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Marriott Bonvoy Logo Marriott Bonvoy · Hospitality and Tourism

Chief Steward cum Hygiene

Vietnam, Can Tho · Job Posted April 12, 2026
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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.)
  • Orders and manages necessary supplies
  • 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
  • Investigates reports and follows-up on employee accidents
  • Manages all equipment, china, glass and silver
  • Supervises employees ability to follow loss prevention policies
  • 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
  • Supervises and manages employees
  • Provides the leadership, vision and direction to bring together and prioritize the departmental goals
  • 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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