About this role
The Back of House Manager is responsible for the overall cleanliness, sanitation, hygiene, and operational efficiency of the back-of-house (BOH) areas, including kitchens, dishwashing stations, storage areas, and equipment. This role ensures compliance with health and safety regulations, manages the stewarding team, controls operating costs, and supports smooth coordination between kitchen, F&B, and stewarding operations. Sanitation & Hygiene Management Ensure all kitchen equipment, utensils, crockery, cutlery, and glassware are cleaned, sanitized, and stored per health and safety standards. Maintain compliance with HACCP, local health department, and food safety regulations. Conduct regular inspections of BOH areas (kitchens, dish pits, storage, walk-ins, garbage/waste areas) to ensure cleanliness standards are upheld. Implement and monitor pest control programs in coordination with relevant departments/vendors. Team Leadership & Staff Management Recruit, train, schedule, and supervise stewarding staff (stewards, kitchen porters, dishwashers). Conduct performance evaluations, coaching, and disciplinary actions as needed. Develop training programs on chemical handling, machine operation, and safety protocols. Foster a culture of teamwork, accountability, and safety awareness among BOH staff. Equipment & Machinery Maintenance Oversee the proper use, maintenance, and repair of dishwashing machines, glass washers, and other stewarding equipment. Coordinate with the engineering/maintenance department for equipment servicing and breakdown repairs. Maintain inventory of kitchen equipment, utensils, and smallware; manage replacement and breakage tracking. Inventory & Cost Control` Manage inventory of cleaning chemicals, supplies, crockery, cutlery, and glassware. Control breakage and loss through proper handling procedures and staff training. Monitor and manage stewarding department budget, including chemical and supply costs. Conduct regular stock counts and coordinate replenishment/purchasing with procurement. Waste Management Oversee proper segregation, storage, and disposal of kitchen waste and recyclables. Ensure compliance with local waste management and environmental regulations. Implement sustainability initiatives (e.g., grease trap management, recycling programs). Health, Safety & Compliance Ensure compliance with occupational health and safety standards (OSHA or local equivalent). Maintain Material Safety Data Sheets (MSDS) for all chemicals used. Conduct safety training, including proper chemical handling and machine operation. Lead or participate in health/safety audits and regulatory inspections. Cross-Departmental Coordination Liaise with Culinary, F&B Service, Banquets, and Purchasing teams to ensure smooth BOH operations. Support event and banquet operations with adequate stewarding coverage. Communicate equipment needs, shortages, or operational issues to relevant department heads. Administrative Duties Prepare and manage staff schedules, payroll input, and attendance records. Maintain records of equipment maintenance, chemical usage, and inventory counts. Prepare reports on department performance, costs, and improvement initiatives.