Chief Steward

Job Summary

The Chief Steward is responsible for overseeing daily kitchen utility functions and managing staff involved in dish room operations, night cleaning, back dock sanitation, banquet plating, and food running. This role ensures operational efficiency, guest satisfaction, and maintains within budget limits.

Key Responsibilities

• Procure and manage necessary supplies, equipment, tools, and uniforms for kitchen utility staff.
• Plan and schedule events, activities, and team workflows.
• Monitor receipt and maintenance of ordered materials and inventory.
• Conduct inventories of china, glass, and silverware; monitor food, equipment, smallware, and liquor inventories to report any shortages.
• Inspect supplies, equipment, and work areas to ensure service complies with quality standards.
• Investigate employee accident reports and follow up appropriately.
• Oversee the management and maintenance of equipment and serviceware clean supplies.
• Ensure staff compliance with loss prevention policies and safe cleaning routines for dish room machinery and facilities.
• Maintain food holding and transport equipment ensuring functionality.
• Ensure adherence to all applicable laws, food handling, and sanitation standards.
• Communicate updates effectively with management, peers, and subordinates.
• Lead and inspire kitchen utility team through effective interpersonal skills, integrity, and leadership by example.
• Manage employee performance, provide clear expectations, and maintain productivity standards.
• Foster a collaborative, respectful, and trusting work environment encouraging mutual cooperation.
• Set and pursue departmental goals, including budget and performance targets, celebrating team achievements.
• Engage in expense management to meet or exceed budget goals.
• Promote continuous improvement in service quality and solicit employee feedback.
• Participate in hiring, training, performance monitoring, and disciplinary procedures ensuring compliance with policies.
• Ensure safety training, especially related to sanitation, equipment handling, and chemical use for utility staff.
• Emphasize guest satisfaction and service excellence in all operations and meetings.

Candidate Profile

Education and Experience:

• High school diploma or GED with at least 4 years of relevant experience in procurement, food and beverage, culinary, or a related discipline, OR
• A two-year degree in Hotel and Restaurant Management, Hospitality, Business Administration, or a related field with at least 2 years of relevant experience in procurement, food and beverage, culinary, or related professions.

Additional Information

The position is located on Salwa Road, Doha, Qatar and is categorized under Food and Beverage & Culinary Management. This is a full-time, onsite role. The employer is committed to equal opportunity employment and values diversity, encouraging an inclusive environment. The brand promotes well-being among associates, encouraging a healthy lifestyle aligned with the company's wellness mission.