Chief Steward

- Supervise the duties of all stewarding department employees, facilities, operations, and costs.

- Supervise the sanitation, cleanliness, hygiene as well as the quality level of products and services.

- Ensure Back of House areas are maintained to the highest cleanliness standards and cleaning schedules are followed and completed.

- Direct and assist Stewards to make clean-up more efficient.

- Ensure water temperature and chemical levels are appropriate for cleaning and documented.

- Assist with Banquet plate-ups and buffets by transporting and ensuring adequate stock.

- Assist Chefs and kitchen staff with various tasks as needed.

- Check more specifically the proper use of chemicals and washing accessories.

- Coordinate with the Assistant Food and Beverage Manager and Outlet Managers to check their requirements for the day and the next day.

- Assist in the location, movement, and storage of banquet operational equipment.

- Assist in the stock take of equipment and other items as required.

- Work closely with the Chef, Banquets, and catering Manager to anticipate guest needs.

- Work with all departments to ensure items that are required for service are available when needed.

- Take all necessary actions to reduce the loss of silverware/flatware.

- Enforces proper cleaning routines for service ware, equipment, floors, etc.

- Enforces proper use and cleaning of all dishroom machinery.

- Carry out any other reasonable task set by the Hotel’s Management.