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Kitchen Steward

Assistant Manager- Kitchen Stewarding

JOB SUMMARY

Assists in the management of the daily kitchen utility operations and staff. Areas of responsibilities include dish room operations, night cleaning, back dock cleaning and maintenance, banquet plating and food running. Strives to continually improve guest and employee satisfaction while maintaining the operating budget.

CANDIDATE PROFILE

Education and Experience

• High school diploma or GED; 3 years experience in the procurement, food and beverage, culinary, or related professional area.

• 2-year degree in Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 1 year experience in the procurement, food and beverage, culinary, or related professional area.

CORE WORK ACTIVITIES

Assisting in Managing Day-to-Day Operations

• Orders and manages necessary supplies. Verifies that workers have supplies, equipment, tools, and uniforms necessary to do their jobs.

• Schedules events, programs, and activities, as well as the work of others.

• Monitors the inflow of ordered materials and the maintenance of current materials.

• Conducts china, glass and silver inventories.

• Controls inventories of food, equipment, smallware, and liquor, and report shortages to designated personnel.

• Inspects supplies, equipment, and work areas in order to verify efficient service and conformance to standards.

• Investigates reports and follows-up on employee accidents.

• Manages all equipment, china, glass and silver (e.g., adequate clean supplies of each).

• Follows loss prevention policies to prevent accidents and control costs.

• Enforces proper cleaning routines for serviceware, equipment, floors, etc.

• Enforces proper use and cleaning of all dish room machinery.

• Verifies all food holding and transport equipment is in working order.

• Verifies compliance with all applicable laws and regulations.

• Verifies compliance with food handling and sanitation standards.

• Informs and/or updates the executives, the peers and the subordinates on relevant information in a timely manner.

Assisting in Leading Kitchen Team

• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.

• Assists with management of employees and management of all day-to-day operations. Understands employee positions well enough to perform duties in employees’ absence.

• Verifies and assists with maintaining the productivity level of employees.

• Serves as a role model to demonstrate appropriate behaviors.

• Achieves and exceeds goals including performance goals, budget goals, team goals, etc.

• Celebrates successes by publicly recognizing the contributions of team members.

• Encourages and builds mutual trust, respect, and cooperation among team members.

• Communicates performance expectations in accordance with job descriptions for each position.

• Establishes and maintains open, collaborative relationships with employees.

• Participates in the management of department’s controllable expenses to achieve or exceed budgeted goals.

• Strives to improve service performance.

• Solicits employee feedback.

• Understands the impact of department’s operation on the overall property financial goals and objectives.

Ensuring Exceptional Customer Service

• Attends meetings and communicates with executive, peers, and subordinates as an effort to improve quality of service.

• Manages day-to-day operations, verifies that the quality, standards and meeting the expectations of the customers on a daily basis.

• Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.

Assisting in Managing and Conducting Human Resource Activities

• Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.

• Assists with recruiting, interviews, hiring and promoting employees in the organization.

• Trains employees in safety procedures.

• Provides feedback to individuals based on observation of service behaviors.

• Reviews employee satisfaction results to identify and address employee problems or concerns.

• Verifies that property policies are administered fairly and consistently.

• Verifies that utility staff is properly trained regarding sanitation, equipment handling and chemical usage.

• Participates in employee progressive discipline procedures.

At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.

Experience Level

Mid Level

Butler

Senior Butler

POSITION SUMMARY

As the original house of luxury, St. Regis continues to redefine modern luxury through service. At the core is the Butler program, an icon to our heritage and the heart and soul of new luxury. It is high-touch, personalized, creative and original. It is brought to life by all talent but serving as the primary face to the program is our Butler team, who are the ultimate luxury ambassadors.

The Senior Butler oversees the functioning and delivery of butler services. You verify that there is a seamless approach to the pre-arrival, guest stay and at departure through St. Regis brand standards. You supervise the work of the Butler team – comprised of Butlers and Butler Valets – and drive strong coordination with other departments. Responsibilities also include people management tasks including interviewing and hiring Butler team members and creating schedules to ensure optimal staffing levels.

