F&B Chief Steward

• Support the Senior Executive Chief Steward and execute daily operations for entire Stewarding team.
• Support Chefs in all hotel and banquet events including inventory of all operating equipment, stock/ cost control, sanitations, safety and hygiene of all areas of responsibility.
• Oversee the operation of the Stewarding Department effectively and efficiently including supervision of cleaning process, stock control and maintenance of health, safety and hygiene in all Food & Beverage areas.
• Maintain a proper level of sanitation in accordance with Hygienist and Stewarding standards in all kitchen outlets.
• Direct all aspects of ware washing and cleaning of food preparation areas.
• Control and store back-up supply of china, glass, flatware, utensils and small equipment.
• Establish par levels for china, glass, flatware, utensils and small equipment; reorder as required.
• Manage schedules required i.e. cleaning schedules.
• Prepare and manage weekly work schedules for all stewarding Team Members.
• Assess Team Members performance, manage training.
• Ensure all Stewarding Team Members receive safety and sanitation training.
• Establish and conduct other training programs for Assistant Chief Steward and Stewarding Team Members.
• Encourage cross-training.
• Counsel, guide and instruct Team Members in the proper performance of their duties.
• Prepare and coordinate the periodical performance review of assigned Team Members.
• Ensure investigating issues pertaining to poor services are done properly and lead to improvement.
• Maintain approved labor costs.
• Maintain records required for the efficient operation of the department.
• Ensure communication takes place in the department by keeping staff informed of all hotel activities, feedbacks and keeping management informed of all issues and concerns.
• Seek staff feedback and suggestions to improve operations.
• Analyze and improve process and procedures
• Meet the attendance guidelines of the job and adhere to Departmental and Company policies.

Job Requirements

• Diploma in any field is advantageous
• Basic Food Hygiene certification

• 5 years of stewarding or related janitorial experience with 2 years in supervisory role

• Have good leadership skills, be flexible, patient, understanding, fair and firm
• Adapt and take advantage of different working environment, staff, and opportunities
• Team builder, ability to motivate and display initiative
• Work in a fast-paced environment and remain calm in stressful situations
• Able to work independently
• Well-versed in MS words, MS Excel and MS Power Point

Marina Bay Sands is committed to building a diverse, equitable and inclusive workforce, providing equal opportunities as we grow our talent base to match our growth ambitions in Singapore. Our employees are committed to adhere to and abide by all rules, regulations, policies and procedures, including the rules of conduct and business ethics of the Company.