Chief Steward

SOFITEL JABAL OMAR MAKKAH Lead, organize, and manage the stewarding department and team of stewards with professionalism and enthusiasm Develop and implement work schedules, manage time allocation, coordinate vacation planning, and oversee overtime administration Conduct comprehensive training programs focused on hygiene protocols, safety procedures, and specialized equipment operation Monitor and enforce strict adherence to sanitation standards, health and safety regulations, and HACCP requirements across all operations Oversee thorough cleaning and maintenance of kitchen facilities, back-of-house areas, and ensure proper waste segregation and disposal Coordinate procurement, inventory management, and stock levels for all food service equipment including glassware, dishware, utensils, and kitchen tools Analyze and control operational costs, prepare departmental budgets, and generate detailed reports on stewarding activities and performance metrics Organize and supervise equipment inventories, maintaining accurate records and identifying areas for improvement Collaborate effectively with the Executive Chef, Food & Beverage Manager, technical departments, and other hotel divisions to ensure seamless operations Oversee external vendors and service providers responsible for facility maintenance, waste management, pest control, and cleaning supply delivery Ensure smooth and efficient back-of-house operations during banquets, special events, and VIP service occasions Prepare monthly performance reports and provide transparent communication regarding departmental operations and team achievements Demonstrate problem-solving abilities and make decisive, well-informed decisions to address operational challenges Foster an inclusive, supportive team culture that motivates staff and promotes professional development

Minimum 2-3 years of supervisory or management experience in stewarding, food service, or hospitality operations Comprehensive knowledge of HACCP principles, health and safety regulations, and sanitation standards applicable to food service operations Strong organizational skills, attention to detail, and ability to work independently while making sound decisions Excellent interpersonal and communication abilities with capacity to collaborate across multiple departments Demonstrated ability to prioritize effectively and perform well under pressure while maintaining quality standards Experience with vendor management, procurement, and budget preparation Proven track record in inventory control, cost analysis, and financial reporting Ability to adapt to changing priorities and demonstrate resilience in fast-paced hospitality settings Experience coordinating operations for special events, banquets, and high-profile guest services HACCP certification (required) Health and Safety certification (required) Food safety training certification (required) Problem-solving mindset with a commitment to continuous improvement and innovation Willingness to work flexible hours, including evenings and weekends as operational needs require

Lead, organize, and manage the stewarding department and team of stewards with professionalism and enthusiasm. Develop and implement work schedules, manage time allocation, coordinate vacation planning, and oversee overtime administration. Conduct comprehensive training programs focused on hygiene protocols, safety procedures, and specialized equipment operation. Monitor and enforce sanitation standards, health and safety regulations, and HACCP requirements across all operations. Oversee cleaning and maintenance of kitchen facilities, back-of-house areas, and ensure proper waste segregation and disposal. Coordinate procurement, inventory management, and stock levels for all food service equipment including glassware, dishware, utensils, and kitchen tools. Analyze and control operational costs, prepare departmental budgets, and generate detailed reports on stewarding activities and performance metrics. Organize and supervise equipment inventories, maintaining accurate records and identifying areas for improvement. Collaborate with the Executive Chef, Food & Beverage Manager, technical departments, and other hotel divisions to ensure seamless operations. Oversee external vendors and service providers responsible for facility maintenance, waste management, pest control, and cleaning supply delivery. Ensure smooth back-of-house operations during banquets, special events, and VIP service occasions. Prepare monthly performance reports and provide transparent communication regarding departmental operations and team achievements. Demonstrate problem-solving abilities and make decisive, well-informed decisions to address operational challenges. Foster an inclusive, supportive team culture that motivates staff and promotes professional development.