Stewarding & Hygiene Manager

Found in: Talent SG C2 - 2 weeks ago

Singapur, Singapore The Standard Hotel Full time

Hygiene Management:

Implement and enforce hygiene and sanitation protocols in compliance with local health regulations and industry standards. Conduct regular inspections of kitchen and food service areas to ensure cleanliness and hygiene standards are maintained at all times. Develop standard operating procedures (SOPs) for stewarding operations, ensuring compliance with hygiene and sanitation standards. Ensure that necessary hygiene systems and requirements are in place in order to apply for licenses timely. 

Inventory Management:

Assist in the setup and organisation of the stewarding department, including the procurement of equipment, supplies, and cleaning chemicals. Manage inventory of cleaning supplies, chemicals, tableware and equipment, ensuring adequate stock levels and efficient utilisation. Develop inventory control systems to monitor usage, minimise waste, and optimise costs.

Training and Supervision:

Train and supervise the stewarding team including outsourced labour in proper cleaning techniques, equipment operation, and safety protocols. Conduct regular training sessions on hygiene, sanitation, and food safety for kitchen and F&B team. Assign duties and schedule shifts to team members.

Equipment Maintenance:

Oversee the maintenance and repair of kitchen equipment, dishwashing machines, and other stewarding equipment. Coordinate with external vendors and suppliers for equipment servicing and repairs as needed.

Waste Management:

Develop waste management procedures to minimise food waste, promote recycling, and ensure compliance with environmental regulations. Monitor waste disposal practices and implement measures to reduce environmental impact.

Health and Safety Compliance:

Ensure compliance with occupational health and safety regulations and hotel safety policies. Ensure proper deportment of all colleagues.

Other Responsibilities:

Maintain open and effective communication with kitchen and F&B team to address any stewarding related concerns. Provide regular reports on the above sections to the management team.  Prepare and manage the budget for the stewarding department, including labour costs, supplies and equipment maintenance.  Be well versed in the hotel’s fire and life safety emergency procedures Apply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP)

Qualifications:

Applicants must possess a valid WSQ Food Safety Course (FSC) Level 3 certification. Proven experience in stewarding and hygiene management in the hospitality industry and preferably with pre-opening experience. In-depth knowledge of hygiene and sanitation standards, food safety regulations, and kitchen cleaning procedures. Strong leadership and team management skills, with the ability to motivate and inspire a diverse team. Excellent communication and interpersonal skills, with the ability to collaborate effectively with cross-functional teams. Self-motivated and able to work independently and under pressure.

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