Stewarding Manager: Kitchen Operations & Sanitation Lead

Wynn Al Marjan Island; Abu Dhabi; On-site; AED 268,000 - 446,000; Full time

Benefits offered by this job

Salary in AED (Dirhams)

Leave policy

Healthcare package

Incentive programs

Job summary

Wynn Al Marjan Island is seeking a strong Stewarding Manager to lead the resort's Kitchen Stewards team, overseeing campus logistics center, dining facilities, and adherence to HACCP and health regulations.

You will manage rosters, supervise performance, coordinate with stewarding, culinary, and service teams, conduct daily kitchen inspections, oversee banquet equipment maintenance, and support training with the Training Manager.

Qualifications

• Minimum 5 years in a leadership role within 5-star hotel or integrated resort stewarding.
• Knowledge of cleaning chemicals and HACCP/food safety best practices.
• Proficiency in MS Office and hotel operating systems; payroll/time management familiarity.

Responsibilities

• Oversee day-to-day operations of Campus Logistics Centre and employee dining facilities.
• Manage departmental rosters and supervise stewarding teams to meet standards.
• Coordinate with kitchen, culinary and service teams to ensure seamless operations.
• Lead preventive maintenance and deep cleaning, conduct daily kitchen inspections.
• Assist in recruitment, training, and scheduling; manage inventory and equipment.
• Ensure health, safety, and HACCP compliance; manage cost controls and wastage.

Skills

Leadership

Communication

Organizational skills

Team player

Fluency in English

Physical fitness

Education

Secondary school completion

HACCP certification (advantage)

ServeSafe certification (advantage)

Tools

Time Manager

BirchStreet

MS Office

Hotel operating systems

Job description

Wynn Al Marjan Island is seeking a strong Stewarding Manager to lead the resort's Kitchen Stewards team, overseeing campus logistics center, dining facilities, and adherence to HACCP and health regulations.

You will manage rosters, supervise performance, coordinate with stewarding, culinary, and service teams, conduct daily kitchen inspections, oversee banquet equipment maintenance, and support training with the Training Manager.