Assistant Manager – Stewarding & Hygiene - Doubletree by Hilton Fujairah City

Exceptional Hospitality Starts with You

Picture yourself brightening someone’s day. When you join our Hotels team, that’s exactly what you’ll do every time you come to work! As an Assistant Manager – Stewarding & Hygiene, you’re not just providing strategic oversight of all stewarding operations across the property – you’re spreading the light and warmth of hospitality by delivering memorable experiences that make the stay for every guest.

Hers what I will be doing on a typical day:

• Oversee inventory control: Lead daily coordination, distribution, storage and maintenance of essential items, including china, glassware, linen and silverware, ensuring accurate inventory records and availability to support all food and beverage operations.
• Ensure proper equipment maintenance: Oversee the security, cleanliness, maintenance and optimal functionality of kitchen and food service equipment, dishwashing machines, cleaning tools and sanitation equipment, coordinating preventive maintenance and timely repairs.
• Set and enforce sanitation standards: Develop, implement and monitor sanitation procedures across kitchens, stewarding areas, food preparation spaces, storage areas, dishwashing facilities and food and beverage outlets, ensuring compliance with hotel standards and applicable food safety regulations.
• Monitor HACCP compliance: Implement and monitor the hotel's HACCP-based food safety procedures, ensuring proper documentation, monitoring of critical control points, temperature checks, corrective actions and maintenance of food safety records in coordination with the Executive Chef and designated food safety personnel.
• Conduct hygiene inspections and audits: Carry out regular inspections of kitchens, food storage areas, stewarding facilities and food and beverage outlets to identify hygiene gaps, unsafe practices and potential contamination risks, ensuring corrective actions are implemented within agreed timelines.
• Ensure food safety and contamination prevention: Monitor food handling, storage, temperature control, labelling, date marking, stock rotation and cleaning practices to prevent cross-contamination and ensure safe food handling throughout the hotel.
• Manage cleaning and sanitation programmes: Establish and monitor cleaning schedules, deep-cleaning plans, sanitation checklists and disinfection procedures, ensuring all operational areas, equipment and utensils are maintained to the required hygiene standards.
• Monitor chemical handling and pest control: Ensure the safe storage, correct dilution, labelling and use of cleaning chemicals in accordance with manufacturer instructions and safety data sheets. Coordinate pest control activities and follow up on any findings to maintain a safe and hygienic environment.
• Optimize department costs: Monitor departmental expenses, stewarding supplies, cleaning chemicals, equipment usage, breakages and operational wastage. Implement cost-control initiatives while maintaining hygiene, food safety and service quality standards.
• Manage waste and sustainability practices: Oversee proper waste segregation, disposal and recycling procedures, ensuring compliance with hotel sustainability initiatives and applicable environmental requirements while minimizing waste and unnecessary resource consumption.
• Inspire and develop the team: Recruit, train, supervise, coach and mentor team members; conduct performance evaluations, provide professional development opportunities and recognize achievements to build, retain and engage a high-performing team.
• Deliver food safety and hygiene training: Conduct regular training and refresher sessions for stewarding team members on personal hygiene, cleaning and sanitation procedures, chemical safety, HACCP awareness, food contamination prevention and safe equipment handling. Coordinate with the Learning & Development team and relevant departments to strengthen hotel-wide hygiene awareness.
• Uphold regulatory standards: Maintain compliance with applicable health, safety, sanitation, food safety and environmental regulations, as well as Hilton brand standards and hotel policies, ensuring the highest standards of guest and Team Member wellbeing.
• Coordinate with operational departments: Work closely with the Executive Chef, Food & Beverage, Engineering, Housekeeping, Security and other relevant departments to address hygiene concerns, equipment breakdowns, sanitation issues and food safety risks, ensuring timely resolution and effective communication.
• Maintain documentation and reporting: Ensure accurate and up-to-date records of hygiene inspections, HACCP monitoring, temperature logs, cleaning schedules, chemical usage, pest control activities, equipment maintenance, training attendance and corrective actions for audit readiness.
• Drive continuous improvement: Analyse inspection findings, recurring hygiene issues, audit results and operational performance to identify improvement opportunities, implement preventive measures and continuously strengthen stewarding efficiency, food safety and hygiene standards.

What It Takes to Make the Stay

At Hilton, our core values define what it takes to succeed here and guide the qualities we look for in every team member:

A passion for spreading the light and warmth of Hospitality. Acting with Integrity and always doing the right thing. Inspiring others through Leadership. A belief that Teamwork drives the best outcomes. A sense of Ownership and accountability. And a focus on the Now, bringing urgency and discipline to every moment, knowing it can make a lasting impact.

In addition, this role requires the following minimum qualifications:

• High School Diploma/University Degree (list highest required level only)
• X years of experience in Y (e.g., hotel management)
• License or Certification
• Languages