F&B Assistant Chief Steward

• Maintain the highest level of expectation of hygiene and sanitation in accordance with health Department and Stewarding standards in all kitchen outlets.
• Direct all aspects of ware washing and cleaning of food preparation areas.
• Regularly inspect equipment and ensure that they are well-maintained and in good working order.
• Maintain adequate supply of chinaware, glassware, flatware and other service wares and specialty items by taking periodic inventories to determine their usage and making requisition for replacements of the items.
• Establish par levels for china, glass, flatware, utensils and small equipment; reorder as required.
• Prepare weekly work schedules for all stewarding Team Members.
• Manage and Prepare work schedules for part timers according to volume of business forecast.
• Approve regular vacations (except their own), approve leave of absence and over time for TM.
• Schedule ½ yearly inventories with the Outlet's Manager..
• Assess Team Members performance, manage training and disciplinary actions.
• 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.
• Prepare Team Members for promotion.
• Recommend changes including hiring, promotion, demotion and release of Team Members.
• Recommend wage and salary adjustments for Team Members within established limits.
• 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.
• Maintain communications with all other Hotel departments.
• Create a sound and strong working relationship with all staff and help them to develop their potential to the maximum.
• Keep the Food & Beverage and the Culinary Division on all items of interest.
• Coordinate with the respective department heads and activity, which overlaps or concerns their departments
• Will ensure that the kitchens are free from dirt and very clean, before handling over the job to the next duty Manager
• To do daily walk through the entire area with the cleaning contractors half an hour before the actual time schedule end each day
• To record down and report the any form of incident so that the follow up can be corrected immediately.
• Must do spot check daily whiles operation is going on.
• Need to ensure the buffet set equipment's are properly polished before put to use in the buffet line.
• Must ensure that the dishwashing areas are properly staffs.

Job Requirements

• Diploma/Degree in hospitality or related field preferred

• At least five years of steward or related janitorial experience with one year in multi-unit and two years in supervision.

• Certification in sanitation management.
• Working knowledge of sanitation requirements.
• Understanding of pest elimination.
• Knowledge of P & L statements and budget.
• Have good leadership skills, be flexible, patient, understanding, fair and firm.
• Work closely with all phases of management.
• Work independently.
• Work in a fast paced environment.
• Respond calmly and make rational decisions when handling Guests and Team Member conflicts.
• Remain calm in stressful situations.
• Complete all appropriate paperwork for the Stewards Department.
• Meet the attendance guidelines of the job and adhere to Departmental and Company policies.

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.