Job Description

SUMMARY

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The Stewarding Supervisor is responsible for overseeing the cleanliness, organization, and maintenance of the kitchen and dining areas. This role includes managing the stewarding team, ensuring adherence to sanitation and safety standards, and maintaining inventory and equipment. The Stewarding Supervisor plays a crucial role in supporting the kitchen and front-of-house operations by ensuring a clean and efficient work environment.

KEY RESPONSIBILITIES

Ensure all clean China, glass, and silver are returned to the relevant storage location using care to minimize breakage. Recruit, onboard, coach and motivate the stewarding team. Coordinate the work of the stewarding team to ensure efficient and effective operations. Train and develop stewarding staff, providing guidance on proper cleaning techniques, safety procedures, and equipment use. Oversee the cleaning and sanitation of kitchen equipment, utensils, and work areas, adhering to food safety and hygiene standards. Manage the inventory of cleaning supplies and kitchen equipment, ensuring that stock levels are maintained, and orders are placed as needed. Monitoring and report on breakage of chinaware/glassware and damaged cutlery/equipment to the line manager and prepare the purchase order for the line manager to sign. Ensure proper handling and storage of kitchen equipment and utensils to prevent damage and loss. Handling the rota, ensuring staffing levels are managed according to business levels and contractual hours. Conduct regular inspections of kitchen and dining areas to ensure cleanliness and compliance with health and safety regulations. Collaborate with kitchen and restaurant management to address any cleanliness or maintenance issues promptly. Handle any guest complaints or issues related to cleanliness or equipment in a professional manner. Prepare and maintain records related to cleaning schedules, equipment maintenance, and inventory. Ensure that all cleaning and maintenance tasks are completed according to established standards and timelines.

Any other reasonable duties assigned by management.

It is not the intent of this to cover all aspects of the position but to highlight the most important areas of responsibility.

Experience Needed

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KEY COMPETENCIES

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Alongside with the fundamentals of the brand service culture, the incumbent will be required to demonstrate the below competencies:

Leadership Operational efficiency Attention to detail Planning and organisation Cost control Ability to work under pressure Teamwork Flexibility Reliability "Can do" attitude Excellent hygiene standards

BACKGROUND

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1-2 years' supervisory stewarding experience in a similar type of operations. COSHH certification. Knowledge of proper use of Stewarding machinery, proper use of cleaning equipment and chemicals.

Required Skills

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Soft skills

Flexibility, Teamwork, Detail Oriented

Values

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Integrity, Fun, Accountability, Care, Inclusive

Benefits

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Staff accommodation, Staff transportation, Career development, Length of service benefits, Hotel restaurant staff rate