Steward

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 Dahlia Spa - 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 Executive Steward 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
Executive Steward.
‎18) Must be able to obtain any required food handling and/or sanitation
certifications required by local or state agencies.