**Description:** Establish and implement efficient systems and operational procedures to maintain cleanliness and hygiene across all back-of-house areas, in accordance with established standards and in a cost-effective manner. • Ensure that all food and beverage outlets are supplied with the appropriate equipment as required to support smooth operations. • Prepare budgets, manage procurement, and oversee the storage and inventory control of all stewarding equipment and supplies. • Maintain staffing levels in line with the approved budget by monitoring weekly progress reports, staff rotas, and timesheets. • Coordinate the recruitment of casual staff when necessary, ensuring proper supervision and adherence to operational standards. • Implement appropriate training programs for all stewarding personnel to meet departmental objectives and performance standards, while supporting their individual development. • Foster effective interdepartmental collaboration and communication. • Liaise with outlet managers to determine their operational requirements and address any issues affecting service delivery. • Report all equipment malfunctions promptly to the Engineering/Maintenance Department. • Ensure consistent cleanliness of all work areas and proper upkeep of machinery and equipment. • In coordination with the Human Resources Department, participate in the selection and interviewing of stewarding staff. • Conduct quarterly inventories of all chinaware, glassware, and silverware. Maintain and monitor budgets related to cleaning supplies, chinaware, glassware, silverware, and associated items. • Perform weekly inspections of all stewarding areas, identifying and implementing corrective actions as needed. • Strictly comply with and uphold all hotel fire, health, and safety regulations and procedures at all times. • Monitor and control breakage costs, and implement effective measures to minimize losses. • Liaise with vendors and Health Department representatives as necessary to ensure compliance and operational efficiency. • Undertake any other reasonable duties as assigned by supervisors or hotel management. **Qualifications:** **Qualifications:** • High School Diploma or equivalent required; Bachelor’s Degree preferred. • Culinary education is preferred. • Relevant certifications as required to comply with local and state regulations. **Experience:** • Minimum of 2 years’ experience in a similar position within five-star hotels or resorts. **Primary Location:** VN-Kien Giang-Phu Quoc **Organization:** Park Hyatt Phu Quoc **Job Level:** Full-time **Job:** Stewarding **Req ID:** PHU000445 Hyatt is an equal employment opportunity and affirmative action employer. We do not discriminate on the basis of race, color, gender, gender identity, sexual orientation, marital status, pregnancy, national origin, ancestry, age, religion, disability, veteran status, genetic information, citizenship status or any other group protected by law.