Deputy Manager jobs in Spain

As a Stewarding Supervisor, you will play a pivotal role in maintaining the highest standards of cleanliness, hygiene, and operational efficiency within our culinary and dining areas. Your responsibilities will encompass overseeing the stewarding team, ensuring compliance with hygiene and safety standards, managing inventory, and contributing to the seamless functioning of our culinary operations.
A little bit about your day:
Reporting to the Chief Steward, every day is different, but you will mostly:

• Assist the Chief Steward in developing training plans, creating training material in accordance with IHG guidelines, and implementing training plans for the Stewarding employees.
• Maintain impeccable personal grooming standards to uphold the professional and property style of the resort.
• Supervise and guide the stewarding team, holding regular meetings and training sessions to enhance performance and uphold service standards.
• Oversee kitchen cleanliness, hygiene, and efficient dishwashing processes. Manage proper waste handling and recycling.
• Keep precise records of kitchen supplies and equipment. Coordinate with procurement for essential items and implement cost-saving measures.
• Enforce hygiene and safety standards per local health regulations through inspections to identify and address hazards.
• Facilitate communication between kitchen staff and other departments, working with chefs and managers for smooth operations.
• Train stewarding colleagues in cleaning, safety, and equipment use, supporting skill development and career growth.
• Handle operational challenges and resolve guest or staff complaints related to stewarding services.
• Identify areas for process improvement and implement best practices, staying informed on industry trends and innovations in kitchen hygiene.

1. Supervising the Stewarding Team

• Team Management: Overseeing a team of stewards or dishwashers, assigning tasks, and ensuring that work is completed efficiently and according to standards.
• Training and Development: Providing training to new staff on proper cleaning procedures, safety protocols, and kitchen equipment usage while encouraging staff development and performance improvement.
• Scheduling: Creating staff schedules to ensure adequate coverage during peak and off-peak hours, ensuring the team is available when required.

2. Kitchen and Dining Area Cleanliness

• Dishwashing and Sanitizing: Ensuring that all kitchen utensils, equipment, and dishes are cleaned, sanitized, and stored properly, overseeing the washing of pots, pans, plates, glasses, and cutlery.
• Cleaning Equipment: Ensuring that dishwashing machines, sinks, and other cleaning equipment are properly maintained and functioning.
• Kitchen Hygiene: Supervising the cleanliness of the kitchen environment, including floors, countertops, equipment, and storage areas, ensuring all areas are free of debris and are sanitized regularly.
• Dining Area Maintenance: Overseeing the cleanliness of dining areas, including tables, chairs, and any other customer-facing areas.

3. Inventory Management

• Cleaning Supplies: Monitoring the inventory of cleaning supplies and detergents, ensuring that supplies are stocked and that orders are placed in a timely manner.
• Equipment Inventory: Keeping track of kitchen tools, dishware, glassware, and utensils, ensuring they are in good condition and available when needed, including inspecting the equipment for damage and coordinating repairs or replacements when necessary.
• Stock Rotation: Ensuring the proper rotation of cleaning supplies and kitchen utensils to avoid waste and ensure efficiency.

4. Health and Safety Compliance

• Food Safety Standards: Ensuring all cleaning and sanitization procedures meet local health regulations and food safety standards, overseeing the use of sanitizers and disinfectants in the kitchen and dining areas.
• Hygiene Protocols: Supervising hygiene practices among the team, ensuring that all staff are following proper handwashing and sanitation procedures.
• PPE Use: Ensuring that all stewards wear proper personal protective equipment (PPE), such as gloves and aprons, during cleaning tasks to maintain safety and hygiene.