While the St. Regis brand is steeped in history with roots that can be traced back to the early 1900s, every team member is part of a trailblazing future to redefine modern luxury through service. The Senior Butler’s success is rooted in a deep passion for service, uncompromising standards, the ability to anticipate needs and impeccable interpersonal skills.

You will also be expected to create a safe workplace, follow company policies and procedures, uphold quality standards, and ensure your uniform, personal appearance, and communications are professional. Butler team members will be on their feet and moving around (stand, sit, or walk for an extended time) and taking a hands-on approach to work (move, lift, carry, push, pull, and place objects weighing less than or equal to 50 pounds without assistance). Doing all these things well (and other reasonable job duties as requested) is critical for Butler team members – to get it right for our guests and our business each and every time.

PREFERRED QUALIFICATIONS

Education: High school diploma or G.E.D. equivalent.

Supervisory Experience: No supervisory experience.

License or Certification: None

REQUIRE QUALIFICATIONS

Related Work Experience: 1 year related work experience required.

Experience Level

Senior Level

Volunteer

Intern, Community – 695804

Location: Delhi,Delhi,India

About us

WeWork India is one of India’s leading flexible workspace operators – ‘Great Place To Work’ certified (Nov 2024 – Nov 2025), aimed at creating flexible workspace solutions for companies of all sizes.

Since its inception in India in 2016, WeWork India has expanded across 68 operational centres in Chennai, New Delhi, Gurugram, Noida, Mumbai, Bengaluru, Pune, and Hyderabad. WeWork India meets distinct workspace needs, for various businesses. WeWork India strives to provide customised and curated solutions for various office space needs through its products and solutions.

At WeWork India, we’re driven by collaboration, creativity, and a shared vision to redefine the future of work. If you’re looking to be part of a dynamic, fast-growing organisation that values talent and fosters growth, join us and build your future with WeWork India.

For more information, please visit our website

About the Role

The Community team is dedicated towards enhancing the member experience, sales performance and operational excellence of our WeWork locations. This team plays a central role in all operations at all locations of WeWork and serves as the “face” of WeWork.

Every member of this team helps our members and employees create their life’s work through assisting in functions such as hospitality and operations.

Roles and Responsibilities

Illustrate WeWork’s core values and strive to achieve our mission by supporting the Community Management team to achieve the following:

Create a welcoming and collaborative community environment amongst our members through events and by building relationships between members
Ensure that your building is fully operational and processes are running smoothly
Drive growth and promotion of WeWork-provided service offerings
Take direction from the Community Manager to support the Community team as necessary

Greeting/Point of Contact :

Be the first and last point of contact for your building
Cover the front desk during business hours
Greet and check-in member guests
Greet people who come in for tours, track walk-ins, schedule tours and send confirmation emails
Manage WeWork Member check-ins and check-outs
Prepare and distribute promotional materials to guests/potential members
Answer “walk-up” member and guest questions or refer inquirers to additional resources

Membership Management :

Work on community initiatives designed to develop connections between members including member introductions, event support, email and print communications
Solve member-related issues to ensure that a cohesive community is maintained

Events and Community Management :

Assist with set-up and breakdown of events
Prepare newsletters, posters and event reports
Business Development and execution of external events from non members

Building Operations and Management :

Assist with move-ins and move-outs
Assist with building operations and maintenance to ensure the highest level of member experience
Mail and package responsibilities as needed
Identify issues for escalation to the Community Manager and document the same accordingly
Manage member ticketing communications and on ground emails
Place orders and manage expenses for the location

Experience and Requirements

College graduate is preferred, but not required
Strong verbal and written communication skills
Exceptional organizational and multitasking skills
Demonstrate integrity, dependability, responsibility, accountability, self-awareness, work ethic and empathy
Passion for entrepreneurial communities
Understanding of WeWork’s mission and values
Proficient in basic computer skills
Customer service and/or sales experience is a plus

Note : At the end of your internship, either on termination or full time conversion (where justified by business need) you will be asked to present the learnings and impact of your internship.

