Back of House Manager

Location: Sinaia (Romania)

About the role:

We are seeking an organized and detail-oriented Back of House (BOH) Manager to oversee all operations behind the scenes of our culinary department, with a strong focus on stewarding. The BOH Manager will ensure seamless coordination between the kitchen, stewarding, and procurement teams, maintaining the highest levels of cleanliness, efficiency, and hygiene standards in all back-of-house operations. This role is crucial for supporting both the culinary and front-of-house teams in delivering exceptional guest experiences.

The right candidate will have a deep understanding of kitchen operations, food safety, and equipment maintenance, along with strong experience in inventory control, FLHSS regulations, and sustainability practices.

Only candidates based in Romania will be taken into consideration.

Stewarding & Hygiene Management:

• Lead the stewarding team to ensure all kitchen and back-of-house areas are consistently clean, sanitized, and compliant with health and safety standards.
• Manage dishwashing operations and equipment, ensuring the proper handling, storage, and care of all F&B equipment and utensils.
• Oversee daily cleaning schedules and ensure waste disposal is handled in accordance with environmental and health guidelines.

Operational Efficiency & Coordination:

• Coordinate with the Executive Chef, kitchen staff, and front-of-house teams to ensure smooth operations and seamless service.
• Work closely with the procurement team to monitor stock levels of cleaning supplies, dishware, and kitchen equipment, ensuring timely reordering and minimizing downtime.
• Implement process improvements to increase efficiency and reduce waste within back-of-house operations.

Equipment & Asset Management:

• Ensure proper maintenance of all back-of-house equipment, including dishwashers, ovens, and kitchen machinery, minimizing breakdowns and maximizing longevity.
• Regularly inspect equipment and facilities, addressing any repairs or replacements in coordination with the engineering or maintenance departments.

Inventory Control & Cost Management:

• Oversee inventory control for all stewarding supplies, cleaning chemicals, kitchen utensils, and dishware.
• Manage cost control measures by minimizing breakages, optimizing chemical usage, and reducing wastage in stewarding operations.
• Collaborate with the F&B Director & Executive Chef to develop and manage budgets, maintaining cost-effective solutions without compromising on quality.

Training & Team Development:

• Lead, train, and mentor the stewarding team, ensuring adherence to hygiene standards and efficient work practices.
• Develop and implement ongoing training programs to improve the skill sets of stewarding staff in handling equipment, safety protocols, and environmental sustainability initiatives.

Sustainability & Waste Management:

• Promote and lead sustainability initiatives within back-of-house operations, including energy efficiency, waste reduction, and proper recycling practices.
• Collaborate with senior management to develop and implement eco-friendly practices within the kitchen and stewarding departments, aligning with corporate sustainability goals.
• Monitor and provide constant feedback on waste.

Health & Safety Compliance:

• Ensure compliance with all local and international health and safety regulations in the kitchen and back-of-house areas.
• Conduct regular audits and inspections to ensure adherence to food safety protocols, hygiene standards, and safety guidelines.

Qualifications & Experience:

• Proven experience as a back-of-house manager, Stewarding Manager, Health & Safety manager or similar role in high-volume hospitality environments (hotels, restaurants, or resorts).
• Strong knowledge of stewarding operations, inventory management, and hygiene standards.
• Excellent understanding of food safety and health regulations.
• Strong organizational, leadership, and communication skills with the ability to manage large teams.
• Demonstrated ability to implement process improvements and manage costs effectively.
• Familiarity with sustainability practices and waste management in kitchen environments is a plus.

Personal Attributes:

• Hands-on leader with a proactive approach to problem-solving.
• Meticulous attention to detail, especially regarding cleanliness, hygiene, and safety.
• Strong leadership and team-building skills with the ability to motivate and mentor staff.
• Adaptable and able to thrive in a fast-paced, high-pressure environment.
• Passion for maintaining high standards and contributing to the overall guest experience.