Stewarding Supervisor

About the role

The Stewarding Supervisor oversees the daily operations of the Stewarding Department in a hotel environment, ensuring that all kitchen, restaurant, banquet and back‑of‑house areas meet the highest standards of cleanliness, hygiene and safety. The role coordinates the team, manages inventory and supplies, and works closely with Kitchen, F&B, Housekeeping and Engineering to support smooth, cost‑effective operations.

Key responsibilities

• Supervise and coordinate daily stewarding activities across all food and beverage outlets.
• Lead, train, coach and motivate a multicultural stewarding team to maintain high service and hygiene standards.
• Allocate duties, prepare work schedules, monitor attendance and productivity.
• Ensure proper cleaning, sanitisation and maintenance of kitchen equipment, utensils, crockery and work areas.
• Control inventory of cleaning chemicals, supplies and stewarding equipment, and coordinate replenishment.
• Conduct regular inspections of kitchens, storage, garbage and back‑of‑house facilities.
• Support banquet and special events by providing adequate equipment, crockery, glassware and manpower.
• Report maintenance issues, broken equipment and safety hazards to the relevant departments.

Required profile

• Minimum High School Diploma; Diploma in Hospitality/Hotel Management preferred.
• At least 2 years of stewarding experience in a hotel or resort, with supervisory experience preferred.
• Knowledge of HACCP, food safety, hygiene, sanitation and health & safety standards.
• Strong communication, leadership and organisational abilities.
• Ability to work under pressure in a fast‑paced hotel environment.

Required skills

• HACCP
• Food safety