Summary: The Steward is responsible for ensuring that all dishes, pots, pans, cutlery, and chinaware are properly washed and sanitized. The Steward also ensures that all dishes, pots, pans, cutlery, and chinaware are stored in designated areas for use by various departments throughout the hotel. Responsibilities To execute company and hotel policies and procedures relating to the Stewarding Department, thereby ensuring that the services provided achieve the established standards of performance, within the agreed budgetary controls. To be responsible for a high standard of sanitation throughout the Stewarding areas. Responsible for the storage and requisitioning of all materials and equipment Reporting to the Food and Beverage Director on all breakages, cleaning supply consumption, etc. Maintaining all equipment to a high standard, i.e., dishwashers, etc., and reporting to maintenance any defects.