Steward

Job Title: Service Staff Department: Operations / Service Location: As per company requirement (Client Site / Event Venue) Reports To: Service Supervisor / Event Manager Job Summary: The Service Staff is responsible for delivering professional and efficient food and beverage service during corporate catering operations and events. The role requires maintaining high standards of hygiene, discipline, and customer service to ensure a pleasant dining experience and uphold SS Caterers’ reputation for quality and cleanliness. Key Responsibilities: Service Duties:Set up dining areas, buffet counters, and service stations as per event or client requirements. Serve food and beverages promptly, politely, and according to company service standards. Ensure all tables, cutlery, crockery, and glassware are clean, polished, and properly arranged. Assist guests courteously and coordinate with kitchen staff for smooth service flow. Support in post-service clearance, cleaning, and resetting. Handle service equipment carefully and report any damages or shortages to the supervisor. Hygiene and Sanitation: Maintain personal hygiene at all times — clean uniform, trimmed nails, no body odor, and neat grooming. Wash hands regularly before and after handling food or utensils. Ensure all serving counters, tables, and equipment are sanitized before and after use. Avoid touching food with bare hands; always use gloves, tongs, or serving spoons. Do not report to duty if suffering from any contagious illness or open wounds. Keep service and dining areas free from litter, spills, and food waste. Follow company policies for waste segregation and disposal. Maintain clean and odor-free water stations and beverage areas. Report any pest sighting or hygiene concern immediately to the supervisor. Discipline and Conduct:Follow shift timings, grooming standards, and service protocols. Maintain a polite, professional, and customer-focused attitude at all times. Cooperate with team members and assist during peak service hours. Adhere to all company policies related to safety, hygiene, and behavior. Requirements:Education: Minimum SSLC / 10th Pass (Hotel Management diploma preferred) Experience: 0–2 years in hospitality, catering, or restaurant service (freshers can apply) Skills: Good communication and interpersonal skills Knowledge of food handling and hygiene practices Presentable and disciplined work habits Team player with a service-oriented attitude Working Conditions: Rotational shifts (Day / Evening) as per company schedule Standing and physical work for extended hours during events Willingness to travel to various client sites or event venues