Department: Service
Reports to: Restaurant Manager
Job Summary:
Oversees the stewarding team during operations and ensures that all service standards are maintained while assisting captains in guest service.
Key Responsibilities:
Supervise and guide junior stewards.
Assist captains in ensuring smooth service and table turnover.
Maintain high standards of cleanliness and service readiness.
Ensure proper mise-en-place at the start and end of the shift.
Handle guest requests courteously and promptly.
Train new stewards on service SOPs and hygiene protocols.
Skills & Requirements:
Sound knowledge of F&B service sequence and etiquette.