Steward, Sr.Steward

1. Guest Service

• Welcome guests with a polite and professional attitude.
• Escort guests to their tables and present menus when assigned.
• Take food and beverage orders accurately.
• Serve food and beverages according to restaurant service standards.
• Check guest satisfaction and respond promptly to requests.

2. Table Setup & Maintenance

• Prepare tables before service according to the restaurant's standards.
• Maintain proper table setup, cleanliness, and presentation.
• Clear used plates, cutlery, and glasses promptly.
• Reset tables immediately after guests leave.

3. Order Coordination

• Communicate orders accurately to the kitchen and bar.
• Follow up on delayed orders with the concerned department.
• Ensure the correct dishes are served to the correct guests.
• Inform the Captain or Senior Steward about order delays or guest complaints.

4. Cleanliness & Hygiene

• Maintain personal grooming, uniform, and hygiene standards.
• Keep the service station, tables, and restaurant floor clean.
• Follow food safety and sanitation procedures.
• Handle crockery, cutlery, and glassware carefully.Floor Supervision
• Supervise stewards and ensure smooth restaurant operations.

5. Guest Experience

• Handle guest requests, concerns, and complaints professionally.
• Ensure timely service and follow up on guest satisfaction.
• Coordinate special requests, celebrations, and VIP guest requirements.
• Escalate serious complaints to the Captain or Restaurant Manager.

6. Order & Service Management

• Monitor order accuracy, food delivery time, and table service.
• Coordinate with the kitchen, bar, cashier, and delivery team.
• Resolve service delays and communicate issues to management.
• Ensure proper sequence of service and food presentation standards.

7. Training & Team Development

• Train stewards on menu knowledge, service sequence, and upselling.
• Conduct pre-shift briefings when assigned.
• Guide junior team members and correct service mistakes.
• Ensure staff follow restaurant policies and SOPs.

8. Inventory & Service Station Control

• Monitor availability of cutlery, crockery, glassware, napkins, and condiments.
• Ensure service stations are properly stocked before operations.
• Maintain control over breakages and report losses.
• Support physical inventory and stock verification as assigned.
• Allocate tables and sections to team members.
• Monitor service standards during opening, peak hours, and closing.
• Ensure all team members are in proper uniform and well-groomed.

Pay: ₹15,000.00 - ₹22,000.00 per month

Work Location: In person