Chief Steward

SOFITEL; Saudi Arabia; On-site; SAR 60,000 - 90,000; Full time

Job summary

SOFITEL is seeking a Stewarding Supervisor to lead and develop the stewarding team, ensuring HACCP‑compliant operations and optimal kitchen cleanliness. You will organize schedules, training, and overtime, while coordinating with the Executive Chef and hotel departments to support seamless service during events.

The role emphasizes hygiene, safety, and cost control, with ongoing staff development and collaboration with vendors to maintain equipment and supplies.

Qualifications

• Minimum 2–3 years of supervisory or management experience in stewarding or hospitality operations.
• HACCP, health and safety regulations, and sanitation standards expertise.
• Strong organizational, communication, and cross‑department collaboration skills.

Responsibilities

• Lead, organize and manage the stewarding department and team with professionalism and enthusiasm.
• Develop schedules, coordinate vacations, and oversee overtime administration.
• Train staff on hygiene, safety procedures, and equipment operation.
• Monitor sanitation, health, safety, and HACCP compliance across operations.
• Oversee cleaning of kitchen facilities and waste segregation/disposal.
• Coordinate procurement, inventory, and stock levels for glassware, dishware, and tools.
• Analyze costs, prepare budgets, and report stewarding performance metrics.
• Organize equipment inventories and identify improvement areas.
• Collaborate with Executive Chef, F&B Manager, and other departments for seamless operations.
• Manage vendor services for maintenance, waste, pest control, and supplies.
• Ensure smooth back-of-house operations during banquets and VIP events.
• Prepare monthly performance reports and communicate department achievements.
• Demonstrate problem‑solving and decisive decision‑making for challenges.
• Foster an inclusive, supportive team culture and professional development.

Skills

HACCP knowledge

Health & Safety

Cost control

Vendor management

Staff training

Operations coordination

Team leadership

Food safety training

Education

HACCP certification

Health and Safety certification

Food safety training certification

Job description

Responsibilities

• Lead organize and manage the stewarding department and team of stewards with professionalism and enthusiasmDevelop and implement work schedules manage time allocation coordinate vacation planning and oversee overtime administrationConduct comprehensive training programs focused on hygiene protocols safety procedures and specialized equipment operationMonitor and enforce strict adherence to sanitation standards health and safety regulations and HACCP requirements across all operationsOversee thorough cleaning and maintenance of kitchen facilities back-of-house areas and ensure proper waste segregation and disposalCoordinate procurement inventory management and stock levels for all food service equipment including glassware dishware utensils and kitchen toolsAnalyze and control operational costs prepare departmental budgets and generate detailed reports on stewarding activities and performance metricsOrganize and supervise equipment inventories maintaining accurate records and identifying areas for improvementCollaborate effectively with the Executive Chef Food amp Beverage Manager technical departments and other hotel divisions to ensure seamless operationsOversee external vendors and service providers responsible for facility maintenance waste management pest control and cleaning supply deliveryEnsure smooth and efficient back-of-house operations during banquets special events and VIP service occasionsPrepare monthly performance reports and provide transparent communication regarding departmental operations and team achievementsDemonstrate problem-solving abilities and make decisive well-informed decisions to address operational challengesFoster an inclusive supportive team culture that motivates staff and promotes professional development

Requirements

• Minimum 2-3 years of supervisory or management experience in stewarding, food service, or hospitality operationsComprehensive knowledge of HACCP principles, health and safety regulations, and sanitation standards applicable to food service operationsStrong organizational skills, attention to detail, and ability to work independently while making sound decisionsExcellent interpersonal and communication abilities with capacity to collaborate across multiple departmentsDemonstrated ability to prioritize effectively and perform well under pressure while maintaining quality standardsExperience with vendor management, procurement, and budget preparationProven track record in inventory control, cost analysis, and financial reportingAbility to adapt to changing priorities and demonstrate resilience in fast-paced hospitality settingsExperience coordinating operations for special events, banquets, and high-profile guest servicesHACCP certification (required)Health and Safety certification (required)Food safety training certification (required)Problem-solving mindset with a commitment to continuous improvement and innovationWillingness to work flexible hours, including evenings and weekends as operational needs require