•Oversee all stewarding operations including task assignment, scheduling, payroll reporting, sanitation, inventory control, and vendor coordination to support Back of House efficiency.

•Ensure hygiene and sanitation standards are met, including garbage sorting, kitchen cleaning, and compliance with health regulations and hotel policies.

•Manage operating equipment levels, control breakages, prepare budgets and forecasts, and coordinate with F&B and Kitchen teams to meet operational needs.

•Lead and develop the Stewarding team through recruitment, training, coaching, performance management, and effective communication.

•Support the Executive Chef and key departments by submitting reports, ensuring readiness for special events, and implementing cost control and process improvements.

•Minimum of 4-5 years of experience in a similar capacity with proven track records.

•Strong leadership, interpe...