Chief Steward - The Athenee Hotel, a Luxury Collection Hotel, Bangkok at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION

Bangkok, , Thailand -

Full Time

Start Date

Immediate

Expiry Date

03 Sep, 26

Salary

0.0

Posted On

05 Jun, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Kitchen Utility Management, Staff Supervision, Inventory Control, Budget Management, Food Sanitation, Payroll Administration, Procurement, Banquet Coordination, Customer Service, Employee Training, Health Department Compliance, Resource Scheduling

Industry

Hospitality

Description

JOB SUMMARY Manages 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. Supervises kitchen employees not actively engaged in cooking (e.g., dishwashers, kitchen helpers, etc.). Strives to continually improve guest and employee 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. JOB FAMILY 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. • Supervises dishroom shift operations. • Performs all duties of utility employees as necessary. • Manages all equipment, china, glass and silver and ensures adequate clean supplies of each. • Coordinates banquet plating and food running with Banquet Chef and Banquet Maitre'd. • Operates and maintains all department equipment and reports malfunctions. • Enforces proper breakdown procedures for banquets, restaurants, room service and employee cafeteria. • Conducts china, glass and silver inventories. • Purchases appropriate supplies and manage inventories according to budget. • Interacts with vendors and Health Department representatives as required. • Ensures employees maintain required food handling and sanitation certifications. • Comprehends budgets, operating statements and payroll progress reports as needed to assist in the financial management of department. • Schedules employees to business demands and for tracks employee time and attendance. • Manages payroll administration. • Ensures compliance with all Food & Beverage policies, standards and procedures. • Inspect supplies, equipment, and work areas in order to ensure efficient service and conformance to standards. • Control inventories of food, equipment, smallware, and liquor, and report shortages to designated personnel. 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. • Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence. • Provides the leadership, vision and direction to bring together and prioritize the departmental goals in a way that will be efficient and effective. • Ensures and maintains 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. • Encourages and builds mutual trust, respect, and cooperation among team members. • Ensures that regular on-going communication is happening with employees to create awareness of business objectives and communicate expectations, recognizes performance and produces desired results. • Participates in the management of department's controllable expenses to achieve or exceed budgeted goals. • Understands the impact of departments operation on the overall property financial goals and objectives. • Manages to achieve or exceed budgeted goals. 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, ensures the quality, standards and meeting the expectations of the customers on a daily basis. • Empowers employees to provide excellent customer service. • Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement. 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 employees in the organization. • Assists as needed in the interviewing and hiring of employee team members with appropriate skills. • Participates in the employee performance appraisal process, providing feedback as needed. • Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns. • Participates in employee progress discipline procedures. • Observes service behaviors of employees and provides feedback to individuals. 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. The Luxury Collection Hotels & Resorts, with over 120 properties in more than 35 countries, offers the promise of authentic experiences that evoke lasting, treasured memories. Our more than 100 years of experience, beginning in 1906 under the Italian CIGA brand – a collection of Europe's most celebrated and iconic properties – serves as a solid foundation as we continuously evolve to exceed the desires of the luxury traveler. From legendary palaces and remote retreats to timeless modern classics, each luxury hotel and resort is a unique and cherished expression of its locale – a portal to the destination’s cultural charms and treasures. If you are someone with an appreciation for evocative storytelling, a keen interest and passion for this destination's heritage, and a desire to deliver genuine, personalized, and anticipatory hospitality, then we invite you on our journey. In joining The Luxury Collection, 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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Responsibilities

Manages daily kitchen utility operations, including dish room, cleaning, and banquet plating, while supervising non-cooking kitchen staff. Focuses on maintaining operating budgets and improving guest and employee satisfaction through efficient resource management.