Steward II - Stewarding

Job Title

Maintain a sanitary environment for food and beverage preparation and storage, as well as maintain the dish stations, all kitchen areas, and restaurant back of the house areas while assisting the Stewarding Supervisors with those assignments and responsibilities as they arise.

Responsibilities:

• Assign duties to the stewards on the shift.
• Make sure the shift you are assigned to has the necessary supplies required to function properly.
• Check hand stations daily and restock.
• Distribute towels and chemicals at the beginning of the each shift.
• As shift leader monitor the productivity and performance of stewards throughout the shift and report problems to the stewarding supervisor.
• Review daily checklists with Stewarding Supervisor and assign tasks as needed.
• Spot check all areas during daily rounds both at the start and at the end of the shift.
• Check in with the Chef on duty at the beginning and end of each shift.
• Check in with the Stewarding Supervisor at the beginning and end of each shift.
• Check chemical inventory daily and turn in requests for any items that are below par.
• Check china/glassware/silverware inventory and request items below par be ordered.
• Check glasses and china throughout the shift for spots and cleanliness throughout shift.
• Every two hours shut down dish machines, drain water, clean screens and insure proper chemicals are on hand to run the dish machine.
• Inspect storage areas for cleanliness several times each shift.
• Be polite and professional at all times.
• Report sub-standard performance to stewarding supervisor for documentation and follow up.

Qualifications:

• Must successfully pass background check.
• Must successfully pass drug screening.
• Must be eighteen (21) years of age.

Knowledge Of:

• Pertinent federal, state, and local laws, codes, and regulations.
• All operations of the Stewards' Department.

Ability To:

• Communicate clearly and concisely, both orally and in writing.
• Be flexible to work varying shifts and time schedules as needed.
• Deliver programs which create a service level of excellence for internal and external guests.
• Ability to communicate effectively with all levels of employees and outside contacts.
• Review and comprehend all necessary documentation.
• Inspect and maintain all areas for which responsible.
• Regular attendance in conformance with the standards listed in the employee handbook.
• Due to cyclical nature of the hospitality-entertainment industry team members may be required to work varying schedules to reflect the business needs of the property.
• Stock and retrieve supplies as needed.