Stewarding Supervisor

Roles and responsibilities

1. Leadership and Team Management

• Team Supervision: Leading and managing a team of stewards and kitchen assistants to ensure that cleaning and organizational tasks are completed efficiently and to a high standard.
• Training and Development: Providing training to staff on best practices for cleaning, sanitization, and safe handling of kitchen equipment, ensuring adherence to hygiene protocols.
• Delegation: Effectively delegating tasks among the team based on skills, priorities, and workload to ensure smooth operations in the kitchen and dining areas.

2. Organization and Time Management

• Inventory Control: Overseeing the inventory of cleaning supplies, kitchen tools, and equipment. Ensuring that items are stocked and that any shortages are addressed promptly.
• Efficient Workflow: Coordinating cleaning schedules to ensure that kitchen utensils, dishes, and dining areas are cleaned promptly and the kitchen remains organized during service hours.
• Task Prioritization: Managing the workload, especially during busy shifts, ensuring that tasks are completed on time and to the required standard.

3. Attention to Detail

• Sanitation Standards: Ensuring that all areas, from dishwashing stations to dining areas, adhere to strict cleanliness and hygiene standards, in compliance with health regulations.
• Quality Control: Checking that all equipment and utensils are cleaned properly and in good condition, including plates, glasses, cutlery, and cooking tools.
• Monitoring Cleanliness: Continuously assessing the cleanliness of the kitchen, storage areas, and dining spaces and addressing any issues promptly.

4. Communication Skills

• Clear Communication: Ensuring clear and effective communication between the stewarding team, kitchen staff, and management, particularly during busy periods when coordination is essential.
• Guest Interaction: Occasionally interacting with restaurant or event staff to understand specific guest needs regarding the cleanliness and presentation of dining spaces.
• Problem-Solving: Handling issues related to inventory, staffing, or cleaning procedures with tact and efficiency.

5. Knowledge of Health and Safety Regulations

• Food Safety and Hygiene: In-depth knowledge of food safety practices, such as safe handling of kitchen utensils and equipment, proper cleaning protocols, and maintaining health standards.
• Chemical Handling: Familiarity with cleaning chemicals and their safe use in cleaning dishes, floors, and kitchen equipment.
• Workplace Safety: Ensuring that the team works safely, following procedures to prevent accidents, especially when handling hot dishes, sharp knives, or heavy equipment.

Desired candidate profile

As Stewarding Supervisor you will support the operations of the Stewarding department by ensuring that all systems and methods of operation are correctly followed and that facilities and equipment are properly cleaned. You will assist in supervising and training the Stewarding team members, scheduling of work and oversight to ensure that health and safety standards are being followed and chemicals are being utilized and stored correctly. You will also manage the equipment stores and ensure that all equipment is being effectively controlled and stored and that breakages are kept to a minimum. The leadership team will look to you to play an active role in leading and driving the energy conservation and environmental policies and practices of the hotel.

Qualifications

• College Diploma or equivalent vocational training.
• Must have worked at least 2 years as a Stewarding Supervisor in Hotels or Restaurants
• Excellent attention to detail, speed, accuracy and follow-through
• Knowledge of proper chemical handling
• Strongly committed to teamwork and customer service
• Eye for detail to achieve operational excellence
  

Additional Information

• UAE driving licence would be an added avantage
• Remote Location