Stewarding Supervisor

Company overview

Raffles Hotel Singapore is a heritage landmark with a fully preserved 19th-century character, combining colonial architecture, longstanding tradition, and luxury hospitality. The property is known for its iconic service, celebrated dining venues, elegant suites, and refined social spaces that appeal to discerning visitors in Singapore.

Role summary

This role is focused on keeping all kitchen and food & beverage equipment, back-of-house areas, and pantry spaces clean, safe, and operating to the required hygiene standards. The position supports smooth dining service through close supervision of Steward Attendants and consistent attention to cleanliness, sanitation, and teamwork.

Key duties

• Assign daily tasks to Steward Attendants and supervise their work closely.
• Ensure dishwashing and kitchen equipment operations run efficiently.
• Take responsibility for all operating equipment, kitchen assets, and hotel equipment under stewardship control.
• Carry out operational checks to confirm workflow order and hygiene compliance.
• Work in coordination with F&B and Culinary teams to strengthen interdepartmental cooperation.
• Make sure dish turnaround is timely during peak periods so reused items are available quickly.
• Keep all washing equipment properly cleaned and sanitised.
• Handle operating equipment carefully to reduce breakage and loss.
• Confirm that enough operating equipment is available throughout meal service.
• Inspect kitchen equipment for cleanliness and coordinate follow-up with the Night Cleaning Contractor when needed.
• Support twice-weekly cleanliness inspections of the kitchen with the Assistant Executive Steward.
• Check dishwashing machines for correct function and follow up with Engineering and chemical technicians on faults.
• Oversee kitchen waste collection and monitor recycling processes.
• Maintain dry, clean kitchen floors and identify safety hazards immediately, escalating unresolved issues to the Assistant Executive Steward.
• Ensure sanitation standards for operating equipment match kitchen hygiene requirements.
• Update HACCP checklists and related records every day.
• Take part in all kitchen walk-throughs.
• Lead, train, and coach Steward Attendants in technical processes and service standards.
• Serve as the team’s on-the-job trainer and help with induction training.
• Support grooming and personal hygiene standards across the team.
• Guide team members to improve performance where needed.
• Oversee the use of operating supplies, cleaning tools, and chemicals.
• Help control overtime, cleaning labour, and supply expenses within budget.
• Contribute actively to the hotel recycling initiative.
• Provide support whenever operational situations require it.
• Maintain readiness for internal and external hygiene audits.
• Manage store areas such as operating equipment storage, chemical storage, and cleaning supply storage.
• Help create a positive, friendly, and supportive team environment.
• Continuously look for practical improvements in team performance and operations.
• Lead by example as a senior team member.
• Keep learning to strengthen personal capability and industry knowledge.
• Join departmental leadership activities and conduct ongoing team training.
• Follow hotel and department guidelines in supervising the team.
• Build professional knowledge as an active member of the stewarding team.
• Understand health, safety, and emergency procedures.
• Follow safe working practices and emergency protocols.
• Hold Occupational First Aid Course certification.
• Take part in hotel emergency evacuation exercises (CERT).
• Maintain cooperative working relationships with colleagues and supervisors.
• Complete management-assigned tasks on time.
• Participate in hotel activities when required.
• Carry out other duties as assigned.

Requirements

• Secondary education or above.
• 1 to 3 years of relevant experience in a hotel or similar environment.
• Basic Hygiene Course certification or an equivalent relevant qualification.
• Certified Trainer or On-the-Job Trainer qualification.
• Occupational First Aid Course certification.
• Strong interpersonal communication across all staff levels.
• Service-focused with close attention to detail.
• Able to contribute effectively as part of a team and department.
• Flexible and adaptable in a changing environment.
• Capable of working on own initiative with minimal supervision.
• Self-driven and motivated.
• Good technical knowledge of stewarding operations.
• Strong supervisory, leadership, and collaborative skills.
• Comfortable interacting with guests, employees, and management.
• Able to solve problems and make decisions within scope.
• High awareness of cleanliness standards in kitchen areas.
• Dependable, independent, and self-managed.

Benefits

• 5-day work week.
• Duty meals provided.
• Colleague discounts and/or preferential room rates at Accor hotels worldwide.
• Flexible benefits including dental, optical, vacation expenses, and children’s education support.
• Medical and wellness benefits.
• Comprehensive insurance coverage.
• Local and overseas career development opportunities.
• Learning and development programs.

Additional information

This role expects strong ownership of hygiene, safety, and team supervision. The department values initiative, continuous improvement, cross-team collaboration, and active participation in hotel programs, emergency preparedness, and training activities.