Steward & Hygiene Manager

at  Sofitel

SOFITEL RIYADH HOTEL & CONVENTION CENTER: A SYMPHONY OF FRENCH ELEGANCE AND SAUDI ARABIAN WARMTH

The Sofitel Riyadh is dedicated to providing a five-star experience characterized by luxury, elegance, and impeccable service. The hotel’s commitment to personalized attention ensures that each guest’s stay is not just comfortable but memorable. Blending urban sophistication with refined opulence, the Sofitel Riyadh creates an atmosphere where every detail is thoughtfully curated to offer a unique and unforgettable experience.
By joining us, you will become a Heartist®, because hospitality is, first and foremost, a work of heart.
You will join a caring environment and a team where you can be all you are. You will be in a supportive place to grow, to fulfil yourself, to discover other professions and to pursue career opportunities, in your hotel or in other hospitality environments, in your country or anywhere in the world!
You will enjoy exclusive benefits, specific to the sector and beyond, as well as strong recognition for your daily commitment.
Everything you will do with us, regardless of your profession, will offer a deep sense of meaning, to create lasting, memorable and impactful experiences for your customers, for your colleagues and for the planet.
Hospitality is a work of heart,
Join us and become a Heartist®.
Job Description

As the Steward & Hygiene Manager, you will play a crucial role in overseeing the stewarding operations and hygiene standards within our hotel’s food and beverage outlets. You will ensure compliance with health and safety regulations, manage a team of stewards, and maintain cleanliness in all kitchen and dining areas.

• To ensure that breakages are administrated in order to provide constant feedback to the operation as a tool to reduce breakages and losses.
• To strictly adhere to the established operating expenses and ensure that all costs are controlled.
• To ensure an effective payroll control through a flexible work force and maintain a close cooperation with other Food & Beverage outlets.
• To participate in the formulation of the Annual Operating Budget operating cost, operating equipment and FF&E requirements in line with the compilation of the Annual Business Plan.
• To ensure that the Stewarding Department is managed, providing a courteous, professional, efficient and flexible service at all times.
• To assist and coach in the operation and be visible during peak times or major events having a hands on approach.
• To implement a flexible scheduling based on business patterns.
• To have a full working knowledge and capability to supervise, correct and demonstrate all duties and tasks in the assigned place of work.
• To assign responsibilities to subordinates, implementing multi tasking principle and to check their performance periodically.
• To establish and strictly control inventories and to the par stocks in the operation for all operating equipment’s, Food & Beverage, FF&E items and to ensure that the outlet is adequately equipped.
• To conduct monthly inventory checks on all operating equipment’s and supplies.
• To carry out bi-yearly, yearly inventory of operating equipment as well as conducting monthly par stock checks.
• To organize in a proper way all equipment storage with full codification for all labeled items
• To control the requisitions, storage and careful use of all operating equipment’s and supplies.
• To conduct daily pre-shift briefings to ambassadors on preparation, service and hotel events.
• To liaise with the Kitchen and Food & Beverage Department on daily operations and quality control.
• To supervise night cleaning in kitchen, front (Open Kitchen) and heart-of-house food and beverage areas.
• To ensure that heart-of-house cleaning schedules and garbage runs are strictly adhered to and areas are cleaned according to the established standards.
• To ensure that the back of the House areas are kept clean and organized.
• To have a thorough understanding and knowledge of all Food & Beverage equipment needs and network with other hotels to borrow equipment as and when needed.
• To handle suppliers enquiries in a courteous and efficient manner.
• To be demanding and critical when it comes to service and hygiene standards in conjunction with the hygiene Manager.
• To ensure that the Stewarding team complements the Outlet team in projecting a warm, professional and welcome image.
• To submit to Food & Beverage Office the following: Monthly Outlet Report Monthly Objective Review, Monthly Breakage and Loss Report, Chemical Consumption Report, Monthly Training Report.
• To maintain the Daily Log Book.
• To report “Lost & Found” items.
• To attend weekly Food & Beverage Meeting and Daily Operations Meeting.
• To provide the Purchase Manager with detailed Product and Purchase Specifications for items used in the outlet.
• To liaise and organize with Housekeeping Department that the established cleaning schedules are strictly adhered to and coordinated between the two departments.
• To coordinate all Repair and Maintenance and issue repair and maintenance job orders to ensure the proper maintenance of the outlet.
• To ensure that all operating equipments provided to the departments are kept in good condition.
• Must be an example of the Sofitel Values, Brand Standards, and a champion of appearance and hygiene guidelines.
• Implements guidelines, policies and procedures for those operating departments according to Sofitel Guidelines & Standards.
• Must apply the Sofitel Food & Beverage rituals.
• To respond to any changes in the Engineering function as dictated by the industry, company and hotel.
• To identify and develop young talents within the organization for future potential growth within the company.
• To carry out any other reasonable duties as assigned by the Executive Chef.

