Chief Steward

Fairmont Hotels & Resorts; Makkah Region; On-site; SAR 60,000 - 90,000; Full time

Job summary

Fairmont Hotels & Resorts in Saudi Arabia is seeking a seasoned Stewarding Manager to lead, organize, and grow the stewarding team across back-of-house operations.

You will develop schedules, train staff on hygiene, safety, and equipment, enforce HACCP standards, manage inventories and costs, and collaborate with the Executive Chef and F&B colleagues to ensure flawless events and daily service.

Qualifications

• 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
• Experience with vendor management, procurement, and budget preparation
• Demonstrated ability to prioritize effectively and perform well under pressure while maintaining quality standards
• Willingness to work flexible hours, including evenings and weekends as operational needs require

Responsibilities

• 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

Skills

Supervisory experience

Staff development

HACCP knowledge

Health & safety knowledge

Sanitation standards

Budgeting & cost analysis

Vendor management

Inventory control

Operational reporting

Communication skills

Problem-solving

Team leadership

Education

HACCP certification

Health and Safety certification

Food safety training certification

Job description

• 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