Chief Steward

Marriott•Nashville, TN

19d•$65,000 - $88,000

About The Position

The Chief Steward manages daily kitchen utility operations and staff, including dish room operations, night cleaning, back dock cleaning and maintenance, banquet plating, and food running. The role supervises kitchen employees who are not actively engaged in cooking, such as dishwashers and kitchen helpers. It aims to continually improve guest and employee satisfaction while maintaining the operating budget. The Chief Steward oversees supplies, equipment, inventories, cleanliness, sanitation, safety, and regulatory compliance. The role also leads and manages the kitchen utility team, supports employee development and performance, controls departmental expenses, and works to ensure high-quality service and guest satisfaction. Candidates qualify with either a high school diploma or GED and four years of relevant experience, or a two-year degree in a related field and two years of relevant experience. Marriott International and Gaylord Hotels describe an inclusive workplace and opportunities across Marriott’s portfolio of brands.

Requirements

High school diploma or GED and four years of experience in procurement, food and beverage, culinary, or a related professional area; or a two-year degree in Hotel and Restaurant Management, Hospitality, Business Administration, or a related major and two years of relevant experience.
Interpersonal and communication skills to lead, influence, and encourage others.
Ability to support sound financial and business decision-making and demonstrate honesty and integrity.
Ability to manage employees and daily kitchen utility operations.
Ability to train employees in safety, sanitation, equipment handling, and chemical usage.

Responsibilities

Manage daily kitchen utility operations, including dish room operations, night cleaning, back dock cleaning and maintenance, banquet plating, and food running.
Supervise kitchen utility employees, including dishwashers and kitchen helpers, and manage day-to-day operations.
Order and manage necessary supplies and ensure employees have the supplies, equipment, tools, and uniforms needed for their work.
Schedule events, programs, activities, and employee work.
Monitor incoming ordered materials and maintain 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 for efficient service and compliance with standards.
Investigate employee accident reports and follow up.
Manage equipment, china, glass, and silver to ensure adequate clean supplies are available.
Supervise employee adherence to loss prevention policies to prevent accidents and control costs.
Enforce appropriate cleaning routines for serviceware, equipment, floors, and dish room machinery.
Ensure food holding and transport equipment is in working order.
Ensure compliance with applicable laws and regulations and food-handling and sanitation standards.
Communicate relevant information promptly to executives, peers, and subordinates.
Lead, influence, and encourage team members; promote sound business decisions, honesty, integrity, and role-model behavior.
Provide leadership, vision, and direction to prioritize departmental goals efficiently and effectively.
Maintain employee productivity; understand employee roles sufficiently to perform duties in their absence.
Achieve performance, budget, and team goals, and participate in managing controllable expenses to meet or exceed budgeted goals.
Recognize team members’ contributions and encourage trust, respect, cooperation, and open working relationships.
Communicate performance expectations in accordance with job descriptions and solicit employee feedback.
Improve service performance and understand the department’s impact on property financial goals and objectives.
Attend meetings and communicate with executives, peers, and subordinates to improve service quality.
Manage daily operations to meet customer expectations and maintain quality and service standards; emphasize guest satisfaction and continuous improvement.
Guide subordinates, set performance standards, and monitor performance.
Recruit, interview, select, hire, and promote employees.
Train employees in safety procedures and ensure utility staff are trained in sanitation, equipment handling, and chemical use.
Provide feedback based on observations of service behaviors and review employee satisfaction results to identify and address concerns.
Ensure disciplinary procedures and documentation comply with Standard and Local Operating Procedures and support the Peer Review Process.
Ensure property policies are administered fairly and consistently and participate in progressive discipline procedures.