Steward Supervisor

The Stewarding Supervisor plays a critical role in ensuring that the kitchen and dining areas maintain the highest standards of cleanliness and hygiene.

Responsibilities:

• Lead, train, and motivate a team of stewards to ensure efficient operations, maintaining a clean and organized work environment at all times.
• Ensure that all kitchen utensils, pots, pans, dishes, and glassware are cleaned and sanitized according to health and safety standards.
• Oversee the cleanliness of the kitchen, storage areas, dishwashing areas, and garbage disposal zones. Ensure that all areas comply with the hotel's hygiene and sanitation policies.
• Manage the inventory of cleaning supplies, chemicals, and kitchen equipment. Monitor stock levels, order supplies, and maintain records of usage to avoid shortages.
• Ensure that all kitchen equipment (e.g., dishwashers, ovens, fryers) is properly cleaned, maintained, and in good working order. Report any equipment malfunctions or breakdowns to the appropriate maintenance team.
• Oversee proper waste segregation and disposal, ensuring that food waste, recyclables, and trash are disposed of according to hotel procedures.
• Create weekly schedules for the stewarding team and ensure sufficient coverage during busy periods. Provide on-the-job training for new staff members and conduct regular performance evaluations.
• Ensure that all work is carried out in accordance with local health and safety regulations. Perform regular safety audits to identify and mitigate any potential hazards.
• Work closely with the culinary and front-of-house teams to ensure smooth operations. Ensure that stewards are available to support kitchen staff during busy service periods.
• Assist in preparing reports on the department’s daily, weekly, and monthly activities, including equipment status, supply usage, and staffing needs.

Qualifications & Skills:

• Proven experience in a stewarding or kitchen operations role, with at least 1–2 years in a supervisory or leadership position in a hotel, restaurant, or similar establishment.
• Strong knowledge of kitchen hygiene, sanitation standards, and cleaning chemicals.
• Ability to lead, motivate, and train a diverse team of staff members.
• Excellent organizational skills with attention to detail.
• Ability to work in a fast-paced, high-pressure environment while maintaining composure.
• Strong communication skills to interact with kitchen staff, management, and other departments.
• Knowledge of inventory management and stock control.
• Basic understanding of kitchen equipment maintenance and safety protocols.
• Certification in food safety or sanitation preferred.