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Assistant Chief Steward – Marriott Al Forsan

Marriott International, Inc

Posting Date Sep 30, 2021
Job Number 21110664
Job Category Food and Beverage & Culinary
Location Marriott Hotel Al Forsan Abu Dhabi, Al Forsan International Sports Resort, Abu Dhabi, United Arab Emirates, United Arab Emirates
Brand Marriott Hotels Resorts
Schedule Full-Time
Relocation? N
Position Type Non-Management
Located Remotely? N

Marriott International portfolio of brands includes both JW Marriott and Marriott Hotels.

Marriott Hotels, Marriott International’s flagship brand with more than 500 global locations, is advancing the art of hosting so that our guests can travel brilliantly. As a host with Marriott Hotels, you will help keep this promise by delivering premium choices, sophisticated style, and well-crafted details. With your skills and imagination, together we will innovate and reinvent the future of travel.

JW Marriott is part of Marriott International’s luxury portfolio and consists of more than 80 beautiful properties in gateway cities and distinctive resort locations around the world. JW believes our associates come first. Because if you’re happy, our guests will be happy. It’s as simple as that. Our hotels offer a work experience unlike any other, where you’ll be part of a community and enjoy a true camaraderie with a diverse group of co-workers. JW creates opportunities for training, development, recognition and most importantly, a place where you can really pursue your passions in a luxury environment. Treating guests exceptionally starts with the way we take care of our associates. That’s The JW Treatment™.

POSITION SUMMARY

This role requires the qualified individual to ensure they look after the food safety, cleanliness and hygiene of the entire Food and Beverage front and back of house areas. 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. Responsible for verifying that operations are in compliance with hygiene and food safety standards. Advises on proper food handling practices and provides food hygiene training for all new hires and trainees. Identifies key areas of risk in various food operations and takes preemptive remedial action. Provides technical advice on product labeling issues for fulfilling government requirements. Ensures the F&B operation complies with Marriott International and ADAFSA standard operating procedures.

SCOPE / BUSINESS CONTEXT

Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Protect company assets. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals. Ensure adherence to quality expectations and standards. Move, lift, carry, push, pull, and place objects weighing less than or equal to 50 pounds without assistance. Stand, sit, or walk for an extended period of time. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Perform other reasonable job duties as requested by Supervisors.

CANDIDATE PROFILE

Experience:

  • At least 1 year of related work experience

Skills and Knowledge

  • Analytical Skills
  • Interpersonal Skills
  • Strong Communication skills (verbal, listening, writing)
  • Personal Attributes
  • Organization
  • General Administration
  • Computer Software
  • Effective time management skills.
  • Strong Presentation skills

Education or Certification

  • Excellent level of English is essential
  • High school diploma or GED; 2 years’ experience in the food and beverage, culinary, or related professional area.

OR

  • 2-year degree from an accredited university in Hotel and Restaurant Management, Hospitality, Business Administration, or related major.
  • Environmental Health Degree or Culinary Degree
  • Number of Direct Reports – 10 – 15.
  • Titles of Direct Reports –Stewarding Supervisor, Stewarding Shift Leader, Steward, Cafeteria Attendant

Key Performance Areas:

  • Health and Food Safety Compliance
  • Hygiene and Cleanliness of F&B back of house
  • Maintaining cost factor of operation
  • Customer Service – Internal and External
  • Performance Management
  • Personal Effectiveness

SPECIFIC DUTIES

The following are specific responsibilities and contributions critical to the successful performance of the position:

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.
  • Conducts china, glass and silver inventories.
  • Controls inventories of food, equipment, and small ware, and liquor, and report shortages to designated personnel.
  • Inspects supplies, equipment, and work areas in order to ensure efficient service and conformance to standards.
  • Investigates reports and follows-up on employee accidents.
  • Manages all equipment, china, glass and silver (e.g., adequate clean supplies of each).
  • Supervises employee’s ability to follow loss prevention policies to prevent accidents and control costs.
  • Enforces proper cleaning routines for service ware, equipment, floors, etc.
  • Enforces proper use and cleaning of all dish room machinery.
  • Ensures all food holding and transport equipment is in working order.
  • Ensures compliance with all applicable laws and regulations.
  • Ensures compliance with food handling and sanitation standards.
  • Informs and/or updates the executives, the peers and the subordinates on relevant information in a timely manner.

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.
  • 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.
  • Trains employees in safety procedures.
  • Provides feedback to individuals based on observation of service behaviors.
  • Reviews employee satisfaction results to identify and address employee problems or concerns.
  • Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and support the Peer Review Process.
  • Ensures property policies are administered fairly and consistently.
  • Ensures utility staff is properly trained regarding sanitation, equipment handling and chemical usage.
  • Participates in employee progressive discipline procedures.

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.
  • Celebrates successes by publicly recognizing the contributions of team members.
  • Encourages and builds mutual trust, respect, and cooperation among team members.
  • Communicates performance expectations in accordance with job descriptions for each position.
  • Establishes and maintains open, collaborative relationships with employees.
  • Participates in the management of department’s controllable expenses to achieve or exceed budgeted goals.
  • Strives to improve service performance.
  • Solicits employee feedback.
  • Understands the impact of department’s operation on the overall property financial goals and objectives.

