Assistant Chief Steward at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION

Jakarta, Jakarta, Indonesia -

Full Time

Start Date

Immediate

Expiry Date

02 Aug, 26

Salary

0.0

Posted On

04 May, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Kitchen utility management, Dish room operations, Inventory control, Staff supervision, Food safety standards, Equipment maintenance, Banquet plating, Budget management, Loss prevention, Training and development, Guest relations, Supply chain management, Scheduling, Performance monitoring, Recruitment

Industry

Hospitality

Description

JOB SUMMARY Manages the daily kitchen utility operations. Areas of responsibilities include dish room operations, night cleaning, back dock cleaning and maintenance, banquet plating and food running. Supervises kitchen associates not actively engaged in cooking (e.g., dishwashers, kitchen helpers, etc.). Strives to continually improve guest and associate satisfaction while maintaining the operating budget. CANDIDATE PROFILE Education and Experience • High school diploma or GED; 4 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; 2 years experience in the procurement, food and beverage, culinary, or related professional area. CORE WORK ACTIVITIES Managing Day-to-Day Operations • Orders and manages necessary supplies. Ensuring 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. • Informs and/or updates the executives, the peers and the subordinates on relevant information in a timely manner. • Assists with an effective dish room equipment repair and maintenance program. • Conducts china, glass and silver inventories. • Control inventories of food, equipment, smallware, and liquor, and report shortages to designated personnel. • Coordinates banquet plating and food running with Banquet Chef and Banquet Maitre'd. • Enforces proper breakdown procedures for banquets, restaurants, room service and associate cafeteria. • Ensures compliance with all Food & Beverage policies, standards and procedures. • Ensures compliance with all applicable laws and regulations. • Inspect supplies, equipment, and work areas in order to ensure efficient service and conformance to standards. • Inspects food holding and transport equipment and maintains in working order. • Manages all equipment, china, glass and silver and ensures adequate clean supplies of each. • Operates and maintains all department equipment and reports malfunctions. • Performs all duties of utility associates as necessary. • Purchases appropriate supplies and manage inventories according to budget. • Supervises dish room shift operations. • Knows and implements brand’s Safety Standards. Providing and Ensuring Exceptional Customer Service • Attends meetings and communicates with executives and peers as an effort to improve quality of service. • Manages day-to-day operations, ensures 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. • Empowers associates to provide excellent customer service. • Sets a positive example for guest relations. Managing and Conducting Human Resource Activities • Provides guidance and direction to subordinates, including setting performance standards and monitoring performance. • Recruits, interviews, selects, hires, and promotes associates in the organization. • Brings issues to the attention of the department manager and Human Resources as necessary. • Ensures property policies are administered fairly and consistently. • Trains associates in safety procedures and supervises their ability to follow loss prevention policies to prevent accidents and control costs. • Supports a departmental orientation program for associates to receive the appropriate new hiring training to successfully perform their job. 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. At Westin, we are committed to empowering guests to regain control and enhance their well-being when they need it most while traveling, ensuring they can be the best version of themselves. To achieve the brand mission of becoming the preeminent wellness brand in hospitality, we need passionate and engaged associates to bring the brand’s unique programming to life. We want our associates to embrace their own well-being practices both on and off property. You are the ideal Westin candidate if you are passionate; you are active and take pride in how you maintain your well-being; you are optimistic; you are adventurous. 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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Responsibilities

Manages daily kitchen utility operations, including dish room, cleaning, and maintenance tasks. Supervises kitchen associates and coordinates banquet plating while ensuring compliance with safety and quality standards.