Steward - Tulu Seaside Bar & Grill, Marriott Virginia Beach Oceanfront

HEI Hotels and Resorts•Virginia Beach, VA

9d•Onsite

About The Position

Assist Stewarding Supervisor and Restaurant Outlets in the cleaning and organizing of the Food and Beverage Outlets. This role requires physical strength and stamina due to the high activity level. The Marriott Virginia Beach Oceanfront Resort is a premier oceanfront destination situated directly on the Virginia Beach boardwalk, offering sweeping Atlantic views, upscale accommodations, vibrant dining experiences, and modern meeting and event space. As part of the dynamic Cavalier Resort campus, the hotel delivers an elevated coastal hospitality experience. HEI Hotels & Resorts is committed to providing competitive compensation and benefits, industry-leading tools and training, and a culture that empowers growth and excellence, investing in associates to ensure they thrive, grow, and elevate every property served.

Requirements

Knowledge of service ware and how to maintain same in order to complement guest experience.
Ability to push/pull service carts weighing up to 150 pounds with or without reasonable accommodation.
Ability to transport heavy objects through a crowded room with or without reasonable accommodation.
Ability to grasp, lift and/or carry, or otherwise, move or push goods on a hand cart/truck weighing a maximum of 200lbs. with or without reasonable accommodation.
Effective verbal and written communication skills.
Ability to adapt communication style to suit different audiences, such as effectively communicating with supervisors, coworkers, public etc.

Responsibilities

Promptly and carefully sort soiled ware so that it can be put through the dish or pot machine properly.
Quickly wash all ware and replace in storage areas as designated.
Keep dish machine properly cleaned and filled with water per hotel standards.
Operate burnishing machine to ensure proper finish on silverware.
De-tarnish and polish silver for proper appearance.
Clean kettles, tilt skillets, pots and pans promptly and completely so cooks can carry out their work.
Comply with attendance rules and be available to work on a regular basis.
Perform any other job-related duties as assigned.