The Steward Supervisor is responsible to train, lead and monitor Stewarding Attendants to maintain cleanliness and organization of:
1- The Stewarding Department, Kitchen and all Central Kitchen sections
2- Food service-related materials and equipment.
Day to Day:
2.1 Ensuring the highest levels of efficiency, cleanliness, organization and service in day-to-day operation
2.2 Prepares the stewards schedule to ensure that the store will be kept clean through appropriate planning and organization of staff.
2.3 Fill all paper works of the Hygiene and Safety as per standard (Cleaning Check Lists, etc.)
2.4 Coaching and training of stewarding attendants in all positions in order to improve performance and to achieve the department’s objectives and targets.
2.5 Implement and train staff on integrating proper cleaning, sanitation, and hygiene habits
2.6 Ensure that all staff have the proper tools and training for day-to-day operations
2.7 Ensures the proper practices are being adopted in the store from Food safety, food and equipment sanitation, and personal hygiene in all store internal and external areas.
2.8 Observes compliance with the company’s policies and procedures.
2.9 Follows up on pending maintenance orders and ensures prompt repairs
2.10 Rotation schedule of new employees and trainees.
2.11 Assigns tasks and responsibilities to subordinates and validate their job descriptions.
2.12 Attend all regular departmental briefings and contribute to an open communication within the assigned team
2.13 Ensure the cleaning schedules are fully implemented according to policies and procedures
2.14 Control chemical cost and its usage in right manner
2.15 Conduct and follow up inventory on all kitchen utensils and cutlery
2.16 Performs other duties pertinent to this job as assigned