Assistant Manager Stewarding

Summary

Duties and responsibilities related to the assistant manager - stewarding role:

• Assist the chief steward in overseeing all daily operations of the stewarding department, including dishwashing, pot washing, kitchen cleaning, and equipment storage.
• Lead, train, schedule, and motivate the stewarding team, conducting daily briefings and managing staff performance.
• Implement and rigorously enforce all HACCP and food safety standards, ensuring the highest levels of cleanliness and hygiene in all kitchens and back-of-house areas.
• Manage and control the inventory of all china, glassware, and silver (CGS), conducting regular stock-takes, minimizing breakage, and preparing purchase orders.
• Oversee the proper handling, dilution, and storage of all cleaning chemicals, ensuring the team is fully trained on COSHH/MSDS safety guidelines.
• Manage the master cleaning schedule for all kitchens, including deep cleaning of equipment, walk-in fridges, and storage areas.
• Coordinate closely with the culinary and banquet teams to ensure all necessary CGS and kitchen utensils are available, clean, and ready for service and events.
• Oversee the hotel's F&B waste management and recycling program, ensuring it is efficient and compliant with local standards.
• Handle administrative duties, including staff rosters, payroll, breakage reports, and chemical consumption reports.

Qualifications

• Ideally with a relevant degree, apprenticeship or diploma in hospitality or restaurant management
• Minimum 2 years work experience as assistant manager in F&B service, kitchen or stewarding, or as team leader in a hotel or large restaurant with good standards