Chief Steward

**Job Number** 23007754

**Job Category** Food and Beverage & Culinary

**Location** Le Méridien Al Aqah Beach Resort, Dibba Road, Fujairah, United Arab Emirates, United Arab Emirates VIEW ON MAP

**Schedule** Full-Time

**Located Remotely?** N

**Relocation?** N

**Position Type** Management

**JOB SUMMARY**

Manages the daily kitchen utility operations and associates. Areas of responsibilities include dish room operations, night cleaning, back dock cleaning and maintenance, banquet plating and food running. Supervises kitchen associates not actively engaged in cooking (e.g., dishwashers, kitchen helpers, etc.). Strives to continually improve guest and associate satisfaction while maintaining the operating budget.

**SCOPE / BUSINESS CONTEXT**
- A Full Time position based at Le Meridien Al Aqah Beach Resort.
- Number of Direct Reports - 20
- Titles of Direct Reports - Stewarding Supervisor, Stewarding Team Leader and Stewards

**CANDIDATE PROFILE**

**Experience**:
High school diploma or GED; 4 years experience in the procurement, food and beverage, culinary, or related professional area

**Skills and Knowledge**
- **Number Facility** - The ability to add, subtracts, multiply, or divides quickly and correctly.
- **Management of Material Resources** - Obtaining and seeing to the appropriate use of equipment, facilities, and materials needed to do certain work.
- **Reading Comprehension** - Understanding written sentences and paragraphs in work related documents.
- **Writing** - Communicating effectively in writing as appropriate for the needs of the audience.
- **Equipment Selection** - Determining the kind of tools and equipment needed to do a job.
- **Oral Comprehension** - The ability to listen to and understand information and ideas presented through spoken words and sentences.
- **Equipment Maintenance** - Performing routine maintenance on mechanical or technological equipment and determining when and what kind of maintenance is needed.
- **Mathematics**:

- Using mathematics to solve problems.
- **Management of Financial Resources** - Determining how money will be spent to get the work done, and accounting for these expenditures.
- **Economics and Accounting** - Knowledge of economic and accounting principles and practices, P&L statements, operating budgets, forecasting and scheduling, and the reporting of financial data.
- **Purchasing and Materials Management** - Knowledge of practices and procedures needed to maintain material, equipment and supplies; including vendor identification and contract negotiation, supply requisition and purchasing, and inventory control (e.g., accounting and budgeting).

**Education or Certification**
- 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.

**SPECIFIC DUTIES**
- The following are specific responsibilities and contributions critical to the successful performance of the position:_

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

**Leading Kitchen Team**
- Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
- Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence.
- Provides the leadership, vision and direction to bring together and prioritize the departmental goals in a way that will be efficient and effective.
- Ensures and maintains the productivity level of employees.
- Serves as a role model to demonstrate appropriate behavi