Chief Steward

JOB SUMMARY
The Chief Steward is responsible for the overall cleanliness, hygiene, and smooth operation of the hotel’s kitchens, stewarding areas, and back-of-house facilities. This role ensures all sanitation standards are met, operating equipment is properly maintained, and stewarding operations support Food & Beverage and culinary teams effectively. The Chief Steward plays a key leadership role in managing costs, productivity, and service quality, while developing and motivating the stewarding team to deliver excellence.
PRIMARY RESPONSIBILITIES – OPERATIONS
Assign detailed duties to all stewarding team members, including external contracted employees, and provide clear instructions.
Prepare and manage work schedules using computerized planners, ensuring proper approval for overtime and leave.
Submit weekly payroll and overtime reports to the Executive Chef.
Uphold high standards of personal cleanliness and professional deportment across the team.
Conduct regular training sessions and meetings in collaboration with Training Managers and Chemical Suppliers.
Prepare and manage operating equipment budgets for glassware, silverware, and chinaware, ensuring breakage and theft are monitored and reported.
Maintain accurate par levels of equipment in coordination with Restaurant Managers, recording all breakages.
Prepare annual expense forecasts (labour, cleaning supplies, utilities, etc.) as part of the Profit & Loss budget.
Ensure compliance with sanitation and health regulations, maintaining the highest hygiene standards.
Manage contracts with external vendors (e.g., garbage disposal, chemical suppliers, pest control, night cleaning) and coordinate special cleaning schedules.
Ensure proper waste sorting and timely removal of Food & Beverage garbage.
Coordinate with the Executive Chef and Chief Engineer for maintenance of kitchen equipment and schedule weekly kitchen deep-cleaning.
Support Food & Beverage and Banquet teams with equipment needs for festivals, promotions, and VIP events.
Submit monthly stewarding performance and status reports to the Executive Chef.
Maintain a safe and healthy working environment for all colleagues.
PRIMARY RESPONSIBILITIES – TEAM MANAGEMENT
Partner with Talent & Culture to recruit, interview, and select stewarding staff.
Ensure all new hires complete induction and mandatory training within the first three months.
Provide training to team members and casual labour on all stewarding standards and procedures.
Observe, coach, motivate, and counsel team members, conducting appraisals and disciplinary actions as required.
Maintain clear communication within the team through logbooks, notice boards, and briefings.
OTHER RESPONSIBILITIES
Be fully trained in hotel fire, safety, and emergency procedures.
Attend required briefings, meetings, and training sessions.
Report for duty punctually in a clean and complete uniform.
Maintain the highest standards of personal appearance and hygiene.
Perform other reasonable duties assigned by hotel management.
EXPERIENCE AND SKILL REQUIRED
Knowledge and Experience
Secondary/High school education or equivalent.
Minimum 2 years of relevant experience in a similar capacity within a luxury hotel environment.
Strong command of written and spoken English; additional languages are an advantage.
Basic understanding of local languages preferred.
Competencies
Strong leadership, interpersonal, and training abilities.
Service-oriented with keen attention to detail.
Able to perform effectively under high-pressure and fast-paced situations.
A collaborative team builder and motivator.
Proactive, self-driven, and results-focused.
Professional appearance and grooming at all times.
#J-18808-Ljbffr