Chief Steward Jobs

Job Number 23116439
Job Category Food and Beverage & Culinary
Location The Ritz-Carlton Bali, Jalan Raya Nusa Dua Selatan Lot III, Bali, Bali, Indonesia VIEW ON MAP
Schedule Full-Time
Located Remotely? N
Relocation? N
Position Type Management
The position is intended for Indonesian nationality only.
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.

JOB FAMILY CORE WORK ACTIVITIES
Managing Day-to-Day Operations

• Performs all duties of utility employees as necessary.
• Purchases appropriate supplies and manage inventories according to budget.
• Manages all equipment, china, glass and silver and ensures adequate clean supplies of each.
• Ensures compliance with all Food & Beverage policies, standards and procedures.
• Schedules events, programs, and activities, as well as the work of others.
• Supervises dishroom shift operations.
• Operates and maintains all department equipment and reports malfunctions.
• Orders and manages necessary supplies. Ensuring workers have supplies, equipment, tools, and uniforms necessary to do their jobs.
• Ensures employees maintain required food handling and sanitation certifications.
• Schedules employees to business demands and for tracks employee time and attendance.
• Manages payroll administration.
• Interacts with vendors and Health Department representatives as required.
• Enforces proper breakdown procedures for banquets, restaurants, room service and employee cafeteria.
• Comprehends budgets, operating statements and payroll progress reports as needed to assist in the financial management of department.
• Conducts china, glass and silver inventories.
• Monitors the inflow of ordered materials and the maintenance of current materials.
• Coordinates banquet plating and food running with Banquet Chef and Banquet Maitre'd.
• Inspect supplies, equipment, and work areas in order to ensure efficient service and conformance to standards.
• Control inventories of food, equipment, smallware, and liquor, and report shortages to designated personnel.
• Informs and/or updates the executives, the peers and the subordinates on relevant information in a timely manner.

Leading Kitchen Team

• Encourages and builds mutual trust, respect, and cooperation among team members.
• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
• Achieves and exceeds goals including performance goals, budget goals, team goals, etc.
• Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence.
• Serves as a role model to demonstrate appropriate behaviors.
• Ensures that regular on-going communication is happening with employees to create awareness of business objectives and communicate expectations, recognizes performance and produces desired results.
• Participates in the management of department's controllable expenses to achieve or exceed budgeted goals.
• Manages to achieve or exceed budgeted goals.
• Ensures and maintains the productivity level of employees.
• Understands the impact of departments operation on the overall property financial goals and objectives.
• Provides the leadership, vision and direction to bring together and prioritize the departmental goals in a way that will be efficient and effective.

Ensuring Exceptional Customer Service

• Empowers employees to provide excellent customer service.
• Attends meetings and communicates with executive, peers, and subordinates as an effort to improve quality of 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.

Managing and Conducting Human Resource Activities

• Observes service behaviors of employees and provides feedback to individuals.
• Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.
• Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
• Participates in the employee performance appraisal process, providing feedback as needed.
• Assists as needed in the interviewing and hiring of employee team members with appropriate skills.
• Recruits, interviews, selects, hires, and promotes employees in the organization.
• Participates in employee progress discipline procedures.

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.