Banquet Steward

Overview

The Banquet Steward is responsible for transporting all equipment and food/beverage to functions in accordance with hotel standards. The Steward comprehends the food and beverage operation and prioritizes cleanliness of food preparation and service areas.

Responsibilities

• Consistent maintenance and refinement of cleanliness standards.
• Ensures compliance with applicable laws and regulations.
• Perform all necessary tasks of a banquet steward according to hotel operating procedures to include but not limited to china/silver/glass/dishware/cookware/utensils transportation, food plate up, food transportation, trash removal, floor care, kitchen and food/beverage equipment cleaning.
• Assist with dishwashing as needed.
• Ensure compliance with health, safety and sanitation awareness standards.
• Prepare daily for health department and Ecosure inspections.
• Ensure upkeep, safety and cleanliness in food preparation areas, refrigeration, storage areas, food and beverage service areas, hallways, corridors and storeroom.
• Responsible for cleaning and sanitizing all food & beverage shelving, carts, and trash receptacles to include but not limited to hot boxes, queen marys, rolling racks, compost bins, push carts, dish dollies.
• Responsible for making coffee and tea as directed and warming Parker House Rolls.
• Responsible to coordinate and deliver proper equipment to culinary and FOH service staff in a timely manner. Amounts based on submitted pull sheets.
• Responsible to assist with banquet plate ups as directed.
• Establish dish out and breakdown stations for all banquet events.
• Assist with dish out and breakdown of all assigned functions.
• Responsible to adhere to all proper trash procedures.
• Responsible to clean and sanitize ice machines.
• Contribute to the kitchen sanitation operation and timing of service out of the kitchen and into all banquet and outlet areas.
• Ensures prompt delivery and quality control from point of departure to arrival.
• Responsible to maintain all hand washing stations to proper cleanliness standards as well as stock hand soap, paper towels and trash receptacle.
• Responsible to maintain all equipment to a high standard. Report any equipment issues to leadership for proper maintenance.
• Responsible to maintain all furniture, fixtures and equipment to a high standard. Minimize breakage by demonstrating care when handling hotel assets and equipment.
• Responsible to attend daily stand up meeting with associates to gather necessary information.
• Assist in developing specific goals and plans to prioritize, organize and accomplish set goals.
• Encourages and builds mutual trust, respect and cooperation among co-workers. Treats co-workers fairly and equitably.
• Maintain a professional, neat and organized appearance according to Omni standards.
• Respond swiftly and effectively in any emergency or safety situations. Ensure a safe working and guest environment to reduce the risk of injury or accident.
• Attend all required department trainings and meetings.
• Perform any other duties required by leadership.

Qualifications

• Candidate must have hands-on food and beverage knowledge and a comprehensive, working knowledge of the hospitality business.
• A minimum of 6 months relevant stewarding experience in a large convention hotel is strongly preferred.
• Must be willing to work flexible hours as needed during busy times and high-profile events, including nights, weekends and holidays.
• Must possess a friendly approachable demeanor and strong problem-solving abilities, with a keen eye for detail.
• Candidate must be able to work in a fast-paced environment and be able to handle multiple priorities.
• Must possess the ability to handle stressful and busy hotel operations.
• Ability to maintain a positive and professional demeanor and composure at all times.
• Must have the ability to report to work on time and when scheduled.
• Must have the ability to stand and/or walk for extended periods of time.
• Must meet standards of appearance and maintain a high level of personal hygiene at all time.
• Clear, concise written and verbal communication skills. Ability to clearly and pleasantly communicate both verbally and in writing in English with guests, management, and co-workers.
• Computer literacy to include: Payroll and scheduling systems and Kitchen Equipment.
• Must have Serve Safe certificate upon hire.

Pay

Local 26 contract stipulates starting rate per hour $23.25, $24.91 after six months, and increases to $33.21 after one year of service.