COMPLETE Steward - Abu Dhabi at Al Maryah Island

About Four Seasons Hotel Abu Dhabi at Al Maryah Island

In a vibrant urban community right on the water, Four Seasons Hotel Abu Dhabi at Al Maryah Island welcomes guests with bright, open spaces, embracing expansive views of the city skyline and the sparkling waves of the Arabian Gulf. On dynamic, upscale Al Maryah Island – Abu Dhabi’s business and lifestyle destination – Four Seasons is located within a 34-storey glass tower, both high-tech and environmentally advanced. Sophisticated new concepts throughout the Hotel define Four Seasons as Abu Dhabi’s most exciting waterfront location. Blending urban chic and understated luxury, we offer 200 light-filled accommodations, including 38 suites – all with water views. With six creative restaurants and lounges, this is Al Maryah Island’s premier location for stylish entertaining. All venues open to outdoor waterfront terraces and most include private dining rooms. Relaxation awaits in the radiant Pearl Spa and Wellness – with separate fitness and treatment facilities for men and women. Our expansive swimming pool offers a cool social scene with skyline views. With two bright, airy ballrooms that open onto the water, Four Seasons is Abu Dhabi’s most desirable address for meetings, social events and weddings. Every moment is elevated by thoughtful Four Seasons service, anticipating each guest’s unique personal needs – whether the goal is relaxing on vacation or staying efficient for business.

Main Duties/Description:

1.    Properly handle the dishwashing machine, including turning on and off, de-liming, hanging water and adding chemicals; safely handle chemicals and keep them stored properly.
2.    Load and unload dishware and flatware from the dishwashing machine and store them properly.
3.    Ensure a clean, neat and organized work area; handle and report any accident immediately, no matter how minor.
4.    Safely set up, clean and utilize the silver burnishing machine; safely utilize all cleaning compounds, chemicals and materials including soaking solution, Sanitex, Px and silver cream.
5.    Follow a daily schedule of polishing all silver items in the hotel; clean, polish, sort and transport required silver.
6.    Place damaged or excessively worn pieces in designated area for repair.
7.    Ensure all needed supplies are on hand, notify the Steward Assistant Manager of any shortages as soon as realized.
8.    Handle items at the last minute which need to be polished; maintain all pots, pans and equipment to be cleaned.
9.    The ability to keep the ware washing area clean, neat and well maintained; The ability to utilizes the different cleaning products safely for specific tasks; set up work area with proper washing and rinsing sinks. The ability to use the correct detergent and rinse agent; clean and drain ware washing area twice during the shift.
10.    Maintain a clean, orderly, hazard-free work area; clean messes and spills immediately; notify the supervisor prior to leaving the work area; report any major problem to the supervisor.
11.    Collect, utilize safely and put away all cleaning materials, chemicals and equipment.
12.    The ability to clean, dust, sweep, mop, polish, scrub, wash, strip, and buff the following all designated areas in the hotel; scrape and stack all dishes properly and rack all glassware.
13.    Clean kitchen walls, floors, drains, reach-in coolers, walk-in freezers and other locations as assigned by a supervisor.
14.    Set up/clear/clean kitchens and front-of-house buffets according to Banquet Event Orders (BEO).

  
Standard Duties:

1)    To provide a friendly and professional service that always exceeds guest’s expectation.
2)    Assist in phone coverage with other departments.
3)    Assist the department to upkeep relevant notice boards.
4)    Prepare related paperwork for new hires.
5)    Requires knowledge and the ability to operate computer equipment including word processing and spreadsheet software plus other systems (i.e. Opera, Windows, Bayan payroll and analysis reports etc).
6)    To accept responsibility for the health safety and welfare of all areas of the department, guests and employees and to respond properly in any hotel emergency situation.
7)    To safeguard guests and employees with knowledge and application of health and safety, accident prevention, fire drills and first aid.
8)    To ensure you read the hotel's employee handbook and have an understanding of and adhere to the hotel's rules and regulations and in particular, the policies and procedures relating to Fire, Hygiene, Health and Safety.
9)    To undertake other duties and responsibilities which, while outside the normal routine, will be within the overall scope of the position.
10)    To report for duty punctually wearing the correct uniform/attire and name badge. To maintain a high standard of personal appearance and hygiene and adhere to the hotel and department personal appearance standards. 
11)    Wear hair restraint/hat, gloves, apron, jacket and closed toed shoes at all time while on duty.
12)    To comply with local legislation as required.
13)    To maintain good working relationships with your colleagues and all other departments through working by The Golden Rule.
14)    To respond to any changes in the department as dictated by the needs of the industry, company or hotel.
15)    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.
16)    To conduct and attend training sessions as outlined.
17)    Perform other tasks or projects as assigned by the Executive Chef or Steward Assistant Manager.
18)    Must be able to obtain any required food handling and/or sanitation certifications required by local or state agencies.