Chief Steward

Four Points by Sheraton; Tembeling; On-site; IDR 150,000,000 - 300,000,000; Full time

Job summary

Four Points by Sheraton, Lagoi Bay, Indonesia, seeks a Kitchen Manager to oversee daily kitchen utility operations, manage staff, and supervise non-cooking personnel. You will ensure inventory control, sanitation, and adherence to budgets while maintaining service quality.

The role emphasizes leadership, cost awareness, and continuous improvement of guest satisfaction in a hotel setting.

Qualifications

• High school diploma or GED; 4 years experience in procurement, food & beverage, culinary, or related area.
• Or 2-year degree in Hotel & Restaurant Management plus 2 years experience in related area.

Responsibilities

• Manages daily kitchen utility operations and staff, including dish room and cleaning duties.
• Supervises kitchen employees not actively engaged in cooking; ensures safety and cost control.
• Maintains equipment, inventories, and sanitation standards; adheres to budget and policies.
• Leads day-to-day operations and strives to improve guest and employee satisfaction.

Skills

Leadership

Communication

Operations management

Team supervision

Education

High school diploma or GED

2-year degree in Hotel & Restaurant Management

Job description

Additional Information

Job Number26136937

Job CategoryFood and Beverage & Culinary

LocationJalan Gurindam Duabelas Lot B12 Mix S3, Lagoi Bay, Kawasan Pariwisata International Lagoi, Sebong Lagoi, Kecamatan Teluk Sebong, Kabupaten Bintan, Indonesia VIEW ON MAP

ScheduleFull Time

Located Remotely?N

Position TypeManagement

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.

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.
• Conducts china, glass and silver inventories.
• Controls inventories of food, equipment, smallware, 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 employees ability to follow loss prevention policies to prevent accidents and control costs.
• Enforces proper cleaning routines for serviceware, 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.

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.

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.

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.

Where timeless classics are woven with modern details. Where business meets pleasure. Where even when travelers are global, they can experience the local. As a member of the team, you will become part of our united Four Points by Sheraton community where everyone is welcome, we support each other, and every hotel matters. We provide exactly what guests need in an uncomplicated way. If you are seeking opportunities to put guests at ease in a friendly, genuine and approachable environment, join our team. In joining Four Points, 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.