Summary
Accor is hiring a Stewarding Shift Leader at Fairmont Bab Al Bahr in Abu Dhabi. The role oversees shift operations, including cleaning and sanitizing kitchen equipment, monitoring dishwashing, supporting events, and maintaining sanitation records and supplies. It also involves supervising, briefing, and training the stewarding team and ensuring compliance with HACCP, food safety, health, and safety requirements. A high school diploma is required; food safety or HACCP certification is preferred.
The posting
As published on accor.com. Pulled from the employer's site and shown as they wrote it.
Company Description
Fairmont Bab Al Bahr is a five-star beachfront luxury hotel situated at the gateway of Abu Dhabi, offering stunning views of the iconic Sheikh Zayed Grand Mosque. The hotel features contemporary architecture combined with elegant interiors, delivering world-class hospitality and exceptional guest experiences. The property offers over 360 well-appointed guest rooms and suites, a variety of award-winning dining venues, extensive conference and event facilities, and premium leisure amenities including private beach access, swimming pools, and fitness facilities. It caters to business travelers, leisure guests, and large-scale corporate and social events. Fairmont Bab Al Bahr upholds international luxury standards while embracing the rich culture and heritage of the United Arab Emirates. The hotel is committed to excellence, innovation, sustainability, and delivering memorable experiences for both guests and colleagues.
Job Description
The Stewarding Shift Leader is responsible for overseeing the daily stewarding operations during assigned shifts, ensuring the highest standards of cleanliness, sanitation, hygiene, and operational efficiency throughout all food and beverage outlets, kitchens, banquet facilities, and back-of-house areas. The role leads and motivates the stewarding team, supports kitchen and service operations, and ensures compliance with hotel standards, health regulations, and luxury hospitality expectations.
- Supervise and coordinate stewarding activities during assigned shifts.
- Ensure the proper cleaning, sanitization, and storage of kitchen equipment, utensils, china, glassware, silverware, and cookware.
- Monitor dishwashing operations to ensure adequate supply of clean equipment for all hotel outlets and events.
- Conduct regular inspections of kitchens, stewarding areas, waste rooms, and back-of-house facilities.
- Ensure all cleaning schedules and sanitation procedures are completed accurately and on time.
- Support banquet and catering operations by ensuring timely setup and breakdown of equipment requirements.
- Maintain cleanliness and organization of all storage and stewarding areas.
- Lead, train, motivate, and supervise Stewarding Attendants and Kitchen Porters during assigned shifts.
- Allocate duties and monitor staff performance to ensure operational efficiency.
- Conduct daily shift briefings and communicate operational priorities.
- Provide coaching and on-the-job training to enhance team performance and service standards.
- Address employee concerns and escalate issues to the Chief Steward when necessary.
- Ensure compliance with HACCP, food safety standards, local health regulations, and hotel policies.
- Monitor correct use of chemicals, detergents, and cleaning equipment.
- Enforce occupational health and safety procedures at all times.
- Report maintenance issues, accidents, and safety hazards immediately.
- Maintain proper documentation of cleaning logs, temperature records, and sanitation checklists.
- Monitor stock levels of cleaning supplies, chemicals, and stewarding equipment.
- Assist with inventory counts and requisition of supplies.
- Ensure proper handling, storage, and maintenance of all equipment.
- Minimize breakage and loss through effective controls and staff awareness.
- Report damaged equipment or shortages promptly.
- Support hotel sustainability initiatives and environmental programs.
- Ensure proper waste segregation, recycling, and disposal procedures.
- Monitor food waste management practices in line with company standards.
- Promote efficient use of water, electricity, and cleaning chemicals.
Qualifications
- High School Diploma or equivalent.
- Certification in Food Safety or HACCP is preferred.
- Additional hospitality or supervisory training is advantageous.