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Chief Steward

  • Seychelles, Africa
  • Competitive

Job Brief

As a Chief Steward you are responsible to enforce the highest possible cleanliness and hygiene standards in all food processing facilities, as well as the operating equipment.

DUTIES AND RESPONSIBILITIES:

  • To ensure that all employees report for duty punctually wearing the correct uniform and name badge at all times.
  • To assist in the building of an efficient team of employees by taking an active interest in their welfare, safety, and development.
  • To ensure that all employees provide a courteous and professional service at all times.
  • To assist in the training of all employees ensuring that they have the necessary skills to perform their duties with the maximum efficiency.
  • To supervise the employees within the department, ensuring that the correct standards and methods of service are maintained as stated in the Department’s Operation Manual.
  • To maintain good work relationships with your own colleagues, and all other departments.
  • To ensure that all employees have a complete understanding of and adhere to the Hotel’s employee Rules and Regulation.
  • To ensure that all employees have a complete understanding of and adhere to the Hotel’s policy relating to Fire, Health and Safety.
  • To carry out any other responsibilities as assigned.
  • To ensure that all the employees adhere to the grooming standards.
  • To maintain a high standard of personal appearance and hygiene at all times.
  • To maintain the cleanliness and sanitation of the F&B back-of-the-house areas according to the standards set by SOP.
  • To ensure that clean and sanitized operating equipment.
  • To ensure that all equipment under the care and charge of the Stewarding Department is well-maintained and kept in good condition.
  • To supervise the employees of the Stewarding Department ensuring that correct standards and methods of cleaning and sanitizing are employed.
  • To ensure that breakage and loss controls are employed with regards to operating equipment 
  • To ensure that all safety standards are met with regards to methods of operations and use of machinery by the employees within the department.
  • To take over duties from the previous shift.
  • To perform side duties as so assigned for the entire work area.
  • To report any faults and repairs needed to the stewarding office immediately.
  • To attend any daily pre-shift briefings as so schedules.
  • To attend any other meeting as so assigned.
  • To ensure that the supply of part-time labor meets the needs of the department within the guidelines set and to ensure that no unnecessary labor is incurred.
  • To ensure that all leaves, public holiday and work schedules are planned and given in accordance with the guidelines.
  • To supervise all Supervisors, House Stewards and House Stewardesses and ensure that they perform their duties according to the standards set
  • To assist Chief Steward in the preparation of the departmental budget.
  • Ensure that no unnecessary waste of labour or wastage of resources is incurred.
  • To ensure that all departmental reports and correspondence are completed accurately and submitted on time.
  • To ensure that all necessary administrative procedures are adhered according to standard sets.
  • Initiate any other appropriated responsibility that may be assigned by the management.

Candidate REQUIREMENTS:

  • You should ideally have a Diploma/degree in hospitality with experiences in the Stewarding Department within a hotel.
  • Minimum 3(three) years’ experience in a similar role in 5* resort environment.
  • Proven ability to manage and direct a large multinational and/or multicultural team members is required
  • Experience in Island is desirable
  • Excellent written and verbal English communication skills, along with strong interpersonal and problem solving abilities are essentials..
  • He or She will be highly motivated, have a passion for providing a luxury experience for all our guests, be solution oriented and be able to inspire creativity at all levels.
  • Previous food and beverage experience at a leadership level is essential.
  • Have excellent communication, leadership, and financial skills

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