Assistant Chief Steward

Manage all aspects of the stewarding department, including staffing, training, performance management, and daily operations of dishwashing, kitchen cleaning, and equipment sanitation. Oversee compliance with health and safety regulations while monitoring inventory levels, ordering supplies, and conducting regular inspections of kitchen areas and storage rooms. Collaborate with the culinary team to coordinate service needs during events and meal service, develop training programs for new staff, and assist in managing departmental budgets. Address operational issues and guest concerns promptly, fostering a positive work environment through teamwork and open communication. Stay informed about industry trends in stewarding and sanitation practices to maintain the highest standards of cleanliness and organization within the hotel's food and beverage operations.