Steward

Roles and responsibilities

• Support and assist in the smooth running of the stewarding department, supporting the kitchen and food & beverage departments to focus on delivering all aspects of the guest food & beverage experience throughout the Hotel to the highest level, ensuring both property and company standards are attained and adhered to.
• Takes responsibility for the duties and tasks assigned to the role, ensuring that all work is carried out in a timely and professional manner.
• Collaborate with colleagues to maximize guest satisfaction and comfort, delivering a positive and responsive approach to enquiries and problem resolution.
• Support and deliver on the strategies and objectives of the stewarding department taking ownership for assigned areas of responsibility.
• Develops and builds own skills, knowledge and experience at every opportunity within stewarding department, which aligns with the culture of growth, development and performance expected by the company.
• Collaborates with the Head of Department, ensuring that departmental inventory is maintained, that productivity targets are achieved and performance levels are attained
• Build and maintain effective working relationships, communicating with key stakeholders whilst promoting the company culture and values.
• Ensures adherence to all legislation where due diligence requirements and best practice activities are planned, delivered and documented for internal and external audit, performing follow-up as required
  
  

Requirements of Steward

• Experience in stewarding
• Ability to adapt to changing service environments
• Pro-active with a hands-on approach
• Passion for the hospitality industry
• Ability to manage work ensuring that tasks assigned are delivered
• Ability to find creative solutions, offering recommendations
• Personal integrity, with the ability to work in an environment that demands excellence
• Strong communication and listening skills
• Good IT skills
• Ability to work collaboratively at all levels within the department
• An open and positive personality
• Ability to handle challenging priorities and assignments

Desired candidate profile

1. Attention to Detail

• Cleaning Standards: Ensuring all kitchen and dining equipment, utensils, and surfaces are thoroughly cleaned and sanitized. Stewards must follow strict hygiene and safety protocols.
• Proper Storage: Organizing kitchen equipment, food items, and supplies, ensuring everything is stored correctly to maintain cleanliness and avoid cross-contamination.

2. Physical Stamina

• Lifting and Moving: Stewards often need to lift and move heavy kitchen items, such as crates, bins, and large pots or dishes.
• Endurance: The role requires standing, bending, and moving for long periods, especially during peak meal service times.
• Working in Hot Environments: The kitchen environment can be hot and fast-paced, so being able to work efficiently in these conditions is important.

3. Time Management and Efficiency

• Managing Workload: Stewards must work efficiently under pressure, especially when there is a high volume of dishes or cleaning tasks to be done during meal times.
• Prioritizing Tasks: Ensuring that essential tasks, like dishwashing or kitchen cleanup, are completed first, while also managing other responsibilities like setting up supplies or assisting kitchen staff.

4. Teamwork and Communication

• Supporting the Kitchen Team: Stewards must collaborate effectively with chefs, cooks, and other kitchen staff, ensuring that equipment and supplies are readily available when needed.
• Coordinating with Front-of-House: In some cases, stewards may need to communicate with front-of-house staff to coordinate the timing of meal service or to resolve customer issues (e.g., missing utensils or broken dishware).

5. Sanitation and Food Safety Knowledge

• Adherence to Hygiene Standards: Understanding and applying food safety regulations, including proper hand-washing, sanitation, and dishwashing procedures.
• Preventing Cross-Contamination: Ensuring that kitchen tools and food prep areas are cleaned and sanitized to prevent cross-contamination of allergens, raw foods, and cooked items.

6. Detail-Oriented Cleaning

• Deep Cleaning: Responsible for tasks such as cleaning ovens, hoods, floors, sinks, walls, and food prep stations. Regular deep cleaning ensures a safe and sanitary environment.
• Organizing: Maintaining order in the kitchen and storage areas by ensuring that items are neatly arranged and easy to access.

7. Problem-Solving Skills

• Addressing Issues Efficiently: Ability to recognize and solve problems, such as broken equipment, dirty dishes piling up, or a shortage of cleaning supplies.
• Improvisation: Sometimes, stewards need to think on their feet to address unforeseen challenges, such as last-minute requests for specific utensils or dealing with equipment malfunctions.

8. Technical Knowledge (Optional)

• Kitchen Equipment Use: Depending on the establishment, stewards may be required to operate and maintain specialized equipment, such as dishwashers, industrial cleaning machines, or even food processors or mixers.
• Dishwashing Technology: Familiarity with industrial dishwashers and sanitizing systems, including knowledge of settings, cleaning solutions, and maintenance.

9. Customer Service (If Front-Facing)

• Guest Interaction: In some roles, stewards may interact with guests, especially in a banquet or event setting, by helping to set up tables or assist with dining room duties.