Stewarding Supervisor

JOB OVERVIEW Responsible for supervising the stewarding operation during shift and for cleaning and maintaining food and beverage premises to high hygienic standards. Adhere to local regulations concerning health, safety, or other compliance requirements, as well as brand standards and local policies and procedures. At Holiday Inn® we want our guests to relax and be themselves which means we need team members to: Be you – by being natural, professional and personable in the way you are with people Get ready – by taking notice and using your knowledge so that you are prepared for anything Show you care – by being thoughtful in the way you welcome and connect with guests Take action – by showing initiative, taking ownership and going the extra mile DUTIES AND RESPONSIBILITIES FINANCIAL RETURNS: Supervises all functions of the Stewarding operation to achieve the optimum departmental costs Assists in determining the minimum and maximum stocks and controls the par-stocks of all material and equipment Work with supervisors in the preparation and management of the Department’s budget PEOPLE: Supervises the counting of inventories in coordination with employees of the accounting division Liaise with employees of the Engineering Division to schedule preventive maintenance and repairs Work with supervisors in manpower planning and management needs Assist supervisors in developing training plans, develops training material in accordance with IHG guidelines and implements training plans for the Stewarding employees. Establishes and maintains effective employee and inter-departmental working relationships Conducts shift briefings to ensure hotel activities and operational requirements are known During the shift, oversees the preparation of kitchen equipment for use Supervises the receiving and storage of kitchen goods Supervises the cleaning and storage of kitchen equipment Supervises the cleaning of the premises Supervises the removal of waste Supervises the handling of kitchen linen Supervises the cleaning of an hygienic kitchen Engages in and supervises the cleaning of kitchen and equipment Assist the supervisors in setting Stewarding goals and developing strategies, procedures and policies RESPONSIBLE BUSINESS: Maintains high levels of personal hygiene for self and enforces hygiene standards for team Supervises all functions of the Stewarding operation to achieve the optimum quality level of sanitation Demonstrate Awareness of OH&S policies and procedures and ensure all procedures are conducted safely and within OH&S guidelines Be aware of duty of care and adhere to occupational, health and safety legislation, policies and procedures Be familiar with property safety, first aid and fire and emergency procedures and operate equipment safely and sensibly Initiate action to correct a hazardous situation and notify supervisors of potential dangers Log security incidents and accidents in accordance with hotel requirements QUALIFICATIONS AND REQUIREMENTS High school education or relevant certifications in food safety, hygiene, and workplace safety, with 1–3 years of experience in stewarding or kitchen operations, including at least one year in a supervisory role. Possesses strong knowledge of cleaning procedures, equipment maintenance, and inventory control, along with excellent leadership, communication, and organisational skills.