Chief Steward

Key Responsibilities

Operations

• Oversee the day-to-day stewarding operations for both hotels, including restaurants, banquets, events, and back-of-house areas.
• Provide operational leadership and hands-on support to ensure smooth daily operations and successful execution of all events.

Manpower & Productivity

• Plan and deploy manpower according to business needs to maximise productivity while controlling labour costs.
• Regularly review the use of outsourced manpower and identify opportunities to improve efficiency without compromising service standards.
• Manage staff rosters, attendance, annual leave, public holidays, and medical leave.

Team Development

• Build and further develop a capable, motivated, and service-oriented stewarding team.
• Coach and train team members, including supervisors, in operational knowledge, inventory management, cleaning standards, chemical handling, food safety and workplace safety.
• Ensure all new employees, casual labour and outsourced staff receive proper induction and training.

Hygiene, Safety & Compliance

• Maintain the highest standards of cleanliness, hygiene and food safety across both hotels.
• Work closely with the Food Safety & Hygiene Manager to ensure compliance with company standards and local regulations.
• Promote a strong safety culture, ensuring chemicals are handled and stored correctly, equipment is used safely, and any risks are reported promptly.

Inventory & Equipment

• Plan and conduct stewarding inventory twice yearly, ensuring accurate records, appropriate par levels, and organised storage with proper documentation.
• Review the utilisation of equipment and storage space, recommending redistribution, disposal or replacement where necessary.

Cost Control & Vendor Management

• Monitor stewarding operating costs, including labour, chemicals, and consumables.
• Manage stewarding service contracts, including chemical and pest control providers, ensuring contractual obligations such as equipment servicing, training, audits, and preventive maintenance are carried out effectively.

Continuous Improvement

• Review stewarding processes and identify opportunities to improve efficiency, productivity, and service quality.
• Lead initiatives to reduce breakage through improved procedures, training, and accountability.
• Develop and manage deep cleaning schedules for both day and night operations.
• Ensure the proper operation of food waste digesters, including accurate daily recording and compliance with established procedures.
• Support the hotel's sustainability initiatives by promoting best practices in waste management and resource conservation.

External Resources

• Monitor the performance and quality of outsourced manpower, including casual labour, part-time stewards, and night cleaning teams.
• Work closely with vendors to address performance issues and drive continuous improvement.

Collaboration

• Maintain strong working relationships with Culinary, Food & Beverage, Banquets, Engineering, Housekeeping, Procurement, Security, Human Resources, and other departments to ensure seamless operations.

Qualifications

• Minimum 5–8 years' experience in stewarding operations, including leadership experience in a hotel environment.
• Strong knowledge of stewarding operations, food safety, hygiene, and workplace safety.
• Experience managing manpower, inventories, budgets, and outsourced services.
• Good leadership, communication, and organisational skills.
• Hands-on, proactive, and committed to continuous improvement.