Chief Steward

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.