Chief Steward
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Key skills for this role
About the Role
JW Marriott in Doha seeks a Chief Steward to manage daily kitchen utility operations and staff. Responsibilities include dish room operations, night cleaning, banquet plating, and supervising kitchen employees.
Key Skills for This Role
Responsibilities
- Manage daily kitchen utility operations and staff including dish room, night cleaning, back dock, and banquet plating
- Order and manage necessary supplies; ensure workers have supplies, equipment, tools, and uniforms
- Schedule events, programs, activities, and 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; ensure adequate clean supplies
- Supervise employees' ability to follow loss prevention policies
- 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.
- Areas of responsibility include dish room operations, night cleaning, back dock cleaning and maintenance, 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
- 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.
Managing Day to Day Operations
- Orders and manages necessary supplies; ensuring workers have supplies, equipment, tools, and uniforms.
- Schedules events, programs, and activities, as well as the work of others.
- Monitors the inflow of ordered materials and the maintenance of current materials.
- Conducts china, glass and silver inventories.
- Controls inventories of food, equipment, smallware, and liquor, and report 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 ability 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; ensures compliance with laws and sanitation standards.
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 goals, budget goals, team goals.
- Celebrates successes by publicly recognizing contributions of team members.
- Encourages and builds mutual trust, respect, and cooperation among team members.
- Communicates performance expectations; establishes open, collaborative relationships.
- Participates in management of department's controllable expenses.
- Strives to improve service performance; solicits employee feedback.
Ensuring Exceptional Customer Service
- Attends meetings and communicates with executive, peers, and subordinates to improve quality of service.
- Manages day to day operations, ensures quality, standards and meeting customer expectations.
- Emphasizes guest satisfaction during 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 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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