Fairmont Hotels & Resorts

Company Description

The Fairmont Hanoi will open in the Vietnamese capital before year end of 2025, making it the first Fairmont brand in the country. The 241-room luxury hotel will take design inspiration from the art of lacquer with the traditional colours of Vietnam, the Indochinese style from the French colonial period, and draws motifs from Vietnam’s dynasties. Positioned as an urban resort, our guests will be able to enjoy a very special and unique range of offerings such as eight dining and bar venues including a rooftop terrace, as well as two indoor and outdoor swimming pools, an extensive gym and an entire floor of wellness spa and bathhouse. For corporate and social groups, the Fairmont Hanoi will offer three ballrooms, the largest being a 1,100m2 grand ballroom as well as nine meeting rooms, making it an outstanding destination for meetings, conferencing and events. The Fairmont Hanoi is set to become the social epicentre of Hanoi!

Job Description

To support the Chief Steward in managing the day-to-day operations of the Stewarding Department, ensuring the highest standards of cleanliness, hygiene, and organization in all kitchens, back-of-house areas, and F&B venues. This role helps lead the stewarding team and supports sustainability, cost control, and operational efficiency across multiple outlets and banquet functions.

Responsibilities

Operations & Team Supervision

• Assist in managing stewarding operations for all hotel outlets, banquet functions, kitchens, and back-of-house areas
• Ensure all equipment, utensils, and kitchen areas are cleaned, sanitized, and stored properly according to HACCP and hotel standards
• Supervise the stewarding team on duty, assigning tasks and monitoring performance
• Conduct daily walkthroughs of all kitchen and stewarding areas to ensure cleanliness and organization
• Support the setup and breakdown of events, buffets, and banquet functions with proper dishware and kitchen support
  
  

Inventory & Cost Control

• Monitor the usage of chemicals, cleaning materials, and stewarding supplies; ensure proper storage and avoid wastage
• Assist with inventory checks and manage stock levels to support efficient operations
• Ensure the maintenance and cleanliness of kitchen equipment, and report any defects or safety concerns promptly
• Control breakage and ensure proper handling and storage of all chinaware, glassware, and silverware
  
  

Health & Safety Compliance

• Enforce strict hygiene and sanitation standards in all stewarding operations
• Support compliance with food safety, health, and environmental regulations
• Participate in regular safety training and ensure the team follows safe work practices
  
  

Training & Team Development

• Assist in training and onboarding new stewards
• Promote teamwork and maintain high morale within the department
• Lead by example in cleanliness, punctuality, and discipline
  
  

Other Duties

• Support the Chief Steward with departmental planning, scheduling, and special projects
• Act as the department lead in the absence of the Chief Steward
• Perform other job-related duties as assigned by the Chief Steward or Director of Culinary
  
  

Qualifications

Knowlegde and Experience

• Previous experience in stewarding or kitchen operations within a hotel or large-scale F&B operation
• Strong leadership and team supervision skills
• Knowledge of hygiene standards and safe handling of cleaning chemicals and kitchen equipment
• Organized, detail-oriented, and able to handle pressure in a fast-paced environment
• Basic computer skills and familiarity with inventory or purchasing systems is a plus