Stewarding Supervisor

Responsibilities:

1.  Supervise and lead the stewarding team, including dishwashers, kitchen cleaners, and stewards. 
2. Schedule shifts, assign tasks, and ensure proper staffing levels to meet operational needs. 
3. Train and develop staff members, providing guidance on proper cleaning procedures and safety protocols.
4. Manage the inventory of cleaning supplies, chemicals, and equipment used in the kitchen and dining areas. Coordinate with purchasing and suppliers to ensure timely replenishment of stock. 
5. Ensure strict adherence to hygiene and sanitation standards in the kitchen and food preparation areas. 
6. Implement and enforce cleaning schedules and protocols, including regular deep cleaning, to maintain cleanliness and prevent the risk of contamination.
7. Conduct regular inspections of kitchen areas, including dishwashing stations, storage areas, and employee dining areas, to ensure cleanliness and proper organization.
8. Develop and enforce waste management procedures to minimize food waste and promote recycling. Monitor disposal practices, implement strategies for waste reduction, and coordinate recycling initiatives. Ensure compliance with environmental regulations.

9. Promote a culture of safety among stewarding staff. Conduct regular safety training sessions, educate employees on proper handling of cleaning chemicals, and enforce the use of personal protective equipment (PPE). their needs and address any stewarding-related concerns.
10. Assist in the development of the stewarding department's budget. 
11. Stay updated with industry trends and best practices related to stewarding and sanitation. Attend training sessions and workshops to enhance skills and knowledge. 
12. Prepare reports on department activities, including staffing, cleaning schedules, and equipment maintenance. Maintain accurate records of inventory, cleaning supplies, and equipment maintenance.

Requirements :

1. High school diploma or equivalent. Additional education or training in hospitality or related field is preferred.
2. Previous experience ( 2-5 years) in stewarding, dishwashing, or kitchen cleaning roles, with demonstrated supervisory experience.
3. In-depth knowledge of sanitation and hygiene standards in a culinary environment.
4. Strong leadership and team management skills, with the ability to motivate and guide a diverse team.
5. Attention to detail and excellent organizational skills.
6. Effective communication and interpersonal skills to collaborate with other departments and resolve issues.
7. Familiarity with kitchen equipment and cleaning chemicals, as well as proper handling and safety procedures.
8. Understanding of budgeting and cost control principles.
9. Ability to work in a fast-paced environment and handle multiple tasks simultaneously.
10. Flexibility to work shifts, including evenings, weekends, and holidays, based on operational needs