Key Responsibilities:
Cleaning: Washing dishes, utensils, and kitchen equipment; maintaining public spaces like lobbies, restrooms, and dining areas.
Sanitation: Ensuring all areas are cleaned and sanitized according to health and safety regulations.
Food Service Support: Assisting with setting tables, polishing silverware, and preparing items for the dining experience.
Waste Management: Disposing of waste and recyclables according to procedures.
Staff Support: Supervising non-exempt stewarding employees, attending meetings, and monitoring employee performance.
Problem-Solving: Addressing guest concerns and resolving operational issues promptly.
Collaboration: Working with other departments like food and beverage and housekeeping to ensure a smooth guest experience.
Inventory: Managing inventory of supplies and equipment.