Job Description

Key Responsibilities​

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• Supervise and lead the stewarding team in daily cleaning and sanitation tasks for kitchen, back-of-house, and F&B areas.​
• Coordinate pre-opening activities including stewarding setup, SOP implementation, and trial operations.​
• Ensure proper cleaning of kitchen equipment, utensils, and cookware according to IHG standards.​
• Monitor chemical usage, storage, and safe handling in compliance with health and safety regulations.​
• Maintain cleanliness, organization, and safety in all stewarding areas.​
• Assist in inventory control, stock rotation, and ordering of stewarding supplies.​
• Train, mentor, and schedule stewarding staff, ensuring team efficiency and adherence to standards.​
• Report maintenance or safety issues to the Executive Chef or Stewarding Manager.​
• Support audits, inspections, and operational reports as required.​

Qualifications​

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• Minimum 2–3 years’ experience supervising stewarding or housekeeping operations in a hotel or F&B environment.​
• Pre-opening experience preferred.​
• Knowledge of HACCP, hygiene, and cleaning standards.​
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Skills & Competencies​

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• Strong leadership and team management skills​
• Knowledge of cleaning procedures, chemicals, and safety standards​
• Organizational and time management skills​
• Ability to work under pressure and maintain standards​
• Good communication and interpersonal skills​

• Maintain your department's consistency through the continuous improvement of the qualityof raw and processed ingredients, as well as all relevant costs and expenses. ​

• To collaborate directly with all support departments—Engineering, Stewarding, and Hygiene—regarding the maintenance of the hotel's Fire Life Safety Program, equipment upkeep, and Hygiene Program to meet the highest IHG standards.​

• Actively contribute to the IHG Hotels Food Library and hold regular masterclasses within the team to continuously enhance quality.​

• Daily, weekly, and monthly planning with your team while delegating skill-based tasks to the appropriate team members.​

• To run a cost-effective operation, maximizing product quality and profitability while upholding IHG standards and food philosophy.​

• Establish unique seasonal identities for the food and ensure that these offerings fulfill our IHG Guests' needs.​

• Ensures customer satisfaction in accordance with the InterContinental Distinction Service Behaviors, the Strategic Brand Pillars, and the relevant service standards of the IHG Brand.​

• He must ensure that all food offerings at the resort are the most attractive and flavorful possible so that we consistently provide the highest quality food to our guests.​

• I personally meet with potential event guests for menu planning and discussions. I interact with IHG guests daily in outlets and create meaningful relationships. ​

• Personally, I monitor and follow through on VIP guests' and special dietary requirements.​