Stewards - Banquets - Utility Steward… at Halekulani · Honolulu

The Utility Steward assists the Food & Beverage Division in providing exceptional quality and service for its guests by maintaining the sanitation and cleanliness of all food & beverage equipment. They also complete assigned cleaning projects and perform operational maintenance within the specifications and safety standards set forth by the Hotel.

ESSENTIAL FUNCTIONS

Clean, wash, and sanitize all chinaware, glassware, and silverwares belonging to the food & beverage operation. Set up and organize work station with designated supplies and equipment; report shortages to supervisor. Replenish supplies as needed throughout the shift. Maintain cleanliness, sanitation and organization of assigned work areas. Clean designated equipment, sinks refrigerators/freezers, service areas, walls, drains, and kitchen / cafeteria / dumpster / compactor areas, following all sanitation requirements as assigned. Store cleaned kitchen equipment within their designated areas. Dispose of all food and chemical waste in a proper and safe manner, adhering to current safety and sanitation practices. Maintain cleanliness and working condition of garbage disposal and grease traps. Sweep and mop all floors in kitchen and dining areas regularly. Clean spills in kitchen and work areas immediately.

OTHER FUNCTIONS

Anticipate guests’ needs; respond promptly and acknowledge all guests, however busy and whatever time of day. Maintain positive guest relations at all times. Be familiar with all hotel services/features and local attractions/activities to respond to guest inquiries accurately. Help resolve guest complaints, ensuring guest satisfaction. Meet with Chief Steward/Assistant Chief Steward to review assignments, anticipated business levels, changes and other information pertinent to the day’s scheduled activities. Handle all wares carefully to prevent breakage and loss. Use correct cleaning chemicals for designated items according to OSHA regulations and hotel requirements. Assist to communicate additions or changes to the assignments as they arise throughout the shift. Report any damages, maintenance problems or safety hazards to the supervisor. Perform all other duties as may be required or assigned.

SUPERVISORY REQUIREMENTS

Reports To: Chief Steward, Assistant Chief Steward Supervises: None

EDUCATION/EXPERIENCE

High school diploma or equivalent vocational training certificate. One (1) year of experience in food service, janitorial, or related field required; or any combination of education and experience which would provide the necessary knowledge, skills, and abilities required in performing the essential functions of this position.

LICENSES/CERTIFICATIONS

Tuberculosis (TB) Clearance.

KNOWLEDGE, SKILLS, & ABILITIES

Ability to prioritize and multi-task in a fast-paced working environment. Ability to adhere to all Health Department, sanitation and safety regulations as required by the Hotel. Knowledge of proper sanitation regulations and proper chemical handling preferred. Knowledge strong verbal and written communication skills. Must be highly organized, detail-oriented and have the ability to multi-task. Ability to maintain positive guest relations at all times as position will have contact with guests. Ability to arrive to work on time and be ready to work at the assigned station at the scheduled starting time.

PHYSICAL DEMANDS

The physical demands and work environment characteristics described are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Requires frequent lifting and moving of rubbish bins, boxes, crates, and equipment weighing up to 50 lbs. Requires moving of heavy equipment that can weigh up to 250 lbs. with wheeled assistance. Requires considerable walking and standing for the majority of duties. May also require frequent kneeling and bending to reach low areas.

WORK ENVIRONMENT

Indoor air conditioned environment. Outdoor – exposure to all types of weather conditions Exposure to variable noise levels. Exposure to fumes; dusts; chemicals; and other odor hazards. Exposure and handling of a variety of commercial detergents, cleaning solutions and cleansers.