Chief Steward | Quản Lý Bộ Phận Tạp Vụ

Manages the daily stewarding utility operations and staff. Areas of responsibilities include dish room operations, night cleaning, back dock cleaning and maintenance, banquet plating and food running. Strives to continually improve guest and associate satisfaction while maintaining the operating budget.

o 02 months of probation with Full salary| Service charge| Social Insurance

o Attractive remuneration package & 13th month salary

o Local and International training course

o 05 working days | 02 day-off per week

o Duty meal & Uniform provided by hotel

o Taxi for late night shift| Free motorbike & car parking

o Cross training & Cross exposure & Task force opportunities

o Associate Appreciation Week | Take-care culture

o Baby born gift | Birthday gift| Marriage allowance| Bereavement allowance

o Annual health check

o Associate special discount for hotel rooms and F&B services at International Marriott properties

o Career path in the most respected and prestigious hotel companies in the world

• Number Facility - The ability to add, subtract, multiply, or divide quickly and correctly.

• Management of Material Resources - Obtaining and seeing to the appropriate use of equipment, facilities, and materials needed to do certain work.

• Reading Comprehension - Understanding written sentences and paragraphs in work related documents.

• Writing - Communicating effectively in writing as appropriate for the needs of the audience.

• Equipment Selection - Determining the kind of tools and equipment needed to do a job.

• Oral Comprehension - The ability to listen to and understand information and ideas presented through spoken words and sentences.

• Equipment Maintenance - Performing routine maintenance on mechanical or technological equipment and determining when and what kind of maintenance is needed.

• Mathematics - Using mathematics to solve problems.

• Management of Financial Resources - Determining how money will be spent to get the work done, and accounting for these expenditures.

• Economics and Accounting - Knowledge of economic and accounting principles and practices, P&L statements, operating budgets, forecasting and scheduling, and the reporting of financial data.

• Purchasing and Materials Management - Knowledge of practices and procedures needed to maintain material, equipment and supplies; including vendor identification and contract negotiation, supply requisition and purchasing, and inventory control (e.g., accounting and budgeting).

• High school diploma or GED; 4 years experience in the procurement, food and beverage, culinary, or related professional area.

OR

• 2-year degree in Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 2 years experience in the procurement, food and beverage, culinary, or related professional area