Stewarding Manager

Overview

The Stewarding Manager is responsible for overseeing the daily operations of kitchen utility functions. Key duties include managing dish room activities, night cleaning, back dock maintenance, banquet plating, and food running. This role supervises kitchen staff who are not directly involved in cooking, such as dishwashers and kitchen assistants. The objective is to enhance both guest and team satisfaction while adhering to budget guidelines.

Core Duties

• Procure and control necessary supplies, including equipment, tools, and uniforms to support team effectiveness.
• Schedule and coordinate events, activities, and employee work assignments to ensure smooth operations.
• Track incoming materials and upkeep of existing inventory efficiently.
• Maintain timely communication with executives, colleagues, and subordinates regarding relevant updates.
• Oversee maintenance and repair programs for dish room equipment.
• Conduct inventories of china, glassware, and silverware.
• Manage food, equipment, smallware, and liquor stocks, reporting discrepancies as needed.
• Collaborate on banquet plating and food service logistics with the Banquet Chef and Maitre'd.
• Ensure proper breakdown procedures are followed across banquets, restaurants, room service, and employee cafeteria.
• Uphold compliance with all Food & Beverage policies, standards, procedures, and legal regulations.
• Inspect supplies, equipment, and work areas to guarantee quality service and adherence to standards.
• Manage food holding and transport equipment to ensure functionality and maintenance.
• Oversee department equipment and maintain clean inventories of china, glass, and silver.
• Operate and maintain all relevant equipment; address any malfunctions promptly.
• Perform utility roles as necessary to assist the team.
• Purchase supplies and control inventory within budget constraints.
• Supervise dish room shifts and ensure brand safety standards are implemented.

Customer Service Focus

• Participate in meetings to enhance service quality through communication with team leaders.
• Manage daily operations to meet customer expectations and maintain high standards.
• Promote guest satisfaction and continuous improvements in service.
• Empower team members to deliver excellent customer service.
• Lead by example in maintaining positive guest relations.

Human Resource Responsibilities

• Provide leadership and direction by setting and monitoring performance standards for subordinates.
• Lead recruitment, interviewing, hiring, and promoting staff within the department.
• Recruit and report workforce issues to management and Human Resources as necessary.
• Ensure fair and consistent enforcement of company policies.
• Train associates on safety procedures and supervise adherence to loss prevention policies to avoid accidents and manage costs.
• Support the orientation and training of new hires to ensure job readiness.

Candidate Profile

Applicants should meet one of the following educational and experiential qualifications:
- High school diploma or GED with 4 years experience in procurement, food and beverage, culinary, or related fields,
OR
- A 2-year degree in Hotel and Restaurant Management, Hospitality, Business Administration, or related discipline with at least 2 years of relevant experience.

Additional Information

Job Number: 26094313
Category: Food and Beverage & Culinary
Location: Liberation Road, Airport City, Accra, Ghana
Schedule: Full Time
Position Type: Management
Remote: No

Company Commitment

The company is an equal opportunity employer dedicated to diversity and inclusion, valuing the rich backgrounds and experiences of its employees. The employer promotes a workplace that supports non-discrimination on any protected grounds and strives for exceptional hospitality service worldwide. The role is part of a prestigious luxury hotel brand focused on employee well-being, growth, and fostering a community-oriented work environment where associates can pursue their passions and develop professionally.