Stewarding Supervisor Amérys Phú Quốc Hotel

• Supervise daily stewarding operations: dishwashing, pot wash, glassware polishing, utensil and equipment cleaning, and maintenance of workstations.
• Plan and allocate duties for stewarding staff by shift; monitor productivity and adherence to cleaning schedules and standards.
• Maintain high standards of cleanliness in kitchens, service pantries, staff areas and stewarding storage; conduct regular inspections and corrective actions.
• Ensure proper operation and cleaning of dishwashing machines, water softeners, grease traps and other stewarding equipment; coordinate preventive maintenance and repairs.
• Manage chemical stock: order, receive and store cleaning chemicals, ensure correct dilution and safe handling, and maintain MSDS files.
• Implement and enforce HACCP and food safety protocols within stewarding processes; ensure correct segregation and disposal of waste and recycling.
• Coordinate with chefs, F&B supervisors and banquet teams for setup, large events and special requirements; provide timely support during peak service periods.
• Train, coach and develop stewarding team on standard operating procedures, safe work practices, equipment operation and emergency procedures.
• Monitor inventory of crockery, cutlery, glassware, trays and smallwares; report shortages, damage or breakages and assist with stock control and loss prevention.
• Maintain accurate records: cleaning logs, equipment maintenance, incident reports and staff attendance.
• Enforce uniform, grooming and punctuality standards; manage shift rosters and report staffing needs to the Executive/Chief Steward.
• Promote a culture of safety: conduct toolbox talks, safety briefings and ensure compliance with PPE usage and workplace safety regulations.

Social Security: Full coverage of Social, Health, and Unemployment Insurance in accordance with the Vietnam Labor Code.

Annual Leave: 12 days of paid annual leave per year (plus additional days based on seniority).

Public Holidays: 11 paid public holidays per year as per government regulations. Overtime pay applies if working during holidays.

Salary & Service Charge: Competitive base salary plus monthly Service Charge (once operational).

13th Month Salary: Annual bonus based on hotel performance and company policy.

Professional Growth: Opportunity to be part of a pre-opening team with extensive training and career advancement.

• Minimum 2–3 years stewarding experience in hotels, resorts or large F&B operations; at least 1 year in a supervisory role preferred.
• Familiarity with industrial dishwashing equipment, kitchen services, and back‑of‑house operations.
• Basic understanding of HACCP, food safety standards and workplace health & safety practices.
• Experience in chemical handling, storage procedures and knowledge of MSDS is preferred.
• Ability to supervise, train and motivate a team; strong organisational and time‑management skills.
• Basic numeracy and inventory control experience.
• Good communication skills in Vietnamese; basic English for coordination with foreign colleagues is an advantage.
• Physically fit and able to work on feet for long periods, lift moderate weights and handle fast‑paced environments.
• Stewarding or hospitality vocational training is a plus but not required.

Hotline/zalo: 0903949476

Email: recruitment@lessens.vn