Assistant Manager, Stewarding

Assistant Manager, Stewarding (20703) At One&Only, we exist to create joy for our guests through anticipation, creativity, precision, empathy and warmth. We tailor every aspect of our guests’ stay to bring their dreams and desires to life. With an atmosphere that’s chic but wonderfully unstuffy™, and a team who are meticulous but warm, we seek to exceed our guests’ expectations at every possible turn. Glistening on a private apex of Palm Island, One&Only The Palm is an intimate beach-front retreat where the wonders of modern Dubai meet the charms of old Arabia. With abundant knowledge and generosity, we anticipate our guest’s every need and surpass expectations. Whether we are designing the perfect family day out or arranging a romantic private dinner, we approach everything with imagination to spark a sense of playfulness, discovery and adventure. This is not simply our job, it’s our passion. As Assistant Manager, Stewarding, you hold a leadership role overseeing the stewarding department in a hospitality establishment. Your responsibilities include managing the cleanliness of kitchen equipment, dishwashing, inventory control, and ensuring a hygienic and organized environment. Key Duties and Responsibilities • Ensuring that all outlets are properly constructed, maintained, and operated in compliance with established food safety, hygiene, and sanitation standards. • Supervise and lead the stewarding team, including dishwashers and cleaning staff. • Closely work with management to provide suggestions to upgrade the equipment quality. • To provide capex requirement around the resort. • To provide adequate supplies for the events & restaurant operations etc. • Delegate tasks, set priorities, and provide guidance to ensure efficient operations. • Monitor and control inventory of cleaning supplies and kitchen essentials. • Coordinate with purchasing to ensure timely restocking of stewarding supplies. • Oversee the maintenance and cleaning of kitchen equipment, utensils, and dishes. • Report any malfunctioning equipment to the maintenance team for repairs. • Implement and enforce high standards of cleanliness and hygiene in the kitchen and dining areas. • Develop and maintain cleaning schedules for different areas. • Assist EAM- Food & Beverage/ Food & Beverage manager to organize the correct equipment for the department. • Assist the management to provide trending equipment for smooth operation. • Overlook the inventory for the whole resort & provide solutions to reduce the breakages. • Assist the outlet managers to provide them with the necessary tools & equipment. • Build a good relationship with the suppliers. • Assist the management to create the budget for the stewarding department. • Supervise dishwashing operations to ensure the timely and thorough cleaning of dishes and utensils. • Implement proper dishwashing procedures and train staff accordingly. • Conduct training sessions for stewarding staff on hygiene practices, safety, and proper use of cleaning equipment. • Ensure staff compliance with health and safety regulations. • Collaborate with the management team to develop and manage the stewarding department budget. • Implement cost control measures to optimize resource utilization. • Foster effective communication and collaboration between stewarding, kitchen, and other departments. • Coordinate with chefs, kitchen staff, and servers to maintain a smooth workflow. • Conduct regular inspections to ensure cleanliness and adherence to standards. • Monitor the quality of cleaned dishes, utensils, and kitchen equipment. • Identify training needs within the stewarding team and provide ongoing development opportunities. • Promote a culture of continuous improvement and professionalism. • Controlling breakage and be sure that all mise en place for buffet be ready on time • Ensuring that great precaution is being taken while cleaning electrical apparatus and cost control on materials Skills, Experience & Educational Requirements • Knowledge of HACCP principles and SGS food safety and quality standards. • Knowledge of proper handling, dilution, storage, and application of cleaning chemicals. • Knowledge of applicable health and safety regulations, policies, and procedures. • Strong leadership and organizational skills • Familiarity with inventory control and budget management. • Effective communication and team management skills. • Flexibility to work varying shifts, including evenings, weekends, and holidays. • Previous experience in a stewarding or related su

Knowledge of HACCP principles and SGS food safety and quality standards. Knowledge of proper handling, dilution, storage, and application of cleaning chemicals. Knowledge of applicable health and safety regulations, policies, and procedures. Strong leadership and organizational skills. Familiarity with inventory control and budget management. Effective communication and team management skills. Flexibility to work varying shifts, including evenings, weekends, and holidays. Previous experience in a stewarding or related role.

Ensure outlets are properly constructed, maintained, and operated in compliance with established food safety, hygiene, and sanitation standards. Supervise and lead the stewarding team, including dishwashers and cleaning staff. Work with management to upgrade equipment quality and provide capex requirements for the resort. Ensure adequate supplies for events and restaurant operations. Delegate tasks, set priorities, and guide the team to ensure efficient operations. Monitor and control inventory of cleaning supplies and kitchen essentials. Coordinate with purchasing for timely restocking. Oversee maintenance and cleaning of kitchen equipment, utensils, and dishes. Report malfunctioning equipment to maintenance for repairs. Enforce high standards of cleanliness and hygiene in kitchen and dining areas. Develop and maintain cleaning schedules. Assist EAM- Food & Beverage / F&B Manager to organize equipment for the department. Provide trends on equipment for smooth operation. Oversee resort-wide inventory and propose solutions to reduce breakages. Assist outlet managers with necessary tools and equipment. Build relationships with suppliers. Assist management to create and manage the stewarding department budget. Supervise dishwashing operations to ensure thorough cleaning. Implement proper dishwashing procedures and train staff. Conduct training on hygiene, safety, and proper use of cleaning equipment. Ensure staff compliance with health and safety regulations. Collaborate with management to develop and manage the stewarding department budget and implement cost control measures. Foster communication between stewarding, kitchen, and other departments. Coordinate with chefs, kitchen staff, and servers to maintain smooth workflow. Conduct regular inspections to ensure cleanliness and adherence to standards. Monitor quality of cleaned dishes, utensils, and equipment. Identify training needs and provide development opportunities. Promote continuous improvement and professionalism. Manage breakage and ensure mise en place for buffets is ready on time. Ensure safe handling of electrical apparatus and cost control on materials.