Stewarding Executive

Ibis Styles

1 - 2 years

3 - 6 Lacs

mysuru

Posted:3 days ago| Platform:

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Skills Required

hospitality team management hospitality management safety management inventory management food safety budgeting equipment maintenance operations monitoring

Work Mode

Work from Office

Job Type

Full Time

Job Description

Lead, train, and manage a team of stewards and kitchen staff, delegating tasks and monitoring performance to maintain excellent standards
Ensure thorough cleaning and sanitization of all kitchen equipment, utensils, and areas, including dishwashing stations, floors, walls, and storage spaces
Oversee inventory management of kitchen supplies, cutlery, glassware, and cleaning products, placing orders as needed to prevent shortages
Implement and enforce food safety and sanitation standards in compliance with health regulations and company policies
Coordinate with chefs, restaurant managers, and other departments to support smooth kitchen operations and food service
Manage the proper care, handling, storage, and maintenance of kitchen equipment and utensils
Develop and implement safety protocols to maintain a safe working environment and prevent accidents
Ensure proper waste disposal and adherence to environmental guidelines
Conduct regular inspections of all stewarding areas to maintain cleanliness and operational standards
Prepare and maintain accurate records of inventory, cleaning schedules, and equipment maintenance

Qualifications

High school diploma required; bachelors degree in hospitality management or a related field is preferred
Proven experience in a stewarding or kitchen management role within the hospitality industry
Strong knowledge of food safety regulations, sanitation standards, and HACCP principles
Excellent leadership and team management skills, with the ability to train and motivate staff
Strong organizational and time management abilities, with keen attention to detail
Proficient in inventory management and basic budgeting
Excellent communication and interpersonal skills, with the ability to interact professionally with team members, management, and other departments
Problem-solving skills and the ability to make quick, effective decisions in a fast-paced environment
Proficiency in using computer systems for inventory management and record-keeping
Physical stamina to stand for extended periods, lift heavy items (up to 50 lbs), and work in various temperature conditions
Flexibility to work different shifts, including weekends and holidays, as required
Certification in food safety management (e.g., ServSafe) is a plus

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