Pacific Hospitality Group
Supervise and lead a team of stewards, assigning tasks and ensuring efficient cleaning operations within the kitchen and dining areas.
Monitor the performance and productivity of stewards, providing feedback and training to improve work standards.
Motivate the team and maintain a positive and productive work environment.
Oversee the cleaning of all kitchen utensils, dishes, glassware, and cooking equipment, ensuring high standards of cleanliness and sanitation.
Ensure that all kitchen equipment, floors, walls, and storage areas are cleaned and sanitized regularly according to safety and health regulations.
Inspect kitchen areas and equipment regularly to ensure proper cleanliness and adherence to hygiene standards.
Maintain cleaning schedules for all areas of the kitchen and dining service areas, ensuring tasks are completed on time.
Manage and maintain an adequate supply of cleaning products, tools, and materials for the stewarding team.
Oversee the inventory and proper storage of kitchen utensils, glassware, and other equipment.
Monitor the condition of kitchen equipment and utensils, reporting any breakages or damage to the appropriate department for repair or replacement.
Ensure that all items in the kitchen, including cleaning materials, are stored and used according to safety guidelines.
Enforce health and safety regulations in the kitchen and stewarding areas, ensuring that proper food safety and sanitation procedures are followed.
Ensure compliance with hotel hygiene standards and local health department regulations.
Conduct regular checks on all areas to ensure adherence to safety protocols and maintain a safe working environment for the team.
Ensure that all kitchen staff follow proper personal hygiene protocols to maintain sanitary conditions.
Collaborate with the kitchen and F&B teams to ensure smooth operations, particularly during peak service times.
Support the F&B team in setting up and breaking down service areas for events, banquets, and regular meals.
Coordinate with the kitchen team to ensure that all dishes, equipment, and utensils are available and ready for service.
Assist the kitchen team with specific cleaning tasks during and after meal periods to ensure readiness for the next service.
Ensure that all kitchen equipment, including dishwashing machines, ovens, and other tools, are in good working condition.
Organize and supervise the proper cleaning and maintenance of dishwashing equipment, ensuring it is regularly serviced and functioning properly.
Report any malfunctions or issues with kitchen equipment and collaborate with maintenance teams for prompt repairs.
Assist in managing the stewarding department's budget by monitoring and controlling the usage of cleaning supplies, tools, and materials.
Ensure efficient use of resources, minimizing waste while maintaining cleanliness and hygiene standards.
Work with hotel management to develop cost-effective solutions for the stewarding department.
Ensure that the kitchen and dining areas are always clean and well-maintained to contribute to the overall guest experience.
Address and resolve any guest concerns or issues regarding cleanliness or kitchen-related items promptly and professionally.
Ensure that all guest-facing areas, including buffets, event spaces, and dining tables, are prepared and presented with the highest level of cleanliness and hygiene
Desired Skill & Expertise:
Previous experience in stewarding in a hotel, with at least 2-3 years in a supervisory role. High school diploma or equivalent. Strong leadership and supervisory skills, with the ability to motivate and manage a team. In-depth knowledge of cleaning procedures, food safety standards, and sanitation regulations in a hotel or restaurant setting. Excellent organizational and time management skills, with the ability to prioritize tasks and manage multiple responsibilities. Good communication skills and the ability to collaborate effectively with other departments. Ability to work in a fast-paced environment. Strong problem-solving abilities and attention to detail.
Previous experience in stewarding in a hotel, with at least 2-3 years in a supervisory role. High school diploma or equivalent. Strong leadership and supervisory skills, with the ability to motivate and manage a team. In-depth knowledge of cleaning procedures, food safety standards, and sanitation regulations in a hotel or restaurant setting. Excellent organizational and time management skills, with the ability to prioritize tasks and manage multiple responsibilities. Good communication skills and the ability to collaborate effectively with other departments. Ability to work in a fast-paced environment. Strong problem-solving abilities and attention to detail.