Duties and Responsibilities-Hold a daily meeting to review the day's banquet functions with chef and/or kitchen supervisor-Responsible for establishing and maintaining high sanitation standards in all food preparation area-Responsible for the maintenance and the cleanest of all F&B service and Kitchen Equipment-Responsible for ensuring sufficient operating equipment and cleaning supplies for the operation-Responsible for administration and the disposal of the waste-Responsible for cleaning and maintaining equipment, tools, fixtures, washing area in kitchen/service areas-Knowledgeable of all the equipment in the dish washing area, the proper handling and usage-Responsible for establishing and maintaining high sanitation standards in all stewarding areas-Responsible for the Maintenance and the cleanest of all F&B service and Kitchen Equipment stored-Responsible for achieving for issuing and returning F&B equipment in good condition-Responsible for providing functional assistance to operation during peak periods and functions-Responsible to keep F&B equipment inventory book up to date with quarterly inventory-Performs necessary tasks at the prescribed hour-At the signal of the Banquet Manager/Supervisor, the Stewards assist the Banquet Servers with the loading of trays for service to the guests-The Steward supervises the loading and return of the carts to the appropriate places (reusable condiments, etc. to the kitchen, tableware to the dish room)-Clean the hand sinks and maintain proper supplies of hand soap and paper towels in the hand sinks-Place sanitizer solution on each work station-Know and practice proper kitchen sanitation procedures (i.e., clean tools, pots, pans, and the entire work area of the kitchen)-Store equipment in established areas for control and inventory-Maintain a clean pot washer area, dishwasher area and main kitchen-Complete the cleaning schedules daily-Collect and dispose of all waste, cardboard, and boxes, and recycle according to hotel procedures-Rinse waste cans and replace liners. Sweep and mop the floor between meal periods. Clean the floor mats daily-Clean the ceiling vents and walls as directed-Clean serving equipment in team member break room-Clean and restock 2nd floor bathroom-Make certain that tables for dish-up are clear and clean during and after dish-up-Make certain that plates and covers are hot and ready 1½ hours ahead of dish-up. The Manager will determine the dish-up positions ahead of time for functions-Keep the doors to the hot box closed to maintain the temperature-Assist with dish-up as directed by the kitchen leader-Wipe down the table after the dish-up and sanitize-Place dishes in their proper rack and provide proper racks for cups and glasses-After using hot boxes clear of all food and turn off-Acknowledge all guests and respond promptly to their needs, however busy and whatever time of day-Ensure unresolved incidents are reported to Manager/Supervisor-Familiarity with all hotel services/features and local attractions/activities to respond to guest inquiries accurately -Contribute to the team's success by accomplishing tasks and assisting with projects as needed-Maintain knowledge and compliance with departmental policies, service procedures, and standards-Availability during peak operating times, ie: Weekends, Holidays and Special Events-Understand company's emergency procedures and be able to apply them when necessary-Report any incidents, property damage or injuries immediately to Manager/Supervisor-Attend department meetings and training sessions as necessary-Other duties as assigned by Manager and/or Supervisor-Support Southern Management's Mission, Vision, and Values-Comply with Southern Management's policies and procedures Skills Required-Flexible hours in accordance with business levels and job requirements-Ability to rotate to different parts of the kitchen and temporary tasks within the Hotel-Excellent written and verbal communication skills-Compute basic arithmetic and mathematical calculations-Organized and detail oriented-Excellent time management skills-Excellent interpersonal skills-Sound leadership and managerial skills-Ability to work effectively in stressful, high-pressure situations while maintaining composure and guest satisfaction Key Performance IndicatorsExhibits the following performance expectations:o Teamworko Dependabilityo Communicationo Understands Role, Responsibilities and Job Skillso Time Management and Planningo Quality of Worko Safety-Adhere to response time policy-Adhere to schedule/work hours-Cooperate professionally with other departments to accomplish the goals of the department-Resolve concerns in a timely, courteous, professional manner. Communicate solutions to involved parties and follow up [as appropriate, within 24 or 48 hours]-Work is completed in a timely, professional manner, based on expectations and deadlines-All required areas are kept clean to hotel standards