Chief Steward

This highly acclaimed Hotel prides itself on being a respected & progressive employer brand, celebrated for our investment in employee wellness, the broader community & the environment.

This highly acclaimed Hotel prides itself on being a respected & progressive employer brand, celebrated for our investment in employee wellness, the broader community & the environment. The Stewarding Team Leader is responsible for supervising daily stewarding operations to ensure all kitchen back-of-house areas, equipment, and service supporting areas are maintained to the highest standards of cleanliness, hygiene, safety, and efficiency.

The role supports all Food & Beverage operations through effective team leadership, stock control, adherence to HACCP standards, and optimal workflow coordination.

• Supervise daily cleaning and sanitation practices to ensure all stewarding areas meet HACCP, health, and safety standards, and that teams always follow correct procedures.
• Deliver consistently high standards of cleanliness in all kitchens, wash-up areas, stores, service stations, and BOH facilities in line with hotel SOPs and brand requirements.
• Ensure timely support of restaurant, kitchen, banqueting, and event operations, maintaining continuous supply of clean crockery, glassware, utensils, and equipment during all service periods.
• Allocate daily tasks, train staff on procedures, provide coaching, and monitor attendance and performance to maintain strong team productivity and discipline.
• Monitor correct use, cleaning, storage, and basic maintenance of all stewarding equipment and operating supplies, minimizing breakages, losses, and downtime.
• Control cleaning chemicals, PPE, and consumables through safe storage practices, correct dilution usage, stock level monitoring, and accurate reporting to prevent shortages or waste.

• Matric.
• Hospitality or Facilities Services certificate or similar vocational training.
• Minimum 2–3 years’ experience in stewarding, housekeeping, or back-of-house cleaning operations within a hotel or hospitality environment.
• At least 1 year in a supervisory or team-leading role preferred.
• HACCP / Food Safety and Health & Safety training highly advantageous.
• Satisfactory criminal record, subject to assessment of the nature, severity, relevance, and recency of any offence

• MS365
• Sound knowledge of cleaning procedures, sanitation standards, and HACCP requirements.
• Understanding of chemical handling, dilution control, and COSHH safety practices.
• Compliance with PPE and safety requirements always.
• Familiarity with dishwasher systems, cleaning equipment operation, and maintenance reporting.
• Basic stock management and inventory control principles.
• Awareness of food service operations and service flow support requirements.
• Devotion to quality
• Listening skills
• Adaptability
• Social skills
• Initiative
• Vitality
• Sensitivity
• Service orientated

Preference will be given to Employment Equity candidates in line with the Company’s transformation objectives in the Employment Equity Plan.

• An empowering environment.
• A remuneration package including retirement and other benefits
• 21 working days leave per annum
• Training and development opportunities.

Please apply by no later than 19 October 2026