Stewarding Supervisor: Lead Kitchen Hygiene & Ops

The Capital; Ballito; On-site; ZAR 180,000 - 240,000; Full time

Job summary

The Capital is seeking a Stewarding Supervisor to ensure the hygienic operation of kitchen and back-of-house areas in our hotels. You will manage stewarding staff, uphold high cleanliness and sanitation standards, and ensure regulatory compliance while supporting daily operations and guest experiences.

Responsibilities include rostering, training, and coordinating with kitchen and F&B teams, with a focus on safety, stock control, and efficient operations in a fast-paced hospitality environment.

Qualifications

• Matric (Grade 12) is required.
• Hospitality, Food & Beverage, or Hotel Management qualification is advantageous.
• Food Safety and Hygiene certification is advantageous.
• OHS knowledge or training is advantageous.
• 2–5 years stewarding or hospitality experience including supervisory experience.

Responsibilities

• Supervise and coordinate stewarding staff through rostering, attendance monitoring, grooming checks, performance management, and on-the-job training.
• Maintain cleanliness and sanitation in kitchen and back-of-house areas per HACCP and hotel policies.
• Monitor and control cleaning, storage, handling, and stock levels of kitchen equipment and supplies.
• Enforce OHS standards and safe use of cleaning chemicals and stewarding equipment.
• Coordinate with chefs, F&B management, housekeeping, and stewarding staff to support daily operations and improvements.

Skills

Food safety knowledge

Hygiene & sanitation

HACCP principles

Supervisory skills

Team management

Communication skills

Time management

Scheduling & rostering

Stock control

Problem solving

Education

Matric (Grade 12)

Hospitality/F&B/Hotel Management qualification advantageous

Food Safety & Hygiene certification advantageous

OHS knowledge or training advantageous

Tools

Stock control software

Job description

The Capital is seeking a Stewarding Supervisor to ensure the hygienic operation of kitchen and back-of-house areas in our hotels. You will manage stewarding staff, uphold high cleanliness and sanitation standards, and ensure regulatory compliance while supporting daily operations and guest experiences.

Responsibilities include rostering, training, and coordinating with kitchen and F&B teams, with a focus on safety, stock control, and efficient operations in a fast-paced hospitality environment.