Steward at Four Points by Sheraton (Marriott International)

Marriott International is recruiting a Steward for Four Points by Sheraton in Lagos. The role manages daily kitchen utility operations, including dishroom activities, night cleaning, back dock cleaning and maintenance, banquet plating and food running. It also supervises kitchen associates who are not engaged in cooking and supports guest and associate satisfaction while maintaining the operating budget.

Key responsibilities

• Order and manage supplies, ensuring team members have the equipment, tools and uniforms needed for their duties.
• Schedule events, programmes and activities, coordinate staff work, monitor incoming materials and maintain current supplies.
• Keep executives, colleagues and subordinates informed, and support effective repair and maintenance of dishroom equipment.
• Conduct china, glass and silver inventories; monitor food, equipment, smallware and liquor stocks; and report shortages.
• Coordinate banquet plating and food running with the Banquet Chef and Banquet Maître d’, and enforce proper breakdown procedures across banquets, restaurants, room service and the associate cafeteria.
• Ensure compliance with food and beverage policies, operating standards, applicable laws and safety requirements.
• Inspect supplies, equipment and work areas; maintain food-holding and transport equipment; report malfunctions; and ensure clean china, glassware and silverware are available.
• Purchase supplies and manage inventories within budget, supervise dishroom shifts and perform utility-associate duties when required.
• Promote guest satisfaction, communicate service improvements, empower associates and set a positive example in guest relations.
• Guide and monitor subordinate performance, support recruitment and orientation, escalate employee issues and train staff in safety and loss-prevention procedures.

Requirements and experience

Applicants should meet either of the following routes:

• High school diploma or GED, with four years of experience in procurement, food and beverage, culinary operations or a related professional area; or
• A two-year degree in Hotel and Restaurant Management, Hospitality, Business Administration or a related major, with two years of experience in procurement, food and beverage, culinary operations or a related professional area.