Hospitality Steward

Overview:

The Hospitality Steward plays a crucial role in delivering exceptional food and beverage services to guests aboard the vessel while ensuring the cleanliness and orderliness of guest accommodations, corridors, and communal spaces. This position aligns with the company’s commitment to providing outstanding service, reflecting the principles of True Alaskan Hospitality. The Steward may also engage in evening entertainment activities as instructed by the Hotel Manager.

Key Responsibilities:

• Dining Service:
  1. Deliver friendly, courteous, and attentive service to all guests.
  2. Manage front-of-house service in the dining area, including table setting, beverage preparation, meal service, and cleanup, ensuring proper storage of all dining items post-service.
  3. Acquire knowledge of daily menus and seafood offerings.
  4. Adhere to food service and sanitation protocols as per Alaska Department of Environmental Conservation regulations.
• Beverage Management:
  1. Prepare for social hour in the lounge, including appetizer setup and beverage service. Assist the bartender with cleanup after dinner service.
  2. Familiarize with the daily beverage menu.
• Housekeeping Duties:
  1. Provide comprehensive cabin services, including daily cleaning and replenishing of supplies, as well as distributing guest amenities.
  2. Ensure readiness of cabins and common areas for incoming guests, assisting with baggage and waste management.
• Team Collaboration:
  1. Adhere to the daily schedule as outlined in the vessel's roster.
  2. Participate in emergency preparedness as designated in the Vessel's Emergency Station Bill.
  3. Maintain awareness of safety protocols and environmental respect.
  4. Commit to understanding the vessel's itinerary and terrain.
  5. Perform additional tasks as assigned.

Qualifications:

• Minimum age of 21 years.
• High school diploma or equivalent.
• Possession of TAP (Training for Alcohol Professionals) and Alaska Food Worker Card.
• Successful completion of a security background check and DOT drug test.

Preferred Experience:

• 1-3 years of experience in the culinary or hospitality sectors within the last three years.
• Demonstrated teamwork and a positive attitude.
• Organized and composed demeanor.
• Strong interpersonal and guest service skills.
• Effective communication abilities, both verbal and written.
• Capability to follow directions and collaborate with a diverse team.
• Ability to interpret and adhere to policies and procedures.
• Maintain professionalism and courtesy under pressure.
• First Aid and CPR Certification.

Personal Attributes:

• Commitment to safety and service excellence.
• Genuine enthusiasm for public service.
• Positive and professional attitude.
• Willingness to learn and adapt to new skills.
• Ability to thrive in a dynamic work environment.
• Proven reliability and punctuality.
• Strong conflict resolution skills within a diverse team.

Communication Expectations:

Applicants should have access to a computer and mobile phone throughout the hiring process. Prompt and professional communication is essential during recruitment, as responsiveness is part of the evaluation process.

Work Environment:

The work environment is characterized by shared living quarters onboard, with limited privacy and exposure to constant vibration and engine noise. The role demands adaptability to a fast-paced and diverse workplace, with potential transfers between vessels as needed. Due to the remote nature of vessel routes, internet access may be limited. Reasonable accommodations will be considered for individuals with disabilities.

Physical Requirements:

Employees must be capable of fulfilling the physical demands of the job, including the ability to work 10-14 hour shifts, seven days a week, and lift up to 50 pounds. Tasks may involve navigating uneven surfaces and climbing ladders.