Assistant Chief Steward

Job description

Marriott International portfolio of brands includes both JW Marriott and Marriott Hotels.

Marriott Hotels , Marriott International's flagship brand with more than 500 global locations, is advancing the art of hosting so that our guests can travel brilliantly. As a host with Marriott Hotels, you will help keep this promise by delivering premium choices, sophisticated style, and well-crafted details. With your skills and imagination, together we will innovate and reinvent the future of travel.

JW Marriott is part of Marriott International's luxury portfolio and consists of more than 80 beautiful properties in gateway cities and distinctive resort locations around the world. JW believes our associates come first. Because if you're happy, our guests will be happy. It's as simple as that. Our hotels offer a work experience unlike any other, where you'll be part of a community and enjoy a true camaraderie with a diverse group of co-workers. JW creates opportunities for training, development, recognition and most importantly, a place where you can really pursue your passions in a luxury environment. Treating guests exceptionally starts with the way we take care of our associates. That's The JW Treatment™.

Desired profile

Qualifications :

Job Overview

Fully responsible in conjunction with the Chief Steward of day to day stewarding department for all outlets including banquet and associate dining room. To do whatever it takes to provide exceptional service for our external and internal customers and to strive for excellence to achieve customer satisfaction. Fully understand hotel business plan and try to achieve and exceed its goals, including AOS, GSS, and profitability for the department. Create a learning environment within the departments, where everybody can profit and gain knowledge. Training updated techniques and methods for each area is very important to enhance our service, skills and associates empowerment.

DUTIES & RESPONSIBILITIES

Directly responsible for the quality of hygiene within the F&B department, Implementation of Marriott hygiene standards as pointed out in SOP's and LSOP's. Financially aware of the profitability in the department and will manage funds/budget as agreed on by budget figures.

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Responsible for detailed cleaning of entire F&B production and service area, including store rooms, bars, Club lounge pantry, associate dining room and Lobby Lounge

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Work with assigned chemical supplier closely on implementation and proper functioning of cleaning equipment and cleaning dispensers.

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Responsible for recording all equipment with pictures for proper inventory and further quarterly inventories

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Establishing of par stocks for each outlet with outlet managers. Outlet managers will be responsible for their par stocks

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Keep weekly record of breakages of each single outlet. Outlet mangers will provide figures to Chief steward, Asst. Chief Steward he/she will confirm figures and outlets and will keep track on a master sheet for results

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Provide ongoing training for his/her associates and supervisors, based on a monthly training plan.

STANDARDS AND PROCEDURES

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Train entire stewarding team about 70 and 30 point food hygiene rule and regulations

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Attend weekly 30 point checks for each outlet and 70 point check once a month with the Executive Chef and Chief Steward

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Implement Use records for associates and supervisors to ensure standards

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Ensures all Marriott SOP's and LSOP's are implemented correctly

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Obey to Marriott business ethnic conduct guide book at all times. Ask if you are not sure

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Obey to the hotel's established associate handbook

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Participate in and promote energy conservation program

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Update himself on Marriott Global Source (MGS) for training and standard procedures/guidance

TRAINING AND ASSOCIATE RELATIONS

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Create an environment where each associates feels valued and is empowered to do more.

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Ensure AOS questions are reviewed monthly during departmental meetings with associates

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Implement and train associates on Passport to Success

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Review associates performance regularly and promote within the property if associates have the ability and skills.

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Departmental meetings are held regularly and are well planned and productive. Follow up on associate issues and concerns.

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All employees under his jurisdiction exceed Marriott's standard of appearance

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Effective communication is maintained through active participation in associate departmental meetings and Food and Beverage meetings

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Complete personal performance ratings as well as coaching and counseling in an appropriate time and manner

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The manger is never too busy to listen to his associates – open door policy and proactive rap sessions with associates are essential.

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Conduct regularly team building sessions with his associates and managers

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Conduct brain storming session on reduction of breakage/lost for entire hotel. Work with respective departments together to achieve positive impact and results

COST CONTROL & SAFETY

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Material control is fully utilized for purchases and requisitions

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Fully apply and supervise quarterly OE inventories. Coordinate and lead inventories with outlet managers

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Ensures departmental financial goals like chemical usage & profit are achieved and exceeded.

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Keep par stock in store to a minimum. Re-order on time before we run out of items

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Security of all high value items in all areas at all times

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Practice and observe all safety rules and regulations and encourage others to do so. Never block life safety pass ways, never lock emergency doors or block life safety equipment and doors

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Ensures stewarding productivity is within companies standards.

MEETINGS

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Implement daily stewarding pre shift meetings

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Implement and ensures daily 15 min training within your department

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attend daily F&B briefings

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Implement and attend monthly departmental meeting

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Attend daily BEO meetings or a designated person

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Attend monthly P&L meetings

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Other meetings as required for his/her position as request by Executive Chef/Chief Steward

OTHERS

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Performs other duties as assigned to meet the business need.

CANDIDATE PROFILE

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Profile of Competency

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Minimum 3 years experience working of a sizeable organization

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Demonstrated leadership qualities

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Demonstrated excellent technical knowledge of restaurant operations

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Demonstrated strong hospitality and communication skills

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Demonstrated strong work ethic

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Comprehensive knowledge of Marriott Brand Standards for Hygiene and 70pts

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Language

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Good knowledge of Conversational English

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Education

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Secondary education

Marriott International is an equal opportunity employer committed to hiring a diverse workforce and sustaining an inclusive culture. Marriott International does not discriminate on the basis of disability, veteran status or any other basis protected under federal, state or local laws.