards.
• Schedule shifts for the stewarding team, ensuring adequate coverage during peak periods.
• Motivate the team and maintain a positive and productive work environment.
• Oversee the cleaning of all kitchen utensils, dishes, glassware, and cooking equipment, ensuring high standards of cleanliness and sanitation.
• Ensure that all kitchen equipment, floors, walls, and storage areas are cleaned and sanitized regularly according to safety and health regulations.
• Inspect kitchen areas and equipment regularly to ensure proper cleanliness and adherence to hygiene standards.
• Maintain cleaning schedules for all areas of the kitchen and dining service areas, ensuring tasks are completed on time.
• Manage and maintain an adequate supply of cleaning products, tools, and materials for the stewarding team.
• Oversee the inventory and proper storage of kitchen utensils, glassware, and other equipment.
• Monitor the condition of kitchen equipment and utensils, reporting any breakages or damage to the appropriate department for repair or replacement.
• Ensure that all items in the kitchen, including cleaning materials, are stored and used according to safety guidelines.
• Enforce health and safety regulations in the kitchen and stewarding areas, ensuring that proper food safety and sanitation procedures are followed.
• Ensure compliance with hotel hygiene standards and local health department regulations.
• Conduct regular checks on all areas to ensure adherence to safety protocols and maintain a safe working environment for the team.
• Ensure that all kitchen staff follow proper personal hygiene protocols to maintain sanitary conditions.
• Collaborate with the kitchen and F&B teams to ensure smooth operations, particularly during peak service times.
• Support the F&B team in setting up and breaking down service areas for events, banquets, and regular meals.
• Coordinate with the kitchen team to ensure that all dishes, equipment, and utensils are available and ready for service.
• Assist the kitchen team with specific cleaning tasks during and after meal periods to ensure readiness for the next service.
• Ensure that all kitchen equipment, including dishwashing machines, ovens, and other tools, are in good working condition.
• Organize and supervise the proper cleaning and maintenance of dishwashing equipment, ensuring it is regularly serviced and functioning properly.
• Report any malfunctions or issues with kitchen equipment and collaborate with maintenance teams for prompt repairs.
• Assist in managing the stewarding department’s budget by monitoring and controlling the usage of cleaning supplies, tools, and materials.
• Ensure efficient use of resources, minimizing waste while maintaining cleanliness and hygiene standards.
• Work with hotel management to develop cost-effective solutions for the stewarding department.
• Ensure that the kitchen and dining areas are always clean and well-maintained to contribute to the overall guest experience.
• Address and resolve any guest concerns or issues regarding cleanliness or kitchen-related items promptly and professionally.
• Ensure that all guest-facing areas, including buffets, event spaces, and dining tables, are prepared and presented with the highest level of cleanliness and hygiene

Desired Skill & Expertise:

• Previous experience in stewarding in a hotel, with at least 2-3 years in a supervisory role.
• High school diploma or equivalent.
• Strong leadership and supervisory skills, with the ability to motivate and manage a team.
• In-depth knowledge of cleaning procedures, food safety standards, and sanitation regulations in a hotel or restaurant setting.
• Excellent organizational and time management skills, with the ability to prioritize tasks and manage multiple responsibilities.
• Good communication skills and the ability to collaborate effectively with other departments.
• Ability to work in a fast-paced environment.
• Strong problem-solving abilities and attention to detail.