AWO344 | Steward

Key Responsibilities:

- Service Management:
- Supervise and coordinate the activities of dining room staff to ensure smooth service.
- Welcome guests and assist them in selecting menu items, making recommendations, and taking orders.
- Ensure that all orders are accurately communicated to the kitchen and bar staff.
- Guest Experience:
- Monitor and manage guest satisfaction, promptly addressing any concerns or complaints.
- Ensure that guests receive prompt and courteous service throughout their dining experience.
- Develop relationships with regular guests to foster loyalty.
- Staff Supervision:
- Train, mentor, and motivate dining room staff, including waiters, bussers, and runners.
- Schedule and assign duties to dining room staff to ensure coverage during service periods.
- Conduct performance evaluations and provide feedback to staff.
- Operations Management:
- Oversee table settings, including arranging silverware, napkins, and other dining room accoutrements.
- Ensure cleanliness and organization of the dining area, including tables, chairs, and service stations.
- Manage inventory of dining room supplies and place orders as necessary.
- Financial Responsibilities:
- Handle cash transactions, process payments, and ensure accurate billing.
- Assist in managing the dining room budget, including labor costs and expenses.
- Health and Safety:
- Ensure compliance with health and safety regulations, including food safety standards.
- Monitor and enforce hygiene practices among staff to maintain a clean and safe environment.
- Coordination:
- Work closely with the kitchen, bar, and management team to ensure seamless operations.
- Participate in staff meetings and contribute to operational planning and improvements