Managing Hygiene and Food Safety Operations

  • Verifies compliance with Brand Standard Audit (BSA) requirements of Marriott International throughout the operations.
  • Advises and monitors food handlers on the proper good handling practices and verifies their observance.
  • Identifies key areas of risk in various food operations and takes preemptive remedial action.
  • Verifies compliance with food and hygiene regulations, licensing conditions and codes of practice relating to food operations.
  • Provides technical advice on product labeling issues for fulfilling government requirements.
  • Provides in-house food hygiene training for all good handlers, (e.g. new hires and trainees).
  • Handles complaints or enquiries from customers and local food strategy and health departments on food hygiene matters.
  • Conducts and records daily kitchen inspections on the personal, environmental and food hygiene conditions and provides corrective action plans as necessary.
  • Conducts regular vendor inspections in partnership with purchasing and culinary leadership.
  • Conducts regular internal BSA inspections with culinary leadership and kitchen cleaning staff.
  • Conducts regular inspections on the kitchen of kitchen equipment and verifies defects and non-conformities are remedied by the appropriate parties.
  • Coordinates cleaning program in all F&B areas (e.g., General clean), identifying trends and making recommendation for improvements.
  • Establishes and maintains open, collaborative relationships with employees.
  • Liaises with Pest Control Company for any pest issues and monitors pest control performance.
  • Maintains and makes improvements to hygiene standards.
  • Regularly reviews and refreshes the food safety standards of all food handlers within the property.
  • Maintains documentation on all hygiene and food safety standards throughout the operation.

MANAGEMENT COMPETENCIES

Leadership

  • Adaptability – Maintains performance level under pressure or when experiencing changes or challenges in the workplace.
  • Communication – Conveys information and ideas to others in a convincing and engaging manner through a variety of methods.
  • Problem Solving and Decision Making – Identifies and understands issues, problems, and opportunities; obtains and compares information from different sources to draw conclusions, develop and evaluate alternatives and solutions, solve problems, and choose a course of action.
  • Professional Demeanor – Exhibits behavioral styles that convey confidence and command respect from others; makes a good first impression and represents the company in alignment with its values.

Managing Execution

  • Building and Contributing to Teams – Actively participates as a member of a team to move the team toward the completion of goals.
  • Driving for Results – Sets high standards of performance for self and/or others; assumes responsibility for work objectives; initiates, focuses, and monitors the efforts of self and/or others toward the accomplishment goals; proactively takes action and goes beyond what is required.
  • Planning and Organizing – Gathers information and resources required to set a plan of action for self and/or others; prioritizes and arranges work requirements to accomplish goals and ensure work is completed.

Building Relationships

  • Coworker Relationships – Interacts with others in a way that builds openness, trust, and confidence in the pursuit of organizational goals and lasting relationships.
  • Customer Relationships – Develops and sustains relationships based on an understanding of customer needs and actions consistent with the company’s service standards.
  • Global Mindset – Supports employees and business partners with diverse styles, abilities, motivations, and/or cultural perspectives; utilizes differences to drive innovation, engagement and enhance business results; and ensures employees are given the opportunity to contribute to their full potential.

Generating Talent and Organizational Capability

  • Organizational Capability – Evaluates and adapts the structure of own assignments and suggests improvements to work processes to best fit the needs and/or support the goals of an organizational unit.
  • Talent Management – Provides support and feedback to help individuals develop and strengthen skills and abilities needed to accomplish work objectives.

Learning and Applying Professional Expertise

  • Applied Learning – Seeks and makes the most of learning opportunities to improve performance of self and/or others.
  • Business Acumen – Understands and utilizes business information to manage everyday operations.
  • Technical Acumen – Understands and utilizes professional skills and knowledge in a specific functional area to conduct.
    • Cleaning Materials, Equipment, and Techniques – Knowledge of us, handling, storage and disposal of cleaning chemicals and equipment (including Material Safety Data Sheet requirements).
    • Environmental Sustainability – Knowledge of products and procedures that reduce, recycle or reuse natural resources such has bed linen and towel re-use programs.
    • Preventative Maintenance – Knowledge of general cleaning programs and policies to extend the life of materials and areas. For example, knowledge of carpet, tile, and floor care including daily cleaning, heavy extraction, and interim cleaning.
  • Basic Competencies – Fundamental competencies required for accomplishing basic work activities.
    • Basic Computer Skills – Uses basic computer hardware and software (e.g., personal computers, word processing software, Internet browsers, etc.).
    • Mathematical Reasoning – Demonstrates ability to add, subtract, multiply, or divide quickly, correctly, and in a way that allows one to solve work-related issues.
    • Oral Comprehension – Demonstrates ability to listen to and understand information and ideas presented through spoken words and sentences.
    • Reading Comprehension – Demonstrates understanding of written sentences and paragraphs in work-related documents.
    • Writing – Communicates effectively in writing as appropriate for the needs of the audience.

OTHER

  • Performs other duties as assigned by the leader to meet business needs.
  • Carries responsibility for ensuring that all cash and key security procedures are adhered at all times as per the hotel policy
  • Performs other related tasks as assigned by management.
  • Complies with Marriott International Hotels Limited, Continental Office local policies and procedures and with hotel job aids
  • Working hours as required to do your job but normally not less than 48 hours per week

ety program and food products. Ensure the quality of the food items and notify manager if a product does not meet specifications.

Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees. Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Address guests’ service needs. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by Supervisors.

Marriott International is an equal opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law.

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