Job Objective
To lead the service team in providing efficient, professional, and friendly food and beverage service. The Senior Steward is responsible for maintaining service standards, maximizing sales through upselling, and ensuring guest satisfaction in the restaurant, room service, and banquet areas.
Key Responsibilities1. Service Excellence & Lead Supervision
- Table Management: Oversee the setup (mise-en-scène) and cleanliness of the restaurant before every shift.
- Order Taking: Take guest orders accurately, showing a deep knowledge of the menu, ingredients, and preparation methods.
- Supervision: Guide and mentor Junior Stewards and trainees on proper serving etiquette, clearing techniques, and grooming standards.
2. Revenue Generation (Sales & Marketing Support)
- Upselling: Actively suggest appetizers, premium beverages, and desserts to increase the average guest check.
- Promotion: Inform guests about hotel specials, upcoming banquet events, or loyalty benefits as outlined in the Marketing SOP.
3. Operational Coordination
- Kitchen Liaison: Coordinate with the Chef to ensure timely food pickup and communicate special dietary requirements or allergies.
- Front Office Coordination: Ensure Room Service orders are delivered promptly and billed correctly to the guest's room folio.
- Billing: Prepare accurate guest bills, process payments (cash/card), and ensure all "Direct" or "Corporate" billing is handled according to hotel policy.
4. Hygiene & Maintenance
- Ensure all cutlery, crockery, and glassware are polished and chip-free.
- Maintain the "Side Station" with adequate supplies (linens, condiments, toothpicks).
- Report any furniture or lighting repairs to the Maintenance Technician.
Daily Workflow ChecklistTimeTaskDetailsShift StartBriefingReview the day’s "VIP" arrivals, group bookings, and "Out of Stock" menu items.Pre-ServiceMise-en-placeSupervise the cleaning of tables and resetting of covers.Peak HoursFloor SupervisionOversee the flow of service, handle guest complaints immediately, and assist during rushes.Post-ServiceClosing DutiesEnsure all tables are cleared, soiled linens are sent to laundry, and the area is secured.Shift EndHandover/BillingSettle the day’s POS (Point of Sale) reports and handover the shift log to the next supervisor.Requirements & Qualifications
- Education: Degree or Diploma in Hotel Management is preferred.
- Experience: 2–4 years of experience in F&B service, ideally in a 3-star or 4-star environment.
- Skills:
- Communication: Fluency in English and the local language.
- Technical: Familiarity with POS software (e.g., IDS, Shawman, or similar).
- Soft Skills: Problem-solving, leadership, and a "guest-first" attitude.
- Physical: Ability to stand and walk for long periods and carry heavy service trays.
Standard of Conduct (The Hotel Cent Way)
- Always greet guests within 30 seconds of arrival.
- Never say "No" to a guest without offering an alternative.
- Maintain impeccable personal grooming (clean-shaven, polished shoes, ironed uniform).
Job Type: Full-time
Pay: ₹12,000.00 - ₹15,000.00 per month
Benefits:
- Food provided
- Provident Fund
Work Location: In person
