Key Responsibilities
- Supervise and lead the stewarding team in daily cleaning and sanitation tasks for kitchen, back-of-house, and F&B areas.
- Coordinate pre-opening activities including stewarding setup, SOP implementation, and trial operations.
- Ensure proper cleaning of kitchen equipment, utensils, and cookware according to IHG standards.
- Monitor chemical usage, storage, and safe handling in compliance with health and safety regulations.
- Maintain cleanliness, organization, and safety in all stewarding areas.
- Assist in inventory control, stock rotation, and ordering of stewarding supplies.
- Train, mentor, and schedule stewarding staff, ensuring team efficiency and adherence to standards.
- Report maintenance or safety issues to the Executive Chef or Stewarding Manager.
- Support audits, inspections, and operational reports as required.
Qualifications
- Minimum 2–3 years experience supervising stewarding or housekeeping operations in a hotel or F&B environment.
- Pre-opening experience preferred.
- Knowledge of HACCP, hygiene, and cleaning standards.
Skills & Competencies
- Strong leadership and team management skills
- Knowledge of cleaning procedures, chemicals, and safety standards
- Organizational and time management skills
- Ability to work under pressure and maintain standards
- Good communication and interpersonal skills
- Maintain your department's consistency through the continuous improvement of the quality of raw and processed ingredients, as well as all relevant costs and expenses.
- To collaborate directly with all support departments—Engineering, Stewarding, and Hygiene—regarding the maintenance of the hotel's Fire Life Safety Program, equipment upkeep, and Hygiene Program to meet the highest IHG standards.
- Actively contribute to the IHG Hotels Food Library and hold regular masterclasses within the team to continuously enhance quality.
- Daily, weekly, and monthly planning with your team while delegating skill-based tasks to the appropriate team members.
- To run a cost-effective operation, maximizing product quality and profitability while upholding IHG standards and food philosophy.
- Establish unique seasonal identities for the food and ensure that these offerings fulfill our IHG Guests needs.
- Ensures customer satisfaction in accordance with the InterContinental Distinction Service Behaviors, the Strategic Brand Pillars, and the relevant service standards of the IHG Brand.
- He must ensure that all food offerings at the resort are the most attractive and flavorful possible so that we consistently provide the highest quality food to our guests.
- I personally meet with potential event guests for menu planning and discussions. I interact with IHG guests daily in outlets and create meaningful relationships.
- Personally, I monitor and follow through on VIP guests and special dietary requirements.
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