Stewarding Supervisor

Role Overview

Supervise, lead, and coordinate daily Stewarding department operations, ensuring strict compliance with sanitation, safety, and food hygiene standards. The Stewarding Supervisor leads the operational team, manages task distribution for daily outlets and banquet events, maintains full oversight of stewarding and kitchen work areas, and steps in to provide hands-on support across all stewarding stations whenever operational volume demands it.

Key Responsibilities

Operational Supervision, Leadership & Hands-on Support:

•  Coordinate and supervise daily assignments for stewarding staff, designating work stations and ensuring a smooth, efficient workflow.
•  Train and mentor team members on machinery operation, proper ware washing techniques, chemical safety, and workplace safety protocols.
• Monitor staff punctuality, attendance, grooming standards, and strict adherence to Personal Protective Equipment (PPE) requirements.
•  Provide active, hands-on support across all stewarding stations (dish machine, pot washing, transport, trash) whenever business volume, peak times, or unexpected needs arise.

Comprehensive Kitchen & Department Area Oversight:

• Maintain continuous control, organization, and cleanliness across all Stewarding work areas and hotel kitchen facilities.
• Perform routine walkthroughs and inspections of dish machine stations, three-compartment sinks, walk-in coolers, service corridors, and waste holding areas.
• Ensure full compliance with health department guidelines and food safety standards (HACCP / ServSafe), monitoring correct chemical titration and wash/rinse water temperatures.

Banquet & Event Coordination:

• Review Banquet Event Orders (BEOs) together with the Food Runner team to anticipate equipment, chinaware, glassware, silverware, and transport needs, ensuring all required materials are staged, ready, and available on time.
• Ensure food transport to event ballrooms is executed on schedule, meeting all temperature holding and presentation standards.

Equipment & Facility Maintenance:

• Oversee proper handling, storage, and inventory control of chinaware, glassware, flatware, and transport equipment (hot boxes, Queen Mary carts, utility carts) to minimize breakage and loss.
• Promptly report any equipment malfunctions, maintenance issues, or safety hazards to the Chief Steward or Engineering department.

Qualifications & Requirements

Experience: Minimum 1–2 years of proven supervisory or team leadership experience in any industry (prior stewarding experience is not required; the key requirement is strong capability to lead, motivate, and manage personnel effectively in all situations and fast-paced environments).

Knowledge: Understanding of or willingness to be trained in food safety standards (Food Handler / ServSafe certification is a plus), commercial cleaning chemicals, and basic kitchen equipment operation.

Skills & Competencies:

• Strong leadership, conflict resolution, and positive decision-making skills under pressure.
• Excellent communication and teamwork abilities.
• High level of organization, proactive mindset, sense of urgency, and strong attention to detail.

Availability: Full schedule flexibility to work rotating shifts, including early mornings, late nights, weekends, and holidays based on operational and banquet demands.

Physical Requirements: Ability to stand and walk actively across multiple kitchens and hotel operational areas throughout the shift, and lift up to 45–50 lbs. when providing hands-on operational support.