Job Summary

• Oversee and manage the efficient operation of the stewarding and warehousing departments. This involves ensuring the cleanliness and organization of kitchen equipment, utensils, and work areas, as well as managing inventory, receiving deliveries, and maintaining proper storage of food and supplies.

Key Accountabilities

• Responsible for leading and supervising a team of stewards and warehouse staff, providing training and support to ensure efficient task completion. 
• Accountable for training new stewards on cleaning procedures, safety protocols, and sanitation guidelines to maintain hygiene.
• Manages inventory of cleaning supplies and equipment, maintains stock levels, and places timely orders.
• Ensures compliance with health and safety regulations, food hygiene standards, and company policies for cleanliness and sanitation.
• Works with kitchen staff, event planners, and management to coordinate cleaning schedules and event setups for smooth catering operations.
• Conducts regular inspections to maintain cleanliness standards and implement necessary improvements.
• The stewarding supervisor is responsible for promptly addressing cleanliness, maintenance, and operational issues. Key tasks include planning daily warehouse activities (receiving, storing, and shipping inventory), training warehouse associates on procedures and equipment safety, and coordinating with the Procurement Department on undelivered goods to adjust monthly requirements. Coordinate with departments for timely order fulfillment, oversee stock levels, submit purchase requests, and document all stock issuances and transfers.
• Confirm that delivered material matches the Purchase Order specifications before acceptance. Organize stored materials according to their descriptions and specifications. Managing transfers between cost centers and securing stock by locking doors.
• Managing uniform orders and inventory, verifying incoming products against supplier invoices and POs.
• Keep door seals on chillers/freezers clean and undamaged to maintain internal temperature.
• Ensure received products meet specifications.
• Report discrepancies to the Head of Purchasing and Cost Control; transport and store goods in designated areas. Maintaining clean stock areas and hygiene standards while ensuring frozen items are stored at -12ºC to -18ºC (10ºF to 0ºF).
• Chilled items must be stored at 1ºC to 4ºC (34ºF to 39ºF) to comply with safety, hygiene, and quality standards. Implement a FIFO stock management system by stocking, labeling, and organizing warehouse products.
• Coordinating stock rotation with chefs and minimizing wastage, while alerting the Head Chef to perishing items. Conduct monthly inventories and additional tasks assigned by the Catering Manager. 

Knowledge, Skills and Aptitude

• Educational Qualifications and Certifications: High School or Higher Certification in Hospitality Management
• Basic Food Hygiene Certificate
• Knowledge: Understanding on Customer satisfaction and Hospitality Management
• Technical Skills: Computer Proficiency and Ms Office Skills
• Language Skills: Arabic is desirable. English is essential
• Experience: Specialized & experience in Catering for at least two years and 4 to 6 years in the hospitality industry 

Key Interactions

• Key Internal Contacts:
• FOH Team
• Purpose of Interaction: Guidance and Direction
• Key External Contacts:  N/A
• Direct Reports: N/A