Chief Steward

Key Responsibilities Operations Oversee the day-to-day stewarding operations for both hotels, including restaurants, banquets, events, and back-of-house areas. Provide operational leadership and hands-on support to ensure smooth daily operations and successful execution of all events. Manpower & Productivity Plan and deploy manpower according to business needs to maximise productivity while controlling labour costs. Regularly review the use of outsourced manpower and identify opportunities to improve efficiency without compromising service standards. Manage staff rosters, attendance, annual leave, public holidays, and medical leave. Team Development Build and further develop a capable, motivated, and service-oriented stewarding team. Coach and train team members, including supervisors, in operational knowledge, inventory management, cleaning standards, chemical handling, food safety and workplace safety. Ensure all new employees, casual labour and outsourced staff receive proper induction and training. Hygiene, Safety & Compliance Maintain the highest standards of cleanliness, hygiene and food safety across both hotels. Work closely with the Food Safety & Hygiene Manager to ensure compliance with company standards and local regulations. Promote a strong safety culture, ensuring chemicals are handled and stored correctly, equipment is used safely, and any risks are reported promptly. Inventory & Equipment Plan and conduct stewarding inventory twice yearly, ensuring accurate records, appropriate par levels, and organised storage with proper documentation. Review the utilisation of equipment and storage space, recommending redistribution, disposal or replacement where necessary. Cost Control & Vendor Management Monitor stewarding operating costs, including labour, chemicals, and consumables. Manage stewarding service contracts, including chemical and pest control providers, ensuring contractual obligations such as equipment servicing, training, audits, and preventive maintenance are carried out effectively. Continuous Improvement Review stewarding processes and identify opportunities to improve efficiency, productivity, and service quality. Lead initiatives to reduce breakage through improved procedures, training, and accountability. Develop and manage deep cleaning schedules for both day and night operations. Ensure the proper operation of food waste digesters, including accurate daily recording and compliance with established procedures. Support the hotel's sustainability initiatives by promoting best practices in waste management and resource conservation. External Resources Monitor the performance and quality of outsourced manpower, including casual labour, part-time stewards, and night cleaning teams. Work closely with vendors to address performance issues and drive continuous improvement. Collaboration Maintain strong working relationships with Culinary, Food & Beverage, Banquets, Engineering, Housekeeping, Procurement, Security, Human Resources, and other departments to ensure seamless operations. Qualifications Minimum 5–8 years' experience in stewarding operations, including leadership experience in a hotel environment. Strong knowledge of stewarding operations, food safety, hygiene, and workplace safety. Experience managing manpower, inventories, budgets, and outsourced services. Good leadership, communication, and organisational skills. Hands-on, proactive, and committed to continuous improvement.