Chief Steward


Full job details

InterContinental Hotels & Resorts - Middle East & Africa
Job Type
Food & Beverage
Job Level

At InterContinental
Hotels Group, we own, operate and franchise more than 5000 hotels, offering more than half a million guest rooms in nearly 100 countries.  By bringing
your expertise and passion to any one of our brands, you will help us achieve our
vision : to be the most preferred, admired and successful hotel company the
world over.

Job Overview

Under the direction of the
Director of Food and Beverage and the Executive Chef or delegate, oversees and
directs the stewarding operation, including physical departmental maintenance
and inventory functions, to ensure hotel quality standards and revenue goals
are met and departmental costs are controlled.

At InterContinental Hotels & Resorts® we want our guests to feel special, cosmopolitan and In the Know which
means we need you to:

Be charming by being
approachable, having confidence and showing respect.

Stay in the moment by
understanding and anticipating guests’ needs, being attentive and taking
ownership of getting things done.

Make it memorable by being
knowledgeable, sharing stories and showing your style to create moments that
make people feel special.

Duties and Responsibilities

Specific Pre - Opening Responsibilities


  • Understand and follow facilities designs, set up’s as planned and approved
  • Assist Executive Chef to bring creativity and flair to the required implementation of plans as required
  • Supervise the construction, design and setting up phases of Kitchens and provide input on service areas
  • Assist Executive Chef to conduct snagging process operation
  • Assist Executive Chef to maintain updated and accurate costing and documentation of all dishes prepared and sold in the food and beverage operations
  • Liaise with the F&B Service and Preparation Team to ensure correct equipment is ready for service
  • Liaise with the Engineering Team to schedule preventive maintenance and repairs
  • Liaise with the Accounting Team to establish


  • Manage day-to-day F&B operation, plan and assign work, and establish performance and development goals for team members. Provide mentoring, coaching, and regular feedback to help manage conflict and improve team member performance.
  • Educate and train team members in compliance with brand standards, service behaviours, and governmental regulations. Ensure staff has the tools, training, and equipment to carry out job duties.
  • Promte teamwork and quality service through daily communication and coordination with other departments. Assist sales, catering and banquet staff with banquets, parties and other special events.
  • Assist Executive chef for other staffing/human resources-related actions in accordance with company rules and policies.


  • Demonstrate service
    attributes in accordance with industry expectations and company standards

Being attentive to

Accurately and
promptly fulfilling Guests requests

Anticipate Guests

Maintain a high level
of knowledge which affects the Guest experience

Demonstrating a
‘service’ attitude

Taking appropriate
action to resolve guest complaints

  • Appreciate the
    dynamic nature of the Hotel industry and extend these service attributes to all
    internal customers
  • Assist Executive chef
    to review and update existing standards to ensure competitiveness.


  • Familiarize yourself with Company Health and Safety Policies and ensure your areas promote and comply with them
  • Take responsibility to rectify hazardous situations, reporting major areas of concern to Executive chef or designate 
  • Familiarize yourself with property safety, first aid and fire and emergency procedures and actively enforce these in your area of responsibility
  • Ensure security incidents in your operational area are reviewed and corrective measures implemented to prevent recurring incidents


  • Manage all functions of the F&B stewarding operation to achieve optimum departmental profit
  • Support all functions of the F&B operation to achieve the optimum quality level of food and beverage production and sanitation
  • Oversee special events and special food and beverage promotions
  • Maintain comprehensive product knowledge including chemical, equipment, suppliers, markets and current trends and make appropriate adjustments to F&B operations accordingly
  • Assist Executive Chef
    to control and analyzes, on an on-going basis, the level of the following:


Inventory and requisition


Breakage report

Condition and cleanliness of facilities and equipment

Guest satisfaction

  • Support Executive Chef to implement popular menus offering guests value for money in accordance with IHG guidelines
  • Plan and organize with Executive Chef successful Food and Beverage activities in the hotel and oversee them
  • Attend and participate in other meetings as required by the administrative calendar
  • Assist Executive Chef to keep an up-dated Hotel Policies and Procedures file and up-dated files on the following F&B operation matters:



Personnel and Training





Material and Equipment


  • Assist Executive Chef
    to set Stewarding goals and develops strategies, procedures and policies
  • Assist Executive Chef
    to determine the minimum and maximum stocks of material and equipment
  • Assist Executive Chef
    to set standards of all equipment purchases in accordance with HG guidelines

Supervises stewarding employees in
a large full-service, luxury, or resort hotel with multiple major food and
beverage outlets and banquet facilities with capacity to cater to more than 500
people. May oversee subordinate supervisors and professional stewarding staff.

Do you have what it
takes to be a leader in the world's most global hotel company?

If so, make it happen
and apply now for a career with InterContinental Hotels Group, where a world of
personal and professional opportunities exist.

  • High school certificate or equivalent and any other related qualifications
  • Minimum 5 years of experience as a steward, with at least 2 years in a supervisory capacity, or equivalent combination of education and stewarding operation experience.
  • Vast knowledge of F&B stewarding operation
  • High level of written and verbal Business English
  • Thorough knowledge of MS Word, MS Excel and MS Outlook
  • Experience with financial budgeting is desirable


' ' ' '