_{05th March, 2025}

Responsibilities:

• Ensures strict adherence to all health and sanitation regulations.
• Supervises and trains stewarding staff for efficient kitchen operations.
• Streamlines stewarding operations to maximize kitchen efficiency.
• Provides leadership and maintains clear communication with all departments.
• Completes administrative tasks such as scheduling and inventory reports.

• A high school diploma or equivalent, with further education in hospitality a plus.
• 6 years experience in F&B stewarding operations with 4 years management experience, preferably within a high-volume hospitality environment.
• Must possess a thorough understanding of sanitation regulations and food safety standards.
• Demonstrated ability to effectively lead and manage a diverse team.
• Strong organizational skills are needed for inventory and scheduling.