Back of House Manager

About the role

The Back of House Manager oversees cleanliness, sanitation, and operational efficiency across all back‑of‑house areas of the hotel, including kitchens, dishwashing stations, storage and waste zones. This role ensures strict compliance with health and safety standards while leading the stewarding team.

Key responsibilities

• Maintain HACCP, local health department and food safety compliance through regular inspections.
• Recruit, train, schedule and supervise stewarding staff, conducting performance reviews and coaching.
• Oversee maintenance and repair of dishwashing, glass‑washing and other stewarding equipment.
• Manage inventory of cleaning chemicals, crockery, cutlery, glassware and kitchen equipment, controlling breakage and loss.
• Control the stewarding budget, monitor costs and coordinate purchasing.
• Implement pest‑control programs and ensure proper waste segregation, recycling and environmental compliance.
• Lead health and safety training, maintain MSDS records and support audits.
• Coordinate with culinary, F&B, banquets and purchasing teams to ensure seamless BOH operations.

Required profile

• Proven experience managing a stewarding or back‑of‑house team in a hotel or large food‑service operation.
• Strong knowledge of HACCP, OSHA (or local equivalent) and food‑safety regulations.
• Excellent leadership, communication and organizational abilities.
• Ability to work under pressure and maintain high standards of hygiene.

Required skills

• HACCP compliance
• OSHA (or local occupational health and safety) standards
• MSDS handling and chemical safety
• Inventory management
• Pest‑control coordination
• Stewarding equipment maintenance