Steward

ob Description – Steward (Restaurant)Company: COST & CO Hotel

Location: AUDH

Position Title: Steward

Department: SEA FOOD 

Reporting To: Senior Waiter / Restaurant Manager

Job SummaryThe Steward is responsible for providing excellent customer service by assisting guests, serving food and beverages, maintaining the cleanliness of dining areas, and supporting smooth restaurant operations. The role requires a positive attitude, teamwork, and a commitment to guest satisfaction.

• Key ResponsibilitiesGuest ServiceWelcome guests politely and assist them in finding seats.
• Present menus and provide basic information about food items.
• Take food and beverage orders accurately.
• Serve food and beverages in a professional and timely manner.
• Respond to guest requests and ensure customer satisfaction.
• Restaurant OperationsSet up tables before service hours.
• Ensure tables are clean and properly arranged.
• Clear used dishes, glasses, and cutlery promptly.
• Assist in maintaining cleanliness of dining areas.
• Refill water and other guest requirements as needed.
• Hygiene & SafetyFollow food safety and hygiene standards.
• Maintain personal grooming and cleanliness.
• Ensure service areas remain clean and organized.
• Follow hotel safety procedures and guidelines.
• Team SupportCoordinate with kitchen staff for timely service.
• Assist fellow team members during busy periods.
• Support restaurant events, functions, and special services.
• Perform additional duties assigned by the Restaurant Manager.
• Required QualificationsMinimum 10th Pass (12th Pass preferred).
• Freshers can apply.
• Previous restaurant or hotel experience is an advantage.
• Basic understanding of customer service.
• Skills RequiredGood communication skills.
• Customer-focused attitude.
• Teamwork and cooperation.
• Time management skills.
• Ability to work in a fast-paced environment.
• Positive and professional behavior.
• Working ConditionsRotational shifts, including weekends and holidays.
• Standing and walking for extended periods.
• Ability to carry serving trays and restaurant supplies.
• Performance Indicators (KPIs)Guest satisfaction feedback.
• Service speed and accuracy.
• Table cleanliness and presentation.
• Attendance and punctuality.
• Compliance with hygiene standards.
• Teamwork and cooperation.