Banquet Steward

Full-Time

Overview:

The Banquet Stewardis responsiblefortransportingall equipment and food/beverage to functionsin accordance withhotel standards. The Stewardcomprehendsthe 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

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