Key Responsibilities:

• Oversee Inventory Management: Ensure cleanliness, maintenance, and proper storage of all crockery, cutlery, and glassware; monitor stock levels, and maintain accurate records.
• Conduct Inspections: Regularly inspect items for quality, ensure proper labeling, and coordinate repairs or replacements as needed.
• Track Usage: Develop systems to monitor the condition, usage, and movement of items across departments.
• Supplier Coordination: Work with suppliers to ensure timely delivery and quality compliance for all items.
• Budget Management: Monitor costs, minimize waste, and identify opportunities for savings without compromising standards.
• Team Supervision: Lead and train the stewarding team on proper handling, cleaning, and safety procedures while ensuring adherence to health and safety regulations.
• Health and Safety Compliance:
• Ensure compliance with hotel health, safety, and sanitation standards in all aspects of crockery handling, storage, and inventory management.
• Monitor staff to ensure adherence to cleaning schedules and safety protocols.
• Maintain proper storage conditions to avoid contamination and breakage.
• Collaborate with other departments (e.g., F&B service, kitchen) to ensure timely and efficient service.
• Ensure that all crockery and related items are aligned with the hotel’s quality standards, offering a consistent and excellent guest experience.

Qualifications and Skills:

• Proven experience in a hotel preferably in a stewarding or inventory
• Strong knowledge of kitchen equipment, crockery, cutlery, and glassware.
• Familiarity with inventory management systems and software.
• Leadership experience with the ability to train, motivate, and supervise a team.
• Good organizational and time-management skills.
• Strong communication and interpersonal skills.
• Knowledge of health, safety, and sanitation standards within the hospitality industry.
• Ability to work under pressure in a fast-paced environment.
• Attention to detail and a proactive attitude.

Education and Experience:

• High School Diploma or equivalent (required).
• Certification in Food Safety and Sanitation (preferred).
• 3+ years of experience in stewarding or inventory management in a hotel or large restaurant setting (preferred).