Hotel Steward/Dishwasher bei The Hotel at The University of Maryland
The Hotel at The University of Maryland · College Park, Vereinigte Staaten Von Amerika · Onsite
- Junior
- Optionales Büro in College Park
WHAT WE ARE LOOKING FOR:
The Steward is responsible for establishing and maintaining high sanitation standards in all food preparation area. Responsible for establishing and maintaining high sanitation standards in all stewarding areas.
WHAT WE EXPECT FROM YOU:
- Hold a daily meeting to review the day's banquet functions with chef and/or kitchen supervisor
- Responsible for establishing and maintaining high sanitation standards in all food preparation area
- Responsible for the maintenance and the cleanest of all F&B service and Kitchen Equipment
- Responsible for ensuring sufficient operating equipment and cleaning supplies for the operation
- Responsible for administration and the disposal of the waste
- Responsible for cleaning and maintaining equipment, tools, fixtures, washing area in kitchen/service areas
- Knowledgeable of all the equipment in the dish washing area, the proper handling and usage
- Responsible for establishing and maintaining high sanitation standards in all stewarding areas
- Responsible for the Maintenance and the cleanest of all F&B service and Kitchen Equipment stored
- Responsible for achieving for issuing and returning F&B equipment in good condition
- Responsible for providing functional assistance to operation during peak periods and functions
- Responsible to keep F&B equipment inventory book up to date with quarterly inventory
- Performs necessary tasks at the prescribed hour
- At the signal of the Banquet Manager/Supervisor, the Stewards assist the Banquet Servers with the loading of trays for service to the guests
- The Steward supervises the loading and return of the carts to the appropriate places (reusable condiments, etc. to the kitchen, tableware to the dish room)
- Clean the hand sinks and maintain proper supplies of hand soap and paper towels in the hand sinks
- Place sanitizer solution on each work station
- Know and practice proper kitchen sanitation procedures (i.e., clean tools, pots, pans, and the entire work area of the kitchen)
- Store equipment in established areas for control and inventory
- Maintain a clean pot washer area, dishwasher area and main kitchen
- Complete the cleaning schedules daily
- Collect and dispose of all waste, cardboard, and boxes, and recycle according to hotel procedures
- Rinse waste cans and replace liners. Sweep and mop the floor between meal periods. Clean the floor mats daily
- Clean the ceiling vents and walls as directed
- Clean serving equipment in team member break room
- Clean and restock 2nd floor bathroom
- Make certain that tables for dish-up are clear and clean during and after dish-up
- Make certain that plates and covers are hot and ready 1½ hours ahead of dish-up. The Manager will determine the dish-up positions ahead of time for functions
- Keep the doors to the hot box closed to maintain the temperature
- Assist with dish-up as directed by the kitchen leader
- Wipe down the table after the dish-up and sanitize
- Place dishes in their proper rack and provide proper racks for cups and glasses
- After using hot boxes clear of all food and turn off
- Acknowledge all guests and respond promptly to their needs, however busy and whatever time of day
- Ensure unresolved incidents are reported to Manager/Supervisor
- Familiarity with all hotel services/features and local attractions/activities to respond to guest inquiries accurately
- Contribute to the team's success by accomplishing tasks and assisting with projects as needed
- Maintain knowledge and compliance with departmental policies, service procedures, and standards
- Availability during peak operating times, i.e.: Weekends, Holidays and Special Events
- Understand company's emergency procedures and be able to apply them when necessary
- Report any incidents, property damage or injuries immediately to Manager/Supervisor
- Attend department meetings and training sessions as necessary,
- Other duties as assigned by Manager and/or Supervisor
- Support Southern Management's Mission, Vision, and Values
- Comply with Southern Management's policies and procedures
JOB KNOWLEDGE & SKILLS:
- Flexible hours in accordance with business levels and job requirements
- Ability to rotate to different parts of the kitchen and temporary tasks within the Hotel
- Excellent written and verbal communication skills
- Compute basic arithmetic and mathematical calculations
- Organized and detail oriented
- Excellent time management skills
- Excellent interpersonal skills
- Sound leadership and managerial skills
- Ability to work effectively in stressful, high-pressure situations while maintaining composure and guest satisfaction