Equal Opportunity Employer

WeWork India is an Equal Opportunity and Affirmative Action Employer. We celebrate diversity and are committed to creating an inclusive environment for our employees and members. Employment decisions are made without regard to race, religion, national or ethnic origin, sex, sexual orientation, gender identity or expression, age, disability, veteran status or other characteristics protected by law.

We expect all employees to embody our values and all aspects of employment including the decisions to hire and promote, are based on merit, competence, performance and business needs.

Our total rewards philosophy is aimed at providing compensation that is competitive, performance linked and helps us attract and retain the talent we need to drive our business forward and serve our members. As part of WeWork India, our commitment to you is that you’ll be surrounded by career opportunities in a culture that fosters collaboration, flexibility and inclusion.

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Experience Level

Entry Level

Butler

Head Butler

JOB SUMMARY

The Executive Butler is a department head with responsibility for the successful functioning and delivery of our critical and differentiating butler services to guests. You set the tone for and are primarily accountable to providing a seamless face to the guest pre-arrival, during the guest stay and at departure. Butler services are accomplished by directly managing the Butler team – comprised of Butlers and Butler Valets – and strong coordination with other departments. The Executive Butler leads by working to continually improve guest and associate satisfaction, and maximize the financial performance of the department.

While the St. Regis brand is steeped in history with roots that can be traced back to the early 1900s, every team member is part of a trailblazing future to redefine modern luxury through service. The Executive Butler’s success is rooted in a deep passion for service, uncompromising standards, leadership excellence, the ability to anticipate needs, impeccable interpersonal skills and technology skills to successfully lead the Butler program.

CANDIDATE PROFILE

Education and Experience

• High school diploma or GED; 2 years of experience in butler services, guest relations, or related professional area; completion of a formal butler training program.

• 2-year degree from an accredited university in Hotel and Restaurant Management, Hospitality, Business Administration, or related major; completion of a formal butler training program; no work experience required.

CORE WORK ACTIVITIES

Managing Butler Services

• Manages day-to-day butler services operations verifying that quality and standards exceed the expectations of guests on a daily basis. This includes all pre-arrival activities, Butler Service Desk operations, and Butler staff in order to provide a seamless butler program for guests.

• Manages VIP guests. Recognizes repeat and important guests and builds rapport in order to develop personal guest contact, obtains preferences and proactively anticipates guest needs and requirement.

• Manages VIP guests’ schedules as appropriate to support potential needs.

• Manages the guest experience so that a high level of privacy is afforded and confidentiality is kept on behalf of VIP guests when possible.

• Supervises Butler Service Desk and verifies resources provide seamless services during the on-site guest journey.

• Conducts daily stand-ups and communicates clear and consistent messages through stand-ups regarding the Butler team updates and goals to produce desired results.

• Obtains list of check-ins and VIP guests both to prepare work assignments for the Butler team.

• Keeps the Butler team focused on the critical components of operations to drive guest satisfaction and the desired financial results.

• Encourages and builds mutual trust, respect, and cooperation among departments such as Front Office and Housekeeping whose touch points intersect with butler services and Butler team members.

• Serves as a role model to demonstrate appropriate behaviors and sets the bar for execution of butler services through training and mentorship.

• Continuously strives with the team to provide the bespoke and uncompromising services.

• Supports and trains other departments who deliver on signature services (e.g., housekeeping, room inspections, delivery).

Supporting Management of Front Desk Team

• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.

• Encourages and building mutual trust, respect, and cooperation among team members.

• Serving as a role model to demonstrate appropriate behaviors.

• Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees’ absence.

• Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.

• Supervises all areas of the Front Office in the absence of the Front Office or Assistant Front Office Manager.

Guest Relations

• Sets the standard and tone for how Butler team members drive guest relations.

• Coaches team members to recognize and build rapport with guests.

• Establishes processes to obtain guest preferences and proactively anticipate guest needs and requirements.

• Verifies Butler teams manage guests’ schedules to anticipate potential needs.

• Verifies Butler teams maintain a high level of privacy, discretion and confidentiality on behalf of guests when possible.

