Chief Steward
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Job Description

Req ID : 800152
  • Supervise the duties of all stewarding department employees, facilities, operation and costs.

  • Supervise the sanitation, cleanliness, hygiene as well as the quality level of product and services.

  • Ensure Back of House areas are maintained to the highest cleanliness standards and cleaning schedules are followed and completed.

  • Direct and assist Stewards in order to make clean up more efficient.

  • Ensure water temperature, and chemical levels are appropriate for cleaning and documented.

  • Assist with Banquet plate-ups and buffet by transporting and ensuring adequate stock.

  • Assist Chefs and kitchen staff with various tasks as needed.

  • Check more specifically the proper use of chemicals and washing accessories.

  • Coordinate with the Stewarding Manager in establishing minimum and maximum operating par stocks and supplies and approve storeroom requisition.

  • Co-ordinate with the Assistant Food & Beverage Manager and Outlet Managers to check their requirements for the day and the next day.

  • Assist in the location, movement and storage of banquet operational equipment.

  • Assist in the stock take of equipment and other items as required.

  • Work closely with the Chef, Banquets & Catering Manager to anticipate guest needs.

  • Work with all departments to ensure items that are required for service are available when needed.

  • Take all necessary actions to reduce the loss of silverware / flatware.

  • Take all necessary actions to reduce breakage of China and Glasswares.

  • Supervises employees ability to follow loss prevention policies to prevent accidents and control costs.

  • Enforces proper cleaning routines for service ware, equipment, floors, etc.

  • Enforces proper use and cleaning of all dish room machinery.

  • Ensures all food holding and transport equipment is in working order.

  • Ensures compliance with food handling and sanitation standards.

  • Ensuring Stewarding staffs have supplies, equipment, tools, and uniforms necessary to do their jobs.

  • Prepare monthly reports on shortages in china silverware and equipment and requisition replacements as required while following budget guidelines.

  • Lead and manage the Stewarding team in all aspects of the department and ensure standards are followed.

  • Ability to work well under pressure in a fast paced environment.

  • Ensures disciplinary procedures and documentation are completed according to Standard Operating Procedures.

  • Achieves and exceeds goals including performance goals, budget goals, team goals, etc.

  • Celebrates successes by publicly recognizing the contributions of team members.

  • Encourages and builds mutual trust, respect, and cooperation among team members.

  • Serves as a role model for the stewarding teams to demonstrate appropriate behaviours.

  • Carry out any other reasonable task set by the Hotel’s Management.

Company Industry

Hotels / Hospitality

Department / Functional Area

Chefs / F&B / Housekeeping / Front Desk

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About Company

MARRIOTT International

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With more than 330 managed locations in more than 20 countries the Company offers a refreshing environment that helps guests stay connected and balanced. Working at the Company, you'll ensure guests have a smooth, productive stay that meets their personal and business needs. We welcome you to join our global and diverse family. Whether you’re new to hospitality or a seasoned professional, you can come to us knowing that you will always be appreciated for your natural talents. Your positive energy and people-pleasing mindset are an important part of why our guests stay with us again and again.