Senior Steward

Job Description We are looking for a dedicated and experienced Senior Steward to join our team at Sitting Elephant, the signature rooftop restaurant of EllBee Ganga View, Rishikesh. The role involves assisting the Restaurant In-charge in ensuring smooth service operations, maintaining high hospitality standards, and providing guests with a warm, memorable dining experience overlooking the Ganga. Key Responsibilities: • Supervise and guide the stewarding team during service hours. • Ensure table setup, service sequence, and guest handling meet hotel standards. • Coordinate between the kitchen and service team for timely food delivery. • Maintain cleanliness, hygiene, and orderliness of service and dining areas. • Support in training junior stewards and ensuring adherence to SOPs. • Handle guest feedback promptly and escalate where necessary. • Ensure mise-en-place readiness before service operations. • Assist in inventory checks of crockery, cutlery, glassware, and linen. • Promote upselling of dishes and beverages through product knowledge and guest interaction. Requirements • Minimum 4 years of experience in a fine dining or premium restaurant (minimum 1 year in a senior steward or equivalent role). • Good communication skills in English and Hindi. • Strong knowledge of table service, guest interaction, and restaurant operations. • Attention to detail, grooming standards, and guest orientation. • Ability to multitask and work effectively in a fast-paced environment. • Positive attitude, teamwork, and willingness to take initiative. Benefits • Competitive salary • Free duty meals • Accommodation (for outstation candidates, if required) • Performance-based incentives • Professional training and growth opportunities within EllBee Hotels Requirements Excellent knowledge of restaurant service operations, including table setup, order taking, and guest interaction. Strong understanding of service protocols, hygiene and sanitation standards, and billing coordination. Proven ability to supervise stewards and coordinate between service and kitchen teams. Must demonstrate leadership, communication, and time management skills with a guest-first approach.