- Oversee and manage all stewarding operations including dishwashing laundry and general housekeeping support services to maintain the highest standards of cleanliness and hygiene
- Supervise train and mentor stewarding staff members ensuring consistent performance qualified conduct and adherence to company policies and procedures
- Develop and implement standard operating procedures (SOPs) for all stewarding functions to optimize efficiency and maintain quality standards across all departments
- Monitor inventory levels of cleaning supplies linens and equipment; coordinate procurement and manage stock to minimize waste while controlling costs
- Conduct regular quality inspections of all stewarding work including dishware glassware linens and guest room cleanliness to ensure compliance with Fairmont standards
- Maintain strict adherence to health safety and sanitation regulations including HACCP protocols and local food safety requirements
- Manage stewarding department budget track expenses and identify cost-saving opportunities without compromising service quality
- Schedule staff shifts manage attendance records and ensure adequate coverage to meet operational demands during peak and off-peak periods
- Coordinate with other departments (housekeeping food and beverage front office) to ensure seamless service delivery and guest satisfaction
- Maintain and troubleshoot stewarding equipment arrange timely maintenance and repairs and ensure proper equipment utilization
- Prepare and submit regular reports on departmental performance staffing metrics and operational challenges to senior management
- Foster a positive work environment that promotes teamwork professional development and employee engagement within the stewarding department
Qualifications :
**Required Qualifications:**
- High school diploma or equivalent; hospitality or hotel management certification preferred
- Minimum 3-5 years of progressive experience in stewarding housekeeping or related hospitality operations management
- Proven supervisory or team leadership experience managing 10 staff members
- Strong knowledge of food safety sanitation standards and HACCP protocols
- Proficiency in inventory management and cost control practices
- Excellent organizational and time management skills with ability to prioritize multiple tasks
- Demonstrated ability to develop and implement standard operating procedures (SOPs)
- Strong communication and interpersonal skills with ability to work cross-functionally across departments
Additional Information :
WHAT IS IN IT FOR YOU:
- Come As You Are
- Work With Purpose
- Grow Learn and Enjoy
- Explore Limitless Possibilities