Chief Steward

A Chief Steward oversees and manages the cleaning, sanitation, and organization of a hospitality establishment, such as a hotel, cruise ship, or restaurant. Their duties and responsibilities can vary based on the specific venue, but generally focus on supervising the stewarding team and ensuring hygiene and service standards are met.

Supervision and management

• Team leadership: The Chief Steward recruits, trains, and manages the stewarding team, which includes dishwashers, porters, and cleaners. They create schedules and assign daily duties, ensuring shifts are adequately staffed.
• Performance evaluation: They observe and evaluate their employees' performance and provide coaching to improve efficiency and service quality.
• Interdepartmental coordination: Chief Stewards coordinate with the culinary, food and beverage (F&B), and banquet departments to support daily operations and special events.

Cleaning and sanitation

• Hygiene standards: They ensure that all kitchen, dining, and storage areas are kept clean and sanitized to meet and exceed health department standards.
• Equipment care: They oversee the proper cleaning and maintenance of all kitchen equipment, dishware, and utensils.
• Safety promotion: They actively promote a safe and hazard-free work environment and are responsible for rectifying unsafe situations.

Inventory and cost control

• Supply management: The Chief Steward monitors and maintains inventory levels of cleaning supplies, chemicals, and equipment. They are responsible for ordering new stock and managing requisitions from the storeroom.
• Inventory control: They conduct regular inventories of valuable items such as china, glassware, and silverware to track usage and report shortages.
• Waste management: They work to minimize waste and breakage, overseeing the proper segregation and disposal of kitchen and other refuse.

Operational and financial

• Budget management: Chief Stewards monitor the operational budget for their division, focusing on cost control initiatives for labor, supplies, and equipment.
• Inspections and reporting: They conduct regular inspections of all stewarding areas and report maintenance faults or equipment malfunctions.
• Financial performance: They participate in controlling expenses to achieve or exceed budgeted goals for the department.

Guest and service support

• Banquet support: In larger venues like hotels, they assist with banquet preparation, including the plating of food and ensuring serviceware is ready.
• Service efficiency: They support kitchen and service teams during peak business hours by managing timely cleaning and restocking of supplies.
• Guest satisfaction: Their behind-the-scenes work directly contributes to guest enjoyment and satisfaction by upholding high standards of cleanliness and service.

Job Type: Full-time

Benefits:

• Additional leave
• Company Christmas gift
• Company events
• Employee discount
• Opportunities for promotion
• Promotion to permanent employee
• Staff meals provided

Work Location: In person