QUALIFICATIONS

• Proven experience as a Stewarding Manager, Hygiene Manager, or similar role in a luxury hotel or upscale restaurant environment.
• Strong knowledge of hygiene standards, sanitation regulations, and safe handling practices.
• Leadership skills with the ability to motivate and train a diverse team.
• Excellent organizational and time-management skills.
• Detail-oriented with a proactive approach to problem-solving.
• Ability to work effectively in a fast-paced environment and maintain composure under pressure.
• Availability to work shifts, including evenings, weekends, and holidays, as needed.
• Degree or certification in Hospitality Management, Food Safety, or related field preferred.
• Certification in food handling and hygiene practices is highly desirable.
  Additional Information
  Our commitment to Diversity & Inclusion:
  We are an inclusive company and our ambition is to attract, recruit and promote diverse talent

• To ensure that breakages are administrated in order to provide constant feedback to the operation as a tool to reduce breakages and losses.
• To strictly adhere to the established operating expenses and ensure that all costs are controlled.
• To ensure an effective payroll control through a flexible work force and maintain a close cooperation with other Food & Beverage outlets.
• To participate in the formulation of the Annual Operating Budget operating cost, operating equipment and FF&E requirements in line with the compilation of the Annual Business Plan.
• To ensure that the Stewarding Department is managed, providing a courteous, professional, efficient and flexible service at all times.
• To assist and coach in the operation and be visible during peak times or major events having a hands on approach.
• To implement a flexible scheduling based on business patterns.
• To have a full working knowledge and capability to supervise, correct and demonstrate all duties and tasks in the assigned place of work.
• To assign responsibilities to subordinates, implementing multi tasking principle and to check their performance periodically.
• To establish and strictly control inventories and to the par stocks in the operation for all operating equipment’s, Food & Beverage, FF&E items and to ensure that the outlet is adequately equipped.
• To conduct monthly inventory checks on all operating equipment’s and supplies.
• To carry out bi-yearly, yearly inventory of operating equipment as well as conducting monthly par stock checks.
• To organize in a proper way all equipment storage with full codification for all labeled items
• To control the requisitions, storage and careful use of all operating equipment’s and supplies.
• To conduct daily pre-shift briefings to ambassadors on preparation, service and hotel events.
• To liaise with the Kitchen and Food & Beverage Department on daily operations and quality control.
• To supervise night cleaning in kitchen, front (Open Kitchen) and heart-of-house food and beverage areas.
• To ensure that heart-of-house cleaning schedules and garbage runs are strictly adhered to and areas are cleaned according to the established standards.
• To ensure that the back of the House areas are kept clean and organized.
• To have a thorough understanding and knowledge of all Food & Beverage equipment needs and network with other hotels to borrow equipment as and when needed.
• To handle suppliers enquiries in a courteous and efficient manner.
• To be demanding and critical when it comes to service and hygiene standards in conjunction with the hygiene Manager.
• To ensure that the Stewarding team complements the Outlet team in projecting a warm, professional and welcome image.
• To submit to Food & Beverage Office the following: Monthly Outlet Report Monthly Objective Review, Monthly Breakage and Loss Report, Chemical Consumption Report, Monthly Training Report.
• To maintain the Daily Log Book.
• To report “Lost & Found” items.
• To attend weekly Food & Beverage Meeting and Daily Operations Meeting.
• To provide the Purchase Manager with detailed Product and Purchase Specifications for items used in the outlet.
• To liaise and organize with Housekeeping Department that the established cleaning schedules are strictly adhered to and coordinated between the two departments.
• To coordinate all Repair and Maintenance and issue repair and maintenance job orders to ensure the proper maintenance of the outlet.
• To ensure that all operating equipments provided to the departments are kept in good condition.
• Must be an example of the Sofitel Values, Brand Standards, and a champion of appearance and hygiene guidelines.
• Implements guidelines, policies and procedures for those operating departments according to Sofitel Guidelines & Standards.
• Must apply the Sofitel Food & Beverage rituals.
• To respond to any changes in the Engineering function as dictated by the industry, company and hotel.
• To identify and develop young talents within the organization for future potential growth within the company.
• To carry out any other reasonable duties as assigned by the Executive Chef