Stewarding Supervisor

• Supervise daily stewarding operations: dishwashing, pot wash, glassware polishing, utensil and equipment cleaning, and maintenance of workstations.
• Plan and allocate duties for stewarding staff by shift; monitor productivity and adherence to cleaning schedules and standards.
• Maintain high standards of cleanliness in kitchens, service pantries, staff areas and stewarding storage; conduct regular inspections and corrective actions.
• Ensure proper operation and cleaning of dishwashing machines, water softeners, grease traps and other stewarding equipment; coordinate preventive maintenance and repairs.
• Manage chemical stock: order, receive and store cleaning chemicals, ensure correct dilution and safe handling, and maintain MSDS files.
• Implement and enforce HACCP and food safety protocols within stewarding processes; ensure correct segregation and disposal of waste and recycling.
• Coordinate with chefs, F&B supervisors and banquet teams for setup, large events and special requirements; provide timely support during peak service periods.
• Train, coach and develop stewarding team on standard operating procedures, safe work practices, equipment operation and emergency procedures.
• Monitor inventory of crockery, cutlery, glassware, trays and smallwares; report shortages, damage or breakages and assist with stock control and loss prevention.
• Maintain accurate records: cleaning logs, equipment maintenance, incident reports and staff attendance.
• Enforce uniform, grooming and punctuality standards; manage shift rosters and report staffing needs to the Executive/Chief Steward.
• Promote a culture of safety: conduct toolbox talks, safety briefings and ensure compliance with PPE usage and workplace safety regulations.

Social Security: Full coverage of Social, Health, and Unemployment Insurance in accordance with the Vietnam Labor Code.

Annual Leave: 12 days of paid annual leave per year (plus additional days based on seniority).

Public Holidays: 11 paid public holidays per year as per government regulations. Overtime pay applies if working during holidays.

Salary & Service Charge: Competitive base salary plus monthly Service Charge (once operational).

13th Month Salary: Annual bonus based on hotel performance and company policy.

Professional Growth: Opportunity to be part of a pre-opening team with extensive training and career advancement.

Familiarity with industrial dishwashing equipment, kitchen services, and back‑of‑house operations.

Basic understanding of HACCP, food safety standards and workplace health & safety practices.

Experience in chemical handling, storage procedures and knowledge of MSDS is preferred.

Ability to supervise, train and motivate a team; strong organisational and time‑management skills.

Basic numeracy and inventory control experience.

Good communication skills in Vietnamese; basic English for coordination with foreign colleagues is an advantage.

Physically fit and able to work on feet for long periods, lift moderate weights and handle fast‑paced environments.

Stewarding or hospitality vocational training is a plus but not required.

Please send your CV to: recruitment"a còng"lessens.vn