Steward (Dishwasher) - Hilton Norfolk The Main

Responsible for cleanliness and sanitizing all areas of the restaurant

Level One

1. Responsibilities of Gold Key|PHR hourly Associates:

1. Know your job. Complete job skills training and possess a clear knowledge of the job, know property standards, listen attentively in Pre-shift and ask for clarification of assignments and expectations. Apply experience and training to accomplish tasks.
2. Be on time. Follow attendance guidelines and reports to work on time, and in uniform and follow clock in and out procedures.
3. Be on stage. Associates are friendly, approachable, and always willing to assist. Associates must follow property personal appearance standards, is well groomed, in uniform and practices good personal hygiene
4. Serve. Conduct yourself professionally and collaboratively with Guests and fellow Associates an in accord with the company’s service culture, “The Keys to Making it Right.”
5. Work smart. Understand the needs of the shift, use resources properly, complete all assignment methodically and promptly without losing attention to details.
6. Use your tools. Use the approved tools and checklists to complete assigned tasks.
7. Measure Up. Associate produces work that meets the standards of the department in terms of volume and quality. Associate meets goals and measures as defined by Department Leadership.
8. Respect the space. Keep your work area clean and organized. Report any deficiencies promptly to your Supervisor.
9. Be safe. Report unsafe work conditions or practices and safety or security violations in accordance with company policy.  
10. Support the Team: Cooperate with other associates and supervisors striving to create a positive work environment. Support team efforts through carrying out responsibilities in a constructive and professional manner.
11. Other duties as assigned.

2. Establish and maintain a high standard of cleanliness and sanitation in all food service outlets in the hotel.
3. Perform routine maintenance and cleaning on dish room equipment to include but not limited to carts, and fixtures in assigned areas in accordance with Department S.O.P.s and work practices.
4. Attend and participate in all appropriate and/or mandatory meetings and on-going training sessions.
5. Inspect and evaluate physical condition of equipment daily for cleanliness. Report any necessary repairs to your immediate supervisor.
6. Compliance with company policies to include: following daily and weekly cleaning checklists and documented standards of cleanliness and organization.
7. Maintain a high level of the sanitation and safety standards through weekly inspections
8. Possess full knowledge of all matters relating to proper cleaning techniques.

1. Efficient coordination of distribution of all supplies and equipment to all food and beverage outlets.
2. Perform special cleaning projects as assigned.