As an integral part of a team, the Utility Steward is responsible for continuously looking for ways to improve each guest’s experience from providing exceptional guest service to completing special cleaning projects as assigned, following Hotel specifications and standards.
Clean and maintain equipment in Dishwashing/ Kitchen/ Cafeteria/ Compactor/ Storage areas.
Assist in other Stewarding functions as assigned.
ESSENTIAL FUNCTIONS
1.
Monitor and maintain cleanliness, sanitation and organization of assigned work areas.
2.
Use equipment only as intended.
3.
Anticipate guests’ needs, respond promptly and acknowledge all guests, however busy and whatever time of day.
4.
Maintain positive guest relations at all times.
5.
Be familiar with all hotel services/features and local attractions/activities to respond to guest inquiries accurately.
6.
Resolve guest complaints, ensuring guest satisfaction.
7.
Monitor and maintain cleanliness, sanitation and organization of assigned work areas.
8.
Use correct cleaning chemicals for designated items, according to OSHA regulations and hotel requirements.
9.
Replenish as needed throughout the shift.
10.
Check the working condition of equipment and machinery in accordance with specifications; rectify any deficiencies.
11.
Clean designated equipment, sinks refrigerators/freezers, service areas, walls, floors, and Kitchen / Cafeteria/Dumpster/Compactor areas as assigned, following all sanitation requirements.
12.
Inspect the cleanliness and condition of all washed equipment and areas; re-clean items not meeting standards.
13.
Store cleaned equipment in designated areas.
14.
Handle all wares carefully to prevent breakage and loss.
15.
Monitor usage of chemicals to maximize consumption.
16.
Maintain cleanliness and working condition of garbage disposal and grease traps.
17.
Maintain cleanliness and organization of work areas throughout shift.
18.
Stock kitchen lines, restaurant service areas and buffet line with designated cleaned wares, utensils and equipment.
19.
Clean spills in kitchen and work areas immediately.
20.
Use designated chemicals, supplies and equipment to clean various floor surfaces (brooms, mops, stripper, buffer, etc.
).
21.
Transport mats to the loading dock and clean.
22.
Maintain cleanliness and organization of supply/storage closets; remove trash, wipe down shelves/counters; clean floors; remove items which do not belong and place in correct areas.
23.
Adhere to recycling regulations.
24.
Clean garbage compactor and area as assigned.
25.
Report any damages, maintenance problems or safety hazards to the supervisor.
26.
Adhere to all Health Department, sanitation and safety regulations as required by the hotel.
27.
Organize and restock work areas for next shift.
28.
Perform all other duties as may be required or assigned.
SUPERVISORY REQUIREMENTS
Reports To: Chief Steward, Assistant Chief Steward, and/or Shift Supervisor
Supervises: None
EDUCATION/EXPERIENCE
• High school diploma or equivalent vocational training certificate.
• Any combination of education and experience which would provide the necessary knowledge, skills, and abilities to meet the minimum qualifications to perform the essential functions of this position.
LICENSES/CERTIFICATIONS
• Tuberculosis (TB) Clearance.
KNOWLEDGE, SKILLS, & ABILITIES
• Ability to prioritize and organize.
• 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.
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.
• Ability to exert physical effort in transporting up to 100 lbs.
• Ability to endure various physical movements throughout work areas.
• Ability to reach up to 6 feet.
• Maintain stationary position for up to 8 hours throughout work shift.
• Reach for items that may require the use of a step ladder.
WORK ENVIRONMENT
• Variable temperature conditions (extreme heat or cold).
• Exposure to hot, humid weather conditions.
• Variable noise levels.
• Fumes and/or odor hazards; dust and/or mite hazards.
• Exposure to chemicals.
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