• Verifies Butler teams address guests’ service needs in a professional, positive, and timely manner, consistent with company policy.

• Fosters positive guest relations by coaching team members to actively listen and respond positively to guest questions, concerns, and requests using brand or property specific process (e.g., LEARN, PLEASED, Guest Response, LEAP) to resolve issues, delight, and build trust. ?

• Assists other employees to verify proper coverage and prompt guest service.

Managing Departmental Costs

• Manages areas of operation to budget by reviewing operating statements, budget worksheets and payroll progress reports.

• Manages department controllable expenses and cost per occupied room to achieve or exceed budgeted goals.

• Supervises and approves the budgeting and ordering of product and supplies in support of butler services.

• Manages departmental budget in such a way that the overall property financial goals are met, and supporting staff are educated on relevant details as appropriate.

Conducting Human Resources Activities

• Interviews, hires and develops Butler team members with the appropriate skills to meet the business needs of the operation.

• Communicates performance expectations in accordance with job descriptions for each position and monitors progress.

• Reviews staffing levels and modifies as appropriate so that butler services are delivered at the expected level, balanced with meeting financial and operational objectives. In reviewing staffing levels, creates monthly/weekly schedules, meeting departmental and individuals’ needs. Includes control of attendance by using software used by Human Resources Department.

• Establishes and maintains open, collaborative relationships with employees and verifies employees do the same within the team.

• Verifies recognition of employees is taking place across areas of responsibility.

At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates.  We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.

Experience Level

Executive Level

Head Chef

Chef de Cuisine – Asian (Expat)

JOB SUMMARY

Accountable for the quality, consistency and production of the restaurant kitchen. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Coordinates menus, purchasing, staffing and food preparation for the property’s restaurant. Works with team to improve guest and employee satisfaction while maintaining the operating budget. Must ensure sanitation and food standards are achieved. Develops and trains team to improve results.

CANDIDATE PROFILE

Education and Experience

• High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.

• 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.

CORE WORK ACTIVITIES

Ensuring Culinary Standards and Responsibilities are Met for Restaurant

• Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions for restaurant.

• Supervises restaurant kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.

• Maintains food preparation handling and correct storage standards.

• Recognizes superior quality products, presentations and flavor.

• Plans and manages food quantities and plating requirements for the restaurant.

• Communications production needs to key personnel.

• Assists in developing daily and seasonal menu items for the restaurant.

• Ensures compliance with all applicable laws and regulations regulations.

• Follows proper handling and right temperature of all food products.

• Estimates daily restaurant production needs.

• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.

• Checks the quality of raw and cooked food products to ensure that standards are met.

• Determines how food should be presented and creates decorative food displays.

Leading Kitchen Team

• Supervises and coordinates activities of cooks and workers engaged in food preparation.

• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.

• Leads shift teams while personally preparing food items and executing requests based on required specifications.

• Supervises and manages restaurant kitchen employees. Managing all day-to-day operations. Understanding employee positions well enough to perform duties in employees’ absence.

• Encourages and builds mutual trust, respect, and cooperation among team members.

• Serving as a role model to demonstrate appropriate behaviors.

• Ensuring and maintaining the productivity level of employees.

• Ensures employees are cross-trained to support successful daily operations.

• Ensures employees understand expectations and parameters.

• Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.

Establishing and Maintaining Restaurant Kitchen Goals

• Sets and supports achievement of kitchen goals including performance goals, budget goals, team goals, etc.

• Developing specific guidance and plans to prioritize, organize, and accomplish daily kitchen operations work.

• Understands the impact of kitchen operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals.

• Effectively investigates, reports and follows-up on employee accidents.

• Knows and implements company safety standards.

Ensuring Exceptional Customer Service

• Provides services that are above and beyond for customer satisfaction and retention.

• Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.

• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.

• Sets a positive example for guest relations.

• Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.

• Empowers employees to provide excellent customer service.

• Handles guest problems and complaints.

• Interacts with guests to obtain feedback on product quality and service levels.

Managing and Conducting Human Resource Activities

• Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.

