Assistant Hygiene & Stewarding Manager

Minor Hotels is an international hotel owner, operator, and investor with a portfolio of more than 536 hotels in operation. Minor Hotels passionately explores new possibilities in hospitality with a diverse portfolio of properties designed intelligently to appeal to different kinds of travelers, serving new passions as well as personal needs. Through our Anantara, Avani, Oaks, Elewana, Tivoli, NH Hotel Group, Four Seasons, St. Regis, Marriott, and Minor International properties, across Asia Pacific, the Middle East, Africa, the Indian Ocean, Europe, and South America.

Avani Hotels & Resorts is a vibrant upscale brand offering relaxed comfort and contemporary style. Avani was launched in response to an increasingly influential group of discerning travelers who appreciate stylish design and excellent service, but also demand great value. Avani hotels are designed for the way we travel now. And we think it’s all about balance. Balance between coolness and kindness, between design and function, and between service and privacy.

Avani+ is an uplifted extension of the Avani brand with Avani+ Fares being one of few within the brand and is the first such branded resort in the Maldives The resort will have 200 keys and multiple F&B outlets as well as Spa, Recreation Diving and Water Sports Facilities Avani teams pride themselves as Open-minded, Upbeat and Genuine. 

· Orders and manages necessary supplies. Ensuring kitchen talent have supplies, equipment, tools, and wardrobe necessary to do their jobs.

· Assists with chinaware, glassware, hollowware, buffetware & flatware inventories 2 times per year.

· Inspects supplies, equipment, and work areas to ensure efficient service and conformance to standards.

· Investigates reports and follows-up on talent accidents.

· Supervises talent ability to follow loss prevention policies to prevent accidents and control costs.

· Enforces proper cleaning routines for serviceware, equipment, floors, etc.

· Enforces proper use and cleaning of all dish room machinery.

· Ensures all food holding and transport equipment is in working order.

· Ensures compliance with all applicable laws and regulations.

· Ensures compliance with food handling and sanitation standards.

· Informs and/or updates the executives, the peers and the subordinates on relevant information in a timely manner.

· Monitors, assist and perform all procedures and protocols for maintaining and excellent sanitation and hygienic environment.

· Be part of the Hotel’s Sanitation Team. Which conducts monthly sanitation inspections throughout all food handling areas and generates respective reports.

· In consultation with the senior Chefs, outlet managers and engineering, is responsible for an efficient, effective and documented preventive maintenance program for all equipment which pertains to the preservation of food materials (Fridge & Freezers), food processors, and all other equipment used that are involved in the preparation of food.

· Develops initial guidelines for use in sanitation and personal hygiene Inspections and ensure that guidelines are consistently adhered to.

· Recommends procedural modification to ensure sanitation and hygiene standard are upgrade / maintained.

· Review and make necessary changes on the HACCP Manual

· To carry out independent intermittent, swabs of work surfaces, kitchen equipment, knives slicing machines and chopping boards and communicate results.

· To monitor that desired refrigeration, cold room and ambient temperatures are maintained in all work areas.

· To monitor on a regular basis the loading / receiving bay sanitation condition, the condition of the supplier food transportation vehicles and carry out intermittent spot checks on the sanitation levels of fresh and frozen goods delivered.

· Responsible to ensure that all food handlers have vaccinations and trainings and other legal compliance to

work in this establishment.

· Serves as a role model to demonstrate appropriate behaviours.

· Achieves and exceeds goals including performance goals, budget goals, team goals, etc.

· Celebrates successes by publicly recognizing the contributions of team members.

· Encourages and builds mutual trust, respect, and cooperation among team members.

· Communicates performance expectations in accordance with job descriptions for each position.

• High school diploma or 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major.
• Strong communication and organizational skills.
• A positive and energetic attitude.
• Be able to work under pressure within a dynamic team environment
• Be able to coach and motivate members of the Food & Beverage team
• An infectious passion for delivering a memorable guest experience.
• Strong knowledge of ultra-luxury and modern trends.
• Strong leadership and team management skills.
• Effective communication and interpersonal skill
• Passion for leadership.
• Good communications skills
• Flexible Work Attitude
• Must be quality focused in all aspects of their work-related duties.
• Must be able to interact with customers and have an outgoing personality.
• Must have a stable career history.
• Must currently hold the role applying for.
• Trackable references to support the role applied for

We are Upbeat - We are Open-Minded - We are Genuine