F&B Associates

Fortune Park Lake City; Thane; On-site; INR 134,000 - 201,000; Full time

Job summary

Fortune Park Lake City is seeking a Steward to support the hotel’s Food & Beverage outlets. You will be responsible for serving food and beverage orders, maintaining cleanliness, and assisting with mise-en-place and outlet operations to ensure guest satisfaction.

The role requires punctuality, adherence to hotel policies, and a courteous service approach, with opportunities to grow through training and daily shift responsibilities in a busy hotel environment.

Responsibilities

• To serve food and beverage orders.
• To provide high standard of quality and speedy service.
• To change ashtrays on guest occupied tables.
• To set tables for different meal periods and reset them during high turnovers.
• To send soiled and collect clean linen from laundry before and after lunch service.
• To prepare mis-en-place and perform side duties.
• To send and collect operating equipment for burnishing according to the schedules established by the Stewarding Department.
• To collect all general requisitions and food and beverage requisitions.
• To fold napkins during slow periods.
• To assist in opening and closing procedures established for the outlet.
• To have a thorough understanding and knowledge of all food and beverage items in the menu.
• To ensure that the service station and surrounding area is kept clean and organized at all times.
• To monitor operating supplies and reduce spoilage and wastage.
• To handle guest enquiries in a courteous and efficient manner.
• To assist in carrying out quarterly, bi-yearly, yearly inventory of operating equipment.
• To carry out any other duties / responsibilities as assigned by Captains or Asst. Manager time to time.

Job description

Opening For ITC - Fortune Park Lake City (Hotel)

JOB DESCRIPTION

Job Title : Steward

Responsible to : Banquet / Restaurant Manager

Sr. Captain / Captain.

Scope and General Purpose of Job:

To serve food and beverage to guests and provide friendly service in order to maximize Revenue and Guest satisfaction, in consistent with Fortune Park Standards.

Main Duties:

Operational

• 1. To serve food and beverage orders.
• 2. To provide high standard of quality and speedy service.
• 3. To change ashtrays on guest occupied tables.
• 4. To set tables for different meal periods and reset them during high turnovers.
• 5. To send soiled and collect clean linen from laundry before and after lunch service.
• 6. To prepare mis-en-place and perform side duties.
• 7. To send and collect operating equipment for burnishing according to the schedules established by the Stewarding Department.
• 8. To collect all general requisitions and food and beverage requisitions.
• 9. To fold napkins during slow periods.
• 10. To assist in opening and closing procedures established for the outlet.
• 11. To have a thorough understanding and knowledge of all food and beverage items in the menu.
• 12. To ensure that the service station and surrounding area is kept clean and organized at all times.
• 13. To monitor operating supplies and reduce spoilage and wastage.
• 14. To handle guest enquiries in a courteous and efficient manner.

General

• 1. To understand and strictly adhere to the Rules and Regulations established in the Employees Handbook.
• 2. To understand and strictly adhere to the Hotels policy on Fire, Hygiene, Health and Safety.
• 3. To report for duty punctually wearing the correct uniform and name tag at all times.
• 4. To maintain a high standard of personal appearance and hygiene at all times.
• 5. To maintain a good rapport and working relationship with staff in the outlet and all other departments.
• 6. To provide a courteous and professional service at all times.
• 7. To attend and contribute to all staff meetings and other related activities.
• 8. To undertake any reasonable tasks and secondary duties as assigned by the Assistant Manager and Captain.
• 9. To attend all training sessions organized by the Outlet Manager or Training Department.
• 10. To respond to any changes in the restaurant function as dictated by the hotel.

Occasional Duties:

• 1. To assist in carrying out quarterly, bi-yearly, yearly inventory of operating equipment.
• 2. To carry out any other duties / responsibilities as assigned by Captains or Asst. Manager time to time.

In addition to the above mentioned duties and job functions, any other assignment given on an occasional basis or daily basis by the immediate superior or the management will have to be carried out.