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Marriott Bonvoy Logo Marriott Bonvoy · Gastronomy

Chief Steward

Malaysia, Putrajaya Employment contract · Job Posted June 16, 2026
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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
  • 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
  • Supervises and manages employees
  • Manages all day-to-day operations
  • 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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