ASSISTANT HYGIENE & STEWARDING MANAGER

Job Location:

NH Collection Maldives Havodda Resort



NH Collection Hotels & Resorts showcases captivating hotels housed in authentic landmark buildings across Europe, Latin America, the Middle East, Asia, and beyond. Thoughtfully designed with an eclectic-elegant atmosphere, our hotels are built to evoke extraordinary feelings — paying great attention to stimulating details that create truly memorable moments.

We welcome business travellers, friends, and couples seeking premium service, and we craft experiences centred on wellbeing, gastronomy, culture, and pure indulgence. If you are passionate about creating those extraordinary moments for every guest, NH Collection is the place to do it. Feel the extraordinary.

KEY DUTIES AND RESPONSIBILITIES
Please note that this is not an exhaustive list of everything that needs to be done. Minor Hotels employees always find new ways to look after the business, their guests, and their colleagues. Within this, the key responsibilities for this position are:
Hygiene
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Responsible for managing the resort’s hygiene, sanitation and food safety operations, including developing qualified departmental trainers for each kitchen section, stores, purchase and receiving departments.
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Ensure that all food & beverage employees have an adequate knowledge of food safety.

Follows immaculate grooming standards and is the custodian of the resort’s grooming policy
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Propose and maintain minimum standards in all work areas, stores, receiving and disposal areas to adhere at all times to required hygiene standards.
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Responsible for effective and efficient maintenance of records related to the resort’s sanitation and hygiene efforts/program.
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Continually liaises with external agencies (laboratory, government bureau, health practitioners, etc.) on sanitary matters.
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Spot check on receiving area for food hygiene and vendor product quality to ensure the resort’s criteria is met.
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Organize monthly food safety meetings and training, distributes and keeps accurate records of the same.
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Follow up with all related teams that trainings are understood and actions implemented.
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Develop food safety committee for the resort to ensure all actions are communicated towards the operations.
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Create a monthly report of the operational hygiene gaps and develop a plan of action ensuring compliance.
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Develop on the job and class room trainings for all culinary, service and stewarding staff and ensures that each food handler goes through the statutory training.
Stewarding
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Oversee and manage the day-to-day operations of the stewarding department.
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Recruit, train, schedule, and supervise stewarding staff, including dishwashers and cleaning personnel.
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Maintain accurate inventory records for kitchen and dining supplies, and order replacements as needed.
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Ensure the proper maintenance and cleanliness of kitchen equipment and utensils.
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Enforce strict hygiene and sanitation standards in the kitchen and dining areas.
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Oversee waste disposal procedures and recycling programs, minimizing environmental impact.
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Coordinate dishwashing and cleaning processes efficiently to support kitchen and dining operations.
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Develop and enforce cleaning protocols for all kitchen and dining areas.
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Inspect dishes, glassware, and utensils for cleanliness and proper presentation before use.
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Monitor and manage the stewarding department's budget, controlling expenses and optimizing resources.
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Ensure compliance with safety regulations and promote a safe working environment for all staff.
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Maintain open communication with kitchen and restaurant staff to meet their service needs promptly.
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Prepare regular reports on inventory, equipment maintenance, and department performance for management review.
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Assist in coordinating and supporting special events and banquets by providing necessary supplies and staffing.
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Establish and maintain relationships with suppliers and negotiate favorable terms for procurement.
Continuously train and develop stewarding staff to improve efficiency and productivity.
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Address and resolve any issues or conflicts within the stewarding department promptly.
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Promote sustainable practices, such as reducing water and energy consumption, in the stewarding department.
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Stay up-to-date with industry regulations and best practices in stewarding and sanitation.
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Maintain records and documentation related to department activities, such as equipment maintenance logs and safety reports.
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Implement cost-saving measures and efficient resource utilization to meet budgetary targets.
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Be prepared to handle emergencies, such as spills or equipment malfunctions, swiftly and effectively.
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Lead the stewarding team by setting clear goals, providing guidance, and fostering a positive work environment.
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Identify areas for improvement in stewarding processes and implement changes to enhance department efficiency and effectiveness.

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