Stewarding Operations Manager - Banquets & Inventory

The Dynasty Club Limited; Hong Kong; On-site; HKD 312,000 - 335,000; Full time

Job summary

The Dynasty Club Limited in Wan Chai, Hong Kong, is seeking an experienced Stewarding Manager to oversee daily operations of the Stewarding Department and coordinate banquet and event setups. You will monitor budgets, manage stock of equipment, and lead a diverse team in a high-pressure hospitality environment.

The role requires at least 3 years in a similar position in club or hotel, strong communication and computer skills, and a commitment to sustainability and efficient service flow.

Qualifications

• Oversee the daily operations of the Stewarding Department.
• Monitor the budget, control expenses of labour and operation.
• Responsible for stock control and replenishment for operating equipment.
• Minimum 3 years’ relevant experience in similar position in club / hotel.
• Good communication and computer skills.
• Proven ability to lead, motivate, and develop a diverse team in a high-pressure environment.

Responsibilities

• Working directly alongside the stewarding team—particularly during busy periods, banquets, and peak service.
• Conduct monthly inventory checks on all operating equipment and supplies.
• Manage inventory of porcelain, glassware, silverware (CGS), and kitchen equipment to minimize breakage and loss.
• Oversee the cleaning and maintenance of all kitchen equipment, reporting any malfunctions promptly.
• Coordinate the setup and breakdown of banquet and event spaces.
• Manage waste removal and recycling programs in line with sustainability goals.
• Work closely with the Culinary and Food & Beverage teams to ensure seamless service flow.

Skills

Leadership

Communication

Computer skills

Education

Associate degree or Higher Diploma

Job description

The Dynasty Club Limited in Wan Chai, Hong Kong, is seeking an experienced Stewarding Manager to oversee daily operations of the Stewarding Department and coordinate banquet and event setups. You will monitor budgets, manage stock of equipment, and lead a diverse team in a high-pressure hospitality environment.

The role requires at least 3 years in a similar position in club or hotel, strong communication and computer skills, and a commitment to sustainability and efficient service flow.