Stewarding Supervisor

Role Overview

Stewarding Supervisor at Four Seasons Hotel Bahrain Bay, located on an exclusive island in the heart of Bahrain's capital.

Company Overview

Four Seasons is powered by its people—a collective of individuals committed to becoming better and treating each other with respect. Team members around the world create amazing experiences for guests, residents, and partners through a commitment to luxury with genuine heart. Four Seasons believes in recognizing familiar faces, welcoming new ones, and treating everyone as they wish to be treated themselves. The organization's purpose is to create impressions that stay with people for a lifetime, rooted in the belief that life is richer when we truly connect to the people and the world around us.

Four Seasons Hotel Bahrain Bay, with its unique architecture, has become an iconic landmark combining the best of a beach holiday and an urban getaway.

Role Purpose

The Stewarding Supervisor supports Culinary and Food & Beverage operations by ensuring the highest standards of cleanliness, hygiene, sanitation, organization, and safety throughout kitchens and back-of-house areas. The role supervises and actively participates in the cleaning, maintenance, and sanitation of china, glassware, silverware, kitchen equipment, and production areas, ensuring all work meets operational requirements, hygiene standards, and Four Seasons standards.

Key Responsibilities

Operations & Supervision

• 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.
• 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.

Cleanliness, Hygiene & Sanitation

• 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 back-of-house areas.
• Follow up on daily, weekly, and scheduled deep-cleaning activities and ensure completion within the required timeframe.
• Conduct regular inspections and immediately address cleanliness, hygiene, safety, or operational issues.

Equipment & Maintenance

• Ensure proper operation, cleaning, and maintenance of dishwashing machines, floor-cleaning equipment, silver polishing equipment, and other stewarding equipment.
• Monitor china, glassware, silverware, and operating equipment to minimize breakage, loss, and unnecessary waste.
• Report damaged equipment, maintenance requirements, safety concerns, and other operational issues promptly and follow up until resolution.

Safety & Compliance

• Ensure compliance with HACCP, food safety, hygiene, health, and workplace safety standards.
• Monitor correct chemical usage, dilution, storage, labeling, and safe handling in accordance with manufacturer and safety requirements.
• Ensure all Stewarding employees follow established safety procedures and use appropriate personal protective equipment.
• Take immediate action in response to spills, hazards, equipment failures, or other situations that may affect safety or operations.

Inventory & Resources

• Assist with inventory control, stock monitoring, par levels, and proper storage of stewarding supplies and operating equipment.
• Ensure adequate availability of clean equipment and supplies for restaurants, kitchens, banquets, events, and other operations.

Coordination & Communication

• Coordinate closely with Culinary, Food & Beverage, Banquets, Engineering, and other departments to support operational requirements.
• Ensure proper shift handover, including outstanding cleaning tasks, equipment issues, shortages, maintenance concerns, and operational priorities.

Team Leadership & Development

• 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.

Additional Duties

• Perform other duties and responsibilities as assigned by management.

Qualifications & Experience

• 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.

Skills & Competencies

• 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.

Additional Information

• Ability to work flexible schedules, including weekends and public holidays, according to business and operational requirements.