Stewarding, Hygiene & Safety Supervisor

We are seeking a highly motivated and hands-on leader to oversee Stewarding operations while ensuring the highest standards of hygiene, food safety, sanitation and health & safety compliance across all Back-of-House areas of the hotel.

The ideal candidate will possess strong supervision skills and a proven ability to manage, develop and hold teams accountable for performance and standards. This role requires expertise in HACCP and food safety regulations, cleaning and sanitation protocols, chemical management, equipment care and maintenance, inventory control and operational compliance. The successful candidate will be responsible for driving execution, delivering training, maintaining audit readiness and ensuring that all procedures are consistently followed.

• Direct and assist Stewards in order to make clean up more efficient. 
• Ensure water temperature, and chemical levels are appropriate for cleaning and documented. 
• Assist with Banquet plate-ups. 
• Assist cooks and kitchen staff with various tasks as needed. 
• Provide cooks with needed items. 
• Support banquet and buffet by transporting and ensuring adequate stock. 
• Return cleaned items to proper locations. 
• Operate and maintain cleaning equipment and tools, including the dish washing machine, hand wash stations pot-scrubbing station, and trash compactor.
• Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees. 

Follow all company and safety and security policies and procedures; report accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Welcome and acknowledge all guests according to company standards; anticipate and address guests’ service needs. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals. Ensure adherence to quality expectations and standards. Move, lift, carry, push, pull, and place objects weighing less than or equal to 50 pounds without assistance. Stand, sit, or walk for an extended period of time. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move over sloping, uneven, or slippery surfaces. Perform other reasonable job duties as requested by Supervisors.

• Strong leadership experience with the ability to motivate, train, develop and superviseoperational teams.
• Advanced knowledge of HACCP, food safety, hygiene, sanitation and health & safety standards.
• Experience managing stewarding operations, cleaning programs, deep cleaning schedules and compliance protocols.
• Strong understanding of kitchen equipment management, preventive care and reporting of maintenance needs.
• Experience with inventory management, stock control, chemical management and cost awareness.
• Excellent organizational skills, attention to detail and ability to drive execution and accountability.
• Proven ability to conduct training, coaching and performance follow-up to ensure consistent operational standards.
• Ability to work cross-functionally with Culinary, F&B, Housekeeping and Engineering teams.
• This position is critical to ensuring operational excellence, maintaining an audit-ready environment and supporting a safe, clean and efficient operation at all times.