Assistant Manager - Chief Steward

At Six Flags Qiddiya City, Aquarabia, the Assistant Manager - Chief Steward is responsible for ensuring the highest standards of cleanliness and organization across all food and beverage outlets. This role involves overseeing the efficient supply of clean dishes, utensils, and equipment while ensuring the overall cleanliness and sanitation of all F&B areas. The Chief Steward will also lead a team to maintain operational efficiency and uphold food safety and hygiene standards. Additional responsibilities include ordering cleaning equipment under CapEx and OpEx, procuring utensils and chemicals for regular operations, and controlling and recording breakage.

Education: High School/Diploma

Experience: 5-8 Years of experience in a food & beverage/leisure/theme park/entertainment sector kitchen stewarding role, with at least 3 years in a leadership position. Should have a strong understanding of HACCP, hygiene, safety standards, and chemical handling.

Skills:

• Excellent customer service and inter-department communication skills
• Ability to competently multi-task and handle a high volume of job assignments
• Ability to work in a high-pressure, fast-paced environment
• Ability to delegate with authority and manage departmental work priorities effectively
• Strong and effective communicator with sound teamwork skills
• Ability to work with multiple nationalities
• Languages: Fluent in English; knowledge of Hindi and Arabic is a plus.

Job Responsibilities:

1. Ensure all kitchen, dining, and event areas are clean and organized, including tables, chairs, floors, and counters.
2. Participate in the interview process with Talent Acquisition for hiring team leaders and stewards.
3. Work with kitchen and serving staff to ensure smooth operations in the dining areas.
4. Ensure all F&B outlets and outdoor spaces maintain cleanliness and hygiene standards.
5. Oversee the cleaning chemicals and sanitization of utensils, equipment, and dishes according to procedures.
6. Handle cleaning chemicals and equipment safely, conducting regular checks on dispensers and reordering supplies as needed.
7. Maintain inventory of cleaning supplies and restaurant crockery in collaboration with managers.
8. Enforce food safety, sanitation regulations, and proper waste management protocols.
9. Ensure all the Stewarding staff follow the grooming standard according to health & safety guidelines.
10. Minimize breakage and ensure it is properly recorded.
11. Take immediate action and report any near misses, pest control, or maintenance issues in the outlets.