Stewarding Supervisor

Holiday Inn Singapore Little India; Singapore; On-site; SGD 27,000 - 40,000; Full time

Job summary

Holiday Inn Singapore Little India is seeking a Stewarding Supervisor to supervise shift operations and ensure high hygienic standards across food and beverage premises. You will adhere to health, safety, and brand standards while maintaining clean, safe kitchen facilities.

Responsibilities include training Stewarding staff, managing inventories and par-stocks, and coordinating with Engineering for preventive maintenance.

Qualifications

• 1–3 years of experience in stewarding or kitchen operations, including at least one year in a supervisory role.
• Strong knowledge of cleaning procedures and inventory control.
• Excellent leadership, communication, and organisational skills.

Responsibilities

• Supervises all stewarding functions to maintain sanitation and hygiene.
• Oversees inventory, stocks, and par-stock levels; supports budget preparation.
• Conducts shift briefings and coordinates with Engineering for maintenance.
• Manages training plans and material development per IHG guidelines.
• Ensures safety compliance with OH&S policies and enforces hygiene standards.
• Maintains effective inter-departmental relationships and safety procedures.

Skills

Leadership

Communication

Organisational skills

Education

High school education or equivalent certifications in food safety

Relevant certifications in workplace safety

Job description

JOB OVERVIEW

Responsible for supervising the stewarding operation during shift and for cleaning and maintaining food and beverage premises to high hygienic standards

Adhere to local regulations concerning health, safety, or other compliance requirements, as well as brand standards and local policies and procedures

At Holiday Inn we want our guests to relax and be themselves which means we need team members to:

• Be you – by being natural, professional and personable in the way you are with people

• Get ready – by taking notice and using your knowledge so that you are prepared for anything

• Show you care – by being thoughtful in the way you welcome and connect with guests

• Take action – by showing initiative, taking ownership and going the extra mile

DUTIES AND RESPONSIBILITIES

FINANCIAL RETURNS:

• Supervises all functions of the Stewarding operation to achieve the optimum departmental costs

• Assists in determining the minimum and maximum stocks and controls the par-stocks of all material and equipment

• Work with supervisors in the preparation and management of the Department’s budget

PEOPLE:

• Supervises the counting of inventories in coordination with employees of the accounting division

• Liaise with employees of the Engineering Division to schedule preventive maintenance and repairs

• Work with supervisors in manpower planning and management needs

• Assist supervisors in developing training plans, develops training material in accordance with IHG guidelines and implements training plans for the Stewarding employees.

• Establishes and maintains effective employee and inter-departmental working relationships

• Conducts shift briefings to ensure hotel activities and operational requirements are known

• During the shift, oversees the preparation of kitchen equipment for use

• Supervises the receiving and storage of kitchen goods

• Supervises the cleaning and storage of kitchen equipment

• Supervises the cleaning of the premises

• Supervises the removal of waste

• Supervises the handling of kitchen linen

• Supervises the cleaning of a hygienic kitchen

• Engages in and supervises the cleaning of kitchen and equipment

• Assist the supervisors in setting Stewarding goals and developing strategies, procedures and policies

RESPONSIBLE BUSINESS:

• Maintains high levels of personal hygiene for self and enforces hygiene standards for team

• Supervises all functions of the Stewarding operation to achieve the optimum quality level of sanitation

• Demonstrate Awareness of OH&S policies and procedures and ensure all procedures are conducted safely and within OH&S guidelines

• Be aware of duty of care and adhere to occupational, health and safety legislation, policies and procedures

• Be familiar with property safety, first aid and fire and emergency procedures and operate equipment safely and sensibly

• Initiate action to correct a hazardous situation and notify supervisors of potential dangers

• Log security incidents and accidents in accordance with hotel requirements

QUALIFICATIONS AND REQUIREMENTS

High school education or relevant certifications in food safety, hygiene, and workplace safety, with 1–3 years of experience in stewarding or kitchen operations, including at least one year in a supervisory role. Possesses strong knowledge of cleaning procedures, equipment maintenance, and inventory control, along with excellent leadership, communication, and organisational skills