Chief Steward - Trưởng Bộ phận Tạp vụ

Manages the daily kitchen utility operations and staff. Areas of responsibilities include dish room operations, night cleaning, back dock cleaning and maintenance, banquet plating and food running. Supervises kitchen associates not actively engaged in cooking (e.g., dishwashers, kitchen helpers, etc.). Strives to continually improve guest and associate satisfaction while maintaining the operating budget.

Leading Kitchen Team

• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.

• Supervises and manages associates. Manages all day-to-day operations. Understands associate positions well enough to perform duties in associates' absence.

• Provides the leadership, vision and direction to bring together and prioritize the departmental goals in a way that will be efficient and effective.

• Ensures and maintains the productivity level of associates.

• Serves as a role model to demonstrate appropriate behaviors.

• Achieves and exceeds goals including performance goals, budget goals, team goals, etc.

• Celebrates successes by publicly recognizing the contributions of team members.

• Encourages and builds mutual trust, respect, and cooperation among team members.

• Communicates performance expectations in accordance with job descriptions for each position.

• Establishes and maintains open, collaborative relationships with associates.

• Participates in the management of department's controllable expenses to achieve or exceed budgeted goals.

• Strives to improve service performance.

• Solicits associate feedback.

• Understands the impact of department's operation on the overall property financial goals and objectives.