Asst. Chief Steward

JOB SUMMARY Assists in the management of 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. Strives to continually improve guest and employee satisfaction while maintaining the operating budget.

CANDIDATE PROFILE Education and Experience

High school diploma or GED; 3 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; 1 year experience in the procurement, food and beverage, culinary, or related professional area.

CORE WORK ACTIVITIES Assisting in Managing Day-to-Day Operations

Orders and manages necessary supplies. Verifies that 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 verify 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).

Follows 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.

Verifies all food holding and transport equipment is in working order.

Verifies compliance with all applicable laws and regulations.

Verifies 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.

Assisting in 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.

Assists with management of employees and management of all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence.

Verifies and assists with maintaining 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, verifies that the quality, standards and meeting the expectations of the customers on a daily basis.

Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.

Assisting in Managing and Conducting Human Resource Activities

Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.

Assists with recruiting, interviews, hiring and promoting employees in the organization.

Trains employees in safety procedures.

Provides feedback to individuals based on observation of service behaviors.

Reviews employee satisfaction results to identify and address employee problems or concerns.

Verifies that property policies are administered fairly and consistently.

Verifies that utility staff is properly trained regarding sanitation, equipment handling and chemical usage.

Participates in employee progressive discipline procedures.

EEO STATEMENT At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.

Combining timeless glamour with a vanguard spirit, St. Regis Hotels & Resorts is committed to delivering exquisite experiences at more than 50 luxury hotels and resorts in the best addresses around the world. Beginning with the debut of The St. Regis hotel in New York by John Jacob Astor IV at the dawn of the twentieth century, the brand has remained committed to an uncompromising level of bespoke and anticipatory service for all of its guests, delivered flawlessly by a team of gracious hosts that combine classic sophistication and modern sensibility, as well as our signature Butler Service. We invite you to explore careers at St. Regis. In joining St. Regis, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.

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