About the Role
Delta Hotels and Resorts is seeking a dedicated Steward-Chief to manage daily kitchen utility operations and staff at its location in Jeddah, Saudi Arabia. This full-time management position is essential for ensuring the smooth and efficient functioning of the kitchen's back-of-house operations, directly contributing to guest satisfaction and operational excellence.
Key Responsibilities
- Manage daily kitchen utility operations and staff, ensuring efficient workflow and adherence to standards.
- Oversee dish room operations, including the proper use and cleaning of all dish room machinery.
- Supervise night cleaning activities to maintain a pristine and sanitary kitchen environment.
- Manage back dock cleaning and maintenance to ensure a safe and organized receiving area.
- Coordinate banquet plating and food running services to support event operations.
- Order and manage necessary supplies, ensuring staff have adequate equipment, tools, and uniforms.
- Schedule subordinate work effectively.
- Monitor the inflow of ordered materials and maintain current inventory levels.
- Conduct regular inventories of china, glass, and silver, reporting any shortages.
- Control inventories of food, equipment, smallware, and liquor, and report shortages.
- Inspect supplies, equipment, and work areas to ensure efficient service and conformance to standards.
- Investigate and follow up on employee accidents to ensure safety protocols are met.
- Manage all kitchen equipment, china, glass, and silver, ensuring adequate clean supplies are always available.
- Supervise employees' adherence to loss prevention policies.
- Enforce proper cleaning routines for all serviceware, equipment, and floors.
- Ensure all food holding and transport equipment is in proper working order.
- Ensure compliance with all applicable laws and regulations, including food handling and sanitation standards.
- Communicate relevant information to executives, peers, and subordinates in a timely manner.
- Utilize leadership and communication skills to influence and encourage others.
- Demonstrate honesty and integrity.
- Supervise and manage employees, understanding their roles well enough to perform duties in their absence.
- Provide leadership and direction to align departmental goals with overall property objectives.
- Ensure and maintain the productivity level of employees.
- Serve as a role model, demonstrating appropriate behaviors and work ethics.
- Achieve departmental goals, including performance and budget targets.
- Recognize the contributions of team members.
- Encourage and build mutual trust, respect, and cooperation among team members.
- Communicate performance expectations clearly.
- Establish and maintain open, collaborative relationships with employees.
- Participate in managing controllable expenses to achieve or exceed budgeted goals.
- Strive to improve service performance and guest satisfaction.
- Solicit employee feedback to foster a positive work environment.
- Understand the impact of departmental operations on overall property financial goals and objectives.
- Attend meetings and communicate with management and staff to improve the quality of service.
- Manage day-to-day operations to ensure quality, standards, and customer expectations are met daily.
- Emphasize guest satisfaction and focus on continuous improvement.
- Provide guidance and direction to subordinates, setting performance standards and monitoring performance.
- Recruit, interview, select, hire, and promote employees.
- Train employees in safety procedures and proper equipment and chemical usage.
- Provide feedback to individuals based on observations of service behaviors.
- Review employee satisfaction results to identify and address employee problems or concerns.
- Ensure disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and support the Peer Review Process.
- Ensure property policies are administered fairly and consistently.
- Participate in employee progressive discipline procedures.
Qualifications and Requirements
- High school diploma or GED required.
- A 2-year degree in Hotel and Restaurant Management, Hospitality, Business Administration, or a related major is preferred.
- A minimum of 4 years of experience in procurement, food and beverage, culinary, or a related professional area is required if holding a high school diploma.
- A minimum of 2 years of experience in procurement, food and beverage, culinary, or a related professional area is required if holding a 2-year degree.
Required Skills
- Dish Room Operations
- Night Cleaning
- Back Dock Cleaning and Maintenance
- Banquet Plating
- Food Running
- Procurement
- Food and Beverage Management
- Culinary Support
- Inventory Management
- Loss Prevention
- Sanitation Standards
- Food Handling
- Leadership and Team Management
- Communication and Interpersonal Skills
- Financial Decision Making
- Integrity and Honesty
- Teamwork and Collaboration
- Problem-Solving
- Customer Service Excellence
- Human Resource Management
- Recruiting and Hiring
- Employee Training
- Disciplinary Procedures
Work Environment and Location
This is a full-time management position located in Jeddah, Saudi Arabia. The role involves overseeing kitchen utility operations, contributing to the overall guest experience and operational efficiency of the establishment.
Delta Hotels and Resorts is committed to being an equal opportunity employer, fostering an environment where diverse backgrounds are valued and celebrated. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.
