Chief Steward

• Lead, organize, and manage the stewarding department and team of stewards with professionalism and enthusiasm

• Develop and implement work schedules, manage time allocation, coordinate vacation planning, and oversee overtime administration

• Conduct comprehensive training programs focused on hygiene protocols, safety procedures, and specialized equipment operation

• Monitor and enforce strict adherence to sanitation standards, health and safety regulations, and HACCP requirements across all operations

• Oversee thorough cleaning and maintenance of kitchen facilities, back-of-house areas, and ensure proper waste segregation and disposal

• Coordinate procurement, inventory management, and stock levels for all food service equipment including glassware, dishware, utensils, and kitchen tools

• Analyze and control operational costs, prepare departmental budgets, and generate detailed reports on stewarding activities and performance metrics

• Organize and supervise equipment inventories, maintaining accurate records and identifying areas for improvement

• Collaborate effectively with the Executive Chef, Food & Beverage Manager, technical departments, and other hotel divisions to ensure seamless operations

• Oversee external vendors and service providers responsible for facility maintenance, waste management, pest control, and cleaning supply delivery

• Ensure smooth and efficient back-of-house operations during banquets, special events, and VIP service occasions

• Prepare monthly performance reports and provide transparent communication regarding departmental operations and team achievements

• Demonstrate problem-solving abilities and make decisive, well-informed decisions to address operational challenges

• Foster an inclusive, supportive team culture that motivates staff and promotes professional development

• Minimum 2-3 years of supervisory or management experience in stewarding, food service, or hospitality operations

• Comprehensive knowledge of HACCP principles, health and safety regulations, and sanitation standards applicable to food service operations

• Strong organizational skills, attention to detail, and ability to work independently while making sound decisions

• Excellent interpersonal and communication abilities with capacity to collaborate across multiple departments

• Demonstrated ability to prioritize effectively and perform well under pressure while maintaining quality standards

• Experience with vendor management, procurement, and budget preparation

• Proven track record in inventory control, cost analysis, and financial reporting

• Ability to adapt to changing priorities and demonstrate resilience in fast-paced hospitality settings

• Experience coordinating operations for special events, banquets, and high-profile guest services

• HACCP certification (required)

• Health and Safety certification (required)

• Food safety training certification (required)

• Problem-solving mindset with a commitment to continuous improvement and innovation

• Willingness to work flexible hours, including evenings and weekends as operational needs require

Ihr Team und Arbeitsumfeld:

In 1-2 Sätzen stellen Sie das Team, das Hotel oder den Arbeitsplatz so vor, dass sie die Kultur widerspiegeln

Hinweis: Die Anpassung kann an spezifische lokale oder gesetzliche Anforderungen erfolgen, wie z.B. Arbeitserlaubnis

Unser Engagement für Diversity & Inclusion:

Wir sind ein integratives Unternehmen und unser Ziel ist es, vielfältige Talente anzuziehen, zu rekrutieren und zu fördern.