Assistant Stewarding Manager

About the role

The Assistant Stewarding Manager plays a vital leadership role in overseeing daily back-of-house operations, ensuring seamless coordination between the stewarding team, culinary staff, and banquet operations. This role is responsible for maintaining high standards of hygiene, sanitation, asset management, and equipment upkeep across all kitchens, restaurants, and event spaces.

Key responsibilities

• Supervise daily shift operations for the dish room, pot-washing areas, night cleaning crews, and back-dock waste management zones.

• Direct and coordinate the setup, breakdown, and efficient deployment of operating equipment for banquets, catering functions, and high-volume dining outlets.

• Enforce rigorous compliance with local health regulations and Hazard Analysis Critical Control Point (HACCP) guidelines.

• Monitor industrial dishwashing temperatures, chemical dilutions, and sanitation cycles, keeping comprehensive audit logs.

• Conduct routine inspections of all food preparation areas, refrigerators, storage rooms, and garbage disposal areas to eliminate safety hazards.

• Oversee systematic par-stock controls and conduct periodic physical inventories of china, crystal glassware, silver flatware, and kitchen small wares.

• Implement active loss-prevention strategies to track breakage, shrinkage, and loss of expensive tableware.

• Manage monthly requisitions for cleaning chemicals, paper goods, PPE, and operational supplies within budgetary constraints.

• Inspect heavy kitchen equipment routinely to ensure optimal working order and log maintenance work orders for broken, malfunctioning, or damaged assets.