Chief Steward

Marriott•Atlanta, GA

13d•$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. The Chief Steward works to improve guest and employee satisfaction while maintaining the operating budget. The position oversees supplies, inventories, equipment, sanitation, safety, regulatory compliance, service quality, and the day-to-day performance of the utility team. It also leads staffing and human resources activities, including recruiting, training, performance management, and employee relations.

Requirements

High school diploma or GED and 4 years of experience in procurement, food and beverage, culinary, or a related professional area; or a 2-year degree in Hotel and Restaurant Management, Hospitality, Business Administration, or a related major and 2 years of experience in procurement, food and beverage, culinary, or a related professional area.

Responsibilities

Order and manage supplies, and ensure employees have the supplies, equipment, tools, and uniforms needed to perform their jobs.
Schedule events, programs, activities, and employees’ 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 to ensure efficient service and compliance with standards.
Investigate employee accident reports and follow up on accidents.
Manage equipment, china, glass, and silver to ensure adequate clean supplies are available.
Supervise employees’ adherence to loss prevention policies to prevent accidents and control costs.
Enforce cleaning routines for serviceware, equipment, floors, and dish room machinery.
Ensure food holding and transport equipment is in working order and ensure compliance with applicable laws, regulations, food-handling requirements, and sanitation standards.
Communicate relevant information promptly to executives, peers, and subordinates.
Lead, supervise, and manage kitchen utility employees and daily operations; understand employees’ duties well enough to perform them in their absence.
Set departmental priorities and goals, maintain employee productivity, and model appropriate behavior.
Achieve performance, budget, and team goals; manage controllable expenses; and understand the department’s effect on property financial objectives.
Recognize team members’ contributions, build trust and cooperation, maintain collaborative employee relationships, and solicit employee feedback.
Communicate performance expectations and work to improve service performance and guest satisfaction.
Attend meetings and communicate with executives, peers, and subordinates to improve service quality.
Manage daily operations to meet customer expectations and emphasize guest satisfaction and continuous improvement.
Provide direction to 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 observed service behaviors and review employee satisfaction results to address concerns.
Ensure disciplinary procedures and documentation follow Standard and Local Operating Procedures and support the Peer Review Process; administer property policies fairly and consistently; and participate in progressive discipline procedures.