• Participates in training restaurant staff on menu items including ingredients, preparation methods and unique tastes.

• Manages employee progressive discipline procedures.

• Participates in the employee performance appraisal process, providing feedback as needed.

• Uses all available on the job training tools for employees.

• Assists as needed in the interviewing and hiring of employee team members with appropriate skills.

Additional Responsibilities

• Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.

• Analyzes information and evaluating results to choose the best solution and solve problems.

• Attends and participates in all pertinent meetings.

Experience Level

Senior Level

Kitchen Steward

Kitchen Stewarding Executive

POSITION SUMMARY

Organize cleaning chemicals and supplies. Organize supply rack, including pots, pans, serving spoons, utensils, etc. Rotate stock, bringing wares from storage bin or areas into kitchen. Complete cleaning checklists to determine appropriate timelines for cleaning and sanitizing. Collect dirty pans from the cooking line and transport to pot station for cleaning. Clean and maintain sanitation areas and organize cleaning supplies including hanging up mops and brooms. Clean and maintain loading dock areas. Clean ceiling, walls, and vents in dish room. Ensure clean wares are stored appropriately. Operate and maintain cleaning equipment and tools, including the dish washing machine, hand wash stations pot-scrubbing station, and trash compactor.

Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees; serve as a role model. Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals. Ensure adherence to quality expectations and standards. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Stand, sit, or walk for an extended period of time. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Perform other reasonable job duties as requested by Supervisors.

PREFERRED QUALIFICATIONS

Education: High school diploma or G.E.D. equivalent.

Related Work Experience: At least 1 year of related work experience.

Supervisory Experience: No supervisory experience.

License or Certification: None

Experience Level

Executive Level

Sous Chef

Junior – Sous Chef

JOB SUMMARY

Entry level management position that focuses on successfully accomplishing the daily objectives in the kitchen. Assists in leading staff while personally assisting in all areas of the kitchen, including food production; purchasing and kitchen sanitation. Position contributes to ensuring guest and employee satisfaction while maintaining the operating budget.

CANDIDATE PROFILE

Education and Experience

• High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.

CORE WORK ACTIVITIES

Ensuring Culinary Standards and Responsibilities are Met

• Maintains food handling and sanitation standards.

• Performs all duties of Culinary and related kitchen area employees in high demand times.

• Oversees production and preparation of culinary items.

• Ensures employees keep their work areas clean and sanitary.

• Works with Restaurant and Banquet departments to coordinate service and timing of events and meals.

• Complies with loss prevention policies and procedures.

• Strives to improve service performance.

• Communicates areas in need of attention to staff and follows up to ensure follow through.

• Leads shifts while personally preparing food items and executing requests based on required specifications.

• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.

• Supervises and coordinates activities of cooks and workers engaged in food preparation.

• Checks the quality of raw and cooked food products to ensure that standards are met.

• Assists in determining how food should be presented and creates decorative food displays.

Supporting Culinary Team Activities

• Supervises daily shift operations.

• Ensures all employees have proper supplies, equipment and uniforms.

• Supervises staffing levels to ensure that guest service, operational needs and financial objectives are met.

• Ensures completion of assigned duties.

• Participates in the employee performance appraisal process, giving feedback as needed.

• Handles employee questions and concerns.

• Communicates performance expectations in accordance with job descriptions for each position.

• Participates in an on-going employee recognition program.

• Conducts training when appropriate.

• Monitors employee’s progress towards meeting performance expectations.

Maintaining Culinary Goals

• Participates in department meetings and continually communicates a clear and consistent message regarding the departmental goals to produce desired results.

• Supports and assists with new menus, concepts and promotions for the Restaurant outlets and Banquets.

Providing Exceptional Customer Service

• Sets a positive example for guest relations.

• Handles guest problems and complaints seeking assistance from supervisor as necessary.

• Empowers employees to provide excellent customer service within guidelines.

Additional Responsibilities

• Reports malfunctions in department equipment.

• Purchases appropriate supplies and manages food and supply inventories according to budget.

• Attends and participates in all pertinent meetings.

Experience Level

Entry Level