Chief Steward - Four Points By Sheraton Bintan, Lagoi Bay

Job Number 22172269
Job Category Food and Beverage & Culinary
Location Four Points by Sheraton Bintan Lagoi Bay, Lagoi Bay Lot B-12, Bintan, Indonesia, Indonesia VIEW ON MAP
Schedule Full-Time
Located Remotely? N
Relocation? N
Position Type Management
Hotel Description
The Four Points by Sheraton Bintan, Lagoi Bay offers 308 rooms, 3 Food & Beverage outlets and total event spaces of 800 SM. The hotel will be part of an integrated resort development, adjacent to the Plaza Lagoi retail complex. Bintan is located only one hour ferry ride away from Singapore. The hotel is project to open in Q2, 2023.
Job Summary
Manages the daily kitchen utility operations and staff. Areas of responsibilities include dish room operations, night cleaning, back dock cleaning and maintenance, banquet plating and food running. Supervises kitchen employees not actively engaged in cooking (e.g., dishwashers, kitchen helpers, etc.). Strives to continually improve guest and employee satisfaction while maintaining the operating budget.
CANDIDATE PROFILE
Education And Experience

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

OR

• 2-year degree in Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 2 years experience in the procurement, food and beverage, culinary, or related professional area.

CORE WORK ACTIVITIES
Managing Day-to-Day Operations

• Enforces proper use and cleaning of all dish room machinery.
• Supervises employees ability to follow loss prevention policies to prevent accidents and control costs.
• Investigates reports and follows-up on employee accidents.
• Enforces proper cleaning routines for serviceware, equipment, floors, etc.
• Controls inventories of food, equipment, smallware, and liquor, and report shortages to designated personnel.
• Ensures compliance with all applicable laws and regulations.
• Inspects supplies, equipment, and work areas in order to ensure efficient service and conformance to standards.
• Orders and manages necessary supplies. Ensuring workers have supplies, equipment, tools, and uniforms necessary to do their jobs.
• Monitors the inflow of ordered materials and the maintenance of current materials.
• Informs and/or updates the executives, the peers and the subordinates on relevant information in a timely manner.
• Ensures all food holding and transport equipment is in working order.
• Conducts china, glass and silver inventories.
• Manages all equipment, china, glass and silver (e.g., adequate clean supplies of each).
• Ensures compliance with food handling and sanitation standards.
• Schedules events, programs, and activities, as well as the work of others.

Leading Kitchen Team

• Ensures and maintains the productivity level of employees.
• Encourages and builds mutual trust, respect, and cooperation among team members.
• Communicates performance expectations in accordance with job descriptions for each position.
• Achieves and exceeds goals including performance goals, budget goals, team goals, etc.
• Understands the impact of department's operation on the overall property financial goals and objectives.
• Participates in the management of department's controllable expenses to achieve or exceed budgeted goals.
• Establishes and maintains open, collaborative relationships with employees.
• Solicits employee feedback.
• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
• Serves as a role model to demonstrate appropriate behaviors.
• Celebrates successes by publicly recognizing the contributions of team members.
• Provides the leadership, vision and direction to bring together and prioritize the departmental goals in a way that will be efficient and effective.
• Strives to improve service performance.
• Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence.

Ensuring Exceptional Customer Service

• Manages day-to-day operations, ensures the quality, standards and meeting the expectations of the customers on a daily basis.
• Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.
• Attends meetings and communicates with executive, peers, and subordinates as an effort to improve quality of service.

Managing and Conducting Human Resource Activities

• Trains employees in safety procedures.
• Ensures utility staff is properly trained regarding sanitation, equipment handling and chemical usage.
• Recruits, interviews, selects, hires, and promotes employees in the organization.
• Provides feedback to individuals based on observation of service behaviors.
• Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
• Participates in employee progressive discipline procedures.
• Ensures property policies are administered fairly and consistently.
• Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and support the Peer Review Process.
• Reviews employee satisfaction results to identify and address employee problems or concerns.

Marriott International is an equal opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law.
Where timeless classics are woven with modern details. Where business meets pleasure. Where even when you’re global, you can experience the local. Designed for the independent traveler seeking balance, there’s Four Points.