Stewarding Team Leader

About the role

The Stewarding Team Leader oversees the daily operations of the stewarding department at Hyatt Regency Trinidad, ensuring that all kitchen, back‑of‑house and service areas meet the hotel’s cleanliness and sanitation standards. The role combines leadership, scheduling and inventory management to support seamless food‑and‑beverage service.

Key responsibilities

• Organise, direct and monitor the daily activities of stewarding staff to maintain smooth operations.
• Maintain par levels of stock, requisition supplies and manage inventory of stewarding items.
• Dispose of waste according to hotel and local authority guidelines and follow recycling procedures.
• Perform general cleaning tasks such as sweeping, mopping, washing up and emptying bins.
• Clean and sanitise pots, pans, utensils and minor kitchen equipment following established procedures.
• Monitor the supply of clean dishware, glassware and pans, taking corrective action when needed.
• Train employees on proper cleaning methods and operation of dishwashing equipment.
• Inspect dish machines and other cleaning equipment daily to ensure proper functioning.
• Develop and implement schedules for special projects and departmental meetings.
• Ensure work surfaces are regularly cleaned and sanitised, and that safety equipment is used appropriately.
• Schedule labour, assign work efficiently and control costs.
• Plan and coordinate special events and holiday functions for the team.

Required profile

• At least three CXC passes, one of which must be English.
• A Craft Diploma.
• Minimum two years’ experience as a steward in a hotel or restaurant with good standards.
• Knowledge of kitchen hygiene and sanitation practices.
• Ability to lift, push and pull up to 50 lb and stand for long periods.
• Flexibility to work shifts, including holidays, weekends and overnight.
• Team‑player attitude, willingness to take direction and a positive approach to customer service.

Required skills

• Operation of commercial dishwashing machines and cleaning equipment.
• Knowledge of kitchen hygiene and sanitation standards.