Restaurant Steward

**TITLE**:STEWARD

**REPORTS TO**:SECTION-IN-CHARGE / CAPTAIN

**JOB SUMMARY**: To set up the restaurant before and after service; to work under the direction of the Section-in-charge to meet and exceed service related expectations of guests.

**DUTIES AND RESPONSIBILITIES**:
1.**BEFORE OPERATIONS(ON PANTRY DUTY)**:
a.Carry out all duties listed under the section on Pantry pre-work in this manual.

b.After preparing various condiment bowls, lemon wedges, chutney bowls, and oriental sauces, stock these in the pantry for ready pick-up.

c.Arrange crockery of different types at the hot counter and cold counter.

d.If assigned to a section in the restaurant:
e.Get tables and chairs ready as explained in the section on Tables and Chairs in this manual and make sure he lays complete covers.

f.Get section ready as explained in the section on table set-up in this manual.

2.**DURING OPERATIONS (ON PICK UP DUTY)**

a.Acquaint himself completely with the second copy of the KOT print out.

b.Co-ordinate with the Chef at the pickup counter as well as with the station holder to ensure accurate and timely pick up of the order.

c.Co-ordinate with Chef to prioritize when required, e.g. for a running order.

d.Check the order picked up and makes sure it is correct and complete (with accompaniments) before handing over to the station holder.

e.Constantly ensure that orders are being served course-wise by tallying with his copy of the KOT.

f.Keep the pickup counter replenished with crockery of different types to eliminate the delay in pick up that non-availability of crockery may cause. Co-ordinate with wash-up area to make sure there is no shortage of crockery of any type.

3.**DURING OPERATIONS (ASSIGNED TO A SECTION)**

a.Serve water to guests as they are seated and continue refilling when required, never allowing the level of water in the glass to be less than half.

b.Keep the side station replenished and adequately stocked throughout operations.

c.Acquaint himself with the guest’s order in the hand written KOT and serve accurately what is handed over by the Pickup boy.

d.In case of Food / bar orders, co-ordinate with the concerned person (Chef or the bartender) and pick up the order without delay.

e.Co-ordinate with the concerned person (e.g. Chef, Bartender, Pick-up boy) to prioritize when required, e.g. for a running/repeat order.

f.Set the cover appropriately (i.e. with necessary cutlery) depending on the item being served.

g.Ensure that the correct accompaniments are served along with the item ordered.

h.Serve dishes to correct guests referring to the cover numbers mentioned on the KOT.

i.Clear used crockery, cutlery and glassware once guest is through and deliver to the wash-up area.

j.Clean the table with wonder wipe (‘Lagoon Lounge’ only) after the main course is cleared.

k.Ensure proper bussing at dirty dish landing (waste food in garbage, separate crockery and cutlery).

l.Clean and reset table once the guests have left.

m.Completely familiarizes himself with policies and procedures related to fire, emergencies, safety, first aid and security as described in the relevant sections of this manual.

n.He shall carry out any other duties, functions and projects assigned to him from time to time by his seniors.

**Salary**: ₹18,000.00 - ₹25,000.00 per month

Schedule:

- Rotational shift

Ability to commute/relocate:

- Colaba, Mumbai, Maharashtra: Reliably commute or planning to relocate before starting work (preferred)

**Experience**:

- Dishwashers & Stewards: 1 year (preferred)
- total work: 1 year (preferred)

**Speak with the employer**

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