Steward - Hunt Room Cavalier Resort

Level One

• Responsibilities of Gold Key|PHR hourly Associates:

• Know your job. Complete job skills training and possess a clear knowledge of the job, know property standards, listen attentively in Pre-shift and ask for clarification of assignments and expectations. Apply experience and training to accomplish tasks.
• Be on time. Follow attendance guidelines and reports to work on time, and in uniform and follow clock in and out procedures.
• Be on stage. Associates are friendly, approachable, and always willing to assist. Associates must follow property personal appearance standards, is well groomed, in uniform and practices good personal hygiene
• Serve. Conduct yourself professionally and collaboratively with Guests and fellow Associates an in accord with the company’s service culture, “The Keys to Making it Right.”
• Work smart. Understand the needs of the shift, use resources properly, complete all assignment methodically and promptly without losing attention to details.
• Use your tools. Use the approved tools and checklists to complete assigned tasks.
• Measure Up. Associate produces work that meets the standards of the department in terms of volume and quality. Associate meets goals and measures as defined by Department Leadership.
• Respect the space. Keep your work area clean and organized. Report any deficiencies promptly to your Supervisor.
• Be safe. Report unsafe work conditions or practices and safety or security violations in accordance with company policy.
• Support the Team: Cooperate with other associates and supervisors striving to create a positive work environment. Support team efforts through carrying out responsibilities in a constructive and professional manner.
• Other duties as assigned.

• Establish and maintain a high standard of cleanliness and sanitation in all food service outlets in the hotel.
• Perform routine maintenance and cleaning on dish room equipment to include but not limited to carts, and fixtures in assigned areas in accordance with Department S.O.P.s and work practices.
• Attend and participate in all appropriate and/or mandatory meetings and on-going training sessions.
• Inspect and evaluate physical condition of equipment daily for cleanliness. Report any necessary repairs to your immediate supervisor.
• Compliance with company policies to include: following daily and weekly cleaning checklists and documented standards of cleanliness and organization.
• Maintain a high level of the sanitation and safety standards through weekly inspections
• Possess full knowledge of all matters relating to proper cleaning techniques.

• Efficient coordination of distribution of all supplies and equipment to all food and beverage outlets.
• Perform special cleaning projects as assigned.