Background

Rwanda Ultimate Golf Course is a private company created to position Rwanda as the best golfing destination in Africa and one of the greatest in the world. The first project of Rwanda Ultimate Golf Course, to reach this goal, is the Kigali Golf Resort & Villas. The golf course is a real estate masterpiece designed by the worldwide famous Gary Player. The facility will also include a five-star Clubhouse and other amenities.

Job Purpose

The Steward Team Leader is responsible for supervising stewarding operations to ensure that cleanliness, hygiene, and safety standards are maintained across all F&B and back-of-house areas. The role oversees stewarding staff, coordinates operational support, manages inventory of stewarding supplies, and ensures compliance with RUGC policies and SOPs.

Responsibilities

• Supervise stewards during daily operations and allocate tasks efficiently.
• Ensure staff adhere to operational standards, hygiene, and safety protocols.
• Arrange and supervise casual or temporary staff when required.
• Monitor attendance, punctuality, and performance of stewarding staff.
• Ensure timely transport of clean glassware, crockery, and silverware to operational areas.
• Coordinate with kitchen and service teams to support service readiness.
• Oversee dishwashing, cleaning, and general back-of-house maintenance activities.
• Supervise special or deep-cleaning projects and ensure they are completed effectively
• Maintain and enforce compliance with hygiene, fire, and safety policies.
• Ensure floors, surfaces, and access points are safe, clean, and free from obstacles.
• Report hazards, accidents, or operational risks promptly.
• Ensure staff follow proper procedures for cleaning chemicals and equipment use.
• Control and store dishwashing, cleaning, paper, and other stewarding supplies.
• Monitor stock levels and report shortages or discrepancies to the Supervisor.
• Report equipment malfunctions and coordinate maintenance with Facilities as needed
• Conduct regular inspections of stewarding and back-of-house areas.
• Take corrective actions to address deficiencies or operational issues.
• Ensure cleaning and operational standards meet RUGC quality requirements.
• Prepare staff rosters and adjust schedules according to operational requirements.
• Assist the supervisor in staff training and development initiatives.
• Provide guidance and on-the-job coaching to stewards.
• Liaise with kitchen, service, and Facilities teams to ensure smooth operations.
• Communicate operational issues, guest concerns, or special requests to the Supervisor.
• Support the supervisor in implementing special cleaning arrangements or instructions.
• Perform any other reasonable duties assigned by the Head of Cleaning or Management.
• Support designated areas during peak periods or in the absence of other staff.

Qualifications & Requirements

• Previous experience in stewarding or back-of-house operations, preferably in hospitality.
• Experience supervising staff is required.
• Training in hygiene, food safety, or health & safety is an advantage.

Skills & Competencies

• Strong supervisory and organizational skills.
• Knowledge of hygiene, sanitation, and safety standards.
• Ability to lead, train, and motivate a team.
• Effective communication and coordination skills.
• Ability to work under pressure and adapt to operational needs.

Working Conditions

• Shift-based role, including weekends and public holidays.
• Hands-on role involving physical work and supervision of cleaning operations.

• Supervise stewards during daily operations and allocate tasks efficiently.
• Ensure staff adhere to operational standards, hygiene, and safety protocols.
• Arrange and supervise casual or temporary staff when required.
• Monitor attendance, punctuality, and performance of stewarding staff.
• Ensure timely transport of clean glassware, crockery, and silverware to operational areas.
• Coordinate with kitchen and service teams to support service readiness.
• Oversee dishwashing, cleaning, and general back-of-house maintenance activities.
• Supervise special or deep-cleaning projects and ensure they are completed effectively
• Maintain and enforce compliance with hygiene, fire, and safety policies.
• Ensure floors, surfaces, and access points are safe, clean, and free from obstacles.
• Report hazards, accidents, or operational risks promptly.
• Ensure staff follow proper procedures for cleaning chemicals and equipment use.
• Control and store dishwashing, cleaning, paper, and other stewarding supplies.
• Monitor stock levels and report shortages or discrepancies to the Supervisor.
• Report equipment malfunctions and coordinate maintenance with Facilities as needed
• Conduct regular inspections of stewarding and back-of-house areas.
• Take corrective actions to address deficiencies or operational issues.
• Ensure cleaning and operational standards meet RUGC quality requirements.
• Prepare staff rosters and adjust schedules according to operational requirements.
• Assist the supervisor in staff training and development initiatives.
• Provide guidance and on-the-job coaching to stewards.
• Liaise with kitchen, service, and Facilities teams to ensure smooth operations.
• Communicate operational issues, guest concerns, or special requests to the Supervisor.
• Support the supervisor in implementing special cleaning arrangements or instructions.
• Perform any other reasonable duties assigned by the Head of Cleaning or Management.
• Support designated areas during peak periods or in the absence of other staff.

• Strong supervisory and organizational skills.
• Knowledge of hygiene, sanitation, and safety standards.
• Ability to lead, train, and motivate a team.
• Effective communication and coordination skills.
• Ability to work under pressure and adapt to operational needs.

• Previous experience in stewarding or back-of-house operations, preferably in hospitality.
• Experience supervising staff is required.
• Training in hygiene, food safety, or health & safety is an advantage.