Chief Steward

**Job Number** 23207504

**Job Category** Food and Beverage & Culinary

**Location** Perhentian Marriott Resort & Spa, One Marriott Drive, Perhentian, Malaysia, Malaysia VIEW ON MAP

**Schedule** Full-Time

**Located Remotely?** N

**Relocation?** N

**Position Type** Management

**HOTEL DESCRIPTION**

Perhentian Marriott Resort & Spa is located on Perhentian Kecil, part of a protected marine park known for its exceptional diving and snorkeling opportunities. The islands boast well-preserved coral reefs, diverse marine life, sea turtles, and harmless sharks. Situated approximately 22 km off the northeastern coast of West Malaysia in the state of Terengganu, the resort is easily accessible with a 40-50 minute speed boat ride from Kuala Besut Jetty. The resort offers 217 rooms and villas, three restaurants, one bar, two pools, a fitness center, a kid's club, a spa, and a Recreation-Ecology Center. Perhentian Marriott Resort & Spa provides a perfect getaway for nature lovers and those seeking underwater adventures, all within the serene and picturesque surroundings of the Perhentian Islands. The resort is projected to open in Q2, 2024.

**JOB SUMMARY**

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.

**CANDIDATE PROFILE**

**Education and Experience**
- 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.

**CORE WORK ACTIVITIES**

**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, 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.

**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 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.

**Ensuring Exceptional Customer Service**
- 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 dur