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Assistant Chief Steward at Accor

Nakhon Ratchasima City Municipality, , Thailand -

Full Time

Start Date

Immediate

Expiry Date

08 Jun, 26

Salary

0.0

Posted On

10 Mar, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Task Assignment, Scheduling, Payroll Reporting, Sanitation, Inventory Control, Vendor Coordination, Hygiene Standards, Health Regulations Compliance, Equipment Management, Budgeting, Forecasting, Team Leadership, Recruitment, Training, Coaching, Performance Management

Industry

Hospitality

Description

Company Description Movenpick Resort Khao Yai, Nakhon Ratchasima, Thailand Job Description •Oversee all stewarding operations including task assignment, scheduling, payroll reporting, sanitation, inventory control, and vendor coordination to support Back of House efficiency. •Ensure hygiene and sanitation standards are met, including garbage sorting, kitchen cleaning, and compliance with health regulations and hotel policies. •Manage operating equipment levels, control breakages, prepare budgets and forecasts, and coordinate with F&B and Kitchen teams to meet operational needs. •Lead and develop the Stewarding team through recruitment, training, coaching, performance management, and effective communication. •Support the Executive Chef and key departments by submitting reports, ensuring readiness for special events, and implementing cost control and process improvements. Qualifications •Minimum of 4-5 years of experience in a similar capacity with proven track records. •Strong leadership, interpersonal and negotiation skills. •Excellent communication and customer contact skills. •Service oriented with an eye for details. •Ability to work well in stressful & high-pressure situations. •A team player & builder. •A motivator & self-starter. •Maintain a clean and neat appearance at all times. Additional Information Hotel Managed Job-Category: Culinary Job Type: Permanent Job Schedule: Full-Time

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Responsibilities

The Assistant Chief Steward will oversee all stewarding operations, including task assignment, scheduling, sanitation, inventory control, and vendor coordination to support Back of House efficiency. This role also involves leading and developing the Stewarding team through recruitment, training, and performance management, while supporting the Executive Chef with reporting and cost control.