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Steward - Hospitality Professional
2 months ago
We are seeking a highly motivated and detail-oriented Steward to join our team at Ruths Chris Steak House. As a Steward, you will play a critical role in ensuring the highest level of service and quality in our dining room.
Key Responsibilities- Report to work on time and be prepared to start your shift as indicated on the weekly schedule.
- Maintain a clean and organized uniform, adhering to restaurant standards.
- Clean and sanitize front-of-house areas, including floors, bar floors/mats, windows, trash cans, and restrooms, prior to opening.
- Perform routine maintenance on the exterior of the building, adhering to the housekeeping, cleaning, and maintenance schedule.
- Set up and break down the dish machine, including arms, screens, and baskets, on a daily basis.
- Clean and polish the dish machine thoroughly.
- Check the dish machine to ensure it is operating correctly and report any defects to a member of the management team.
- Wash, store, and stock all plateware, glassware, eating utensils, cups, bowls, pots, pans, and other smallwares and equipment to meet business needs.
- Monitor the water temperature of the dish machine during operation to ensure correct temperature.
- Remove trash from the dish room and kitchen and place it in the dumpster regularly throughout the shift.
- Clean and sanitize trash cans, ensuring clean liners are always in place.
- Check and replace full linen bags regularly throughout the shift.
- Assist front- and back-of-house personnel in spot cleaning floors, carpeting, walls, and other furnishings to maintain a safe and pleasing environment.
- Assist in storing food, equipment, supplies, smallwares, and other stock items received in the restaurant.
- Maintain the highest level of cleanliness and sanitation in the work area, including countertops, refrigeration units, floors, walls, and shelving.
- Adhere to all safety guidelines and practices throughout the shift, reporting any unsafe conditions, acts, accidents, or injuries to the Chef or Manager-on-Duty.
- Complete all station closing duties at the end of each shift, assisting the Chef, Restaurant Manager, and other kitchen personnel as needed.
- Follow all national, state, and local safety, health, and sanitation guidelines as specified by the restaurant.
- Support other Back-of-House positions as needed, providing a seamless Guest experience.
- Perform all duties and maintain knowledge of all standards and procedures, as stated in the RCSH Employee Training Packet Steward.
- Ability to stand and exert well-paced mobility for up to four hours.
- Ability to constantly bend, stoop, lift, handle, and carry food supply, smallwares, equipment, supplies, and paper goods at a minimum of 50 pounds and up to 100 pounds occasionally.
- Ability to communicate effectively and listen attentively.
- Ability to work in an environment subject to wet floor conditions, extreme cold, heat temperatures above 100 degrees, loud noises, and fumes.
- Use of cut gloves as a company requirement for all BOH personnel for safety.
- Maintain good grooming habits.
- Minimum 6 months general labor or restaurant experience preferred.
- Ability to communicate effectively and listen attentively to supervisors and other team members.
- Ability to understand communication in English.
- Position may require work on nights, weekends, and holidays.
