About The Role

Job Location

Avani Ibn Battuta Dubai Hotel

 At Avani, we’re all about finding that perfect balance — between cool and kind, design and function, service and privacy. We’ve built our hotels and resorts around this philosophy: vibrant social spaces that vibe with the day, stylish rooms that simply work, and honest, locally inspired food. We embrace an upbeat service culture that genuinely respects the art of hospitality.

With a growing portfolio across Europe, the Middle East, Asia, Africa, and Australia, Avani is a brand on the move. If you take real pride in the little things — and believe that a warm welcome and a genuine smile make all the difference — you’ll fit right in here.

KEY DUTIES AND RESPONSIBILITIES

Please note that this is not an exhaustive list of everything that needs to be done. Minor Hotels employees always find new ways to look after the business, their guests, and their colleagues. Within this, the key responsibilities for the position of Hygiene and Stewarding Supervisor are listed below:
To lead the Hygiene Team as first line Hygiene Team Leader, to ensure the completion of hygiene schedules to ensure outlets and environment are maintained to a high standard. To do this through the effective deployment of resources, forward planning, and continuous improvement.
Responsible for ensuring that the standards for cleanliness and hygiene of all Food & Beverage related areas are always maintained. To maintain food safety & protection. All food in working areas should be following food handling techniques, including dating, proper storage, rotation, etc. Maintain basic food safety and sanitation practices.
To supervise any members of the hygiene team during your contracted hours
To identify and resolve difficulties as and when they arise.
Supervise sanitation, cleanliness, hygiene as well as the quality level of products and services.
To be responsible for always maintaining outlet safety.
To be responsible for asset management of all outlet property and facilities.
Conduct a preventative maintenance inspection monthly.
To lead and fully participate in departmental training to improve departmental skills and hotel service levels, providing Team Members the training and resources to take care of our guests.
Creating SOPs, HACCP Manual and its content & FSMS policy. Documentation & record keeping for HACCP.
Preparation - SOP's & Awareness Posters.
Reporting requirements of HACCP/Food Safety/ DM Food Code
To respond to audit reports, and corrective action summaries to ensure work is carried out to an agreed timescale and manner.
Within this, the key responsibility for the position of Stewarding Supervisor is listed below:
Supervise the duties of all stewarding department employees, facilities, operations, and costs.
Responsible for ensuring that floors and work areas are clear of hazards and obstructions.
Responsible for the operation of kitchen equipment cleaning. Ensure all equipment and areas around the site are included in the hygiene management systems with relevant controlled documentation and that all cleaning activities are documented.
Ensure water temperature and chemical levels are appropriate for cleaning and documenting.
Ensure Back of House areas are maintained to the highest cleanliness standards and cleaning schedules are followed and completed.
Direct and assist Stewards to make cleaning more efficient.
Assist in the location, movement, and storage of Event operational equipment.
Comply with relevant PPE requirements, such as ear protection, clothing, skin protection, etc. Ensure Stewards also follow appropriate PPE instructions.
Daily waste segregation/disposal data retrieval.
Ordering and stock rotation of cleaning supplies for the Kitchen.
Maintaining Breakage records daily and snagging of operational types of equipment.
Above all, to lead by example through a “hands-on” approach to motivating our Team Members to excel.