Team Leader - Steward قائد فريق - خدمات الضيافة

At Six Flags Qiddiya City, The Team Leader – Steward is responsible for ensuring the highest standards of cleanliness and organization across all food and beverage outlets, including the Central Kitchen. This role involves overseeing the efficient supply of clean dishes, utensils, and equipment, while also ensuring the overall cleanliness and sanitation of all F&B areas. And will lead a team to maintain operational efficiency and uphold food safety and hygiene standards. Flexibility to work evenings, weekends, and holidays as required is essential.

Education: High School/Diploma

Experience: 3-5 Years of experience in food & beverage/leisure/theme park/entertainment sector Prior experience in a kitchen stewarding role

Skills:

• Good knowledge of food hygiene, safety, and chemical handling
• 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, sound teamwork skills
• Languages: Fluent in English and Arabic

Job Responsibilities:

▪ Ensure all kitchen, dining, and event areas are clean and organized, including tables, chairs, floors, and counters.

▪ Assist with restocking supplies and keeping food prep areas tidy as needed.

▪ Work with kitchen and serving staff to ensure smooth operations in the dining areas.

▪ Assist in setting up and breaking down for special events, including arranging tables, chairs, and cooking stations.

▪ Ensure all F&B outlets and outdoor spaces maintain cleanliness and hygiene standards.

▪ Oversee the washing and sanitization of utensils, equipment, and dishes according to procedures.

▪ Handle cleaning chemicals and equipment safely, conducting regular checks on dispensers and reordering supplies as needed.

▪ Maintain inventory of cleaning supplies and restaurant crockery in collaboration with managers.

▪ Enforce food safety, sanitation regulations, and proper waste management protocols.

▪ Ensure staff follow correct handwashing and food handling procedures.

▪ Implement measures to minimize breakage and ensure proper recording of damaged items.

▪ Report any pest control issues to management immediately.