Hotel Utility Steward | Job Descriptions | CookingDistrict.com
Job Descriptions

Hotel Utility Steward

Department
Reports to
Executive Steward or Assistant Executive Steward
Purpose
To achieve the hotel’s international goals, food and beverage goals, stewarding goals, customer satisfaction and clean, sanitized kitchens.
Constituents
  • Employees
  • Hotel owners
  • Hotel management team
  • The local community
  • Vendors
Indicators of Success
  • Achievement of employee satisfaction and loyalty goals.
  • Achievement of departmental goals.
Areas of Responsibility
  • Properly operate all machines in the house (boxing machine, burnishing machine, glass crusher machine, all dish machines, etc.).
  • Do not operate any machine without following the safety procedures and without wearing the right equipment (dust mask, goggles, gloves etc.).
  • Sweep and mop all floors in kitchens or in back of the house area. Use the “wet floor” sign.
  • Check and refill all kinds of dispensers (soap, gloves, napkins, etc.).
  • Maintain all dish machines (water, chemicals and cleanliness).
  • Check garbage cans and change bags when needed or requested.
  • Provide equipment for kitchens, room service, banquets, restaurant and bars at all times.
  • Clean switzers, kettles and deep fryers when needed or requested.
  • Keep kitchens, dish area, walk-ins, halls and stairs swept andmopped when needed or requested.
  • Collect tarnished silverware and hand it in to your supervisor.
  • When lifting & moving equipment, do it the right way only. Ask for help if you are not sure.
  • When doing garbage, make sure to leave a clean area.
  • Always leave a clean area to the next person (clean and empty dishmachine, empty garbage cans, empty bottle crates etc.).
  • Always check with your supervisor before leaving the premises.
  • Double-check your schedule for the next day.
  • Report unusual situations to your supervisor (leaks, broken items etc.).
  • No private phone calls are allowed during work periods without permission from your supervisor.
  • Check ice machines for cleanliness.
  • Follow the weekly silver polishing program.
  • Clean all ovens and grills properly. Use the right chemicals and follow safety procedures.
  • Clean walls, tiles and drains when needed or requested.
  • All health and sanitation code requirements must be met at all times.
  • Clean fridges and freezers when needed or requested.
  • All glassware, chinaware, silverware and hollowware will be washed and stored only in assigned racks, stacked no higher than six feet and always on dollies.
  • Front of the house linen will never be used for any cleaning jobs. Only designated rags will be used.
  • All spills will be cleaned as they happen, and “wet floor” sign will be posted to prevent accidents.
  • Brooms and mops will always be put back to a designated area called “mop station.”
  • All stewards are responsible for safe working conditions. Potentially unsafe situations or environments must be corrected or shown to your supervisor immediately.
  • All stewards must be properly dressed per guidelines before reporting to work.
  • Specific dress requirements for working in public areas must be met at all times.
  • Assist cooks in plating dishes or cleaning equipment when needed or requested
  • Wipe down all counters and surfaces (shelves, tops, bottoms, posts, etc.)
  • Reading of banquet event orders.
  • Prepare butter, creamers and lemons for the banquets.
  • Prepare salt, pepper and sugar for the banquets.
  • Brew coffee and clean coffee machine.
  • Supply and maintain coffee break room and 6th floor pantry.
Success Factors
  • Focus on the customer: Seek to understand the internal/external customer and meet the needs of both the customer and the company.
  • Drive for results: Work to achieve high levels of personal and organizational performance in order to meet or exceed objectives.
  • Foster team work: Work well in a team environment and motivate teams to sustain exceptional levels of performance.
  • Improve continuously: Constantly assess and adapt to current practices to perform a task better, faster or more efficiently.
  • Attend to detail: Ensure that data is accurate and work is thorough, meeting the highest standards.
  • Build strong relationships: Foster trust and cooperation among coworkers, customers and suppliers; develop and sustain personal contact in order to provide mutual benefit.
  • Share information: Provide information so that coworkers, customers and suppliers understand and can take action.
Key Skills and Requirements
  • Delegation: Assign tasks using such techniques as needs analysis, individual skills assessment, objective setting and communication.
  • Organization: Demonstrate ability to proactively prioritize needs and effectively manage resources.
  • Performance management, supervisory: Demonstrate ability to relate to, communicate with and motivate employees to sustain high performance and quality levels.
  • Planning: Skillfully determine whether tasks should be attempted, identifying the most effective way to complete the task and preparing to overcome expected difficulties.
  • Good stewarding knowledge is required.
  • All stewards will have only one classification of a utility steward.
Download
Hotel Utility Steward.doc