Chief Steward

Job description

The role focuses on leading, organizing and managing the stewarding department and the host team professionally. Develop work schedules, manage time allocation, coordinate leave and oversee overtime. Conduct comprehensive training on hygiene protocols, safety procedures and specialized equipment operation. Monitor strict compliance with sanitation standards, health and safety regulations and HACCP requirements. Supervise cleaning and maintenance of kitchen facilities and back‑of‑house areas, ensuring proper waste segregation and disposal. Coordinate procurement and manage inventory for all food‑service equipment. Analyze and control operational costs, prepare departmental budgets and detailed performance reports. Collaborate with the Executive Chef, Food & Beverage Manager and technical departments to ensure smooth operations. Oversee external vendors and service providers and prepare monthly performance reports. Demonstrate problem‑solving abilities and make decisive, informed decisions

Requirements

• food service
• leading and managing the stewarding department and host team
• developing work schedules and time allocation
• training on hygiene and safety protocols
• monitoring compliance with health and safety standards
• supervising cleaning and maintenance of facilities
• coordinating procurement and inventory
• analyzing and controlling operational costs
• preparing budgets and performance reports
• collaborating with executive chef and F&B manager
• overseeing external vendors
• preparing monthly performance reports
• problem solving and decisive decision making

Skills