Chief Steward at Fairmont Hotels & Resorts

Chief Steward

Maintains the smooth operation of the Stewarding Department to maximize labor efficiency, maintain budgeted labor costs, control breakage and ensure equipment supply to all F&B outlets, guarantee safe working conditions, and keep the highest standards of sanitation. 

What is in it for you:

1. Joining an innovative environment that supports the development and investment of its colleagues
2. Employee benefit card offering discounted rates in Accor worldwide
3. Learning programs through our Academies
4. Opportunity to develop your talent and grow within your property and across the world!
5. Ability to make a difference through our Corporate Social Responsibility activities, like Planet 21 

Duties include but not limited to:

1. Approach all encounters with guests and employees in a friendly, service oriented manner.
2. Maintain regular attendance at department and operations meetings, which may vary according to the needs of the hotel.
3. Ensure a safe and productive operation.
4. Schedule all stewarding colleagues
5. Assure compliance with Health & Safety standards.
6. Supervise and maintain the sanitation of kitchen, store rooms, hallways and equipment.
7. Work with Chef, Director of Banquets/Catering to anticipate equipment needs.
8. Must perform and train on all stewarding duties.
9. Ensure Material Safety Data Sheet (MSDS) Binder for chemicals is updated and compliant.
10. Conduct monthly safety trainings for staff.
11. Order and control of inventory of all cleaning compounds.
12. Participate and support the hotel’s Sustainability Team initiatives.
13. Liaise with Ecolab and all the other contracts we have for the heart of house
14. Keep updated with all items on the communication board and communicate to colleagues when required
15. Ensure all colleagues on shift maintain grooming standards
16. Check BEO’s – see what set ups are needed to be done on shift
17. At start of shift – do a complete walkthrough of Stewarding areas to observe the status of all areas.  Make notes of all items that are needed to be done and follow up throughout the shift Throughout the shift – continuously walk through all areas
18. Have a least 5 minute chat with at least one colleague a day – how are they?  Do they need any tools?  Help?  General conversation to build relationship & gather information
19. Updating all Colleague Logs/ Files with assistance of Asst/Chief Steward
20. Assign/re-assign colleagues during shift to areas of need (i.e. banquet function – or one restaurant gets very busy, etc)
21. Participate in dishwashing, garbage removal, silver polishing, pot washing or any other stewarding area as necessary in accordance with department needs (based on staffing or business levels!)
22. When required – be responsible for answering the Stewarding phone and assisting all operations with requirements.
23. Control stocks for daily use in the department (cleaning products, mop heads, etc)
24. Check breakage bins – keep the levels low…replace as required.
25. Control breakage, waste and spoilage by walking through the areas and watching all F&B colleagues work – correcting any behavior that is observed.
26. Ensuring Safe and Healthy work environment for all the Guests and the Colleagues
27. Maintaining cleanliness of all kitchens and HOH areas as well as ensuring all maintenance needs are looked after.
28. Ensuring all paper towel dispensers are full at all times throughout the shift.
29. Conduct shift briefing on a daily basis. 
30. Performs job related duties and special project assigned
31. Performs daily checks on staffing level, quality control, maintenance, cleanliness
32. Communicate with Executive Sous Chef on any issues arising with colleagues or other departments.  When possible – have solution ready!
33. Report all accidents and unsafe areas or machinery
34. Ensure all vacation schedules and public holiday schedules are looked after
35. Approve any overtime when business levels are high