Steward - Radisson Blu Aqua Chicago

Choice Hotels International•Chicago, IL

6d•Onsite

About The Position

The role of the Steward is to maintain the cleanliness and sanitization of all food and beverage outlets, kitchen, dinnerware, and food and beverage equipment. Manages setup and takedown of select kitchen and outlet areas. Assists in the development and implementation of business strategies for the hotel which are aligned with the Radisson overall mission, vision, values, and strategies Establishes rotating cleaning calendar for special cleaning projects and manages staff to clean accordingly. Assists executive committee in establishing stewarding budget Maintains controls to guard against theft and waste Ensures smooth operation of kitchen department Directs cleaning of floors and work surfaces daily Properly staffs stewarding to forecasted department business to ensure coverage while minimizing cost Trains staff on use of dishwashing and other cleaning equipment and processes Ensures trash is removed promptly Maintains supplies and equipment for cafeteria and Food and Beverage Department Maintains levels of stewarding stock, makes requisitions and obtains approval as needed Assures proper distribution and storage of supplies Monitors supply of clean dishware, glassware, pots and pans Takes steps to ensure kitchen and restaurant have needed supplies Checks cleaning equipment daily and reports any problems to maintenance department for repair Researches new products and supplies and works with vendors to test and make recommendations to management Prevents insects and mold by maintaining cleanliness of prone areas and taking steps to correct when necessary Develops and implements strategies and practices which support employee engagement Recruits and selects qualified candidates Provides employees with the orientation and training needed to understand expectations and perform job responsibilities Communicates employee performance expectations and on-going feedback Provides employees with coaching and counseling as needed to achieve performance objectives and reach their fullest potential Creates 100% guest satisfaction by providing the Radisson experience through performance that demonstrates the standards of, genuine hospitality and exceeding guest expectations Gives personal attention, takes personal responsibility and uses teamwork when providing guest service Listens, apologizes with empathy, finds a solution and follows through when resolving guest problems Provides Yes I Can! genuine hospitality and teamwork on an ongoing basis Assumes the responsibility to notice when the guest is not satisfied and uses their best judgment as to when it is appropriate to use the 100% Guest Satisfaction Performs other duties required to provide the service brand behavior and genuine hospitality

Requirements

Minimum one year management experience in full service stewarding operations
3 years experience in hotel food and beverage
High school diploma required
Excellent oral and written communication skills
Collaborate effectively with other hotel employees and managers to ensure teamwork
Able to resolve conflicts guests, supervisor and employee
Ability to multitask and work well under pressure
Basic computer skills in MS Office, reservation systems, and point of sales systems
Ability to model Choice’s Cultural Values: Welcome and Respect Everyone, Be Bold, Be Quick, Listen, Be Curious and Show Integrity are key to our success in inspiring Loyalty, Growth, and the Hospitality Spirit.
Presenting documents verifying identity and legal authorization to work in the United States.
Satisfactory completion of a background check and E-Verify.

Nice To Haves

Bachelor’s degree in hospitality preferred

Responsibilities

Maintain the cleanliness and sanitization of all food and beverage outlets, kitchen, dinnerware, and food and beverage equipment.
Manage setup and takedown of select kitchen and outlet areas.
Assist in the development and implementation of business strategies for the hotel which are aligned with the Radisson overall mission, vision, values, and strategies.
Establish rotating cleaning calendar for special cleaning projects and manage staff to clean accordingly.
Assist executive committee in establishing stewarding budget.
Maintain controls to guard against theft and waste.
Ensure smooth operation of kitchen department.
Direct cleaning of floors and work surfaces daily.
Properly staff stewarding to forecasted department business to ensure coverage while minimizing cost.
Train staff on use of dishwashing and other cleaning equipment and processes.
Ensure trash is removed promptly.
Maintain supplies and equipment for cafeteria and Food and Beverage Department.
Maintain levels of stewarding stock, make requisitions and obtain approval as needed.
Assure proper distribution and storage of supplies.
Monitor supply of clean dishware, glassware, pots and pans.
Take steps to ensure kitchen and restaurant have needed supplies.
Check cleaning equipment daily and report any problems to maintenance department for repair.
Research new products and supplies and work with vendors to test and make recommendations to management.
Prevent insects and mold by maintaining cleanliness of prone areas and taking steps to correct when necessary.
Develop and implement strategies and practices which support employee engagement.
Recruit and select qualified candidates.
Provide employees with the orientation and training needed to understand expectations and perform job responsibilities.
Communicate employee performance expectations and on-going feedback.
Provide employees with coaching and counseling as needed to achieve performance objectives and reach their fullest potential.
Create 100% guest satisfaction by providing the Radisson experience through performance that demonstrates the standards of, genuine hospitality and exceeding guest expectations.
Give personal attention, take personal responsibility and use teamwork when providing guest service.
Listen, apologize with empathy, find a solution and follow through when resolving guest problems.
Provide Yes I Can! genuine hospitality and teamwork on an ongoing basis.
Assume the responsibility to notice when the guest is not satisfied and use their best judgment as to when it is appropriate to use the 100% Guest Satisfaction.
Perform other duties required to provide the service brand behavior and genuine hospitality.