Chief Steward

Role Overview

Chief Steward at Marriott. The position manages daily kitchen utility operations and staff across a hospitality property.

Role Purpose

Manage kitchen utility operations and supervise non-cooking kitchen staff while maintaining guest and employee satisfaction and operating budget performance. Oversee dish room operations, night cleaning, back dock cleaning and maintenance, banquet plating, and food running.

Key Responsibilities

Operations Management

• Order and manage necessary supplies.
• Ensure workers have supplies, equipment, tools, and uniforms necessary to do their jobs.
• Schedule events, programs, activities, and the work of others.
• Monitor the inflow of ordered materials and the maintenance of current materials.
• Conduct china, glass and silver inventories.
• Control inventories of food, equipment, smallware, and liquor and report shortages to designated personnel.
• Inspect supplies, equipment, and work areas to ensure efficient service and conformance to standards.
• Manage all equipment, china, glass and silver to maintain adequate clean supplies of each.
• Enforce proper cleaning routines for serviceware, equipment, floors, and other areas.
• Enforce proper use and cleaning of all dish room machinery.
• Ensure all food holding and transport equipment is in working order.
• Participate in the management of department's controllable expenses to achieve or exceed budgeted goals.

Compliance & Safety

• Investigate reports and follow up on employee accidents.
• Supervise employees' ability to follow loss prevention policies to prevent accidents and control costs.
• Ensure compliance with all applicable laws and regulations.
• Ensure compliance with food handling and sanitation standards.
• Ensure utility staff is properly trained regarding sanitation, equipment handling and chemical usage.
• Train employees in safety procedures.

Communication & Reporting

• Inform and update executives, peers, and subordinates on relevant information in a timely manner.
• Attend meetings and communicate with executive, peers, and subordinates to improve quality of service.
• Solicit employee feedback.

Leadership & Team Management

• Utilize interpersonal and communication skills to lead, influence, and encourage others.
• Advocate sound financial and business decision making and demonstrate honesty and integrity.
• Lead by example and serve as a role model to demonstrate appropriate behaviors.
• Supervise and manage employees.
• Understand employee positions well enough to perform duties in employees' absence.
• Provide the leadership, vision and direction to bring together and prioritize departmental goals in a way that will be efficient and effective.
• Ensure and maintain the productivity level of employees.
• Achieve and exceed goals including performance goals, budget goals, and team goals.
• Celebrate successes by publicly recognizing the contributions of team members.
• Encourage and build mutual trust, respect, and cooperation among team members.
• Communicate performance expectations in accordance with job descriptions for each position.
• Establish and maintain open, collaborative relationships with employees.
• Understand the impact of the department's operation on the overall property financial goals and objectives.

Human Resources Activities

• Provide guidance and direction to subordinates, including setting performance standards and monitoring performance.
• Recruit, interview, select, hire, and promote employees in the organization.
• Provide feedback to individuals based on observation of service behaviors.
• Review employee satisfaction results to identify and address employee problems or concerns.
• Ensure disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and support the Peer Review Process.
• Ensure property policies are administered fairly and consistently.
• Participate in employee progressive discipline procedures.

Customer Service

• Manage day-to-day operations to ensure quality, standards, and meeting the expectations of customers on a daily basis.
• Emphasize guest satisfaction during all departmental meetings and focus on continuous improvement.
• Strive to improve service performance.

Qualifications & Experience

• High school diploma or GED and 4 years of 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 and 2 years of experience in procurement, food and beverage, culinary, or related professional area.

Additional Information

• Marriott International is an equal opportunity employer, welcoming all and providing access to opportunity.
• The company actively fosters an environment where the unique backgrounds of associates are valued and celebrated.
• Committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.