Back of House Manager

Kempinski Hotel Mall of the Emirates The Back of House Manager is responsible for the overall cleanliness, sanitation, hygiene, and operational efficiency of the back-of-house (BOH) areas, including kitchens, dishwashing stations, storage areas, and equipment. This role ensures compliance with health and safety regulations, manages the stewarding team, controls operating costs, and supports smooth coordination between kitchen, F&B, and stewarding operations. Key Responsibilities Sanitation & Hygiene Management - Ensure all kitchen equipment, utensils, crockery, cutlery, and glassware are cleaned, sanitized, and stored per health and safety standards. - Maintain compliance with HACCP, local health department, and food safety regulations. - Conduct regular inspections of BOH areas (kitchens, dish pits, storage, walk-ins, garbage/waste areas) to ensure cleanliness standards are upheld. - Implement and monitor pest control programs in coordination with relevant departments/vendors. Team Leadership & Staff Management - Recruit, train, schedule, and supervise stewarding staff (stewards, kitchen porters, dishwashers). - Conduct performance evaluations, coaching, and disciplinary actions as needed. - Develop training programs on chemical handling, machine operation, and safety protocols. - Foster a culture of teamwork, accountability, and safety awareness among BOH staff. Equipment & Machinery Maintenance - Oversee the proper use, maintenance, and repair of dishwashing machines, glass washers, and other stewarding equipment. - Coordinate with the engineering/maintenance department for equipment servicing and breakdown repairs. - Maintain inventory of kitchen equipment, utensils, and smallware; manage replacement and breakage tracking. Inventory & Cost Control` - Manage inventory of cleaning chemicals, supplies, crockery, cutlery, and glassware. - Control breakage and loss through proper handling procedures and staff training. - Monitor and manage stewarding department budget, including chemical and supply costs. - Conduct regular stock counts and coordinate replenishment/purchasing with procurement. Waste Management - Oversee proper segregation, storage, and disposal of kitchen waste and recyclables. - Ensure compliance with local waste management and environmental regulations. - Implement sustainability initiatives (e.g., grease trap management, recycling programs). Health, Safety & Compliance - Ensure compliance with occupational health and safety standards (OSHA or local equivalent). - Maintain Material Safety Data Sheets (MSDS) for all chemicals used. - Conduct safety training, including proper chemical handling and machine operation. - Lead or participate in health/safety audits and regulatory inspections. Cross-Departmental Coordination - Liaise with Culinary, F&B Service, Banquets, and Purchasing teams to ensure smooth BOH operations. - Support event and banquet operations with adequate stewarding coverage. - Communicate equipment needs, shortages, or operational issues to relevant department heads. Administrative Duties - Prepare and manage staff schedules, payroll input, and attendance records. - Maintain records of equipment maintenance, chemical usage, and inventory counts. - Prepare reports on department performance, costs, and improvement initiatives. Skills, Knowledge and Expertise - Minimum 3–5 years of experience in stewarding, kitchen operations, or BOH management. - Prior managerial experience in a 5-star luxury hotel operation is preferred. - Strong leadership and team management skills - Knowledge of sanitation standards, HACCP, and food safety regulations - Inventory and cost control management - Problem-solving and ability to work under pressure - Strong organizational and time-management skills - Effective communication across departments - Familiarity with dishwashing/warewashing equipment and chemical handling - Basic computer literacy (scheduling, inventory, email/reporting systems). About Kempinski Founded in Germany in 1897, Kempinski Hotels has long reflected the finest traditions of European hospitality. Today, as ever, Kempinski is synonymous with distinctive luxury. Located in many of the world's most well-known cities and resorts, the Kempinski collection includes hotels in a grand manner, pace-setting modern establishments and older hotels of individual charm. All blend gracefully into their surroundings and offer luxurious accommodation, superb cuisine and unrivalled facilities - complemented by impeccable service. For leisure and business guests alike, the name Kempinski has long been synonymous with style, mobility and efficiency. Put simply, they are the first choice for the discerning individual. In addition to operating many of the finest city hotels in the world, Kempinski is a name that can now be found in many exciting resort locations, each combining local flair and ambience with the international standards of service and luxury that Kempinski guests have come t

Minimum 3–5 years of experience in stewarding, kitchen operations, or BOH management. Prior managerial experience in a 5-star luxury hotel operation is preferred.

Sanitation & Hygiene Management: Ensure all kitchen equipment, utensils, crockery, cutlery, and glassware are cleaned, sanitized, and stored per health and safety standards; maintain compliance with HACCP, local health department, and food safety regulations; conduct regular inspections of BOH areas to ensure cleanliness; implement and monitor pest control programs. Team Leadership & Staff Management: Recruit, train, schedule, and supervise stewarding staff; conduct performance evaluations and coaching; develop training programs on chemical handling, machine operation, and safety protocols; foster teamwork and safety. Equipment & Machinery Maintenance: Oversee use, maintenance, and repair of dishwashing machines and related equipment; coordinate with engineering/maintenance for servicing; manage inventory of equipment and smallware. Inventory & Cost Control: Manage inventory of cleaning chemicals, supplies, crockery, cutlery, and glassware; monitor breakage and loss; manage stewarding budget and purchasing coordination. Waste Management: Oversee waste segregation, storage, disposal, and recycling; implement sustainability initiatives. Health, Safety & Compliance: Ensure compliance with occupational health and safety standards; maintain MSDS for chemicals; conduct safety training; lead or participate in audits. Cross-Departmental Coordination: Liaise with Culinary, F&B Service, Banquets, and Purchasing; support events with stewarding coverage; communicate equipment needs and issues. Administrative Duties: Prepare staff schedules, payroll input, attendance records; maintain equipment and inventory records; prepare performance reports.