Chief Steward
Description
Overview
The First Group Hospitality is a Dubai-headquartered, full-service hospitality management company specialising in hotel operations, asset management, and F&B strategy. With a team of industry veterans and a proven track record, the company delivers tailored solutions that enhance efficiency, optimise revenue, and maximise asset value for investors and hotel owners.
As a trusted third-party hotel management provider, The First Group Hospitality partners with leading global brands to drive operational excellence and long-term profitability, thanks to expertise spanning property performance optimisation, cost management, and guest experience enhancement. Beyond management, The First Group Hospitality develops and operates a dynamic portfolio of upscale hotels, residences, and award-winning restaurants, creating high-value hospitality assets that stand out in the market.
For more information, visit tfghospitality.com
Job Description
Oversee and manage daily stewarding operations across all kitchens, food and beverage outlets, and back-of-house areas.
Lead, supervise, and develop the stewarding team to ensure efficient operations and consistent service standards.
Prepare staff schedules, allocate duties, and ensure adequate manpower coverage based on operational requirements.
Ensure all kitchen equipment, utensils, crockery, cutlery, glassware, and food preparation areas are cleaned, sanitised, and maintained to the highest standards.
Conduct regular inspections to ensure compliance with food safety, hygiene, sanitation, and HACCP standards.
Monitor staff performance, attendance, grooming, productivity, and adherence to company policies.
Train and coach stewarding colleagues on cleaning procedures, equipment handling, chemical usage, and workplace safety.
Manage inventories of cleaning supplies, chemicals, equipment, and operating materials, ensuring effective stock control and cost efficiency.
Monitor the proper handling, storage, and maintenance of kitchen equipment, dishwashing machines, and stewarding tools.
Minimise breakages, losses, and wastage through effective monitoring and preventive measures.
Coordinate stewarding requirements for VIP functions, private events, banquets, and special occasions.
Work closely with the Executive Chef, Food & Beverage Management, and other departments to ensure smooth daily operations.
Ensure proper waste segregation, disposal, recycling, and pest control practices in accordance with hygiene and environmental standards.
Identify and report equipment defects, maintenance requirements, and safety hazards, ensuring timely follow-up.
Maintain accurate records of cleaning schedules, hygiene inspections, inventories, breakages, and operational reports.
Support departmental budgeting, purchasing requirements, and cost-control initiatives.
Ensure compliance with local food safety regulations, company policies, and luxury hospitality standards.
Continuously identify opportunities to improve operational efficiency, cleanliness, and overall service quality.
Perform other stewarding and operational duties as required.
Desired Skill & Expertise
Minimum 4–5 years of stewarding experience, preferably within luxury hotels, resorts, private members' clubs, or high-end hospitality environments.
At least 2 years in a supervisory or senior stewarding position, with proven team leadership experience.
Strong knowledge of kitchen hygiene, sanitation, food safety regulations, and HACCP standards.
Proven experience managing stewarding operations, staff scheduling, and resource allocation.
Excellent leadership, communication, delegation, and team-management skills.
Good understanding of commercial dishwashing equipment, cleaning chemicals, and kitchen operating procedures.
Experience in inventory management, breakage control, purchasing, and cost optimisation.
Strong organisational, problem-solving, and time-management abilities.
High attention to detail and commitment to maintaining exceptional cleanliness and hygiene standards.
Ability to coordinate stewarding requirements for large-scale events, VIP functions, and high-volume food and beverage operations.
Professional, reliable, proactive, and capable of working effectively under pressure.
Basic computer literacy and experience preparing operational reports.
Ability to work flexible hours, including evenings, weekends, and public holidays.