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.
WHAT YOU WILL BE DOING
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.
