Steward (Full-Time)
Rosewood Hotels and Resorts
Job Description Job summary -
Set up wares for dining outlets and banquets, retrieve and wash soiled wares, transport supplies and food to service areas and assist the Kitchen with plating up of Banquet meals. Clean and maintain equipment in Dishwashing/Kitchen/Cafeteria/Compactor/Storage areas. Assist in washing pots, pans and other kitchen utensils/equipment.
Essential Duties and Responsibilities – (Key Activities) The following are specific responsibilities and contributions critical to the successful performance of the position: • Maintain complete knowledge of and comply with all departmental policies, service procedures and standards. • Ensure that standards are maintained at a superior level on a daily basis. • Maintain complete knowledge of correct maintenance and use of equipment. Use equipment only as intended. • Anticipate guests’ needs, respond promptly and acknowledge all guests, however busy and whatever time of day. • Maintain positive guest relations at all times. • Be familiar with all Hotel services/features and local attractions/activities to respond to guest inquiries accurately. • Resolve guest complaints, ensuring guest satisfaction. • Monitor and maintain cleanliness, sanitation and organization of assigned work areas. • Use correct cleaning chemicals for designated items, according to OSHA regulations. • Set up and organize work station with designated supplies and equipment; report shortages to supervisor. Replenish as needed throughout the shift. • Check the working condition of dishwashing machine in accordance with specifications; rectify any deficiencies. • Fill the dishwashing machine with specified amounts of designated chemicals. Ensure the temperature level of each cycle is set to standard. • Organize the breakdown area for drop off of dirty wares. • Remove excess food, debris and film from soiled wares before placing them in the dishwashing machine. • Position wares in designated racks correctly and send through dishwashing machine only when full. • Clean only designated wares in the dishwashing machine. • Remove washed wares from dishwashing machine and allow to air dry. • Inspect the cleanliness and condition of all washed wares and rewash wares not meeting standards. • Sort, stack and store cleaned wares in designated areas. • Handle all wares carefully to prevent breakage and loss. • Change dishwashing machine water/filters and refill as specified to ensure all wares are properly cleaned. • Monitor usage of dishwashing machine and chemicals to maximize consumption of water and chemicals. • Maintain cleanliness and working condition of garbage disposal. • Breakdown and clean dishwashing machine and work areas. • Clean and sanitize pots, pans, utensils and other kitchen equipment. • Stock kitchen lines with designated cleaned wares, utensils and equipment. • Clean spills in kitchen and work areas immediately. • Use designated chemicals, supplies and equipment to clean various floor surfaces (brooms, mops, stripper, buffer, etc.). • Maintain cleanliness and organization of supply/storage closets; remove trash, wipe down shelves/counters; clean floors; remove items which do not belong and place in correct areas. • Transport garbage containers from Kitchen and work areas to Dumpster; empty and clean. Adhere to recycling regulations. • Clean garbage compactor and area as assigned. • Fill burnishing machine with specified amounts of water and designated chemicals. • Follow schedule to burnish and paste polish specified silver wares. • Remove excess food, debris and film from soiled silver before polishing. • Paste polish designated wares. • Load silver into burnishing machine, follow specifications and burnish. • Burnish only designated wares in the machine. • Breakdown and clean burnishing machine. • Stack plated meals in hot carts and transport to Banquet function area. • Organize the breakdown area for drop off of dirty wares. • Remove soiled wares from the Kitchen line and transport to the dishwashing station. • Transport soiled wares from Banquet service area to dishwashing station and assist Dishwasher in breaking down all trays/carts.
This list of essential functions is not exhaustive and may be supplemented as necessary.
Other Standard Responsibilities -
Experience - • Some previous experience in a similar position required
General Skills - • Must be able to perform job functions with attention to detail, speed and accuracy; prioritize, organize and follow-up; be a clear thinker, remaining calm and resolving problems using good judgment; follow directions thoroughly; understand a guest’s service needs; work cohesively with co-workers as part of a team; work with minimal supervision; maintain confidentiality of guest information and pertinent hotel data.
Technical Skills - • Satisfactorily communicate with guests and co-workers to their understanding. • Ability to perform job functions with attention to detail, speed and accuracy • Ability to prioritize, organize and follow up • Able to follow directions thoroughly • Ability to work cohesively with co-workers as part of a team • Familiar with night cleaning procedures and chemical usage • Knowledge of oven cleaning and floor cleaning techniques
Education or Certification -
Language - • Required to speak, read and write English, with fluency in other languages preferred
Physical Requirements - • Must be able to endure various physical movements throughout the work areas, able to stand/walk for prolonged periods of time reach up and down, bend, twist and remain stationary at times throughout work periods, lift up to 50 to 75 pounds, and satisfactorily communicate with guests and co-workers to their understanding.
