We are seeking a detail-oriented and hands-on Stewarding Manager to join our team. This role is responsible for overseeing stewarding operations across multiple F&B outlets and large-scale events, ensuring high standards of cleanliness, hygiene, safety, and efficiency. You’ll play a key role in supporting kitchen operations, driving compliance and cost control, and partnering with F&B leaders to deliver seamless, high-performing operations.
Job Responsibilities
Strategic Responsibilities
- Support the development and implementation of stewardship strategies across all F&B outlets to ensure consistency and efficiency.
- Assist in budgeting and forecasting of stewarding operations, including manpower, equipment, and supplies.
- Identify and source equipment for presentation to leaders and ensure compliance with the procurement process.
- Collaborate with F&B leaders to align cleaning and hygiene strategies with business goals
Operational Oversight
- Handle multi-levels large scale events
- Supervise daily stewarding operations across outlets, ensuring cleanliness, sanitation, and organization of all kitchens and back-of-house areas.
- Coordinate efficient dishwashing operations, proper handling of kitchen equipment, and timely waste disposal.
- Implement and maintain inventory systems for kitchenware, cleaning supplies, and chemicals.
Hygiene & Safety Compliance
- Ensure all hygiene, sanitation, and food safety standards are met in compliance with local regulations.
- Conduct regular audits and risk assessments across outlets, taking corrective actions where needed.
- Oversee proper chemical usage, PPE compliance, and documentation.
People Management
- Lead, coach, and mentor a team across multiple restaurants and venues.
- Plan and execute training programs on hygiene practices, cleaning protocols, and equipment handling.
- Manage scheduling, performance reviews, and team motivation to ensure optimal staff engagement.
Continuous Improvement
- Analyze operational data and feedback to drive process improvements and cost-efficiency initiatives.
- Implement sustainable practices in stewarding operations.
- Evaluate and recommend new technologies or equipment to enhance productivity and hygiene.
Required Qualifications
- Diploma or Degree holder, preferably Hospitality or Hotel Management.
- Minimum 8 years of experience in stewarding within multi-outlet or chain F&B environments, with at least 5 years in a leadership role.
- Strong understanding of food safety and hygiene standards, including HACCP, ISO 22000, SS590, and local food safety regulations.
- Strong knowledge of stewarding operations, kitchen workflows, cleaning chemicals, and service equipment.
- Possess food & hygiene and fire safety compliance certifications are added advantages.
- Experienced managing large-scale operations with diverse restaurant concepts preferred (Hotel, Integrated Resort, or Multi-Chain)