Steward

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ABOUT ROSEWOOD HOTEL GEORGIA

Rosewood Hotel Georgia combines the grandeur of the Roaring Twenties with contemporary design in the heart of Vancouver. First opened in 1927, the legendary award-winning hotel has been meticulously restored to its place as one of the most prominent hotels worldwide. Providing a flawless combination of legacy with luxury, Rosewood Hotel Georgia features 156 guestrooms and suites, award-winning dining, and Sense, a Rosewood Spa – the only 2 Key Michelin rated Hotel in Vancouver Canada, and the only city Hotel. For generations, guests have indulged in Hotel Georgia’s charming ambience, remarkable service and landmark location.

THE IMPACT OF THIS ROLE 

Follow all aspects of stewarding to the highest professional standards and in accordance to the Standard Operating Procedures established by the Food & Beverage Manager and the Management Company. Set up wares for banquets and other food and beverage outlets; retrieve and wash soiled wares; transport supplies and food to service areas and assist the Kitchen with plating up of Banquet meals. Clean and maintain equipment in Dishwashing/ Kitchen/ Cafeteria/ Compactor/Storage areas. Assist in washing pots, pans and other kitchen utensils/equipment. Responsible for garbage and recycling removal in all food and beverage areas.

KEY RESPONSIBILITIES

• Maintain complete knowledge of and comply with all departmental policies, service procedures and standards as set out in the Performance Task Manual.
• Ensure that standards are maintained at a superior level on a daily basis.
• Maintain complete knowledge of correct maintenance and use of equipment. Use equipment only as intended.
• Anticipate guests’ needs, respond promptly and acknowledge all guests, however busy and whatever time of day.
• Maintain positive guest relations at all times.
• Be familiar with all Hotel services/features and local attractions/activities to respond to guest inquiries accurately.
• Resolve guest complaints, ensuring guest satisfaction.
• Monitor and maintain cleanliness, sanitation and organization of assigned work areas.
• Use correct cleaning chemicals for designated items, according to regulations.
• Set up and organize work station with designated supplies and equipment; report shortages to Stewarding Manager. Replenish as needed throughout the shift.
• Check the working condition of dishwashing machine in accordance with specifications; rectify any deficiencies.
• Fill the dishwashing machine with specified amounts of designated chemicals. Ensure the temperature level of each cycle is set to standard.
• Organize the breakdown area for drop off of dirty wares.
• Remove excess food, debris and film from soiled wares before placing them in the dishwashing machine.
• Position wares in designated racks correctly and send through dishwashing machine only when full.
• Clean only designated wares in the dishwashing machine.
• Remove washed wares from dishwashing machine and allow to air dry.
• Inspect the cleanliness and condition of all washed wares and rewash wares not meeting standards.
• Sort, stack and store cleaned wares in designated areas and racks.
• Handle all wares carefully to prevent breakage and loss.
• Change dishwashing machine water/filters and refill as specified to ensure all wares are properly cleaned.
• Monitor usage of dishwashing machine and chemicals to maximize consumption of water and chemicals.
• Maintain cleanliness and working condition of garbage disposal.
• Breakdown and clean dishwashing machine and work areas.
• Clean and sanitize pots, pans, utensils and other kitchen equipment.
• Stock kitchen lines with designated cleaned wares, utensils and equipment.
• Clean spills in kitchen and work areas immediately.
• Use designated chemicals, supplies and equipment to clean various floor surfaces (brooms, mops, stripper, buffer, etc.).
• Transport mats to the designated cleaning area and clean.
• Maintain cleanliness and organization of supply/storage closets; remove trash, wipe down shelves/counters; clean floors; remove items which do not belong and place in correct areas.
• Transport garbage containers from Kitchen and work areas to dumpster; empty and clean. Adhere to recycling regulations.
• Clean garbage compactor and is responsible for the cleanliness of the loading dock.
• Ensure all chafing dishes are polished clean and free of water spots.
• Remove excess food, debris and film from soiled silver before polishing.
• Set up designated wares for Banquet functions and transport to function area.
• Set up all Kitchen equipment and plate requirements.
• Assist the Banquet Chef with plating up hot Banquet meals.
• Organize the breakdown area for drop off of dirty wares. Assist banquet servers with bussing their trays.
• Remove soiled wares from the Kitchen line and transport to the dishwashing station.
• Ensure that unused food is returned to the kitchen, that designated condiments are broken down and properly stored (butters, cream, dressings, etc.) and that all banquet supplies are returned to designated storage areas.
• Transport soiled wares from Banquet service area to dishwashing station and assist Dishwasher in breaking down all trays/carts.
• Maintenance and care of all equipment such as heat lamps, induction units and chafing dishes.
• Cleanliness and maintenance of the staff cafeteria on a 24 hour basis.
• All other duties as required.

CRITICAL SKILLS & QUALIFICATIONS 

Experience: Some previous experience in a similar position required. Related experience in a luxury or ultra luxury environment. 

Education: High school diploma. 

General Skills: Must be able to perform job functions with attention to detail, speed and accuracy; prioritize, organize and follow-up; be a clear thinker, remaining calm and resolving problems using good judgment; follow directions thoroughly; understand a guest’s service needs; work cohesively with co-workers as part of a team; work with minimal supervision; maintain confidentiality of guest information and pertinent hotel data. 

Technical Skills: Fluency in English both verbal and non-verbal; ability to provide legible communication and directions; basic arithmetic skills; ability to perform job functions with attention to detail, speed and accuracy; ability to prioritize, organize and follow up; able to follow directions thoroughly; ability to work cohesively with coworkers as part of a team. Knowledge of the MSDS sheets and WHIMIS. 

Language: Required to speak, read and write English. Additional language is an asset. 

Physical Requirements: Must be able to exert physical effort in transporting 75 pounds, endure various physical movements throughout the work areas, reach up and down, remain stationary at times throughout work periods, and satisfactorily communicate with guests and co-workers to their understanding. 

Licenses & Certifications: WHIMIS and Foodsafe preferred

Must be legally eligible to work in Canada. The hotel is unable to assist candidates in obtaining Canadian work authorization.

Others

• While this is intended to be an accurate reflection of the duties involved in this position, the company reserves the right to add, remove or alter duties when business need dictates.

The pay scale for this position is between $25.64 and $34.19/hour. This is the pay range for this position that the Hotel reasonably expects to pay.