Job Description

Team Leadership:

Supervise, schedule, and train stewarding staff, setting performance standards and providing guidance.

Hygiene & Safety:

Enforce strict health, safety, and sanitation regulations in all areas (kitchens, dining, service stations).

Operations:

Ensure smooth service flow by coordinating with kitchen/F&B teams, setting tables, and maintaining cleanliness between seating's.

Inventory Management:

Monitor and manage supplies (cutlery, linens, cleaning agents) and equipment, placing orders as needed.

Maintenance:

Oversee cleaning of equipment, utensils, and general areas, ensuring proper storage.

Team supervision

: Train, mentor, and supervise junior stewards and other staff, delegating tasks and ensuring they follow service standards and hygiene protocols.

Operations management

: Assist managers with daily operations, inventory checks for crockery, cutlery, and glassware, and ensure that all equipment and service stations are ready for service.

Guest service

: Act as a first point of contact for complex guest issues and complaints, resolving them professionally and ensuring overall guest satisfaction.

Quality control

: Oversee table setup, service sequences, and dining area cleanliness, ensuring they meet the establishment's standards.

Coordination

: Liaise between the kitchen and service teams to ensure timely food delivery and smooth operations.

Upselling

: Promote the sale of special dishes and beverages through product knowledge and guest interaction.
Job Types: Full-time, Permanent

Pay: ?10,000.00 - ?13,000.00 per month

Benefits:

Flexible schedule Food provided
Ability to commute/relocate:

Khanapara, Guwahati, Assam: Reliably commute or planning to relocate before starting work (Required)
Education:

Diploma (Preferred)
Experience:

Hotel: 4 years (Required)
Language:

Hindi (Required)
Work Location: In person