Set up wares for dining outlets and banquets, retrieve and wash soiled wares, transport supplies and food to service areas and assist the Kitchen with plating up of Banquet meals. Clean and maintain equipment in Dishwashing/Kitchen/Cafeteria/Compactor/Storage areas. Assist in washing pots, pans and other kitchen utensils/equipment.
Essential Duties and Responsibilities – (Key Activities) The following are specific responsibilities and contributions critical to the successful performance of the position: • Maintain complete knowledge of and comply with all departmental policies, service procedures and standards. • Ensure that standards are maintained at a superior level on a daily basis. • Maintain complete knowledge of correct maintenance and use of equipment. Use equipment only as intended. • Anticipate guests’ needs, respond promptly and acknowledge all guests, however busy and whatever time of day. • Maintain positive guest relations at all times. • Be familiar with all Hotel services/features and local attractions/activities to respond to guest inquiries accurately. • Resolve guest complaints, ensuring guest satisfaction. • Monitor and maintain cleanliness, sanitation and organization of assigned work areas. • Use correct cleaning chemicals for designated items, according to OSHA regulations. • Set up and organize work station with designated supplies and equipment; report shortages to supervisor. Replenish as needed throughout the shift. • Check the working condition of dishwashing machine in accordance with specifications; rectify any deficiencies. • Fill the dishwashing machine with specified amounts of designated chemicals. Ensure the temperature level of each cycle is set to standard. • Organize the breakdown area for drop off of dirty wares. • Remove excess food, debris and film from soiled wares before placing them in the dishwashing machine. • Position wares in designated racks correctly and send through dishwashing machine only when full. • Clean only designated wares in the dishwashing machine. • Remove washed wares from dishwashing machine and allow to air dry. • Inspect the cleanliness and condition of all washed wares and rewash wares not meeting standards. • Sort, stack and store cleaned wares in designated areas. • Handle all wares carefully to prevent breakage and loss. • Change dishwashing machine water/filters and refill as specified to ensure all wares are properly cleaned. • Monitor usage of dishwashing machine and chemicals to maximize consumption of water and chemicals. • Maintain cleanliness and working condition of garbage disposal. • Breakdown and clean dishwashing machine and work areas. • Clean and sanitize pots, pans, utensils and other kitchen equipment. • Stock kitchen lines with designated cleaned wares, utensils and equipment. • Clean spills in kitchen and work areas immediately. • Use designated chemicals, supplies and equipment to clean various floor surfaces (brooms, mops, stripper, buffer, etc.). • Maintain cleanliness and organization of supply/storage closets; remove trash, wipe down shelves/counters; clean floors; remove items which do not belong and place in correct areas. • Transport garbage containers from Kitchen and work areas to Dumpster; empty and clean. Adhere to recycling regulations. • Clean garbage compactor and area as assigned. • Fill burnishing machine with specified amounts of water and designated chemicals. • Follow schedule to burnish and paste polish specified silver wares. • Remove excess food, debris and film from soiled silver before polishing. • Paste polish designated wares. • Load silver into burnishing machine, follow specifications and burnish. • Burnish only designated wares in the machine. • Breakdown and clean burnishing machine. • Stack plated meals in hot carts and transport to Banquet function area. • Organize the breakdown area for drop off of dirty wares. • Remove soiled wares from the Kitchen line and transport to the dishwashing station. • Transport soiled wares from Banquet service area to dishwashing station and assist Dishwasher in breaking down all trays/carts.
This list of essential functions is not exhaustive and may be supplemented as necessary.
Other Standard Responsibilities -
Experience - • Some previous experience in a similar position required
General Skills - • Must be able to perform job functions with attention to detail, speed and accuracy; prioritize, organize and follow-up; be a clear thinker, remaining calm and resolving problems using good judgment; follow directions thoroughly; understand a guest’s service needs; work cohesively with co-workers as part of a team; work with minimal supervision; maintain confidentiality of guest information and pertinent hotel data.
Technical Skills - • Satisfactorily communicate with guests and co-workers to their understanding. • Ability to perform job functions with attention to detail, speed and accuracy • Ability to prioritize, organize and follow up • Able to follow directions thoroughly • Ability to work cohesively with co-workers as part of a team • Familiar with night cleaning procedures and chemical usage • Knowledge of oven cleaning and floor cleaning techniques
Education or Certification -
Language - • Required to speak, read and write English, with fluency in other languages preferred
Physical Requirements - • Must be able to endure various physical movements throughout the work areas, able to stand/walk for prolonged periods of time reach up and down, bend, twist and remain stationary at times throughout work periods, lift up to 50 to 75 pounds, and satisfactorily communicate with guests and co-workers to their understanding.
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