Stewarding & Hygiene Manager

Hard Rock Hotel Penang; George Town; On-site; MYR 30,000 - 60,000; Full time

Job summary

An established industry player is seeking a Stewarding & Hygiene Manager to oversee kitchen operations and ensure compliance with hygiene and sustainability standards. This pivotal role involves managing daily operations, training staff, and maintaining a clean and organized environment. The ideal candidate will possess strong leadership skills and a proactive approach to problem-solving. Join a dynamic team dedicated to excellence in food and beverage production while contributing to sustainability initiatives. If you are passionate about food safety and environmental practices, this opportunity is perfect for you.

Qualifications

• Minimum 10 years of experience in food and beverage operations.
• Strong leadership and problem-solving skills required.
• Proficient in training and coaching team members.

Responsibilities

• Oversee daily kitchen operations and hygiene management.
• Ensure compliance with FSMS, NSF, and ESG standards.
• Manage stewarding department's labor costs and training schedules.

Skills

Organizational Skills

Interpersonal Skills

Problem-Solving Skills

Leadership Skills

Communication Skills

Training and Coaching Abilities

Education

Secondary School Diploma

10+ Years Relevant Work Experience

Tools

Food Safety Management Systems (FSMS)

Environmental, Social, and Governance (ESG) Practices

National Sanitation Foundation (NSF) Standards

Job description

As Stewarding & Hygiene Manager, you are responsible for the daily overall kitchen operation, kitchen management, FSMS, ESG, and NSF practices, hygiene, environmental, and sustainability management. This position is instrumental in maintaining a profitable, clean, safe, sustainable, organized, and harmonious food and beverage production department. You will:

1. Assist the Executive Sous Chef / Chef de Cuisine in F&B (P) daily operations and management.
2. Attend daily Sous Chef briefing / F&B briefings / Catering meetings / FSMS / NSF / ESG meetings and any other invited or assigned meetings.
3. Maintain good, open-minded relationships and work closely with all departments within the hotel.
4. Ensure all FSMS / NSF / ESG records are kept up-to-date and professionally organized.
5. Ensure all hygiene standards are recorded on time and in a professional manner.
6. Monitor, maintain, and purchase necessary tools, equipment, and hardware required for the department.
7. Manage, control, and record daily breakages.
8. Assign and monitor stewarding training schedules, following up on their effectiveness and development plans.
9. Schedule all cleaning procedures and ensure the cleanliness of all areas according to FSMS and NSF standards.
10. Supervise and allocate work to team members based on their knowledge and skill levels.
11. Manage and monitor departmental scheduling, duty rosters, and holiday and leave planners based on operational needs and profitability.
12. Maintain a daily communication logbook or documented records.
13. Ensure all stewarding team members understand and follow their job descriptions.
14. Report incidents, problems, and complaints to the Executive Sous Chef, Chef de Cuisine, and Director of Food and Beverage.
15. Assist in keeping stewarding operating costs within the budget to ensure profitability.
16. Manage and control stewarding department’s labor costs according to the budget.
17. Ensure compliance with hotel cost control policies and procedures.
18. Contribute to overall profits by preventing wastage and maximizing raw material use.
19. Minimize departmental breakage costs.
20. Follow and practice NSF / FSMS and local hygiene laws at all times.
21. Participate actively in FSMS committee projects and assignments.
22. Assist in maintaining hygiene and cleanliness around the kitchen, food production, and storage areas.
23. Report incidents, problems, and complaints to relevant management.
24. Manage stewarding chemicals, including storage, per NSF / FSMS standards.
25. Follow and implement ESG, waste management, and sustainability tasks as required.
26. Ensure compliance with ESG policies and procedures.
27. Record kitchen waste daily and monitor energy-saving initiatives in F&B areas.
28. Collaborate on company-wide sustainability initiatives like recycling programs.
29. Develop strategies to reduce waste and increase recycling within the organization.
30. Stay updated on environmental issues and ESG policies & procedures.
31. Train employees on environmental policies and ESG practices.

Requirements:

• Secondary school diploma or degree and/or at least 10 years of relevant work experience.
• Strong organizational, interpersonal, and problem-solving skills, with the ability to work calmly under pressure in a fast-paced environment.
• Well-developed leadership skills and the ability to give clear, concise instructions.
• Proactive, creative, and innovative work style.
• Strong knowledge of food and beverage operations.
• Hands-on approach to all operational aspects.
• Excellent communication and computer skills.
• Effective training and coaching abilities.