Steward Job Desc
Job title : Steward
Department : F&B
REPORTING LINE
Report to : Chief Steward
Responsible for : Executing cleaning schedule as per supervisor
order
COMMUNICATION LINES
Vertically :
Stewarding Supervisor
Horizontally : All kitchen and stewarding Staff
AUTHORITY
Over Money : None
Over Staff :
GENERAL MISSION
To implement the Cleaning and re-stock of clean equipment of the outlet
stewarding station assigned to ensure smooth functioning and that Hygienic
standards are maintained
Under the general guidance of the Stewarding Supervisor in
accordance to the Hotel’s Policies and Procedures
RESPONSIBILITIES
1. Clean all service cutlery, plate and
utensil necessary for the station assigned
according to prescribed Stewarding
standards and procedures with emphasis on speed and accuracy
2. Cleans and maintains
equipment, tools, fixtures, washing area in station assigned.
3. Cleans and re-stocks
service station.
4. Knowledgeable of all
the equipment in the dish washing area, the proper handling and usage.
5. Performs any other duties assigned by the
immediate superior, which leads to guest satisfaction
and profit for the hotel.
1. CUSTOMER SERVICE
1. Assisting service and kitchen staff in the
keeping a safe and Hygienic work environment and equipment. Within the service
standards established by the Hotel leading to guest satisfaction and zero
complains.
2. BUSINESS MANAGEMENT
1. Report all equipmqent breakages and abuse
to his supervisor
3. Attends meetings and
training sessions organized by the Hotel management for the position.
4. Implement procedure to Control and keep
record of all breakages
5. Prepares
and submits daily breakage report to his supervisor
2. To achieve maximum utilization of material,
equipment with the writhe quantity of chemical.
3. COMMUNICATION
1. Reports to the
Stewarding supervisor.
2. Relates to co-employees
in service and kitchen in performance of work and service to guests.
3. Relates to employees of
the other departments for special functions and activities of the Hotel.
4. ASSET MANAGEMENT
1. Ensure that all operational equipment is
store in an appropriate way and well maintained
2. Insure
that washing machinery is use to its appropriate function and well maintained
3. To ensure and follow up that equipment
faults are reported to the stewarding supervisor
5. SECURITY & SAFETY
1. Be aware of hotel’s fire evacuation and
emergency policies and procedure
2. As been fully trained to use all
stewarding machinery and equipment in accordance to the health and safety
Policies and Procedures established by Al Dana Resort.
6. HUMAN RESPONSIBILITIES
1. Establishes and
maintains good relations with employees within the department and between
other departments.
2. Provides assistance to co-employees within
food & beverage and amongst other departments in the performance of tasks
to foster team work and success for the Hotel.
7. MARKETING
8. TECHNICAL RESPONSIBILITIES
1. Reports to work in
prescribed uniform and well-groomed.
2. Reports to the supervisor or at the start
of shift to receive necessary instructions for the shift, side duties assigned,
station assignment
3. Performs task at the
prescribed hours.
3.a Clean
glassware, chinaware and flatware
3.b Clean floor and work station
3.c Clean and prepare sufficient kitchen
utensils
3.d Clean and Re-stock stations
3.e Empty waste bins
4. Collect Requisitioned
items from the storeroom, for cleaning supplies
5. Perform cleaning tasks.
6. Capable of operating all
stewarding equipment
9. REPRESENTING HOTEL TO THE COMMUNITY
1. At all time whilst representing the
hotel, act in a professional, decorous manner ensuring proper representation of
the Hotel
10. DIVULGING OF HOTEL INFORMATION
1. The Hotel requires that you will not
(during or after your employment) without the hotel writing consent, divulge
every information concerning the Hotel or any associated hotels or any of their
dealing, transaction or affairs which may come to your knowledge during or in the
course of your employment with the Company
11. TEMPORARY MISSION
1.
May be rotated to different Kitchen and other
temporary task within the Hotel
PERSON SPECIFICATIONS
POSITION: Stewarding
DEPARTMENT: F&B
SKILLS ESSENTIAL DESIRABLE
EDUCATION School Education in College.
QUALIFICATIONS
EXPERIENCE 1 years experience in stewarding
within
a 4 star hotel
INTERPERSONAL execute order fast and
SKILLS efficiently
Motivated and
Ready to learn
COMMUNICATION English Good verbal
Skill
Able to get along with people
SPECIFIC Good knowledge of all F&B and Kitchen
Equipment
Minimum
age 20 years
PRESENTATION Well groomed and presentable
at all times. Practice good hygiene
PHYSICAL Physically fit
OTHER
REQUIREMENT
MISCELLANEOUS
WORKING Well maintained Kitchen
CONDITIONS Healthy and Hygienic
Open
friendly environment
WORKING Flexible hours in accordance with job
requirement
HOURS
Signature:
[Employee] [Date] [Department
Head] [Date]