Cluster Chief Steward

Over the past two decades, The First Group has forged a reputation as one of the hospitality industry’s leading innovators, providing groundbreaking investment opportunities to clients and partners, while delivering exceptional, memorable experiences to hotel and leisure guests. Our corporate ethos and unique vision for the future of hospitality is encapsulated in our fast-growing portfolio of award-winning hotels and residences, exciting F&B outlets and lifestyle venues, and delivered through our array of complementary third-party hotel and asset management services.

Core to our vision for the future of hospitality is The First Collection, our award-winning hotel brand that reflects the rich culture, innovative spirit, and unparalleled refinement for which Dubai is famous for.The First Collection’s urban lifestyle resorts, situated in prime locations across Dubai, are renowned for their unique blend of world-class hospitality and modern flair, as well as their cutting-edge guest facilities and services, which include exclusive access to the stunning Soluna Restaurants and Beach Club, located on the world-famous Palm Jumeirah.

Every hotel in our fast-growing portfolio reflects our ambition to capture the essence of urban living, blending it seamlessly with the tranquillity of a serene getaway.

The First Collection echoes the city’s heartbeat, ensuring all our guests are made to feel a part of the magnificent tapestry of Dubai, the world’s most exciting metropolis.

We are seeking an experienced and highly organized Cluster Chief Steward to oversee the stewarding operations. The Cluster Chief Steward will manage and supervise the cleaning, maintenance, and inventory of all kitchen equipment, glassware, and tableware across multiple hotel outlets. This position requires excellent leadership skills, attention to detail, and a strong commitment to maintaining cleanliness and safety standards.

Key Responsibilities:

• Supervise and manage the stewarding team, ensuring the proper cleaning, sanitizing, and storage of all kitchen utensils, pots, pans, glassware, crockery, and cutlery.
• Ensure all kitchen areas, dishwashing stations, and storage areas are kept clean, organized, and compliant with hygiene standards.
• Monitor the cleanliness and condition of equipment and report any damaged items for repair or replacement.
• Lead, train, and motivate the stewarding team to ensure the highest standards of cleanliness and service.
• Conduct regular training sessions on safe handling, cleaning procedures, and proper use of cleaning equipment and chemicals.
• Ensure the stewarding team adheres to health, safety, and sanitation guidelines, including food safety regulations.
• Oversee the inventory of kitchen and cleaning supplies, ensuring all necessary items are in stock and ordering new supplies as needed.
• Maintain accurate records of stock levels and manage the distribution of materials across the hotel outlets.
• Monitor and control wastage in the department, ensuring efficient use of resources.
• Ensure compliance with all local health and safety regulations, as well as hotel policies related to cleanliness and food safety.
• Regularly inspect kitchen and back-of-house areas for cleanliness, reporting any issues to senior management.
• Implement and oversee the hotel’s waste disposal procedures, ensuring environmentally friendly practices are followed where possible.
• Ensure the proper maintenance and functioning of all kitchen equipment, including dishwashers, ovens, and other cleaning devices.
• Work closely with the maintenance team to address any equipment breakdowns or repairs.
• Conduct regular audits of kitchen equipment and report any discrepancies to the appropriate departments.
• Work closely with the kitchen, food and beverage teams, and housekeeping to ensure smooth and efficient operations.
• Assist with special events, large-scale functions, and busy periods by managing the cleaning and preparation of additional equipment or services.
• Collaborate with other hotel departments to support the overall guest experience and operational efficiency.
• Assist with managing the department’s budget, including tracking labor and supply costs.
• Identify opportunities to reduce costs, improve operational efficiency, and increase the sustainability of the stewarding operations.

• High school diploma or equivalent; a degree or certification in hospitality management or a related field is preferred.
• Minimum of 3-5 years of experience in stewarding or kitchen operations, with at least 2 years in a supervisory or management role in a hotel or large-scale hospitality operation.
• Experience in managing multiple outlets and large teams.
• Strong leadership and team management skills.
• Good understanding of health and safety regulations and food hygiene standards.
• Excellent organizational and multitasking abilities.
• Strong communication and interpersonal skills.
• Ability to maintain a high level of attention to detail while managing daily operations.
• Budget management experience and ability to control inventory and supplies.