Oversee daily stewarding operations, ensuring the highest standards of cleanliness, sanitation, and hygiene are maintained across kitchens, banquet facilities, and back‑of‑house areas.
Lead, train, and support the stewarding team to ensure efficient operations, strong performance, and compliance with established cleaning and safety procedures.
Manage stewarding equipment, chemicals, and inventory, ensuring proper handling, maintenance, stock control, and minimisation of loss or breakage.
Ensure compliance with food safety, HACCP, and workplace safety standards through regular inspections, monitoring, and adherence to operational procedures.
Collaborate closely with Kitchen, F & B, and Banquet teams to provide operational support, maintain service readiness, and ensure sufficient availability of clean equipment and supplies.