General Summary: The Steward will report to the Executive Steward. Responsibilities include completing all steward functions such as; assist with plate up, maintain kitchen equipment and storage facility cleanliness, and ensure proper pulls and set-up of functions for the front/back of the house for all Audubon Institute facilities to accomplish the goals of the Stewarding Department.

To deliver on the Audubon mission, the Steward will:

Provide a guest experience of outstanding quality

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  Responsible for maintenance on equipment used for guest functions to ensure incredible presentation and outstanding guest experience quality.
• Complete all pulls for functions in a timely manner; deliver pulls to their assigned locations according to the banquet Manager's instructions in order to provide quality guest experience
• Follow instructions as directed by the Assistant or Steward Supervisor
• Close down checklists that are laid out
• Ensure the dishwasher is emptied and cleaned after every service
• Maintain trash and take to dumpsters as needed
• Ensure silverware, dishes, chaffers, and various equipment is cleaned and polished before an event.
• Ensure other duties are carried out as requested by the Stewarding Supervisor, Chef, and Stewarding department
• Ensure that floors are swept and mopped. Keep floors clean and dry, spills are picked up immediately using wet floor signs, dry rags, and dry mop
• Clean walls, tables, racks, sinks, floor mats and disposal area.
• Maintain cleanliness of mops, garbage cans, service areas, poker chips, carts, trucks, and other equipment needed for Stewarding, Culinary, and Catering functions.
• Maintain pot and pan stations by making sure pots are cleaned, sanitized, and put away free of food and debris.
• Ensure all equipment is put away clean and ready for use.

Weave quality entertainment through the guest experience

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  Maintain presentable appearance and friendly attitude when interacting with guest to ensure quality performance.
• Familiarize with Audubon facilities maps and guest policies to extend help when needed to enhance guest experience.
• Retrieve equipment from other facilities and return it back to its proper facility and location to increase time efficiency when responding to unexpected change.

Operate a financially self-sufficient collection of museums and parks

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  Follow guidelines for use of equipment in order to ensure proper use without damage
• Follow Audubon Vehicle operations and safety regulations
• Complete job task in efficient timely manner in order to achieve financial sufficiency.
• Protect and prevent lost of equipment.
• Use chemicals properly to prevent over usage.
• Maintain an accurate inventory for all china, glassware, silverware, chaffers the ensure equipment numbers are accurate for the guest experience.
• Ensure all breakages are kept to a minimum and breakages are recorded.

The above listed duties are general statements of required major duties and responsibilities performed on a regular and continuous basis. They do not exclude other duties as assigned.

To deliver on the Audubon service promise, the Steward will:

Welcome

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  Make eye contact with every customer encounter, smile at every person, offer friendly phrases and greetings.
• Wear identification badge.
• Walk individual to destination instead of pointing; offer assistance to people who look confused.
• Assume ownership of potential safety hazards (wipe-up spill, pick up trash). Always have the camera-ready look.

Share

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  Maintain positive attitude, pleasant tone of voice (remember it is not what you say, but how you say it).
• Coach coworkers on service expectations
• Utilize the power of teamwork to give excellent service.
• Know when to involve management.

Inspire

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  Know the answers to questions or seek out the answers.
• Utilize proper phone etiquette (answer phone within three rings, smile before answering call, ask for permission and wait for response before placing caller on hold).
• Ensure work area is free of food, drink, socialization, and personal business.
• Follow Dress Code Policy on clothing and grooming.
• Keep unpleasant concerns behind closed doors (vent backstage).

Supervision: manages the temp labor as required.

Experience: must have at least 6 months of food and beverage experience

Education: high school diploma

Licensure/Certification: Safe Serve, driver’s license

Software Requirements: not applicable.

Machinery/Tools/Equipment Requirements: Must have the ability to use mobile devices, computer, fax, scanner, and phone and copy machine.

Physical Requirements:

1. Very heavy work: exerting up to 70 pounds of force occasionally, or a negligible amount of force frequently to lift, carry, push, pull, or otherwise move objects. May involve sitting most of the time, but may involve walking or standing for brief periods of time.

2. Sitting or standing, bending, stooping, and the ability to carry items weighing up to 70 pounds.

3. Constant adequate range of motion and mobility required.

4. Ability to adequately drive Catering box truck, cargo vans, and golf carts

5. Regular near acuity with clarity of vision at 20 inches or less required.

6. Typical ability to collect and analyze numerical and written data and verbal information to reach logical conclusions and ability to determine the time, place and sequence of operations or actions required.

7. Regular talking and the ability to express and exchange ideas by means of language expected.

8. Regular hearing and the ability to perceive the nature of sounds.

9. Constant ability to read, record, or type data quickly and accurately required.

Environmental/Working Conditions:

1. Working long hours between breaks or meals required.

2. Ability to work under and handle stress in an appropriate manner required.

3. May be exposed to high, medium, or low noise intensity.

4. Constant contact with co-workers required.

5. Affinity for animals preferred.

6. Exposure to fluctuations in temperatures may be required.

7. Exposure to outdoor conditions may be required.