Manage the cleanliness, organization, and maintenance of kitchen equipment, dining ware, and back-of-house work areas to ensure smooth daily operations.
Lead and supervise the stewarding team, ensuring work is completed efficiently and in accordance with company standards.
Maintain high standards of hygiene, sanitation, workplace safety, and regulatory compliance.
Monitor inventory levels and control departmental costs, including supplies, equipment, chemicals, and labor expenses.
Prepare staff schedules and allocate manpower effectively based on operational needs and business demands.
Conduct regular inspections, identify areas for improvement, and implement corrective actions to maintain operational excellence.
Work closely with other departments to support seamless hotel operations and enhance guest satisfaction.
Promote sustainability, workplace safety, and continuous improvement initiatives throughout the department.