Lead, organize, and manage the stewarding department and team of stewards with professionalism and enthusiasm
Develop and implement work schedules, manage time allocation, coordinate vacation planning, and oversee overtime administration
Conduct comprehensive training programs focused on hygiene protocols, safety procedures, and specialized equipment operation
Monitor and enforce strict adherence to sanitation standards, health and safety regulations, and HACCP requirements across all operations
Oversee thorough cleaning and maintenance of kitchen facilities, back-of-house areas, and ensure proper waste segregation and disposal
Coordinate procurement, inventory management, and stock levels for all food service equipment including glassware, dishware, utensils, and kitchen tools
Analyze and control operational costs, prepare departmental budgets, and generate detailed reports on stewarding activities and performance metrics
Organize and supervise equipment inventories, maintaining accurate records and identifying areas for improvement
Collaborate effectively with the Executive Chef, Food & Beverage Manager, technical departments, and other hotel divisions to ensure seamless operations
Oversee external vendors and service providers responsible for facility maintenance, waste management, pest control, and cleaning supply delivery
Ensure smooth and efficient back-of-house operations during banquets, special events, and VIP service occasions
Prepare monthly performance reports and provide transparent communication regarding departmental operations and team achievements
Demonstrate problem-solving abilities and make decisive, well-informed decisions to address operational challenges
Foster an inclusive, supportive team culture that motivates staff and promotes professional development