Back of House Manager

Key Responsibilities

• Ensure all kitchen equipment, utensils, crockery, cutlery, and glassware are cleaned, sanitized, and stored per health and safety standards.
• Maintain compliance with HACCP, local health department, and food safety regulations.
• Conduct regular inspections of BOH areas (kitchens, dish pits, storage, walk-ins, garbage/waste areas) to ensure cleanliness standards are upheld.
• Implement and monitor pest control programs in coordination with relevant departments/vendors.

Team Leadership & Staff Management

• Recruit, train, schedule, and supervise stewarding staff (stewards, kitchen porters, dishwashers).
• Conduct performance evaluations, coaching, and disciplinary actions as needed.
• Develop training programs on chemical handling, machine operation, and safety protocols.
• Foster a culture of teamwork, accountability, and safety awareness among BOH staff.

Equipment & Machinery Maintenance

• Oversee the proper use, maintenance, and repair of dishwashing machines, glass washers, and other stewarding equipment.
• Coordinate with the engineering/maintenance department for equipment servicing and breakdown repairs.
• Maintain inventory of kitchen equipment, utensils, and smallware; manage replacement and breakage tracking.

Inventory & Cost Control`

• Manage inventory of cleaning chemicals, supplies, crockery, cutlery, and glassware.
• Control breakage and loss through proper handling procedures and staff training.
• Monitor and manage stewarding department budget, including chemical and supply costs.
• Conduct regular stock counts and coordinate replenishment/purchasing with procurement.

Waste Management

• Oversee proper segregation, storage, and disposal of kitchen waste and recyclables.
• Ensure compliance with local waste management and environmental regulations.
• Implement sustainability initiatives (e.g., grease trap management, recycling programs).

Health, Safety & Compliance

• Ensure compliance with occupational health and safety standards (OSHA or local equivalent).
• Maintain Material Safety Data Sheets (MSDS) for all chemicals used.
• Conduct safety training, including proper chemical handling and machine operation.
• Lead or participate in health/safety audits and regulatory inspections.

Cross-Departmental Coordination

• Liaise with Culinary, F&B Service, Banquets, and Purchasing teams to ensure smooth BOH operations.
• Support event and banquet operations with adequate stewarding coverage.
• Communicate equipment needs, shortages, or operational issues to relevant department heads.

Administrative Duties

• Prepare and manage staff schedules, payroll input, and attendance records.
• Maintain records of equipment maintenance, chemical usage, and inventory counts.
• Prepare reports on department performance, costs, and improvement initiatives.

Skills, Knowledge and Expertise

• Minimum 3–5 years of experience in stewarding, kitchen operations, or BOH management.
• Prior managerial experience in a 5-star luxury hotel operation is preferred.
• Strong leadership and team management skills
• Knowledge of sanitation standards, HACCP, and food safety regulations
• Inventory and cost control management
• Problem-solving and ability to work under pressure
• Strong organizational and time-management skills
• Effective communication across departments
• Familiarity with dishwashing/warewashing equipment and chemical handling
• Basic computer literacy (scheduling, inventory, email/reporting systems).

About Kempinski

Reports To