Chief Steward Jobs

Job Number 23128563
Job Category Food and Beverage & Culinary
Location Sheraton Bandung Hotel & Towers, Jalan Ir. H. Juanda 390, Bandung, West Java, Indonesia VIEW ON MAP
Schedule Full-Time
Located Remotely? N
Relocation? N
Position Type Management
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

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

Leading Kitchen Team

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

Ensuring Exceptional Customer Service

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

Managing and Conducting Human Resource Activities

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

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.
When you join the Sheraton family, you become a member of its global community. We’ve been a place to gather and connect since 1937. At Sheraton, associates create a sense of belonging in more than 400 communities around the world. We invite, we welcome, and we connect guests through engaging experiences and thoughtful service. If you’re a team player who is excited to deliver a meaningful guest experience, we encourage you to explore your next career opportunity with Sheraton. Join us on our mission to be ‘The World’s Gathering Place’. In joining Sheraton Hotels & Resorts, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.