Stewarding Supervisor

The Stewarding Supervisor is responsible for supervising the daily operations of the Stewarding Department, ensuring high standards of cleanliness, hygiene, sanitation, and safety across all kitchen and back-of-house areas. The role leads and supports the stewarding team, coordinates daily assignments, controls inventory and operating supplies, and ensures compliance with HACCP, food safety, and hotel standards. The Stewarding Supervisor works closely with Kitchen, Food & Beverage, Housekeeping, and Engineering teams to maintain smooth operations while minimizing breakage, waste, and operational costs.

• Supervise and coordinate the daily operations of the Stewarding Department.
• Ensure all kitchen, restaurant, banquet, and back-of-house areas are clean, hygienic, and properly maintained.
• Lead, train, coach, and motivate stewarding team members to maintain high service and hygiene standards.
• Allocate daily duties, prepare work schedules, and monitor attendance and productivity.
• Ensure proper cleaning and sanitization of all kitchen equipment, utensils, crockery, cutlery, and work areas.
• Monitor dishwashing and pot-washing operations to ensure standards are consistently maintained.
• Ensure compliance with HACCP, food safety, hygiene, health & safety, and hotel standards.
• Conduct regular inspections of kitchens, garbage areas, storage areas, and back-of-house facilities.
• Monitor the correct use, storage, and handling of cleaning chemicals and equipment.
• Maintain adequate stock of cleaning supplies, chemicals, and stewarding equipment and coordinate replenishment when required.
• Minimize breakage, wastage, and unnecessary consumption of chemicals, water, and other supplies.
• Coordinate with Kitchen, Food & Beverage, Engineering, and Housekeeping departments to ensure smooth operations.
• Support banquet and special events by ensuring sufficient equipment, crockery, glassware, and manpower are available.
• Ensure proper garbage segregation, disposal, recycling, and overall waste-management practices.
• Report maintenance issues, damaged equipment, and safety hazards promptly to the relevant department.
• Maintain accurate records of inventory, breakages, cleaning schedules, and departmental checklists.
• Conduct daily briefings and communicate operational requirements, hotel policies, and standards to the team.
• Ensure all team members are properly trained in safe working practices and the correct use of chemicals and equipment.
• Assist the Stewarding Manager with cost control, manpower planning, budgeting, and departmental targets.
• Ensure compliance with hotel brand standards and participate in internal and external hygiene audits.
• Respond promptly to operational requests and support the hotel team in maintaining an efficient and safe working environment.

• Minimum High School Diploma or equivalent; Diploma in Hospitality/Hotel Management is preferred.
• Minimum 2 years of experience in Stewarding, preferably in a hotel or resort environment.
• Previous supervisory or team-leadership experience is preferred.
• Knowledge of HACCP, food safety, hygiene, sanitation, and health & safety standards.
• Good communication, leadership, and organizational skills.
• Ability to supervise and motivate a multicultural team.
• Ability to work under pressure in a fast-paced hotel environment.