Steward

Established in 2000 in Turkey, Rixos pioneers the ‘ALL Inclusive, ALL Exclusive’ concept, inviting guests to discover a world of possibilities, with luxurious stays, inclusive of culinary delights from around the globe, live entertainment, daily sports, and fitness activities, sensorial spa and wellness journeys and fun-filled kids and teens activities. Each Rixos property presents a unique experience inspired by local culture, global influences, and our Turkish heritage, all within a setting of unparalleled luxury.

To provide a courteous, professional, efficient and flexible service at all times, following Rixos Hotels Standards of Performance.

To perform all duties and tasks in the assigned place of work.

To work in an environment of Team Work and lateral service.

To undertake any reasonable tasks and secondary duties as assigned by the Chief Steward and Supervisor.

To be entirely flexible and adapt to rotate within the different sub departments of the Food & Beverage Division or any other Department of the hotel as assigned.

To strictly adhere to the opening and closing procedures established for the department

To be fully conversant with all services and facilities offered by the hotel.

To perform opening and closing procedures established for the place of work as assigned.

To ensure that the place of work and surrounding area is kept clean and organized at all times.

To have a clear understanding of the HACCP procedures put in place and their purpose.

To monitor operating supplies and reduce spoilage and wastage.

To perform general cleaning duties as assigned by the Assistant Chief Steward or Stewarding Supervisor

To clean and wash dishes according to the established performance standards.

To clean and wash pots, pans and other kitchen utensils according to performance standards.

To empty rubbish bins according to the garbage schedules

To have a thorough understanding and knowledge of all cleaning procedures, use of dishwashing machines and the type of chemicals to be used.

To ensure that the work area is kept clean and organized at all times.

To exercise careful use of operating supplies in order to reduce spoilage and wastage.

To handle guest and employee inquiries in a courteous and efficient manner and report guest complaints or problems to supervisors if no immediate solution can be found and assure follow up with guests.

To attend and contribute to all staff meetings Departmental and Hotel trainings scheduled and other related activities.

To assist in carrying out monthly, quarterly, bi-yearly, yearly inventory of operating equipment.

To report for duty punctually wearing the correct uniform and name tag. To maintain a high standard of personal appearance and hygiene and adhere to the hotel and department appearance standards.

To provide friendly, courteous and professional service at all times.

To maintain good working relationships with colleagues and all other departments.

To comply with local legislation as required.

To respond to any changes in the department as dictated by the needs of the hotel.

To be flexible and extend job duties to carry out any other reasonable duties and responsibilities within the job capability as assigned, including redeployment to alternative departments/areas if required, to meet business demands and guest service needs.

To attend training and meetings as and when required.