Job Summary

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.

Key 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 / Skills

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)

South Indian and Tandoor Chef

HEAD CHEF

Assistant Director, F&B Stewarding