Summary
Chedi Hospitality is seeking a Stewarding Team Leader in Doha to support daily stewarding operations. The role supervises shift teams and ensures kitchen equipment and back-of-house areas are clean, safe, organized, and ready for service. Duties include coordinating with Culinary and Food & Beverage teams, monitoring inventories and equipment, and supporting hygiene, safety, and waste-management standards. Applicants should have at least two years of stewarding experience, including one year in a supervisory or team-leader role; a hospitality diploma or degree is preferred.
The posting
As published on chedihospitality.com. Pulled from the employer's site and shown as they wrote it.
A. Position Title
Stewarding Team Leader
B. Position Summary
The Stewarding Team Leader is responsible for supporting the daily operations of the Stewarding Department by ensuring the cleanliness and organization of all kitchen, back-of-house, and food service areas. The role supervises the stewarding team during shifts, maintains hygiene and safety standards, ensures the availability of clean operating equipment, and supports the efficient operation of the Food & Beverage and Culinary departments.
C. Job Qualifications
- Ideally with a Diploma or Degree in Hospitality Management or a related field.
- Minimum 2 years of experience in Stewarding, preferably in a luxury hotel, with at least 1 year in a supervisory or team leader role.
- Good leadership, communication, and organizational skills.
- Sound knowledge of food safety, hygiene standards, and stewarding operations.
- Ability to work under pressure in a fast-paced environment.
D. Key Areas of Responsibility
1. Operations
- Supervise the day-to-day stewarding operation during assigned shifts.
- Ensure all kitchen equipment, utensils, chinaware, glassware, and silverware are cleaned, sanitized, and available for service.
- Ensure all kitchens, dishwashing areas, stores, and back-of-house areas are maintained in a clean, safe, and organized condition.
- Monitor the proper use, handling, and storage of operating equipment to minimize breakage and losses.
- Conduct routine inspections to ensure hygiene, cleanliness, and safety standards are consistently maintained.
- Coordinate with the Culinary and Food & Beverage teams to ensure operational requirements are met.
- Monitor waste disposal and garbage removal procedures in accordance with hotel standards.
- Report equipment damage, maintenance requirements, and operational issues promptly.
2. Team Leadership
- Lead, motivate, and support the stewarding team to achieve departmental objectives.
- Conduct daily shift briefings and allocate duties effectively.
- Monitor attendance, punctuality, grooming, and performance of team members.
- Provide on-the-job training and coaching to improve operational knowledge and performance.
- Foster teamwork and maintain effective communication with other hotel departments.
3. Inventory & Equipment
- Assist in maintaining inventories of operating equipment and stewarding supplies.
- Monitor breakages and equipment losses and report them accordingly.
- Ensure cleaning chemicals and equipment are used safely and stored correctly.
- Support periodic inventory counts and equipment audits.
4. Health, Safety & Hygiene
- Ensure compliance with hotel policies and local food safety, hygiene, and occupational health and safety regulations.
- Promote safe working practices and ensure the correct use of personal protective equipment (PPE).
- Ensure all stewarding colleagues follow sanitation procedures and hygiene standards at all times.
- Support sustainability initiatives, including proper waste segregation and responsible use of water, chemicals, and utilities.
5. General Responsibilities
- Maintain a professional appearance and positive attitude at all times.
- Attend departmental meetings and training sessions as required.
- Ensure compliance with hotel policies, procedures, and brand standards.
- Build positive working relationships with colleagues across all departments.
- Perform any other duties assigned by the Stewarding Manager or Executive Chef.