Assistant Manager Stewarding manager - Fairmont Agra

**Key Responsibilities:** Oversee and manage all stewarding operations, including dishwashing, laundry, and general housekeeping support services to maintain the highest standards of cleanliness and hygiene Supervise, train, and mentor stewarding staff members, ensuring consistent performance, professional conduct, and adherence to company policies and procedures Develop and implement standard operating procedures (SOPs) for all stewarding functions to optimize efficiency and maintain quality standards across all departments Monitor inventory levels of cleaning supplies, linens, and equipment; coordinate procurement and manage stock to minimize waste while controlling costs Conduct regular quality inspections of all stewarding work, including dishware, glassware, linens, and guest room cleanliness to ensure compliance with Fairmont standards Maintain strict adherence to health, safety, and sanitation regulations, including HACCP protocols and local food safety requirements Manage stewarding department budget, track expenses, and identify cost-saving opportunities without compromising service quality Schedule staff shifts, manage attendance records, and ensure adequate coverage to meet operational demands during peak and off-peak periods Coordinate with other departments (housekeeping, food and beverage, front office) to ensure seamless service delivery and guest satisfaction Maintain and troubleshoot stewarding equipment, arrange timely maintenance and repairs, and ensure proper equipment utilization Prepare and submit regular reports on departmental performance, staffing metrics, and operational challenges to senior management Foster a positive work environment that promotes teamwork, professional development, and employee engagement within the stewarding department

**Required Qualifications:** High school diploma or equivalent; hospitality or hotel management certification preferred Minimum 3-5 years of progressive experience in stewarding, housekeeping, or related hospitality operations management Proven supervisory or team leadership experience managing 10+ staff members Strong knowledge of food safety, sanitation standards, and HACCP protocols Proficiency in inventory management and cost control practices Excellent organizational and time management skills with ability to prioritize multiple tasks Demonstrated ability to develop and implement standard operating procedures (SOPs) Strong communication and interpersonal skills with ability to work cross-functionally across departments