Steward

Job Description

• Maintain complete knowledge of and comply with all departmental policies/service procedures/standards.
• 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 and hotel requirements.
• Set up and organize workstation with designated supplies and equipment; report shortages to supervisor.  Replenish as needed throughout the shift.
• Check the working condition of equipment and machinery in accordance with specifications; rectify any deficiencies.
• Fill the pot washing sinks 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.
• Retrieve soiled pots, pans and utensils from kitchen areas.
• Remove excess food, debris and film from soiled wares before placing them in the washing solution.
• Wash and sanitize soiled wares.
• Allow washed wares to air dry.
• Sort, stack and store cleaned wares in designated areas.
• Change pot wash water/chemicals, as needed, and refill as specified to ensure all wares are properly cleaned.
• Breakdown and clean workstation in accordance with department standards.
• Operate dishwashing machine and wash wares as assigned.
• Fill the dishwashing machine with specified amounts of designated chemicals.  Ensure the temperature level of each cycle is set to standard.
• 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.
• Change dishwashing machine water/filters and refill as specified to ensure all wares are properly cleaned.
• Stock kitchen lines with designated cleaned wares, utensils and equipment.
• Fill the burnishing machine with specified amounts of water and designated chemicals.
• Follow the schedule to burnish and paste polish specified silver wares.
• Paste polish designated wares.
• Load silver into burnishing machine, following specifications and burnish.
• Burnish only designated wares in the burnishing machine.
• Remove polished wares from machine, rinse and polish dry.
• Change burnishing machine water and chemicals; refill as specified to ensure all wares are properly polished.
• Clean and sanitize pots, pans, utensils and other kitchen equipment.
• Breakdown and clean burnishing machine and work areas.
• Remove soiled wares from the Kitchen line and transport to the dishwashing station.
• Clean designated equipment, sinks refrigerators/freezers, service areas, walls, floors, Kitchen/ Cafeteria/Dumpster/Compactor areas as assigned, following all sanitation requirements.
• Inspect the cleanliness and condition of all washed equipment and areas; re-clean items not meeting standards.
• Store cleaned equipment in designated areas.
• Handle all wares carefully to prevent breakage and loss.
• Monitor usage of chemicals to maximize consumption.
• Maintain cleanliness and working condition of garbage disposal and grease traps.
• Maintain cleanliness and organization of work areas throughout shift.
• Stock kitchen lines, cafeteria, restaurant service areas and buffet line 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.).
• Transport mats to the loading dock and clean.
• 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 and compost procedure.
• Clean garbage compactor and area as assigned.
• Report any damages, maintenance problems or safety hazards to the supervisor.
• Adhere to all Health Department, sanitation and safety regulations as required by the hotel.
• Organize and restock work areas for next shift.
• Clean refrigerators/freezers, service hallways, service elevators and other items as assigned.
• Work with chemical and machine repair personnel to repair machine, improve quality or standards, and increase productivity or capacity of machine.
• Complete job functions of other departmental positions as assigned.
• Assist in plating up Banquet meals.
• Set up designated wares for Banquet functions and transport to function area.
• Set up equipment on buffet tables as directed for specified functions.
• Set up all Kitchen equipment and plate requirements.
• Retrieve designated amounts of bread/rolls, butter, milk, cream, dressings, cold appetizers and desserts and other food items from the kitchen and transport to Banquet service area.
• Stack plated meals in hot carts and transport to Banquet function area.
• 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.
• Return all unused food items from Banquet service areas to designated kitchen section and assist Kitchen personnel in the breakdown all items.
• Assist in inventories as assigned.

Qualifications

1. High school graduate or equivalent vocational training.
2. Previous experience as hotel/restaurant dishwasher or in janitorial/cleaning position.
3. Familiarity with proper sanitation regulations.
4. Certification in sanitation.
5. Knowledge of proper chemical handling.
6. Fluency in a second language, preferably Spanish.
7. Some English, both verbal and non-verbal, preferred.
8. Provide legible communication and directions.
9. Compute basic arithmetic.
10. Ability to
    • perform duties with attention to detail, speed, accuracy and follow-through.
    • prioritize, organize and follow up.
    • follow directions thoroughly
    • understand guest’s service needs
    • work cohesively with co-workers as part of a team.
    • adapt to meet priority changes of work flow or requirements.
    • operate designated machinery.
    • maintain confidentiality of guest information and pertinent hotel data

PHYSICAL ABILITIES

1. Exert physical effort in transporting chemicals, Queen Mary’s, palette jack, pots and pans, trash, recycling, compost (50-150 pounds) throughout the hotel.
2. Endure various physical movements throughout the work areas.
3. Reach 1-2 feet.
4. Bending, kneeling, pushing, pulling, and lifting.
5. Remain in stationary position for 45 minutes - 3 hours throughout work shift.
6. Satisfactorily communicate with guests, management and co-workers to their understanding.

Additional Information

What’s in it for you:

• Paid time off
• Medical, Dental and Vision Insurance, 401K
• Complimentary Shift Meal
• Employee benefit card offering discounted rates in Accor worldwide
• Learning programs through our Academy designed to sharpen your skills
• Ability to make a difference through our Corporate Social Responsibility activities, such as Planet 21
• Career development opportunities with national and international promotion opportunities