Waiter / Steward

A restaurant steward ensures a dining establishment runs smoothly by maintaining high standards of sanitation, hygiene, and guest service. Depending on the venue, they serve as a hybrid between a front-of-house service associate and a back-of-house utility worker, handling both guest-facing duties and kitchen maintenance

Key Responsibilities

Front-of-House & Guest Service

• Guest Assistance: Greet guests, escort them to tables, and present menus.
• Table Maintenance: Set up tables with linens and tableware, clear used dishes, and reset them for the next seating.
• Service Support: Assist waitstaff by refilling water, delivering beverages, and stocking serving stations with napkins and utensils. [1, 2, 3, 4]

Back-of-House & Sanitation

• Dishwashing & Cleaning: Operate commercial dishwashers and wash dishware, utensils, and cookware by hand.
• Hygiene Standards: Sanitize kitchen prep areas, sweep and mop floors, and ensure all spaces comply with health and safety regulations.
• Waste Management: Clear and empty trash and recyclables from both dining and kitchen areas. [1, 2, 3, 4, 5]

Core Requirements

• Stamina & Fitness: Ability to stand, lift heavy items, and remain active throughout long shifts.
• Multitasking: Strong organizational skills to balance serving guests and maintaining cleanliness.
• Knowledge: Familiarity with sanitation chemicals, health codes, and basic hospitality service sequence