Stewarding Executives

• The Stewarding Executive is responsible for overseeing the stewarding operations in a hospitality establishment, ensuring the cleanliness and proper handling of all food and beverage equipment, utensils, and facilities
• They manage a team of stewards and coordinate with various departments to maintain high standards of cleanliness, hygiene, and efficiency in the kitchen and dining areas

Key Responsibilities:

• Supervise and manage the stewarding team, including hiring, training, scheduling, and performance management
• Develop and implement standard operating procedures (SOPs) for stewarding operations to ensure efficient workflow and compliance with health and safety regulations
• Maintain cleanliness and hygiene standards in the kitchen, dining areas, and other food and beverage service areas
• Monitor and ensure proper handling, cleaning, and storage of all food and beverage equipment, utensils, and supplies
• Coordinate with the purchasing department to ensure an adequate supply of cleaning materials and equipment
• Conduct regular inspections of work areas to identify and address any maintenance or cleanliness issues promptly
• Collaborate with the culinary and service teams to support smooth operations and efficient service delivery
• Train stewards on proper cleaning techniques, chemical usage, equipment handling, and safety procedures
• Maintain accurate records of inventory, breakages, and repairs of equipment and utensils
• Monitor and control costs within the stewarding department by optimizing resource utilization and minimizing wastage
• Manage and resolve customer complaints related to cleanliness, hygiene, and stewarding operations
• Stay updated on industry trends, regulations, and best practices related to stewarding and implement necessary changes or improvements

Requirements:

• Bachelor's degree in hospitality management or a related field is preferred
• Proven experience in stewarding or related roles, with a strong understanding of kitchen operations and hygiene standards
• Excellent leadership and team management skills
• Knowledge of health and safety regulations and procedures related to food handling and storage
• Strong organizational and problem-solving abilities