Steward Attendant at Biltmore Hotel Limited

Coral Gables, Florida, United States -

Full Time

Start Date

Immediate

Expiry Date

28 Sep, 26

Salary

0.0

Posted On

30 Jun, 26

Experience

0 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Dish Machine Operation, Sanitation Standards, Equipment Maintenance, Teamwork, Time Management, Multitasking, Attention To Detail, Communication, Basic Computer Skills, Problem Solving, Organization, Guest Service

Industry

Hospitality

Description

Description Position Summary The Steward is responsible for maintaining the overall cleanliness of all china, glass, and silverware along with kitchen and banquet service equipment. They should have a sound working knowledge of conveyor and single tank dish machines, 3 compartment sink set ups and chemicals used throughout the kitchens. Aid in filling the requisitioning of equipment needs to the designated areas within the Biltmore Hotel. Kitchen safety and food sanitation is a top priority and the Assistant Chief Steward is expected to set the example with-in the kitchens and work closely with the Executive Chef on food safety and training. This position requires consistent adherence to policies and procedures of the department as outlined in the Biltmore Standard Operating Procedures (BSOP’S). Responsibilities Aide in the cleanliness of the entire property, including restaurants, room services and banquet. Ensure china, glass and silverware are cleaned and stored properly. Fill equipment requisitions needs for the banquet front of the house staff so the rooms can be set and ready to receive food. Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly and safely. Work as a team, assisting all guests’ and employee’s needs and inquiries. Maintain and strictly abide by state sanitation/health regulations and hotel requirements. Strong positive outgoing behavior. Execute the equipment pull sheets to ensure efficient execution of service. Make certain all requisitions are processed properly and placed in designated area. Assist all department who need support within the hotel Complete Opening Duties: Inspect the cleanliness and working conditions of the dish machines and 3 compartment sink. Check chemical levels in dish machines. Maintain proper storage procedures as specified by Health Department and hotel requirements / air drying of equipment. Minimize breakage of china and glass. Effectively communicate with management and service staff in order to fulfill and address any issues or needs requested by guests and or other employees. Ensure kitchen equipment is property maintained and functioning. Work as team to support each other’s well-being and growth. Requirements Experience and Education Required Education High School Diploma preferred Experience Minimum one year of experience as a steward in a luxury hotel preferred Skills Required Must be able to: Speak, read, write and understand the English language. Compute accurate mathematical calculations. Provide legible communication and directions. Perform job functions with attention to detail, speed and accuracy. Prioritize and organize. Think clearly, remaining calm and resolving problems using sound judgment. Follow directions thoroughly. Understand guest’s service needs. Work cohesively with co-workers as part of a team. Work with minimal supervision. Maintain confidentiality of guest information and pertinent resort data. Use a computer keyboard and possess basic typing skills. Possess moderate to advanced computer skills. Work in a dynamic and constantly changing environment. Adept to multitasking. Physical Demands Must be able to: Move, lift, carry, push, pull, and place objects weighing less than or equal to 20 pounds without assistance Stand, sit, or walk for an extended period of time or for an entire work shift Reach overhead and below the knees, including bending, twisting, pulling, and stooping Use, carry, and operate all necessary office equipment using finger dexterity. Communicate with employees, managers, subordinates and guests through verbal communication, hearing ability, and visual acuity. Visually look at a computer for extended periods of time. Adapt to moderate temperatures in the hotel as thermostat is controlled by hotel environmental systems. Most work tasks are performed indoors. Success Criteria Team Player Demonstrates co-operation within the team and with other departments Listens carefully and works well with others Has a positive influence on others in the team and clearly enjoys working with people Guest Focused Anticipates guests’ needs and is sensitive to people from all cultures Has a natural, warm smile and a friendly and passionate approach Demonstrates confident, helpful and genuine behavior with internal and external guests Delivers their Best Has energy and sense of urgency for his/her work Resourceful, makes things happen and looks for ways to work more efficiently Always looks their best and acts appropriately (e.g. approaching guests, body language) Composed Able to stay calm under pressure Demonstrates maturity and ability to cope with the unexpected Never lets personal feelings interfere with delivering the highest standards Trustworthy and responsible Excellent records of attendance and punctuality Is reliable and demonstrates the ability to work without supervision Demonstrates a high level of personal integrity, honesty and trust Time Management Uses his/her time effectively and efficiently; values time, concentrates his/her efforts on the more important priorities; gets more done in less time than others; can attend to a broader range of activities Makes decisions in a timely manner Listening Practices attentive and active listening; has the patience to hear people out; can accurately restate the opinions of others even when he/she disagrees Licenses or Certifications Food Handling Certificate Standard Specifications Requirements are representative of minimum levels of knowledge, skills and/or abilities. To perform this job successfully, the incumbent will possess the abilities or aptitudes to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health and safety of themselves, other employees or guests. A review of this description has excluded the marginal functions of the position that are incidental to the performance of fundamental job duties. All duties and requirements are essential job functions. This job description is not an exclusive or exhaustive list of all job functions that an employee in this position may be asked to perform from time to time. This job description reflects the job content at the time of writing and will be subject to periodic change in light of changing operational and environmental requirements. Such changes will be discussed with the job holder and the job description amended accordingly. This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position. Employees will be required to perform any other job-related duties assigned by their supervisor. Due to the nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the hotel which may include overtime, weekends and holidays. The employee will carry out any other duties as are within the scope, spirit and purpose of the job as requested by the line manager or Head of Department/Division. The employee will actively follow The Biltmore Hotel policies including Equal Opportunities policies and will maintain an awareness and observation of Fire and Health & Safety Regulations. This document does not create an employment contract, implied or otherwise, other than an "at will" employment relationship. Grooming All employees must maintain a neat, clean and well-groomed appearance per Biltmore Hotel standards.

Responsibilities

Responsible for maintaining the cleanliness of all china, glass, silverware, and kitchen equipment while adhering to health and sanitation regulations. Supports banquet and restaurant operations by processing equipment requisitions and ensuring efficient service execution.