Back of House Manager

About the role

The Back of House Manager is responsible for the overall cleanliness, sanitation, hygiene, and operational efficiency of the back‑of‑house areas, including kitchens, dishwashing stations, storage areas and equipment. This role ensures compliance with health and safety regulations, manages the stewarding team and controls operating costs while supporting smooth coordination between kitchen, F&B and stewarding operations.

Key responsibilities

• Ensure all kitchen equipment, utensils, crockery, cutlery and glassware are cleaned, sanitized and stored according to health and safety standards.
• Maintain compliance with HACCP, local health department and food safety regulations through regular inspections of BOH areas.
• Recruit, train, schedule and supervise stewarding staff, conduct performance evaluations and develop training programmes.
• Oversee maintenance, repair and proper use of dishwashing machines, glass washers and other stewarding equipment.
• Manage inventory of cleaning chemicals, supplies, crockery and glassware, control breakage and monitor the stewarding department budget.
• Supervise waste segregation, storage and disposal, ensuring compliance with local waste management and sustainability initiatives.
• Lead health and safety compliance, maintain MSDS, conduct safety training and participate in audits.
• Liaise with Culinary, F&B Service, Banquets and Purchasing teams to ensure smooth BOH operations and support event coverage.

Required profile

• Minimum 3–5 years of experience in stewarding, kitchen operations or BOH management, preferably in a 5‑star luxury hotel.
• Strong leadership and team‑management abilities with proven experience in recruiting, training and performance management.
• Excellent knowledge of sanitation standards, HACCP and food safety regulations.
• Ability to manage inventory, control costs and work effectively under pressure.

Required skills

• Operation and maintenance of dishwashing/warewashing equipment.
• Handling and safe use of cleaning chemicals and related safety data sheets.
• Basic computer literacy for scheduling, inventory and reporting systems.
• Problem‑solving and organisational skills for coordinating cross‑departmental activities.