Stewarding Team Leader

The Stewarding Supervisor is responsible for overseeing the daily operations of the stewarding team to ensure cleanliness, organization, and compliance with hotel standards across all food and beverage areas. This role ensures that kitchens, back-of-house areas, and equipment are maintained in excellent condition while supporting smooth food and beverage service. The Stewarding Supervisor leads, trains, and motivates the team, coordinates cleaning schedules, manages inventory of stewarding supplies, and upholds health, safety, and sanitation standards. Success in this role requires strong leadership, attention to detail, and the ability to work collaboratively with culinary and service teams to maintain a high level of operational efficiency.

Position Responsibilities/ Essential Functions

· Organize, direct, and monitor the daily activities of stewarding staff to ensure smooth operations.

· Maintain par levels of stock; complete requisition for additional supplies as appropriate.

· Dispose of waste as per the hotel and authority standards and adhere to recycling guidelines.

· Carry out general cleaning as directed to include sweeping, mopping up, washing up, emptying of bins and boxes.

· Cleans and sanitizes pots, pans, utensils, and other minor equipment routinely used in the Kitchen following established procedures.

· Monitor supply of clean dishware, glassware and pans; take corrective action to maintain supply level.

· Assist with training employees on proper cleaning methods and operation of the equipment.

· Check the proper operation of the dish machine/cleaning equipment daily.

· Develop and implement schedule for special projects.

· Ensure that all work surfaces in assigned areas are clean and sanitized regularly.

· Ensure Safety equipment is used for appropriate tasks.

· Schedule labor force and assign work for efficiently to manage costs.

· Plan, coordinate & implement special events and holiday functions for the team;

· Organize and facilitate departmental meetings.

· Complete various additional tasks and assignments as needed.

At least 3 CXC passes, one of which must be English language

A Craft Diploma

· 2 years' work experience as a Steward in a hotel or restaurant with good standards is desirable.

· Knowledge of kitchen hygiene

· Committed to exceptional customer service.

· Able to lift, push and pull moderate weight of 50lbs. One must also be able to stand for long periods of time.

· Able to take direction, is flexible, is a team player, and has a positive attitude.

· Flexibility to work shifts; which includes holidays, weekends and overnight.

· Keen on satisfying the needs of others in a fast-paced environment.

Schedule: Full-time