Chief Steward

NOVOTEL; Egypt (PA); On-site; USD 42,000 - 64,000; Full time

Job summary

NOVOTEL is seeking a proactive Stewarding Supervisor to lead and develop the stewarding team, ensuring high hygiene and safety standards across back-of-house operations.

You will organize schedules, train staff on sanitation and equipment, and manage budgets and vendor relationships to support banquet and daily service excellence.

Qualifications

• HACCP principles, health and safety regulations, sanitation standards applicable to food service operations.
• Proven ability to manage stewarding operations and lead teams.
• Experience with vendor management, procurement, and budget preparation.

Responsibilities

• Lead organize and manage the stewarding department and team of stewards with professionalism and enthusiasm.
• Develop and implement work schedules, manage time allocation, coordinate vacation planning, and oversee overtime administration.
• Conduct comprehensive training programs focused on hygiene protocols, safety procedures, and specialized equipment operation.
• Monitor and enforce sanitation standards, health and safety regulations, and HACCP requirements across all operations.
• Oversee cleaning and maintenance of kitchen facilities and back-of-house areas; ensure waste segregation and disposal.
• Coordinate procurement, inventory management, and stock levels for all equipment including glassware, dishware, utensils, and kitchen tools.
• Analyze and control operational costs; prepare departmental budgets and reports on stewarding performance metrics.
• Organize and supervise equipment inventories; identify areas for improvement.
• Collaborate with Executive Chef, F&B Manager, and other departments for seamless operations.
• Oversee external vendors and service providers for facility maintenance, waste management, pest control, and cleaning supplies delivery.
• Prepare monthly performance reports and communicate department operations and achievements.
• Demonstrate problem-solving and decisive decision-making to address operational challenges.
• Foster an inclusive, supportive team culture that motivates staff and promotes development.

Skills

Supervisory experience

Hygiene & sanitation

Vendor management

Procurement & budgeting

Inventory control

Cost analysis

Team leadership

Communication

Problem solving

Time management

Education

HACCP certification

Health & safety certification

Food safety training certification

Job description

Responsibilities

• Lead organize and manage the stewarding department and team of stewards with professionalism and enthusiasmDevelop and implement work schedules manage time allocation coordinate vacation planning and oversee overtime administrationConduct comprehensive training programs focused on hygiene protocols safety procedures and specialized equipment operationMonitor and enforce strict adherence to sanitation standards health and safety regulations and HACCP requirements across all operationsOversee thorough cleaning and maintenance of kitchen facilities back-of-house areas and ensure proper waste segregation and disposalCoordinate procurement inventory management and stock levels for all food service equipment including glassware dishware utensils and kitchen toolsAnalyze and control operational costs prepare departmental budgets and generate detailed reports on stewarding activities and performance metricsOrganize and supervise equipment inventories maintaining accurate records and identifying areas for improvementCollaborate effectively with the Executive Chef Food amp Beverage Manager technical departments and other hotel divisions to ensure seamless operationsOversee external vendors and service providers responsible for facility maintenance waste management pest control and cleaning supply deliveryEnsure smooth and efficient back-of-house operations during banquets special events and VIP service occasionsPrepare monthly performance reports and provide transparent communication regarding departmental operations and team achievementsDemonstrate problem-solving abilities and make decisive well-informed decisions to address operational challengesFoster an inclusive supportive team culture that motivates staff and promotes professional development

Requirements

• Minimum 2-3 years of supervisory or management experience in stewarding, food service, or hospitality operationsComprehensive knowledge of HACCP principles, health and safety regulations, and sanitation standards applicable to food service operationsStrong organizational skills, attention to detail, and ability to work independently while making sound decisionsExcellent interpersonal and communication abilities with capacity to collaborate across multiple departmentsDemonstrated ability to prioritize effectively and perform well under pressure while maintaining quality standardsExperience with vendor management, procurement, and budget preparationProven track record in inventory control, cost analysis, and financial reportingAbility to adapt to changing priorities and demonstrate resilience in fast-paced hospitality settingsExperience coordinating operations for special events, banquets, and high-profile guest servicesHACCP certification (required)Health and Safety certification (required)Food safety training certification (required)Problem-solving mindset with a commitment to continuous improvement and innovationWillingness to work flexible hours, including evenings and weekends as operational needs require