Key Responsibilities:
Oversee Inventory Management: Ensure cleanliness, maintenance, and proper storage of all crockery, cutlery, and glassware; monitor stock levels, and maintain accurate records.
Conduct Inspections: Regularly inspect items for quality, ensure proper labeling, and coordinate repairs or replacements as needed.
Track Usage: Develop systems to monitor the condition, usage, and movement of items across departments.
Supplier Coordination: Work with suppliers to ensure timely delivery and quality compliance for all items.
Budget Management: Monitor costs, minimize waste, and identify opportunities for savings without compromising standards.
Team Supervision: Lead and train the stewarding team on proper handling, cleaning, and safety procedures while ensuring adherence to health and safety regulations.
Health and Safety Compliance:
Ensure compliance with hotel health, safety, and sanitation standards in all aspects of crockery handling, storage, and inventory management.
Monitor staff to ensure adherence to cleaning schedules and safety protocols.
Maintain proper storage conditions to avoid contamination and breakage.
Collaborate with other departments (e.g., F&B service, kitchen) to ensure timely and efficient service.
Ensure that all crockery and related items are aligned with the hotel's quality standards, offering a consistent and excellent guest experience.
Qualifications and Skills:
Proven experience in a hotel preferably in a stewarding or inventory
Strong knowledge of kitchen equipment, crockery, cutlery, and glassware.
Familiarity with inventory management systems and software.
Leadership experience with the ability to train, motivate, and supervise a team.
Good organizational and time-management skills.
Strong communication and interpersonal skills.
Knowledge of health, safety, and sanitation standards within the hospitality industry.
Ability to work under pressure in a fast-paced environment.
Attention to detail and a proactive attitude.
Education and Experience:
High School Diploma or equivalent (required).
Certification in Food Safety and Sanitation (preferred).
3+ years of experience in stewarding or inventory management in a hotel or large restaurant setting (preferred).