Stewarding Manager-Kitchen Stewards

About Wynn Al Marjan Island

Position

Operations and service

• Oversee the Campus, Logistics Centre, and resort employee dining operations.
• Manage rosters for the Campus and Academy and align staffing with business demand.
• Operate food and beverage management systems, including Maximo, Time Manager, and Virtual Roster.
• Manage team performance, maintain service standards, and coordinate stewarding, culinary, and service teams.
• Assist outlet chefs with setup and teardown; support banquet plate-ups, transport, stock management, and service needs.

Sanitation, maintenance, and compliance

• Lead preventive maintenance and deep-cleaning programs and maintain accurate records.
• Support planning and oversight of kitchen cleanliness and sanitation.
• Schedule and conduct kitchen inspections for health and fire regulation compliance.
• Arrange maintenance of stationary and portable banquet equipment.
• Enforce hygiene standards and HACCP protocols in food preparation and service areas.
• Conduct risk assessments, monitor risks, ensure regulatory compliance, and report findings to senior management.

Inventory and cost control

• Control inventory and procure equipment and supplies for Catering and Culinary Departments within budget.
• Help analyze and control costs for cleaning supplies, equipment breakage, and silverware loss, and implement waste-reduction measures.
• Participate in recycling and promote reuse and waste reduction.

Team leadership

• Supervise, direct, coach, motivate, counsel, and evaluate stewards; delegate duties fairly.
• Recruit team members, conduct daily briefings, and train staff in cleaning-chemical use, handling, and storage.
• Identify procedural deviations and correct them through on-the-job training; coordinate refresher training with the Training Manager.
• Promote respectful, inclusive, safe teamwork and effective communication with colleagues, management, and contractors.
• Handle administrative and scheduling tasks, follow company policies and conduct standards, and perform other assigned duties.
• Assume the Executive Director Back of House's responsibilities in their absence.

Experience and qualifications

• Completion of secondary school is required; higher academic credentials are an asset.
• At least five years of leadership experience in a five-star hotel or integrated resort, including at least four years in stewarding operations across multi-outlet or chain food and beverage environments.
• Familiarity with health, safety, food sanitation, and HACCP standards.