Steward Supervisor - F&B BOH Job Riyadh area,Riyadh Region Saudi Arabia,Hospitality / Hotel / Catering

The Stewarding Supervisor is responsible for leading and supervising the Back of House stewarding operation, ensuring the highest standards of cleanliness, sanitation, hygiene, safety, and operational efficiency across the kitchens and BOH areas.

Working within a high-volume, premium hospitality environment, the Stewarding Supervisor will manage the stewarding team, coordinate daily cleaning operations, ensure adequate availability of clean equipment and kitchenware, and support the culinary team throughout service.

The successful candidate must be a hands-on leader with strong knowledge of professional kitchen hygiene, HACCP procedures, commercial dishwashing, chemical handling, waste management, and high-volume restaurant operations.

This opportunity is located in Riyadh Saudi Arabia, visa, flights, accommodation and transport as well as attractive basic salary are provided.

KEY RESPONSIBILITIES
1. Stewarding Team Leadership

Supervise, allocate, and coordinate the daily activities of the stewarding team.
Prepare daily staffing assignments based on operational requirements and expected business levels.
Ensure adequate stewarding coverage during preparation, service, closing, and peak periods.
Conduct daily briefings and communicate operational priorities to the team.
Monitor staff attendance, punctuality, grooming, and performance.
Train new stewards on cleaning procedures, equipment, chemicals, hygiene, and safety.
Coach team members and provide ongoing feedback.
Maintain discipline and professional standards within the stewarding team.
Lead by example and remain hands-on during busy service periods.

2. Kitchen & BOH Hygiene

Maintain exceptional cleanliness and sanitation standards throughout all kitchen and BOH areas.
Ensure floors, walls, drains, sinks, work areas, storage areas, and equipment are cleaned according to schedule.
Monitor cleaning standards continuously throughout the operation.
Ensure deep-cleaning schedules are completed correctly and on time.
Conduct regular inspections of kitchens and stewarding areas.
Identify hygiene risks and immediately implement corrective action.
Ensure all cleaning checklists and records are completed accurately.

3. Dishwashing & Equipment Management

Oversee the efficient operation of commercial dishwashing and pot-wash areas.
Ensure clean plates, cutlery, glassware, pots, pans, trays, and kitchen equipment are available when required.
Monitor dishwashing temperatures and chemical levels according to manufacturer and food safety requirements.
Ensure equipment is washed, sanitised, dried, and stored correctly.
Prevent cross-contamination between dirty and clean equipment.
Monitor the condition of dishwashing machines and report technical issues promptly.
Ensure all equipment is handled safely to prevent damage and breakage.

4. HACCP, Food Safety & Hygiene

Ensure all stewarding activities comply with HACCP and company food safety procedures.
Maintain strict personal hygiene standards across the stewarding team.
Ensure appropriate PPE is used when required.
Monitor correct handling and storage of cleaning chemicals.
Ensure chemicals are correctly labelled, diluted, and stored.
Prevent chemical contamination of food, equipment, and preparation areas.
Maintain required sanitation and cleaning records.
Support internal and external hygiene inspections and audits.
Immediately report food safety, pest control, contamination, or hygiene concerns to management.

5. Waste Management

Supervise the collection, separation, storage, and disposal of kitchen waste.
Ensure waste is removed from kitchen areas regularly and safely.
Maintain clean and hygienic waste storage areas.
Ensure bins are cleaned and sanitised according to schedule.
Monitor recycling and waste separation procedures where applicable.
Ensure waste does not accumulate during busy service periods.
Report pest activity, leaks, odours, or other waste-related hygiene concerns.

6. Cleaning Chemicals & Supplies

Maintain appropriate stock levels of cleaning chemicals, detergents, sanitising products, gloves, brushes, mops, and other cleaning supplies.
Monitor correct chemical usage to minimise waste and control costs.
Ensure chemicals are stored…