Welcome to SLS The Red Sea , where bold creativity and unapologetic luxury come to life.

Part of Ennismore’s globally celebrated lifestyle portfolio, SLS Hotels are known for redefining hospitality through striking design, elevated service, and magnetic social energy. Now open on the Red Sea coast, SLS The Red Sea stands as one of Saudi Arabia’s most exciting lifestyle destinations.

The resort features 150 impeccably designed keys, five dynamic Food & Beverage venues, and a luxurious spa sanctuary, offering guests a seamless blend of indulgence, entertainment, and escape. From vibrant dining experiences to moments of pure relaxation, every detail is crafted to surprise, inspire, and connect.

More than a hotel, SLS The Red Sea is a living stage—a place where creativity thrives, individuality is celebrated, and bold ideas are encouraged. As the journey continues beyond opening, we are building a passionate team to shape the future of this iconic destination. If you’re driven by excellence, energized by lifestyle hospitality, and ready to be part of something extraordinary, this is where your story continues.

Job Description

At SLS The Red Sea, exceptional guest experiences begin behind the scenes. As Chief Steward , you will play a vital leadership role in maintaining the highest standards of cleanliness, hygiene, safety, and operational efficiency across our culinary and food service areas.

Leading the stewarding team, you will ensure that kitchens, back-of-house areas, equipment, and service spaces are maintained to impeccable standards. Working closely with the Executive Chef, F&B management, and culinary teams, you will support a safe, efficient, and well-organized operation that reflects the luxury standards and sustainability commitments of SLS The Red Sea.

This is a hands-on leadership role requiring strong organization, communication, and team management skills, with a focus on maintaining operational excellence and creating an environment that supports exceptional culinary and guest experiences.

Key Responsibilities

Lead and oversee all stewarding operations, ensuring high standards of cleanliness, sanitation, and operational efficiency across kitchens, back-of-house areas, and food service spaces.
Supervise the cleaning, maintenance, and proper use of kitchen equipment, utensils, dishwashing machines, and related tools.
Manage stewarding inventory, including cleaning supplies, chemicals, and equipment, ensuring appropriate usage, stock availability, and cost control.
Organize staff schedules, daily task assignments, and operational coverage to meet the needs of the business.
Coordinate waste management and recycling practices in line with hotel procedures, local requirements, and sustainability initiatives.
Conduct regular inspections of kitchens, storage areas, and stewarding facilities to ensure cleanliness, readiness, and compliance with required standards.
Work closely with the Executive Chef, F&B management, and HACCP team to identify potential risks and maintain compliance with food safety, hygiene, and sanitation requirements.
Lead, train, coach, and develop stewarding team members, fostering a positive, disciplined, respectful, and high-performing working environment.
Communicate job expectations, responsibilities, and operational standards clearly to all stewarding team members.
Conduct performance evaluations and provide constructive feedback to support continuous team development and performance improvement.
Ensure strict adherence to food safety, hygiene, sanitation, occupational health, and safety standards, including ongoing readiness for internal and external inspections.
Maintain strong communication and collaboration with culinary, F&B, and front-of-house teams to ensure smooth operations and support an exceptional guest experience.
Maintain a visible presence during operational and service periods, providing guidance to the team and addressing operational requirements as needed.

Qualifications

Minimum of 3–5 years of supervisory experience in stewarding, ideally within a 5-star hotel, luxury resort, or high-end hospitality environment.
Proven leadership experience with the ability to manage, motivate, coach, and develop a diverse team.
Comprehensive knowledge of sanitation standards, hygiene practices, food safety requirements, and HACCP principles.
Strong understanding of stewarding operations, inventory control, and cleaning procedures.
Familiarity with commercial kitchen equipment, dishwashing systems, and related operational tools.
Strong organizational, communication, problem-solving, and time-management skills.
Basic computer literacy and the ability to maintain accurate operational records.
Commitment to maintaining exceptional standards of cleanliness, safety, efficiency, and sustainability.