The Chief Steward is responsible for leading the full stewarding operation of a large-scale, multi-outlet F&B environment. This role ensures world-class hygiene, sanitation, equipment management, and cost control in line with brand standards, regulations and international food safety requirements.
This is a hands-on leadership role — visible on the floor, firm on standards and sharp on numbers.
Key Responsibilities
Operational Leadership
Lead and manage the stewarding department across all kitchens, outlets, banquets, and back-of-house areas
Ensure continuous supply of clean, safe, and well-maintained equipment for all F&B operations
Oversee night cleaning, deep cleaning schedules, waste management, and back-of-house organisation
Hygiene, Safety & Compliance
Enforce strict compliance with Vietnam food safety laws, HACCP, and Rixos hygiene standards
Work closely with the Executive Chef and F&B leadership on audits and inspections
Maintain high standards in food production, storage, waste handling, and chemical usage
Cost Control & Asset Management
Control stewarding payroll, breakages, chemical consumption, and operating expenses
Manage inventories, par stocks, and equipment lifecycle (including FF&E)
Support budgeting, forecasting, and annual inventory exercises
People Leadership
Lead, train, schedule, and develop a large stewarding team
Drive performance, accountability, and a positive working culture
Conduct appraisals, coaching, and succession planning
Collaboration & Standards
Partner closely with Kitchen, F&B, Housekeeping, Engineering, and Purchasing
Ensure all brand standards, rituals, and operational manuals are implemented and upheld