Stewarding & Hygiene Manager
Hygiene Management:
- Implement and enforce hygiene and sanitation protocols in compliance with local health regulations and industry standards.
- Conduct regular inspections of kitchen and food service areas to ensure cleanliness and hygiene standards are maintained at all times.
- Develop standard operating procedures (SOPs) for stewarding operations, ensuring compliance with hygiene and sanitation standards.
- Ensure that necessary hygiene systems and requirements are in place in order to apply for licenses timely.
Inventory Management:
- Assist in the setup and organisation of the stewarding department, including the procurement of equipment, supplies, and cleaning chemicals.
- Manage inventory of cleaning supplies, chemicals, tableware and equipment, ensuring adequate stock levels and efficient utilisation.
- Develop inventory control systems to monitor usage, minimise waste, and optimise costs.
Training and Supervision:
- Train and supervise the stewarding team including outsourced labour in proper cleaning techniques, equipment operation, and safety protocols.
- Conduct regular training sessions on hygiene, sanitation, and food safety for kitchen and F&B team.
- Assign duties and schedule shifts to team members.
Equipment Maintenance:
- Oversee the maintenance and repair of kitchen equipment, dishwashing machines, and other stewarding equipment.
- Coordinate with external vendors and suppliers for equipment servicing and repairs as needed.
Waste Management:
- Develop waste management procedures to minimise food waste, promote recycling, and ensure compliance with environmental regulations.
- Monitor waste disposal practices and implement measures to reduce environmental impact.
Health and Safety Compliance:
- Ensure compliance with occupational health and safety regulations and hotel safety policies.
- Ensure proper deportment of all colleagues.
Other Responsibilities:
- Maintain open and effective communication with kitchen and F&B team to address any stewarding related concerns.
- Provide regular reports on the above sections to the management team.
- Prepare and manage the budget for the stewarding department, including labour costs, supplies and equipment maintenance.
- Be well versed in the hotel’s fire and life safety emergency procedures
- Apply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP)
Qualifications:
- Applicants must possess a valid WSQ Food Safety Course (FSC) Level 3 certification.
- Proven experience in stewarding and hygiene management in the hospitality industry and preferably with pre-opening experience.
- In-depth knowledge of hygiene and sanitation standards, food safety regulations, and kitchen cleaning procedures.
- Strong leadership and team management skills, with the ability to motivate and inspire a diverse team.
- Excellent communication and interpersonal skills, with the ability to collaborate effectively with cross-functional teams.
- Self-motivated and able to work independently and under pressure.