Experience the epitome of French-inspired luxury at Sofitel Bali Nusa Dua Beach Resort, a prestigious 5-star beachfront haven boasting tropical gardens and sleek modern architecture which offers exclusive experiences for ALL members, this magnificent resort provides 413 exquisite rooms, including 39 suites and villas, along with an array of resort facilities.
Indulge in a culinary journey at three restaurants and two bars, rejuvenate at Sofitel FITNESS and Sofitel SPA, and delight in the outdoor and indoor kids club. Additionally, the resort features 24 function venues, including a Grand Ballroom and a Beachfront Ballroom. Discover the ultimate Art de Vivre at Club Millésime, where delectable cuisine, exquisite wines, and Balinese charm await.
Reporting directly to the Steward & Hygiene Manager, the Assistant Steward Manager assists in overseeing all aspects of the Stewarding department to ensure the highest standards of cleanliness, hygiene, and sanitation throughout the hotel's food and beverage outlets, kitchens, and other areas.
This role plays a vital part in managing daily operations, supervising steward ambassadors, maintaining equipment inventory, and ensuring full compliance with health, safety, and HACCP standards in line with brand standards.
Your responsibilities includes:
Assist the Steward & Hygiene Manager in the daily operations of the Stewarding department, ensuring efficient workflow, optimal staffing, and seamless support to all F&B outlets and kitchens
Supervise, guide, and evaluate Steward Ambassadors, ensuring adherence to grooming, attendance, and operational standards.
Monitor and maintain high standards of cleanliness, hygiene, and sanitation in all kitchens, dishwashing areas, pot-washing stations, and garbage disposal zones.
Ensure strict compliance with HACCP, local health regulations, and hotel safety standards regarding food hygiene and chemical handling.
Manage the inventory, issuance, and proper handling of operating equipment (china, glassware, silver, cutlery, and kitchen utensils), conducting regular stock takes and minimizing breakage or loss.
Coordinate with engineering and maintenance teams for the prompt repair, servicing, and upkeep of all stewarding equipment (dishwashing machines, pot washers, waste disposers, etc.).
Oversee chemical usage and stock control, ensuring proper dilution, safe storage, and economical consumption of cleaning agents.
Assist in organizing staff training programs, continuous skills development, and safety briefings for the stewarding team.
Assist in preparing operational reports, staff schedules, attendance tracking, and duty rosters in alignment with business volume and hotel occupancy.
Handle equipment requests and operational coordination smoothly during banquets, events, and high-occupancy periods.
Maintain professional communication and cross-departmental cooperation, particularly with Culinary, Food & Beverage Service, and Engineering teams.
Minimum of 3–5 years of progressive experience in Stewarding or Kitchen operations within a luxury hotel or hospitality environment, with at least 1–2 years in a supervisory role.
Strong knowledge of HACCP, food safety regulations, hygiene standards, and chemical handling procedures.
Excellent leadership, organizational, and interpersonal skills with the ability to manage a diverse team.
Strong problem-solving abilities and capability to work efficiently under pressure in a fast-paced environment.
Good proficiency in Microsoft Office Suite and hospitality operational systems.