Stewarding ManagerStewarding Manager

<p class="text-node">About the role:&nbsp;</p><p class="text-node"></p><p class="text-node">The Stewarding Manager's mission is to assist the Executive Chef to ensure the day-to-day supervision and maintenance of all operating equipment used in food and beverage (dishware, glassware, silverware, small kitchen equipment, etc.). This person is responsible for assisting the Banquet Chef in coordinating and operating all materials while managing stock and inventory. This person is also jointly in charge of the Ecosure (Food Safety) and assisting in the supervision of the Stewarding team.&nbsp;</p><p class="text-node">&nbsp;</p><p class="text-node">What you will do:&nbsp;</p><ul class="list-node"><li><p class="text-node">Oversee daily stewarding operations, ensuring all dishwashing, kitchen, and back-of-house areas are clean, organized, and compliant with hygiene and safety standards.&nbsp;</p></li></ul><ul class="list-node"><li><p class="text-node">Manage and develop the stewarding team, including recruitment, scheduling, training, performance management, and conducting regular team meetings.&nbsp;</p></li></ul><ul class="list-node"><li><p class="text-node">Supervise inventory management of all stewarding-related equipment, supplies, and materials, maintaining accurate records of inputs, outputs, and stock levels.&nbsp;</p></li></ul><ul class="list-node"><li><p class="text-node">Coordinate purchasing activities in collaboration with the purchasing department, including supplier selection and order placement for stewarding and kitchen equipment.&nbsp;</p></li></ul><ul class="list-node"><li><p class="text-node">Monitor and maintain all stewarding equipment, ensuring functionality, safety, and cleanliness, and coordinate repairs or preventive maintenance with the engineering team.&nbsp;</p></li></ul><ul class="list-node"><li><p class="text-node">Ensure compliance with food safety regulations and hygiene standards (Ecosure component), implementing health and safety policies and procedures.&nbsp;</p></li></ul><ul class="list-node"><li><p class="text-node">Control labor and operational costs through effective planning, budgeting, inventory control, and initiatives to minimize breakage and material loss.&nbsp;</p></li></ul><ul class="list-node"><li><p class="text-node">Oversee the cleanliness and upkeep of staff cafeterias, refrigerators, ovens, drains, and other kitchen areas, scheduling and supervising deep-cleaning activities.&nbsp;</p></li></ul><ul class="list-node"><li><p class="text-node">Collaborate with kitchen, banquet, and service teams to ensure the availability of service equipment and smooth coordination of events and daily operations.&nbsp;</p></li><li><p class="text-node">Handle administrative duties such as payroll, performance reviews, and compliance with company work rules and conduct standards, ensuring professional and harmonious team relations.&nbsp;</p></li></ul><p class="text-node"></p><p class="text-node"><span>T</span>he list of responsibilities above is not exhaustive and may evolve based on hotel needs and operational demands.&nbsp;</p><p class="text-node"></p><p class="text-node">Four Seasons is an equal opportunity employer committed to diversity and inclusion. The masculine form is used only for ease of reading.</p><p class="text-node"></p>