About this role
Lead, organize, and manage the stewarding department and team of stewards with professionalism and enthusiasmDevelop and implement work schedules, manage time allocation, coordinate vacation planning, and oversee overtime administrationConduct comprehensive training programs focused on hygiene protocols, safety procedures, and specialized equipment operationMonitor and enforce strict adherence to sanitation standards, health and safety regulations, and HACCP requirements across all operationsOversee thorough cleaning and maintenance of kitchen facilities, back-of-house areas, and ensure proper waste segregation and disposalCoordinate procurement, inventory management, and stock levels for all food service equipment including glassware, dishware, utensils, and kitchen toolsAnalyze and control operational costs, prepare departmental budgets, and generate detailed reports on stewarding activities and performance metricsOrganize and supervise equipment inventories, maintaining accurate records and identifying areas for improvementCollaborate effectively with the Executive Chef, Food & Beverage Manager, technical departments, and other hotel divisions to ensure seamless operationsOversee external vendors and service providers responsible for facility maintenance, waste management, pest control, and cleaning supply deliveryEnsure smooth and efficient back-of-house operations during banquets, special events, and VIP service occasionsPrepare monthly performance reports and provide transparent communication regarding departmental operations and team achievementsDemonstrate problem-solving abilities and make decisive, well-informed decisions to address operational challengesFoster an inclusive, supportive team culture that motivates staff and promotes professional development Minimum 2-3 years of supervisory or management experience in stewarding, food service, or hospitality operationsComprehensive knowledge of HACCP principles, health and safety regulations, and sanitation standards applicable to food service operationsStrong organizational skills, attention to detail, and ability to work independently while making sound decisionsExcellent interpersonal and communication abilities with capacity to collaborate across multiple departmentsDemonstrated ability to prioritize effectively and perform well under pressure while maintaining quality standardsExperience with vendor management, procurement, and budget preparationProven track record in inventory control, cost analysis, and financial reportingAbility to adapt to changing priorities and demonstrate resilience in fast-paced hospitality settingsExperience coordinating operations for special events, banquets, and high-profile guest servicesHACCP certification (required)Health and Safety certification (required)Food safety training certification (required)Problem-solving mindset with a commitment to continuous improvement and innovationWillingness to work flexible hours, including evenings and weekends as operational needs require Ihr Team und Arbeitsumfeld:
In 1-2 Sätzen stellen Sie das Team, das Hotel oder den Arbeitsplatz so vor, dass sie die Kultur widerspiegeln
Hinweis: Die Anpassung kann an spezifische lokale oder gesetzliche Anforderungen erfolgen, wie z.B. Arbeitserlaubnis
Unser Engagement für Diversity & Inclusion:
Wir sind ein integratives Unternehmen und unser Ziel ist es, vielfältige Talente anzuziehen, zu rekrutieren und zu fördern.