Chief Steward

Marriott•Chicago, IL

9d•$70,000 - $96,000

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, equipment, inventories, sanitation, safety, employee performance, and operational standards. It also leads and develops the utility team, supports exceptional customer service, manages human resource activities, and helps achieve departmental and property financial goals.

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

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 their day-to-day work.
Order and manage necessary supplies, and ensure workers have required supplies, equipment, tools, and uniforms.
Schedule events, programs, activities, and the work of others.
Monitor 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 conformance to standards.
Investigate and follow up on employee accidents; oversee loss-prevention practices to prevent accidents and control costs.
Manage equipment, china, glass, and silver to ensure adequate clean supplies are available.
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, and sanitation standards.
Communicate relevant information to executives, peers, and subordinates in a timely manner.
Lead, influence, encourage, and serve as a role model for employees while supporting sound financial and business decisions and demonstrating honesty and integrity.
Set departmental direction and priorities, maintain employee productivity, and achieve or exceed performance, budget, and team goals.
Recognize team contributions and encourage trust, respect, cooperation, and open, collaborative relationships.
Communicate performance expectations, solicit employee feedback, and work to improve service performance.
Participate in managing controllable expenses and understand the department’s impact on property financial goals and objectives.
Manage daily operations to meet quality standards and customer expectations; emphasize guest satisfaction and continuous improvement.
Attend meetings and communicate with executives, peers, and subordinates to improve service quality.
Guide subordinates by setting performance standards and monitoring 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 usage.
Provide feedback based on observation of service behaviors and review employee satisfaction results to identify and 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.