A Steward is responsible for maintaining cleanliness and proper storage of all china, glass and silver, and ensuring the highest standards of sanitation. He/she is also responsible for assisting the kitchen staff in maintaining the cleanliness of the kitchen and all storage areas; specifically for cleaning all equipment utensils, and the physical work area. He/she is also responsible for assisting with food storage and rotation.
Education & Experience:
High school diploma or equivalent and/or experience in a hotel or a related field required preferred.
Flexible and long hours sometimes required.
Heavy work – Exerting up to 100 pounds of force occasionally, and/or 50 pounds of force frequently and/or up to 20 pounds of force constantly to lift, carry, push, pull or otherwise move objects.
Ability to stand during entire shift.
Must be able to convey information and ideas clearly.
Must be able to evaluate and select among alternative courses of action quickly and accurately.
Must be able to multi task.
Must be able to show initiative in job performance, including anticipating what needs to be done before it becomes a necessity.
Must routinely meet deadlines.
Duties & Functions
Approach all encounters with guests and and associates in an attentive, friendly, courteous and service-oriented manner.
Maintain regular attendance in compliance with standards, as required by scheduling which will vary according to the needs of the hotel.
Maintain a high standard of personal appearance and grooming, which includes wearing the proper uniform and name tag when working.
Comply at all times with standards and regulations to encourage safe and efficient hotel operations.
Maintain a warm and friendly demeanor at all times.
Associates must at all times be attentive, friendly, helpful and courteous to all guests, managers and fellow associates.
Ensure compliance of all policies and Code of Conduct as specified in the Associate Handbook.
Establish and maintain good communications and team work with fellow associates and other departments within the hotel.
Operate the dish-washing equipment to ensure that all china, glass and silver are cleaned thoroughly and sanitation of such is maintained.
Replace all clean china, glass and silver in its proper storage location using care to minimize breakage.
Wash pots, pans and kitchen utensils following proper procedure for their cleanliness and sanitation, storing them in the proper location.
Sweep and mp floors in the kitchen and caf.
Empty garbage from food and beverage areas into the hotel dumpster.
Maintain the cleanliness of the back dock and dumpster area.
Know the location and operation of all fire extinguishing equipment.
Practice safe work habits at all times to avoid possible injury to self or other employees.
Be familiar with all hotel policies.
Follow the proper procedures in the breakdown, cleaning and reassembling of all kitchen equipment as needed.
Be familiar with the hotel's emergency procedures.
Employees must at all times be attentive, friendly, helpful and courteous to all guests, managers and all other employees.