Job Description

Key Responsibilities​

​

Pre-Opening Leadership​

• Lead all pre-opening stewarding activities, including BOH setup, equipment commissioning, chemical systems, SOP implementation, and trial operations.​
• Participate in kitchen and banqueting walkthroughs to ensure correct stewarding flow, layout, and functionality.​
• Support pre-opening audits, mock services, and readiness inspections.​

​

Operational Management​

• Manage daily stewarding operations across all kitchens, banqueting, and F&B outlets.​
• Ensure timely cleaning and sanitation of kitchen equipment, utensils, tableware, and BOH areas.​
• Coordinate stewarding support for complex and high-volume banqueting events.​
• Ensure adequate manpower planning, shift scheduling, and deployment based on operational needs.​

​

Hygiene, Safety & Compliance​

• Ensure strict compliance with IHG brand standards, HACCP, LQA, and local health & safety regulations.​
• Manage cleaning schedules, hygiene audits, pest control coordination, and waste management systems.​
• Control chemical usage, storage, and staff training in line with safety guidelines.​
• Maintain accurate hygiene records, logs, and documentation for audits and inspections.​

​

People & Training​

• Recruit, train, and develop the stewarding team, including Supervisors and Attendants.​
• Conduct regular training on hygiene standards, equipment handling, chemical safety, and BO procedures.​
• Promote a safe, disciplined, and positive working environment aligned with IHG culture and values.​

​

Cost Control & Administration​

• Manage stewarding operating budget, including chemicals, equipment, and labor costs.​
• Monitor breakages, losses, and inventory, implementing controls and corrective actions.​
• Coordinate with Procurement and suppliers for stewarding equipment and consumables.​
• Prepare reports, forecasts, and documentation as required by management.​

​

Qualifications​

• Minimum 5–7 years of experience in stewarding operations, including 2–3 years in a managerial role within a hotel or large-scale F&B operation.​
• Strong pre-opening hotel experience preferred.​
• Solid knowledge of HACCP, hygiene systems, and BOH operations.​
• Experience in luxury hotels, convention properties, or complex banqueting environments is an advantage.​

​

Skills & Competencies​

• Strong leadership and people management skills​
• Excellent knowledge of hygiene, sanitation, and safety standards​
• Ability to manage large teams and high-pressure operations​
• Strong organizational, planning, and cost-control skills​
• Effective communication and coordination abilities​

​