Stewarding Manager

Be part of an iconic hospitality landmark

Ciel Dubai Marina, part of IHG Hotels & Resorts’ prestigious Vignette Collection, is set to redefine luxury as the world’s tallest hotel. The First Group’s flagship development featuring 1,004 elegantly designed guestrooms, 8 stunning dining destinations, 3 outdoor swimming pools, breathtaking floor-to-ceiling panoramic views, and an array of world-class amenities, Ciel offers an unparalleled hospitality experience.

Designed by award-winning architectural firm NORR Group, Ciel has already garnered prestigious industry accolades, including the 2019 International Property Awards for Best International Hotel Architecture and Best Hotel Architecture Arabia. This international recognition establishes Ciel as a landmark development and a symbol of innovation in the hospitality industry.

About The First Group Hospitality

The First Group Hospitality is a leading hospitality management company pioneering a new era of excellence. With a rapidly expanding portfolio of award-winning upscale hotels, signature restaurants, and distinctive leisure destinations, we are committed to creating unforgettable experiences at every touchpoint.

Our team of seasoned professionals brings decades of experience from renowned hotel brands, combined with a deep understanding of the Dubai and GCC markets. With a comprehensive infrastructure spanning all key areas of hotel management, we offer tailored solutions to maximise efficiency, drive revenue growth, and enhance guest satisfaction.

At The First Group Hospitality, we are dedicated to building long-term partnerships with our clients. By leveraging our global insights, regional expertise, and strong operational foundation, we ensure that every aspect of your hotel is managed with precision and care. Our goal is to optimise performance, boost profitability, and deliver sustainable growth for your property.

The Stewarding Manager is responsible for overseeing the stewarding team and ensuring the cleanliness, hygiene, and organization of all kitchen and back-of-house areas. This role involves managing dishwashing operations, maintaining sanitation standards, coordinating waste disposal, and ensuring compliance with health and safety regulations. The Stewarding Manager works closely with the culinary and food & beverage teams to support smooth hotel operations.

• Supervise and manage all stewarding operations, including dishwashing, cleaning, and sanitation.
• Ensure compliance with food safety, hygiene, and sanitation standards (HACCP, OSHA, and local regulations).
• Maintain cleanliness and proper organization of all kitchen equipment, utensils, and back-of-house areas.
• Oversee waste management and recycling programs to ensure environmental sustainability.
• Lead, train, and develop the stewarding team to maintain high performance and adherence to hotel standards.
• Conduct regular training on hygiene, safety, and proper handling of equipment and cleaning chemicals.
• Develop work schedules and assign tasks to ensure efficient operations during peak and off-peak hours.
• Ensure all kitchen and stewarding equipment is properly maintained and in good working condition.
• Monitor the stock of cleaning supplies, chemicals, and stewarding equipment, ensuring timely replenishment.
• Coordinate with suppliers and purchasing teams to procure necessary items within budget.
• Work closely with the Executive Chef, Food & Beverage Manager, and other departments to ensure seamless operations.
• Assist in planning and executing special events by ensuring all necessary equipment and resources are available.
• Communicate effectively with kitchen and service teams to manage dish returns and cleaning flow efficiently.
• Monitor stewarding expenses and implement cost-saving measures without compromising quality.
• Optimize water, energy, and chemical usage to improve sustainability and reduce operational costs.
• Maintain records of breakages, losses, and replacements to track inventory accurately.

• Previous experience in a Stewarding Manager role in a hotel.
• Strong knowledge of food safety, sanitation standards, and HACCP guidelines.
• Excellent leadership and team management skills.
• Strong organizational and problem-solving abilities.
• Ability to work in a fast-paced environment with attention to detail.
• Proficiency in inventory management and basic financial reporting.