Steward

Recess is where the everyday takes a break. Launching in the Fall of 2026, Recess Hotel & Club will transform Savannah’s storied Manger Building into a new kind of lifestyle hotel and clubhouse. With 221 rooms—including suites and bunk rooms—plus co‑working, a rooftop pool, a circuit‑based wellness club, a French brasserie, and layered social spaces, Recess is designed as a “public club”: a private clubhouse for all. Locals, members, and travelers will come together to eat, drink, work, play, and connect. The project builds on the momentum of Hotel Bardo Savannah, Left Lane’s flagship urban resort that opened in 2024. Bardo has already been recognized as one of the Best New Hotels in the World by Condé Nast Traveler, Best Hotels of the Year by Travel + Leisure, and earned the inaugural Michelin Key designation—cementing Left Lane as one of hospitality’s most closely watched innovators. Left Lane is a vertically integrated hospitality development and management company focused on transforming historic, iconic properties into layered destinations that reflect their communities. With more than $1.5B in projects planned across Savannah, Memphis, Pittsburgh, Providence, Phoenix, and Bozeman, Left Lane is building a portfolio of hotels, clubs, and experiences that are both nostalgic and forward‑looking. Find and seek. Stay here, play here. Welcome to Recess. About the role The 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 proper food storage and rotation. What you’ll do Maintain a high standard of cleanliness and orderliness in all kitchens, back dock, dumpster, and utility work areas. Heavy‑duty cleaning of ovens, grills, sinks, walls, floors, walk‑in refrigerators and freezers, and other heavy kitchen equipment. Wash pots, pans, and kitchen utensils following proper procedure for their cleanliness and sanitation, and vacuum carpeted areas through the food and beverage outlets. Sweep, mop, and wash floors in all food and beverage areas, kitchen, and restaurant and dock areas. Keep management informed of shortages of equipment and supplies. Operate the dishwashing equipment to ensure that all china, glass, and silver are cleaned thoroughly and sanitation of such is maintained. Return all clean china, glass, and silver to their proper storage location using care to minimize breakage. Knowledge of proper safe handling techniques for all chemicals used. Report any faulty equipment to management immediately. Empty garbage from the Food and Beverage areas into the hotel dumpster. 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. Follow the proper procedures in the breakdown, cleaning, and reassembling of all kitchen equipment, as needed. Follow all sanitation standards. Assist in the setup and breakdown of the restaurant buffet as required. Assist Banquets by supplying china, glass, and silver as required by business demand. Qualifications High School diploma or equivalent and/or experience in a hotel or a related field preferred. Flexible and long hours are 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 the entire shift. Approach all encounters with guests and team members in an attentive, friendly, courteous, and service‑oriented manner. Must be effective in handling problems, including anticipating, preventing, identifying, and solving problems as necessary. Must be able to show initiative, including anticipating guest or operational needs. Perform other duties as requested by management. #J-18808-Ljbffr