ASSISTANT HYGIENE & STEWARDING MANAGER

Follows immaculate grooming standards and is the custodian of the resort’s grooming policy
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Propose and maintain minimum standards in all work areas, stores, receiving and disposal areas to adhere at all times to required hygiene standards.
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Responsible for effective and efficient maintenance of records related to the resort’s sanitation and hygiene efforts/program.
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Continually liaises with external agencies (laboratory, government bureau, health practitioners, etc.) on sanitary matters.
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Spot check on receiving area for food hygiene and vendor product quality to ensure the resort’s criteria is met.
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Organize monthly food safety meetings and training, distributes and keeps accurate records of the same.
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Follow up with all related teams that trainings are understood and actions implemented.
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Develop food safety committee for the resort to ensure all actions are communicated towards the operations.
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Create a monthly report of the operational hygiene gaps and develop a plan of action ensuring compliance.
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Develop on the job and class room trainings for all culinary, service and stewarding staff and ensures that each food handler goes through the statutory training.
Stewarding
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Oversee and manage the day-to-day operations of the stewarding department.
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Recruit, train, schedule, and supervise stewarding staff, including dishwashers and cleaning personnel.
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Maintain accurate inventory records for kitchen and dining supplies, and order replacements as needed.
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Ensure the proper maintenance and cleanliness of kitchen equipment and utensils.
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Enforce strict hygiene and sanitation standards in the kitchen and dining areas.
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Oversee waste disposal procedures and recycling programs, minimizing environmental impact.
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Coordinate dishwashing and cleaning processes efficiently to support kitchen and dining operations.
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Develop and enforce cleaning protocols for all kitchen and dining areas.
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Inspect dishes, glassware, and utensils for cleanliness and proper presentation before use.
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Monitor and manage the stewarding department's budget, controlling expenses and optimizing resources.
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Ensure compliance with safety regulations and promote a safe working environment for all staff.
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Maintain open communication with kitchen and restaurant staff to meet their service needs promptly.
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Prepare regular reports on inventory, equipment maintenance, and department performance for management review.
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Assist in coordinating and supporting special events and banquets by providing necessary supplies and staffing.
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Establish and maintain relationships with suppliers and negotiate favorable terms for procurement.
Continuously train and develop stewarding staff to improve efficiency and productivity.
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Address and resolve any issues or conflicts within the stewarding department promptly.
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Promote sustainable practices, such as reducing water and energy consumption, in the stewarding department.
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Stay up-to-date with industry regulations and best practices in stewarding and sanitation.
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Maintain records and documentation related to department activities, such as equipment maintenance logs and safety reports.
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Implement cost-saving measures and efficient resource utilization to meet budgetary targets.
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Be prepared to handle emergencies, such as spills or equipment malfunctions, swiftly and effectively.
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Lead the stewarding team by setting clear goals, providing guidance, and fostering a positive work environment.
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Identify areas for improvement in stewarding processes and implement changes to enhance department efficiency and effectiveness.

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