Chief Steward

Role Overview

Chief Steward at Marriott International. This role manages daily kitchen utility operations and staff across dish room operations, night cleaning, back dock cleaning and maintenance, banquet plating, and food running.

Company Overview

The Luxury Collection Hotels & Resorts operates over 120 properties in more than 35 countries. With more than 100 years of experience beginning in 1906 under the Italian CIGA brand, the collection represents Europe's most celebrated and iconic properties. Each luxury hotel and resort delivers authentic experiences and genuine, personalized, and anticipatory hospitality.

Role Purpose

Supervise kitchen employees not actively engaged in cooking—including dishwashers and kitchen helpers—while managing daily kitchen utility operations. Strive to continually improve guest and employee satisfaction while maintaining the operating budget.

Key Responsibilities

Managing Day-to-Day Operations

• Order and manage necessary supplies and 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 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.
• Investigate reports and follow up on employee accidents.
• Manage all equipment, china, glass, and silver to ensure adequate clean supplies of each.
• Supervise employee compliance with loss prevention policies to prevent accidents and control costs.
• Enforce proper cleaning routines for serviceware, equipment, and floors.
• Enforce proper use and cleaning of all dish room machinery.
• Ensure all food holding and transport equipment is in working order.
• Ensure compliance with all applicable laws and regulations.
• Ensure compliance with food handling and sanitation standards.
• Inform and update executives, peers, and subordinates on relevant information in a timely manner.

Leading Kitchen Team

• Utilize interpersonal and communication skills to lead, influence, and encourage others; advocate sound financial and business decision making; demonstrate honesty and integrity; lead by example.
• Supervise and manage employees and manage all day-to-day operations.
• Understand employee positions well enough to perform duties in employees' absence.
• Provide leadership, vision, and direction to bring together and prioritize departmental goals in an efficient and effective way.
• Ensure and maintain the productivity level of employees.
• Serve as a role model to demonstrate appropriate behaviors.
• 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.
• Participate in the management of the department's controllable expenses to achieve or exceed budgeted goals.
• Strive to improve service performance.
• Solicit employee feedback.
• Understand the impact of the department's operation on overall property financial goals and objectives.

Ensuring Exceptional Customer Service

• Attend meetings and communicate with executives, peers, and subordinates to improve quality of service.
• Manage day-to-day operations and ensure quality, standards, and meeting customer expectations on a daily basis.
• Emphasize guest satisfaction during all departmental meetings and focus on continuous improvement.

Managing and Conducting Human Resource Activities

• Provide guidance and direction to subordinates, including setting performance standards and monitoring performance.
• Recruit, interview, select, hire, and promote employees in the organization.
• Train employees in safety procedures.
• 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.
• Ensure utility staff is properly trained regarding sanitation, equipment handling, and chemical usage.
• Participate in employee progressive discipline procedures.

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 unique backgrounds of associates are valued and celebrated. Marriott is committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.