Stewarding Manager

About the role

The Stewarding Manager leads the day‑to‑day operations of the Stewarding Department, ensuring that cleanliness, sanitation, hygiene and equipment maintenance meet Rosewood’s ultra‑luxury standards. The role provides strong operational presence across kitchens, restaurants, bars, meeting and event areas, and back‑of‑house zones, supporting seamless hotel operations.

Key responsibilities

• Maintain stewarding operations in line with Rosewood brand standards, Forbes, LQA, HACCP and local health regulations.
• Oversee cleaning schedules for all kitchen equipment, utensils, cookware, crockery, cutlery, glassware and operating equipment.
• Ensure food‑contact surfaces are cleaned and sanitized according to established procedures.
• Monitor dishwashing operations, chemical usage, pest prevention and waste management.
• Coordinate deep‑cleaning programmes across all culinary and food‑and‑beverage outlets.
• Support meetings and events with equipment set‑up and breakdown.
• Track departmental operating costs, chemical consumption and implement cost‑saving initiatives.
• Develop and monitor associate performance to ensure consistency, productivity and adherence to standards.

Required profile

• Proven experience managing a stewarding department in a luxury hotel environment.
• Strong knowledge of Rosewood brand standards, Forbes, LQA, HACCP and local health regulations.
• Ability to coordinate closely with Culinary, Food & Beverage, Engineering, Housekeeping and other departments.
• Demonstrated ownership of departmental standards, team development and cost control.

Required skills

• HACCP compliance
• Food safety and sanitation standards
• Chemical handling and storage
• Equipment maintenance and operation