Stewarding Executive

About the role

Picture yourself brightening someone’s day as a dynamic leader who manages a team of stewards, oversees back‑of‑house operations and drives service excellence in a 5‑star hotel environment.

Key responsibilities

• Supervise daily back‑of‑house operations, including utility stewards, dishwashers and temporary staff to ensure timely transport and cleaning of utensils and serviceware.
• Maintain cleanliness and organization of back‑of‑house spaces to uphold sanitation and hygiene standards.
• Support inventory and equipment needs by managing stock levels, storage, distribution and timely delivery for all functions.
• Support team performance and development through scheduling, coaching, evaluations and recognition of achievements.
• Monitor and report performance metrics such as breakage, loss, and conduct monthly inventories to improve cost control.
• Collaborate with kitchen, bar and restaurant teams to ensure seamless service and assist where needed.
• Uphold regulatory standards, ensuring compliance with health, safety, sanitation and alcohol awareness regulations.

Required profile

• Passion for spreading the light and warmth of hospitality.
• Integrity, leadership, teamwork, ownership and a focus on urgency.
• Middle School Diploma or equivalent.
• At least 3 years experience in a 5‑star hotel.
• Minimum 2 years as a Stewarding Team Leader in an international brand hotel.
• Knowledge of HACCP and related safety standards.

Required skills

• HACCP knowledge.