Hotel Utility Steward | Job Descriptions |

Hotel Utility Steward

Reports to
Executive Steward or Assistant Executive Steward
To achieve the hotel’s international goals, food and beverage goals, stewarding goals, customer satisfaction and clean, sanitized kitchens.
  • 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.
Hotel Utility Steward.doc