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Stewarding Manager
- Pamplemousses
- Not disclosed
- Posted Apr 15, 2026
- Closing 15/05/2026
- Tourism / Travel
- Stewarding Manager
- Hospitality Supervisor
- Kitchen Steward
- Food Service Manager
Job Description
KEY RESPONSIBILITIES
- Consistently sets short and long-term objectives for his/her department and develop effective plans to make clear how to achieve those objectives.
- Reports on a regular basis the cost of breakage.
- Conducts regular training sessions.
- Composes the weekly work schedule taking into account forecasted house, banquet and restaurant occupancies.
- Reviews on a daily basis function sheets, menus and banquets and checks that staffing equipment and supplies are adequate to meet needs.
- Conducts inventories on a regular basis in order to establish requirements for budget.
- Conducts regular communication meetings in his/her department and conducts performance appraisals.
- Makes sure that all restaurant, bars, banqueting and kitchen outlets are supplied with the necessary equipment.
- Makes sure that flow and supply of operating equipment meets bar, banqueting and restaurant requirements.
- Controls the preparation of individual mise-en-place for all banquet functions in consultation with the Banquet Headwaiter.
- Is responsible for the cleanliness all F&B outlets and the Team Restaurant.
- Controls cleanliness of equipment.
- Is responsible for cleaning of all copper, silver and stainless steel.
- Is fully aware of the HACCP procedures and makes sure his/her Team Members are fully aware of this and controls the hygiene standard of subordinates and is responsible for health and safety regulations.
- Has complete knowledge of sanitation and hygiene regulations and HACCP policy.
- Conducts a daily sanitation tour through the various departments and enforces actions where needed.