Chief Steward

Responsibilities

• Lead organize and manage the stewarding department and team of stewards with professionalism and enthusiasm
  
  Develop and implement work schedules manage time allocation coordinate vacation planning and oversee overtime administration
  
  Conduct comprehensive training programs focused on hygiene protocols safety procedures and specialized equipment operation
  
  Monitor and enforce strict adherence to sanitation standards health and safety regulations and HACCP requirements across all operations
  
  Oversee thorough cleaning and maintenance of kitchen facilities back-of-house areas and ensure proper waste segregation and disposal
  
  Coordinate procurement inventory management and stock levels for all food service equipment including glassware dishware utensils and kitchen tools
  
  Analyze and control operational costs prepare departmental budgets and generate detailed reports on stewarding activities and performance metrics
  
  Organize and supervise equipment inventories maintaining accurate records and identifying areas for improvement
  
  Collaborate effectively with the Executive Chef Food amp Beverage Manager technical departments and other hotel divisions to ensure seamless operations
  
  Oversee external vendors and service providers responsible for facility maintenance waste management pest control and cleaning supply delivery
  
  Ensure smooth and efficient back-of-house operations during banquets special events and VIP service occasions
  
  Prepare monthly performance reports and provide transparent communication regarding departmental operations and team achievements
  
  Demonstrate problem-solving abilities and make decisive well-informed decisions to address operational challenges
  
  Foster an inclusive supportive team culture that motivates staff and promotes professional development

• Minimum 2-3 years of supervisory or management experience in stewarding, food service, or hospitality operations
  
  Comprehensive knowledge of HACCP principles, health and safety regulations, and sanitation standards applicable to food service operations
  
  Strong organizational skills, attention to detail, and ability to work independently while making sound decisions
  
  Excellent interpersonal and communication abilities with capacity to collaborate across multiple departments
  
  Demonstrated ability to prioritize effectively and perform well under pressure while maintaining quality standards
  
  Experience with vendor management, procurement, and budget preparation
  
  Proven track record in inventory control, cost analysis, and financial reporting
  
  Ability to adapt to changing priorities and demonstrate resilience in fast-paced hospitality settings
  
  Experience coordinating operations for special events, banquets, and high-profile guest servicesHACCP certification (required)
  Health and Safety certification (required)
  Food safety training certification (required)
  Problem-solving mindset with a commitment to continuous improvement and innovation
  
  Willingness to work flexible hours, including evenings and weekends as operational needs require