Assistant Stewarding Manager

Roles and responsibilities

• Ensure the cleanliness and hygiene of all food preparation and service areas, including kitchen, dishwashing areas, storage rooms, and employee facilities.
• Conduct regular inspections to identify areas for improvement and take necessary corrective actions.
• Maintain records and documentation related to sanitation practices, cleaning schedules, and employee training.
• Collaborate with the culinary team, banquet department, and other relevant departments to ensure seamless operations and efficient workflow.
  

What We Need From You

• Excellent Communication Skills
• Excellent organization skills
• Multitasking
• Creativity & Innovation

• An Assistant Stewarding Manager works in the hospitality industry, typically within hotels, resorts, cruise ships, or large catering operations, where their primary responsibility is to manage the cleanliness, maintenance, and organization of the kitchen and dining areas. They assist the Stewarding Manager in overseeing the stewarding department, which is crucial to the smooth operation of a kitchen, ensuring the team is compliant with sanitation standards and food safety regulations.

  Key Responsibilities of an Assistant Stewarding Manager:

• Supervising Stewarding Operations:

  • Assist the Stewarding Manager in managing the stewarding team, which includes dishwashers, kitchen porters, and other cleaning staff.
  • Oversee daily operations, ensuring the kitchen and dining areas remain clean, organized, and fully stocked.

• Cleaning and Maintenance:

  • Ensure all kitchen equipment, utensils, and dishes are properly cleaned and sanitized.
  • Coordinate the regular deep cleaning of kitchen areas, including floors, equipment, and storage areas.
  • Ensure that cleaning supplies and detergents are available and used in accordance with safety guidelines.

• Food Safety and Hygiene Compliance:

  • Ensure that food safety standards (such as HACCP) are followed by the entire stewarding team.
  • Conduct regular checks on food storage areas, dishwashing equipment, and utensils to make sure they comply with health and safety regulations.
  • Maintain proper waste management procedures, including the safe disposal of food waste and cleaning materials.

• Inventory Management:

  • Monitor and maintain inventory levels of cleaning supplies, dishwashing equipment, utensils, and other necessary items.
  • Ensure that kitchen equipment is in good working order, reporting maintenance or repair needs to the appropriate department.
  • Assist in ordering new supplies and equipment, ensuring that stock levels are appropriate for the operation.

• Team Leadership and Training:

  • Help train and develop staff, ensuring they understand and follow procedures for cleaning, sanitization, and food safety.
  • Provide leadership and motivation to the stewarding team, ensuring they are working efficiently and professionally.
  • Ensure that staff follows proper safety guidelines and operates dishwashing equipment correctly to avoid accidents.

Desired candidate profile

An Assistant Stewarding Manager works in the hospitality industry, typically within hotels, resorts, cruise ships, or large catering operations, where their primary responsibility is to manage the cleanliness, maintenance, and organization of the kitchen and dining areas. They assist the Stewarding Manager in overseeing the stewarding department, which is crucial to the smooth operation of a kitchen, ensuring the team is compliant with sanitation standards and food safety regulations.

Key Responsibilities of an Assistant Stewarding Manager:

1. Supervising Stewarding Operations:

   • Assist the Stewarding Manager in managing the stewarding team, which includes dishwashers, kitchen porters, and other cleaning staff.
   • Oversee daily operations, ensuring the kitchen and dining areas remain clean, organized, and fully stocked.

2. Cleaning and Maintenance:

   • Ensure all kitchen equipment, utensils, and dishes are properly cleaned and sanitized.
   • Coordinate the regular deep cleaning of kitchen areas, including floors, equipment, and storage areas.
   • Ensure that cleaning supplies and detergents are available and used in accordance with safety guidelines.

3. Food Safety and Hygiene Compliance:

   • Ensure that food safety standards (such as HACCP) are followed by the entire stewarding team.
   • Conduct regular checks on food storage areas, dishwashing equipment, and utensils to make sure they comply with health and safety regulations.
   • Maintain proper waste management procedures, including the safe disposal of food waste and cleaning materials.

4. Inventory Management:

   • Monitor and maintain inventory levels of cleaning supplies, dishwashing equipment, utensils, and other necessary items.
   • Ensure that kitchen equipment is in good working order, reporting maintenance or repair needs to the appropriate department.
   • Assist in ordering new supplies and equipment, ensuring that stock levels are appropriate for the operation.

5. Team Leadership and Training:

   • Help train and develop staff, ensuring they understand and follow procedures for cleaning, sanitization, and food safety.
   • Provide leadership and motivation to the stewarding team, ensuring they are working efficiently and professionally.
   • Ensure that staff follows proper safety guidelines and operates dishwashing equipment correctly to avoid accidents.