Assistant Chief Steward Job at Marriott Bonvoy (Kuala Lumpur)

Job Description

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

Job Responsibility

Manages the daily kitchen utility operations and staff
Areas of responsibilities include dish room operations, night cleaning, back dock cleaning and maintenance, banquet plating and food running
Supervises kitchen employees not actively engaged in cooking (e.g., dishwashers, kitchen helpers, etc.)
Strives to continually improve guest and employee satisfaction while maintaining the operating budget
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, smallware, 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 serviceware, 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
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 behaviors
Achieves and exceeds goals including performance goals, budget goals, team goals, etc
Celebrates successes by publicly recognizing the contributions of team members
Encourages and builds mutual trust, respect, and cooperation among team members
Communicates performance expectations in accordance with job descriptions for each position
Establishes and maintains open, collaborative relationships with employees
Participates in the management of department's controllable expenses to achieve or exceed budgeted goals
Strives to improve service performance
Solicits employee feedback
Understands the impact of department's operation on the overall property financial goals and objectives
Attends meetings and communicates with executive, peers, and subordinates as an effort to improve quality of service
Manages day-to-day operations, ensures the quality, standards and meeting the expectations of the customers on a daily basis
Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement
Provides guidance and direction to subordinates, including setting performance standards and monitoring performance
Recruits, interviews, selects, hires, and promotes employees in the organization
Trains employees in safety procedures
Provides feedback to individuals based on observation of service behaviors
Reviews employee satisfaction results to identify and address employee problems or concerns
Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and support the Peer Review Process
Ensures property policies are administered fairly and consistently
Ensures utility staff is properly trained regarding sanitation, equipment handling and chemical usage
Participates in employee progressive discipline procedures.

Requirements

High school diploma or GED
4 years experience in the procurement, food and beverage, culinary, or related professional area
OR 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.

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Assistant Chief Steward

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