Chief Steward
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Key skills for this role
About the Role
Marriott International seeks a Chief Steward to manage daily kitchen utility operations and staff in Doha. The role oversees dish room operations, night cleaning, and banquet plating while ensuring guest and employee satisfaction.
Key Skills for This Role
Responsibilities
- Manage daily kitchen utility operations including dish room, night cleaning, back dock cleaning, and banquet plating
- Order and manage necessary supplies; ensure workers have supplies, equipment, tools, and uniforms
- Schedule events, programs, and activities, as well as the work of others
- Monitor inflow of ordered materials and maintenance of current materials
- Conduct china, glass, and silver inventories
- Control inventories of food, equipment, smallware, and liquor; report shortages
- Inspect supplies, equipment, and work areas to ensure efficient service and conformance to standards
- Investigate reports and follow up on employee accidents
- Manage all equipment, china, glass, and silver to ensure adequate clean supplies
- Supervise employees to follow loss prevention policies and control costs
- Enforce proper cleaning routines for serviceware, equipment, floors, etc.
- Ensure compliance with food handling and sanitation standards
Requirements
- High school diploma or GED; 4 years experience in procurement, food and beverage, culinary, or related professional area
- OR 2 year degree in Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 2 years experience in procurement, food and beverage, culinary, or related professional area
Full Job Posting
Job Summary
- Manages the daily kitchen utility operations and staff including dish room, night cleaning, back dock cleaning, banquet plating, and food running.
- Supervises kitchen employees not actively engaged in cooking (e.g., dishwashers, kitchen helpers).
- Strives to continually improve guest and employee satisfaction while maintaining the operating budget.
Candidate Profile Education and Experience
- High school diploma or GED; 4 years experience in procurement, food and beverage, culinary, or related professional area.
- OR 2 year degree in Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 2 years experience in procurement, food and beverage, culinary, or related professional area.
Core Work Activities Managing Day to Day Operations
- Orders and manages necessary supplies; ensures workers have supplies, equipment, tools, and uniforms.
- Schedules events, programs, and activities, as well as the work of others.
- Monitors inflow of ordered materials and maintenance of current materials.
- Conducts china, glass, and silver inventories.
- Controls inventories of food, equipment, smallware, and liquor; reports shortages.
- Inspects supplies, equipment, and work areas to ensure efficient service and conformance to standards.
- Investigates reports and follows up on employee accidents.
- Manages all equipment, china, glass, and silver (e.g., adequate clean supplies).
- Supervises employees to follow loss prevention policies to prevent accidents and control costs.
- Enforces proper cleaning routines for serviceware, equipment, floors, etc.
- Enforces proper use and cleaning of all dish room machinery.
- Ensures all food holding and transport equipment is in working order.
Leading Kitchen Team
- Utilizes interpersonal and communication skills to lead, influence, and encourage others.
- Supervises and manages employees; manages all day to day operations.
- Provides leadership, vision, and direction to prioritize departmental goals.
- Ensures and maintains productivity level of employees.
- Serves as a role model to demonstrate appropriate behaviors.
- Achieves and exceeds goals including performance, budget, and team goals.
- Celebrates successes by publicly recognizing team members' contributions.
- Encourages and builds mutual trust, respect, and cooperation among team members.
- Communicates performance expectations in accordance with job descriptions.
- Establishes and maintains open, collaborative relationships with employees.
- Participates in management of department's controllable expenses to achieve budgeted goals.
- Strives to improve service performance.
Ensuring Exceptional Customer Service
- Attends meetings and communicates with executive, peers, and subordinates to improve quality of service.
- Manages day to day operations, ensuring quality, standards, and meeting customer expectations.
- Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.
Managing and Conducting Human Resource Activities
- Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
- Recruits, interviews, selects, hires, and promotes employees.
- Trains employees in safety procedures.
- Provides feedback to individuals based on observation of service behaviors.
- Reviews employee satisfaction results to identify and address problems or concerns.
- Ensures disciplinary procedures and documentation are completed according to SOPs and LSOPs.
- Ensures property policies are administered fairly and consistently.
- Ensures utility staff is properly trained regarding sanitation, equipment handling, and chemical usage.
- Participates in employee progressive discipline procedures.
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