A Day in the Life of the Chief Steward……

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Every single day of the year Chief Steward’s all over the world play an instrumental role within the Food and Beverage department in thousands of properties of various configurations and levels.

The Chief Steward in any property, no matter how big or small is responsible for the smooth sailing and coordination of the stewarding operation.

In addition they are responsible for the day to day processes within the outlets, kitchen cleanliness and sanitation.

The following are a number of duties and responsibilities that the Chief Steward will deal with on a daily basis:

Attend the daily briefing with the Food and Beverage department.
Coordinating daily needs for the equipment to be used in banquets with the Executive Chef and the Banquet Manager.
Ensuring all Food and Beverage outlets and kitchens has enough equipment to run their operation.
Acquire detergents, chemicals and other materials as required and prepare a monthly consumption report.
Ensure that all operating equipment is clean and properly stored and safe.
Ensure regular maintenance of dishwashing and other equipment and work closely with the Engineering Department.
Scheduling and supervising of staff in the cleaning of all kitchens and Food and Beverage outlets.
Maintain proper inventory of operating equipment and submitting recommendations for purchasing in accordance with the policy and approved budget.
Prepare the monthly breakage report.
Train, retrain, motivate, organize, delegate and supervise subordinates and guide them.
Be familiar with the policies and procedures established by the particular property.

This list is by no means exhaustive.

In this ever-changing world of hospitality, no two days are ever the same. The willingness to perform and the overall love of the job play a major role in how you will perform on a daily basis.

Flexibility is the key here. Have a great day. Enjoy the day and weeks ahead!

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