Chief Steward
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Key skills for this role
About the Role
Marriott Hotels & Resorts is looking for a Chief Steward in Doha to manage kitchen utility operations and staff, including dish room, night cleaning, and banquet plating. Candidates need a high school diploma and 4 years experience or a degree with 2 years experience in food and beverage or culinary.
Key Skills for This Role
Responsibilities
- Manage daily kitchen utility operations and staff, including dish room, night cleaning, back dock cleaning, banquet plating, and food running
- 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' ability to follow loss prevention policies to prevent accidents 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. Areas of responsibilities 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, etc.
CANDIDATE PROFILE
- High school diploma or GED; 4 years experience in the 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 the procurement, food and beverage, culinary, or related professional area.
CORE WORK ACTIVITIES
- Orders and manages necessary supplies. Ensuring workers have supplies, equipment, tools, and uniforms necessary to do their jobs.
- 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 to designated personnel.
- Inspects supplies, equipment, and work areas in order 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 of each).
- 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.
Leading Kitchen Team
- Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
- Supervises and manages employees. Manages all day to day operations. Understands employee positions well enough to perform duties in employees' absence.
- Provides the leadership, vision and direction to bring together and prioritize the departmental goals in a way that will be efficient and effective.
- Ensures and maintains the productivity level of employees.
- Serves as a role model to demonstrate appropriate behaviors.
- Achieves and exceeds goals including performance goals, budget goals, team goals, etc.
- Celebrates successes by publicly recognizing the contributions of team members.
- Encourages and builds mutual trust, respect, and cooperation among team members.
- Communicates performance expectations in accordance with job descriptions for each position.
- Establishes and maintains open, collaborative relationships with employees.
- Participates in the management of department's controllable expenses to achieve or exceed budgeted goals.
- Strives to improve service performance.
Ensuring Exceptional Customer Service
- Attends meetings and communicates with executive, peers, and subordinates as an effort to improve quality of service.
- Manages day to day operations, ensures the quality, standards and meeting the expectations of the customers on a daily basis.
- 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 in the organization.
- Trains employees in safety procedures.
- Provides feedback to individuals based on observation of service behaviors.
- Reviews employee satisfaction results to identify and address employee problems or concerns.
- Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and support the Peer Review Process.
- 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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