Steward

Key Duties and Responsibilities

• Clean and sanitize dining areas, service stations and food service equipment.
• Set up dining areas before service and clear tables after use.
• Polish cutlery, glassware and crockery.
• Replenish service stations with required supplies.
• Assist waiters and bartenders during peak service periods.
• Transport food and beverage items between the kitchen and restaurant where required.
• Dispose of waste in accordance with hygiene standards.
• Ensure compliance with food safety and sanitation regulations.
• Report damaged equipment and maintenance issues.
• Maintain cleanliness of storage and service areas.
• Perform any other duties as may be assigned by the Restaurant Supervisor.

Key Performance Indicators (KPIs)

• Cleanliness inspection scores.
• Compliance with food safety standards.
• Timeliness of table turnover support.
• Availability of clean service equipment.
• Guest satisfaction.
• Response time to operational support requests.
• Reduction in breakages and equipment losses.
• Compliance with sanitation procedures.

Education, Skills and Experience

• Certificate in Food and Beverage Service, Hospitality Operations or a related field from a recognized institution.
• Must possess a valid Food Handler's (Health) Certificate issued by the relevant County Government.
• Minimum of two (2) years relevant experience in hospitality operations, preferably in a hotel or restaurant.
• Knowledge of food safety, hygiene and sanitation practices.
• High level of discipline, cleanliness and attention to detail.