Stewarding Supervisor

About Four Seasons Four Seasons is powered by our people. We are a collective of individuals who crave to become better, to push ourselves to new heights and to treat each other as we wish to be treated in return. Our team members around the world create amazing experiences for our guests, residents, and partners through a commitment to luxury with genuine heart. We know that the best way to enable our people to deliver these exceptional guest experiences is through a world-class employee experience and company culture. At Four Seasons, we believe in recognizing a familiar face, welcoming a new one and treating everyone we meet the way we would want to be treated ourselves. Whether you work with us, stay with us, live with us or discover with us, we believe our purpose is to create impressions that will stay with you for a lifetime. It comes from our belief that life is richer when we truly connect to the people and the world around us. About the location: On an exclusive island in the heart of the Kingdom’s capital, Four Seasons Hotel Bahrain Bay, with its unique architecture, has become an iconic landmark that soars as a destination in its own right, combining the best of a beach holiday and an urban getaway. About The Role The Stewarding Supervisor plays an important role in supporting our Culinary and Food & Beverage operations by ensuring the highest standards of cleanliness, hygiene, sanitation, organization, and safety throughout our kitchens and back-of-house areas. The role will supervise and actively participate in the cleaning, maintenance, and sanitation of china, glassware, silverware, kitchen equipment, and production areas, ensuring all work is carried out in accordance with operational requirements, hygiene standards, and Four Seasons standards. Key Responsibilities • Supervise and coordinate the daily Stewarding operation and ensure smooth operations throughout the assigned shift. • Allocate staff and organize daily work assignments according to business levels, operational requirements, and priorities. • Ensure that all kitchens, outlets, dishwashing areas, stores, and back-of-house areas are maintained to the required standards of cleanliness, hygiene, and organization. • Monitor the cleaning and sanitizing of china, glassware, silverware, pots, pans, utensils, kitchen equipment, floors, walls, drains, and other BOH areas. • Ensure proper operation, cleaning, and maintenance of dishwashing machines, floor-cleaning equipment, silver polishing equipment, and other stewarding equipment. • Monitor correct chemical usage, dilution, storage, labeling, and safe handling in accordance with manufacturer and safety requirements. • Ensure compliance with HACCP, food safety, hygiene, health, and workplace safety standards. • Conduct regular inspections and immediately address cleanliness, hygiene, safety, or operational issues. • Follow up on daily, weekly, and scheduled deep-cleaning activities and ensure completion within the required timeframe. • Monitor china, glassware, silverware, and operating equipment to minimize breakage, loss, and unnecessary waste. • Assist with inventory control, stock monitoring, par levels, and proper storage of stewarding supplies and operating equipment. • Coordinate closely with Culinary, F&B, Banquets, Engineering, and other departments to support operational requirements. • Ensure adequate availability of clean equipment and supplies for restaurants, kitchens, banquets, events, and other operations • Report damaged equipment, maintenance requirements, safety concerns, and other operational issues promptly and follow up until resolution. • Ensure proper shift handover, including outstanding cleaning tasks, equipment issues, shortages, maintenance concerns, and operational priorities. • Train, coach, guide, and motivate Stewarding employees to maintain required performance and service standards. • Monitor staff attendance, punctuality, grooming, discipline, and compliance with departmental procedures. • Provide regular feedback to employees and escalate performance or disciplinary concerns to the Executive Steward when required. • Maintain a positive, respectful, and professional working environment within the Stewarding team. • Support the operation during busy periods and special events, demonstrating a hands-on approach when required. • Support Culinary and F&B operations with food transportation, equipment movement, and other operational requirements when required. • Ensure all Stewarding employees follow established safety procedures and use appropriate PPE. • Take immediate action in response to spills, hazards, equipment failures, or other situations that may affect safety or operations. • Perform other duties and responsibilities as assigned by the management Requirements • Previous Stewarding experience or supervisory experience within a hotel, restaurant, or Food & Beverage operation. • Working knowledge of Stewarding operations, kitchen cleaning, sanitation, hygiene, and food safety. • Ability to safely operate, maintain, and properly clean dishwashing machines, sinks, floor-cleaning equipment, and silver burnishing equipment. • Good knowledge of the safe handling and storage of cleaning chemicals and materials. • Strong organizational skills with the ability to prioritize assignments according to operational needs. • Hands-on approach with the ability to work alongside the team and support the operation during busy periods. • Ability to guide, train, and motivate Stewarding employees while maintaining high performance standards. • Good communication and interpersonal skills with a strong team-oriented mindset. • Strong attention to cleanliness, safety, detail, and proper handling of operating equipment. • Ability to work flexible schedules, including weekends and public holidays, according to business and operational requirements. What We Look For We are looking for a hands-on and dependable hospitality professional who understands that exceptional guest experiences start behind the scenes. The ideal candidate takes pride in maintaining impeccable standards, works well under pressure, supports colleagues with a positive attitude, and leads by example to create a clean, safe, and well-organized working environment.

