All Accor

Global hotel management, franchising, loyalty program

Chief Steward

Food & Beverage Operations ManagementConfirmed live in the last 24 hours

Full-timeCentral Jakarta, Central Jakarta City, Jakarta, IndonesiaNo salary listedIn-person

About the Job

Requirements

A minimum of 2–3 years of supervisory or management experience in stewarding, food service, or hospitality operations is required.
Comprehensive knowledge of HACCP principles, health and safety regulations, and sanitation standards applicable to food service operations is required.
Strong organizational skills, attention to detail, and the ability to work independently and make sound decisions are required.
Interpersonal and communication abilities to collaborate across multiple departments are required.
The ability to prioritize effectively and perform well under pressure while maintaining quality standards is required.
Experience with vendor management, procurement, and budget preparation is required.
A proven track record in inventory control, cost analysis, and financial reporting is required.
The ability to adapt to changing priorities and demonstrate resilience in fast-paced hospitality settings is required.
Experience coordinating operations for special events, banquets, and high-profile guest services is required.
HACCP certification is required.
Health and Safety certification is required.
Food safety training certification is required.
A problem-solving mindset and commitment to continuous improvement and innovation are required.
Willingness to work flexible hours, including evenings and weekends as operational needs require, is required.

Responsibilities

Lead, organize, and manage the stewarding department and team of stewards.
Develop and implement work schedules, manage time allocation, coordinate vacation planning, and oversee overtime administration.
Conduct training programs focused on hygiene protocols, safety procedures, and specialized equipment operation.
Monitor and enforce adherence to sanitation standards, health and safety regulations, and HACCP requirements across operations.
Oversee cleaning and maintenance of kitchen facilities and back-of-house areas, and ensure proper waste segregation and disposal.
Coordinate procurement, inventory management, and stock levels for food service equipment, including glassware, dishware, utensils, and kitchen tools.
Analyze and control operational costs, prepare departmental budgets, and generate reports on stewarding activities and performance metrics.
Organize and supervise equipment inventories, maintain accurate records, and identify areas for improvement.
Collaborate with the Executive Chef, Food & Beverage Manager, technical departments, and other hotel divisions to ensure seamless operations.
Oversee external vendors and service providers responsible for facility maintenance, waste management, pest control, and cleaning supply delivery.
Ensure smooth and efficient back-of-house operations during banquets, special events, and VIP service occasions.
Prepare monthly performance reports and communicate departmental operations and team achievements.
Make informed decisions to address operational challenges.
Foster an inclusive, supportive team culture that motivates staff and promotes professional development.

Job Description

Lead, organize, and manage the stewarding department and team of stewards with professionalism and enthusiasm
Develop and implement work schedules, manage time allocation, coordinate vacation planning, and oversee overtime administration
Conduct comprehensive training programs focused on hygiene protocols, safety procedures, and specialized equipment operation
Monitor and enforce strict adherence to sanitation standards, health and safety regulations, and HACCP requirements across all operations
Oversee thorough cleaning and maintenance of kitchen facilities, back-of-house areas, and ensure proper waste segregation and disposal
Coordinate procurement, inventory management, and stock levels for all food service equipment including glassware, dishware, utensils, and kitchen tools
Analyze and control operational costs, prepare departmental budgets, and generate detailed reports on stewarding activities and performance metrics
Organize and supervise equipment inventories, maintaining accurate records and identifying areas for improvement
Collaborate effectively with the Executive Chef, Food & Beverage Manager, technical departments, and other hotel divisions to ensure seamless operations
Oversee external vendors and service providers responsible for facility maintenance, waste management, pest control, and cleaning supply delivery
Ensure smooth and efficient back-of-house operations during banquets, special events, and VIP service occasions
Prepare monthly performance reports and provide transparent communication regarding departmental operations and team achievements
Demonstrate problem-solving abilities and make decisive, well-informed decisions to address operational challenges
Foster an inclusive, supportive team culture that motivates staff and promotes professional development

Qualifications

Minimum 2-3 years of supervisory or management experience in stewarding, food service, or hospitality operations
Comprehensive knowledge of HACCP principles, health and safety regulations, and sanitation standards applicable to food service operations
Strong organizational skills, attention to detail, and ability to work independently while making sound decisions
Excellent interpersonal and communication abilities with capacity to collaborate across multiple departments
Demonstrated ability to prioritize effectively and perform well under pressure while maintaining quality standards
Experience with vendor management, procurement, and budget preparation
Proven track record in inventory control, cost analysis, and financial reporting
Ability to adapt to changing priorities and demonstrate resilience in fast-paced hospitality settings
Experience coordinating operations for special events, banquets, and high-profile guest services
HACCP certification (required)
Health and Safety certification (required)
Food safety training certification (required)
Problem-solving mindset with a commitment to continuous improvement and innovation
Willingness to work flexible hours, including evenings and weekends as operational needs require

Additional Information

About the Company

All Accor

Global hotel management, franchising, loyalty program

Accor is a global hospitality group with a wide range of hotel brands spanning economy to luxury. It earns revenue from room bookings, food and beverage services, and management fees from franchised properties, while providing hotel management and franchising services to partners. The company runs a loyalty program, A Club, to keep guests returning, and expands its capabilities through acquisitions like Adoria and a stake in Squarebreak to broaden its offerings. Its goal is to grow its footprint and deliver consistent, responsible guest experiences worldwide by leveraging global expertise and local know‑how, with a strong focus on sustainability.

Company size: 10,001+
Company stage: IPO
Headquarters: Issy-les-Moulineaux, France
Founded: 1967

Recently Posted Jobs

Explore more opportunities at All Accor

See more jobs