Introduction
The Supervisor Steward Operasional Hotel is a pivotal role within the hotel’s operations team, responsible for overseeing the day‑to‑day activities of the stewarding department. This position ensures that all back‑of‑house functions—ranging from kitchen sanitation to equipment maintenance—are performed to the highest standards of hygiene, safety, and efficiency. The ideal candidate will combine hands‑on technical knowledge of HVAC (Heating, Ventilation, and Air Conditioning) and mechanical engineering (ME) systems with strong leadership abilities to guide a team of stewards, maintain compliance with regulatory requirements, and support the overall guest experience.
Responsibilities
- Supervise and coordinate the daily activities of the stewarding staff, ensuring timely completion of cleaning, dishwashing, and waste‑management tasks.
- Monitor and maintain HVAC and mechanical equipment in the kitchen and service areas, performing routine checks and coordinating repairs with the engineering department.
- Conduct regular inspections to verify compliance with health, safety, and sanitation standards, documenting findings and implementing corrective actions.
- Develop and enforce standard operating procedures (SOPs) for food‑service sanitation, equipment handling, and inventory control.
- Train new team members on proper use of cleaning chemicals, equipment operation, and safety protocols, fostering a culture of continuous improvement.
- Manage inventory of cleaning supplies, linens, and disposable items, placing orders as needed to avoid shortages.
- Collaborate with the culinary, front‑of‑house, and engineering teams to ensure seamless service flow during peak periods and special events.
- Prepare daily, weekly, and monthly reports on department performance, including labor productivity, waste reduction, and equipment uptime.
- Maintain accurate records of staff attendance, certifications, and training completion.
- Act as the primary point of contact for any guest complaints related to back‑of‑house services, resolving issues promptly and professionally.
Requirements
- Minimum education: SMA/SMK or equivalent.
- Male candidates only; height of at least 165 cm.
- At least 1 year of proven experience in a similar supervisory stewarding role within the hospitality industry.
- Solid understanding of HVAC systems and basic mechanical engineering concepts.
- Valid Indonesian Driving License (SIM A) and relevant certification(s) related to food safety or equipment operation.
- Strong leadership and team‑building skills, with the ability to motivate staff and manage shift schedules effectively.
- Excellent communication skills in Bahasa Indonesia; proficiency in English is a plus.
- Attention to detail, problem‑solving mindset, and ability to work under pressure during high‑volume periods.
- Flexibility to work six days a week, Monday through Saturday, from 08:00 to 17:00.
Benefits
- Competitive monthly salary with performance‑based incentives.
- Comprehensive health insurance coverage for the employee and eligible dependents.
- Meal allowance or complimentary dining vouchers during shifts.
- Opportunities for professional development, including on‑the‑job training, workshops, and certifications in hospitality management.
- Paid annual leave, sick leave, and statutory holidays in accordance with Indonesian labor law.
- Employee discount programs for hotel amenities, spa services, and partner establishments.
- Transportation allowance or company‑provided vehicle for shift commutes.
About Company
Our hotel is a renowned, mid‑scale property located in the heart of the city, catering to both business travelers and leisure guests. With a commitment to delivering exceptional service, we have cultivated a reputation for hospitality excellence, modern facilities, and a vibrant work environment. The hotel employs over 200 staff members across multiple departments, fostering a collaborative culture that values innovation, integrity, and continuous improvement. As part of our growth strategy, we are investing in talent development and state‑of‑the‑art infrastructure, including upgraded HVAC and kitchen equipment, to ensure we remain a leader in the competitive hospitality market.
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