Stewarding - Chief Steward

Radisson Hotel Group

Supports the smooth running of the kitchen department, where all aspects of the guest dining experience throughout the whole Hotel are delivered to the highest level.

Works proactively to improve guest satisfaction and comfort, delivering a positive and timely response to enquiries and problem resolution.

Delivers on plans and objectives where kitchen initiatives & hotel targets are achieved.

Manages the kitchen team fostering a culture of growth, development, and performance within the department.

Responsible for the departmental budget, ensuring that costs and inventory are controlled, that productivity and performance levels are attained.

Builds and maintains effective working relationships with all key stakeholders.

Reviews and scrutinizes the performance of the food offering, providing recommendations that will drive financial performance.

Ensures adherence and compliance to all legislation where due diligence requirements and best practice activities are planned, delivered, and documented for internal and external audit, performing follow-up as required.