Steward

Main Duties and Responsibilities: • To provide a courteous, professional, efficient and flexible service at all times, following Rixos Hotels Standards of Performance. • To perform all duties and tasks in the assigned place of work. • To work in an environment of Team Work and lateral service. • To undertake any reasonable tasks and secondary duties as assigned by the Chief Steward and Supervisor. • To be entirely flexible and adapt to rotate within the different sub departments of the Food & Beverage Division or any other Department of the hotel as assigned. • To strictly adhere to the opening and closing procedures established for the department • To be fully conversant with all services and facilities offered by the hotel. • To perform opening and closing procedures established for the place of work as assigned. • To ensure that the place of work and surrounding area is kept clean and organized at all times. • To have a clear understanding of the HACCP procedures put in place and their purpose. • To monitor operating supplies and reduce spoilage and wastage. • To perform general cleaning duties as assigned by the Assistant Chief Steward or Stewarding Supervisor • To clean and wash dishes according to the established performance standards. • To clean and wash pots, pans and other kitchen utensils according to performance standards. • To empty rubbish bins according to the garbage schedules • To have a thorough understanding and knowledge of all cleaning procedures, use of dishwashing machines and the type of chemicals to be used. • To ensure that the work area is kept clean and organized at all times. • To exercise careful use of operating supplies in order to reduce spoilage and wastage. • To handle guest and employee inquiries in a courteous and efficient manner and report guest complaints or problems to supervisors if no immediate solution can be found and assure follow up with guests. • To attend and contribute to all staff meetings Departmental and Hotel trainings scheduled and other related activities. • To assist in carrying out monthly, quarterly, bi-yearly, yearly inventory of operating equipment. • To report for duty punctually wearing the correct uniform and name tag. To maintain a high standard of personal appearance and hygiene and adhere to the hotel and department appearance standards. • To provide friendly, courteous and professional service at all times. • To maintain good working relationships with colleagues and all other departments. • To comply with local legislation as required. • To respond to any changes in the department as dictated by the needs of the hotel. • To be flexible and extend job duties to carry out any other reasonable duties and responsibilities within the job capability as assigned, including redeployment to alternative departments/areas if required, to meet business demands and guest service needs. • To attend training and meetings as and when required. • High School diploma or equivalent. • Prior stewarding experience preferred. • Physical stamina and reliability. • Attention to cleanliness and detail. • Ability to follow instructions