Stewarding & Hygiene Manager

Posting Date: 9 June 2023
Closing Date: 31 December 2024
Job Reference Number: HRHP/JD-F&B(P)-013/ Stewarding & Hygiene Manager
Type of Employment: Full-time



  • Assist the Executive Sous Chef / Chef de cuisine in F&B (P) daily operations and management.
  • Attends daily Sous Chef briefing / F&B briefings / Catering meetings / FSMS / NSF / ESG meeting and any meetings invited or assigned.
  • Maintains good and open-minded relationships with other F&B section heads, outlets and other departments within the hotel.
  • Ensure all FSMS / NSF records are kept on time and in a professional set up.
  • Ensure all ESG / sustainability / waste management records are kept on time and in a professional set up.
  • Ensure all hygiene standards are recorded on time and in a professional set up.
  • Monitor, maintain and purchase necessary tools, equipment and hardware required for his department’s need.
  • Manage, control and record breakages on daily basis.
  • Assign and monitor stewarding training schedule and following up on the effectiveness of training and development plans.
  • Schedule all cleaning procedure and ensuring the cleanliness of all area, according to FSMS and NSF standards and requirement.
  • Supervise and allocate work to band members according to their knowledge and skill level.
  • Assign, manage and monitor department’s scheduling, duty roster, and holiday and leave planner based on operations and profitability.
  • Maintains a daily communication logbook or recorded documents.
  • Ensures that all stewarding band members follow and understand their job description.
  • Keeps and reports any incident, problems and complaints to the Executive Sous Chef, Chef de Cuisine and Food and Beverage Director.

Cost Management

  • Assists Executive Sous Chef / Chef de Cuisine to keep stewarding operating cost within the assigned budget to ensure profitability.
  • Manage and control stewarding department’s labour cost according to assigned budget.
  • Ensures the hotel cost control policies and procedures are followed
  • Contributes to overall profits, through prevention of wastage and maximizing use of raw materials.
  • Manage and controls the departmental breakage costs to a minimum. 

Working Management

  • Work closely with Food & Beverage Production leaders and crews, Food & Beverage Service leaders and crews to maximize daily operational excellence.
  • Work closely with Maintenance / Engineering Team
  • Work closely with Materials Control / Purchasing / Receiving Department
  • Assist in maintaining and enhances team grooming and personal hygiene according to hotel policies.
  • Identifies training needs of stewarding subordinates and recommend to Training and Development Manager.

FSMS and NSF Management

  • Follow and practise NSF/FSMS and local Hygiene laws at all times
  • Actively participate in FSMS committee projects and assignments.
  • Assist in hygiene and cleanliness around the kitchen, food production and food storage.
  • Ensure grooming and personal hygiene according to hotel policies
  • Reports any incident, problems and complaints to Executive Sous Chef , Chef de Cuisine and Food and Beverage Director.
  • Ensure stewarding related chemicals are being well managed including storage, as required by the NSF / FSMS standards.

ESG, Waste Management and Sustainability Management

  • Follow and practise ESG, Waste Management and Sustainability tasks and assignments as required by the property, management and ownership.
  • Ensure compliance with ESG policies & procedures.
  • Ensure kitchen waste is being recorded accordingly and updated on daily basis.
  • To monitor energy saving initiatives in F&B (P) related areas.
  • Collaborating with other managers to develop company-wide sustainability initiatives such as recycling programs.
  • Developing strategies to reduce waste production and increase recycling rates within the organization.
  • Staying up to date with news in environmental issues and ESG policies & procedures.
  • Providing training to employees to ensure their understanding of environmental policies and ESG practices.


  • Minimum of 3 years of experience in a similar role, with a strong focus on cleaning and sanitation in a high-volume food service environment
  • Excellent communication skills (both oral and written) with good interpersonal skills
  • Strong knowledge of FSMS, NSF and other relevant food safety standards
  • Ability to thrive in a fast-paced environment
  • Strong leadership and management skills
  • Strong organizational and time-management skills
  • Ability to work in multitasking
  • Strong work ethic, with the ability to work well both independently and within the context of a larger team-oriented environment
  • Ability to work under pressure, passionate and enthusiastic with a positive vibe
  • Proficient in computer skills, including MS Office

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To apply, send your cover letter and resume to [email protected]