The Steward is responsible for the overall storage and cleanliness of all tableware, cookware, and other food & beverage service items. They manage the storage of all items and ensure each outlet has the appropriate items for service.
DUTIES AND RESPONSIBILITIES
Clean and maintain food & beverage storage/preparation/cooking areas and equipment, ensuring that they are kept at the highest level of sanitation and quality.
Maintain proper sanitation of all dishwashing and pot washing areas and equipment.
Operate and maintain dishwashing equipment properly to provide clean, sanitized china, glass, and silver.
Sort/wash/store all china, glassware, silverware, service wares, pots, pans, and utensils.
Operate silver burnishing equipment, if required.
Polish silver serving equipment, silverware, and utensils.
Operate floor cleaning equipment to maintain resilient floor surfaces.
Remove all trash from the kitchen areas to designated garbage and operate garbage disposal and trash compactor.
Maintain control over food & beverage china, glass, silverware, cookware, and service equipment inventories.
Assist in food service set up of banquet areas prior to function.
Perform breakdown of all food service materials and equipment after banquet functions.
Maintain complete knowledge and comply with all departmental policies, service standards, and standard operating procedures.
Maintain complete knowledge of equipment and use only as intended.
Complete opening and closing side duties.
Use all chemicals in accordance with OSHA regulations and hotel requirements.
Maintain a professional and personable appearance at all times, according to hotel standards.
Successfully achieve the hotel’s core values of ownership, innovation, craft, respect, and community.
All other duties as requested.
