Steward

Fairmont Dallas, located in the Arts District of downtown Dallas, offers 545 elegant guestrooms and suites, with over 73,000 square feet of flexible meeting space. For over 50 years, Fairmont Dallas has been the setting for countless civic, social cultural, convention and corporate events, setting the stage for countless memories.

• Maintain complete knowledge of and comply with all departmental policies/service procedures/standards.
• 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 OSHA regulations and hotel requirements.
• Set up and organize workstation with designated supplies and equipment; report shortages to supervisor.  Replenish as needed throughout the shift.
• Check the working condition of equipment and machinery in accordance with specifications; rectify any deficiencies.
• Fill the pot washing sinks 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.
• Retrieve soiled pots, pans and utensils from kitchen areas.
• Remove excess food, debris and film from soiled wares before placing them in the washing solution.
• Wash and sanitize soiled wares.
• Allow washed wares to air dry.
• Sort, stack and store cleaned wares in designated areas.
• Change pot wash water/chemicals, as needed, and refill as specified to ensure all wares are properly cleaned.
• Breakdown and clean workstation in accordance with department standards.
• Operate dishwashing machine and wash wares as assigned.
• Fill the dishwashing machine with specified amounts of designated chemicals.  Ensure the temperature level of each cycle is set to standard.
• 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.
• Change dishwashing machine water/filters and refill as specified to ensure all wares are properly cleaned.
• Stock kitchen lines with designated cleaned wares, utensils and equipment.
• Fill the burnishing machine with specified amounts of water and designated chemicals.
• Follow the schedule to burnish and paste polish specified silver wares.
• Paste polish designated wares.
• Load silver into burnishing machine, following specifications and burnish.
• Burnish only designated wares in the burnishing machine.
• Remove polished wares from machine, rinse and polish dry.
• Change burnishing machine water and chemicals; refill as specified to ensure all wares are properly polished.
• Clean and sanitize pots, pans, utensils and other kitchen equipment.
• Breakdown and clean burnishing machine and work areas.
• Remove soiled wares from the Kitchen line and transport to the dishwashing station.
• Clean designated equipment, sinks refrigerators/freezers, service areas, walls, floors, Kitchen/ Cafeteria/Dumpster/Compactor areas as assigned, following all sanitation requirements.
• Inspect the cleanliness and condition of all washed equipment and areas; re-clean items not meeting standards.
• Store cleaned equipment in designated areas.
• Handle all wares carefully to prevent breakage and loss.
• Monitor usage of chemicals to maximize consumption.
• Maintain cleanliness and working condition of garbage disposal and grease traps.
• Maintain cleanliness and organization of work areas throughout shift.
• Stock kitchen lines, cafeteria, restaurant service areas and buffet line 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 loading dock 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 and compost procedure.
• Clean garbage compactor and area as assigned.
• Report any damages, maintenance problems or safety hazards to the supervisor.
• Adhere to all Health Department, sanitation and safety regulations as required by the hotel.
• Organize and restock work areas for next shift.
• Clean refrigerators/freezers, service hallways, service elevators and other items as assigned.
• Work with chemical and machine repair personnel to repair machine, improve quality or standards, and increase productivity or capacity of machine.
• Complete job functions of other departmental positions as assigned.
• Assist in plating up Banquet meals.
• Set up designated wares for Banquet functions and transport to function area.
• Set up equipment on buffet tables as directed for specified functions.
• Set up all Kitchen equipment and plate requirements.
• Retrieve designated amounts of bread/rolls, butter, milk, cream, dressings, cold appetizers and desserts and other food items from the kitchen and transport to Banquet service area.
• Stack plated meals in hot carts and transport to Banquet function area.
• Remove soiled wares from the Kitchen line and transport to the dishwashing station.
• Transport soiled wares from Banquet service area to dishwashing station and assist Dishwasher in breaking down all trays/carts.
• Return all unused food items from Banquet service areas to designated kitchen section and assist Kitchen personnel in the breakdown all items.
• Assist in inventories as assigned.

1. High school graduate or equivalent vocational training.
2. Previous experience as hotel/restaurant dishwasher or in janitorial/cleaning position.
3. Familiarity with proper sanitation regulations.
4. Certification in sanitation.
5. Knowledge of proper chemical handling.
6. Fluency in a second language, preferably Spanish.
7. Some English, both verbal and non-verbal, preferred.
8. Provide legible communication and directions.
9. Compute basic arithmetic.
10. Ability to
    • perform duties with attention to detail, speed, accuracy and follow-through.
    • prioritize, organize and follow up.
    • follow directions thoroughly
    • understand guest’s service needs
    • work cohesively with co-workers as part of a team.
    • adapt to meet priority changes of work flow or requirements.
    • operate designated machinery.
    • maintain confidentiality of guest information and pertinent hotel data

PHYSICAL ABILITIES

1. Exert physical effort in transporting chemicals, Queen Mary’s, palette jack, pots and pans, trash, recycling, compost (50-150 pounds) throughout the hotel.
2. Endure various physical movements throughout the work areas.
3. Reach 1-2 feet.
4. Bending, kneeling, pushing, pulling, and lifting.
5. Remain in stationary position for 45 minutes - 3 hours throughout work shift.
6. Satisfactorily communicate with guests, management and co-workers to their understanding.

What’s in it for you:

• Paid time off
• Medical, Dental and Vision Insurance, 401K
• Complimentary Shift Meal
• Employee benefit card offering discounted rates in Accor worldwide
• Learning programs through our Academy designed to sharpen your skills
• Ability to make a difference through our Corporate Social Responsibility activities, such as Planet 21
• Career development opportunities with national and international promotion opportunities