Supervision and Team Management: Supervise and coordinate the daily activities of the stewarding team. This includes ensuring proper staffing levels, training, mentoring junior stewards, and motivating the team.
Cleanliness and Sanitation: Oversee the cleaning and sanitation of all operational areas, including the kitchen, dining areas, equipment, utensils, and glassware, to ensure compliance with health and safety standards.
Inventory Management: Maintain inventory of cleaning supplies, chemicals, and equipment. They are responsible for ordering supplies, managing stock levels, and reducing waste.
Operational Efficiency: Implement and monitor cleaning schedules and procedures. They coordinate with other departments (like chefs and service staff) to support smooth and efficient operations.
Inspections and Compliance: Conduct regular inspections to ensure all health, safety, and sanitation protocols are being followed.
Problem-Solving: Address challenges such as equipment malfunctions, staff shortages, and handling guest complaints related to cleanliness or service promptly.