Previous Stewarding experience or supervisory experience within a hotel, restaurant, or Food & Beverage operation. Working knowledge of Stewarding operations, kitchen cleaning, sanitation, hygiene, and food safety. Ability to safely operate, maintain, and properly clean dishwashing machines, sinks, floor-cleaning equipment, and silver burnishing equipment. Good knowledge of the safe handling and storage of cleaning chemicals and materials. Strong organizational skills with the ability to prioritize assignments according to operational needs. Hands-on approach with the ability to work alongside the team and support the operation during busy periods. Ability to guide, train, and motivate Stewarding employees while maintaining high performance standards. Good communication and interpersonal skills with a strong team-oriented mindset. Strong attention to cleanliness, safety, detail, and proper handling of operating equipment. Ability to work flexible schedules, including weekends and public holidays, according to business and operational requirements.

Supervise and coordinate the daily Stewarding operation and ensure smooth operations throughout the assigned shift. Allocate staff and organize daily work assignments according to business levels, operational requirements, and priorities. Ensure that all kitchens, outlets, dishwashing areas, stores, and back-of-house areas are maintained to the required standards of cleanliness, hygiene, and organization. Monitor the cleaning and sanitizing of china, glassware, silverware, pots, pans, utensils, kitchen equipment, floors, walls, drains, and other BOH areas. Ensure proper operation, cleaning, and maintenance of dishwashing machines, floor-cleaning equipment, silver polishing equipment, and other stewarding equipment. Monitor correct chemical usage, dilution, storage, labeling, and safe handling in accordance with manufacturer and safety requirements. Ensure compliance with HACCP, food safety, hygiene, health, and workplace safety standards. Conduct regular inspections and immediately address cleanliness, hygiene, safety, or operational issues. Follow up on daily, weekly, and scheduled deep-cleaning activities and ensure completion within the required timeframe. Monitor china, glassware, silverware, and operating equipment to minimize breakage, loss, and unnecessary waste. Assist with inventory control, stock monitoring, par levels, and proper storage of stewarding supplies and operating equipment. Coordinate closely with Culinary, F&B, Banquets, Engineering, and other departments to support operational requirements. Ensure adequate availability of clean equipment and supplies for restaurants, kitchens, banquets, events, and other operations. Report damaged equipment, maintenance requirements, safety concerns, and other operational issues promptly and follow up until resolution. Ensure proper shift handover, including outstanding cleaning tasks, equipment issues, shortages, maintenance concerns, and operational priorities. Train, coach, guide, and motivate Stewarding employees to maintain required performance and service standards. Monitor staff attendance, punctuality, grooming, discipline, and compliance with departmental procedures. Provide regular feedback to employees and escalate performance or disciplinary concerns to the Executive Steward when required. Maintain a positive, respectful, and professional working environment within the Stewarding team. Support the operation during busy periods and special events, demonstrating a hands-on approach when required. Support Culinary and F&B operations with food transportation, equipment movement, and other operational requirements when required. Ensure all Stewarding employees follow established safety procedures and use appropriate PPE. Take immediate action in response to spills, hazards, equipment failures, or other situations that may affect safety or operations. Perform other duties and responsibilities as assigned by the management.