Chief Steward

Located on the unspoilt south-eastern coast of Mauritius, Constance Le Chaland offers a unique workplace in a preserved natural environment. The hotel features contemporary architecture, light-filled spaces and amazing ocean views that naturally inspire calm and serenity. Surrounded by white sandy beaches and a peaceful coastal atmosphere, it provides teams with an environment that encourages collaboration, learning and pride in delivering a refined hospitality experience.

The Chief Steward is to plan, organize and direct the maintenance and sanitation of all Food & Beverage and Kitchen back-of-the-house areas as well as ensuring the consistent supply and control of all operating equipment for the Food & Beverage and Kitchen Department in a manner consistent with the standards required by SOP.

Duties and Responsibilities:

Responsibilities and duties for this position shall include, but not be limited to, the following areas and activities. At management discretion, direction may be given for tasks outside the scope of work described.

• To ensure that all employees report for duty punctually wearing the correct uniform and name badge at all times.
• To assist in the building of an efficient team of employees by taking an active interest in their welfare, safety, and development.
• To ensure that all employees provide a courteous and professional service at all times.           
• To assist in the training of all employees ensuring that they have the necessary skills to perform their duties with the maximum efficiency.
• To supervise the employees within the department, ensuring that the correct standards and methods of service are maintained as stated in the Department’s Operation Manual.
• To maintain good work relationships with your own colleagues, and all other departments.
• To ensure that all employees have a complete understanding of and adhere to the Hotel’s employee Rules and Regulation.
• To ensure that all employees have a complete understanding of and adhere to the Hotel’s policy relating to Fire, Health and Safety.
• To carry out any other responsibilities as assigned.
• To ensure that all the employees adhere to the grooming standards.
• To maintain a high standard of personal appearance and hygiene at all times.
• To maintain the cleanliness and sanitation of the F&B back-of-the-house areas according to the standards set by SOP.     
• To ensure that clean and sanitized operating equipment.
• To ensure that all equipment under the care and charge of the Stewarding Department is well-maintained and kept in good condition.    
• To supervise the employees of the Stewarding Department ensuring that correct standards and methods of cleaning and sanitizing are employed.
• To ensure that breakage and loss controls are employed with regards to operating equipment. 
• To ensure that all safety standards are met with regards to methods of operations and use of machinery by the employees within the department.
• To take over duties from the previous shift.
• To perform side duties as so assigned for the entire work area.
• To report any faults and repairs needed to the stewarding office immediately.
• To attend any daily pre-shift briefings as so schedules.
• To attend any other meeting as so assigned.
• To ensure that the supply of part-time labor meets the needs of the department within the guidelines set and to ensure that no unnecessary labor is incurred.
• To ensure that all leaves, public holiday and work schedules are planned and given in accordance with the guidelines.
• To supervise all Supervisors, House Stewards and House Stewardesses and ensure that they perform their duties according to the standards set.
• To assist Chief Steward in the preparation of the departmental budget.
• Ensure that no unnecessary waste of labour or wastage of resources is incurred.
• To ensure that all departmental reports and correspondence are completed accurately and submitted on time.
• To ensure that all necessary administrative procedures are adhered according to standard sets.
• Initiate any other appropriated responsibility that may be assigned by the management.

Qualification:

• Middle or Secondary Education + Additional training or certificates or diploma in hospitality or the relevant field is a plus.
• Food handler certificate is mandatory.

Experience:

• A minimum of 3 years of experience in hotel industry in the procurement, food and beverage, culinary, or related professional area OR Previous leadership experience in a Stewarding department.
• At least 1 year of professional experience on a similar position is a plus.
• Proven experience working in a top luxury resorts.
• Experience working in remote island locations is a plus.

Technical skills:

• Self-motivated and proactive.
• Strong organizational skills.
• Great attention to detail.
• Ability to work in a high pressure, fast paced environment.
• Great communication skills.
• Leadership skills.
•  Ability to solve problem.
•  Good knowledge of the food service operations of a hotel.
• Fluency in English or another language, written and verbal communication.
• Knowledge of a second language is a plus.

WORK WITH CONSTANCE

🌿 Join a team where well-being, career development, and collaboration are at the heart of everything we do.

• We believe in continuous learning and growth to help our teams achieve their full potential.
• A strong family spirit is part of our identity, we support and care for one another.
• We offer international career opportunities, allowing you to develop within a renowned luxury hospitality group.
• Our passion for luxury hospitality is reflected in every detail of the guest experience.
• We are committed to environmental and societal contributions, integrating sustainability into everything we do.

🌿We want our team members to feel valued and supported, offering a work environment that encourages excellence, personal growth, and cultural diversity. By nurturing employee satisfaction, we create a positive mindset that naturally translates into exceptional guest service.

🌿 Be part of a company that values people, innovation, and excellence.