Steward

Role overview

This position is for a Steward at Sofitel in Dubai. The role focuses on maintaining clean, orderly, and well-run kitchen and stewarding operations while delivering polished, efficient service in line with the brand’s standards.

Main duties

• Provide consistent, professional, courteous, efficient, and adaptable service at all times, aligned with the hotel’s standards of performance.
• Carry out all assigned tasks in the designated work area.
• Support team-based working and lateral service across functions.
• Take on reasonable additional tasks and secondary responsibilities as directed by the Assistant Stewarding Manager and Supervisor.
• Remain flexible and rotate between stewarding sub-departments within Food & Beverage or other hotel departments when required.
• Follow all opening and closing procedures established for the department and assigned work location.
• Stay fully informed about the hotel’s services and facilities.
• Keep the work area and nearby surroundings clean and organized at all times.
• Understand the HACCP procedures in place and the purpose behind them.
• Complete general cleaning work as assigned by the Assistant Manager or Stewarding Supervisor.
• Wash dishes to the required performance standards.
• Clean pots, pans, floors, ceilings, walls, kitchen equipment, utensils, and ducting as per standards.
• Empty waste bins according to the waste-collection schedule.
• Use dishwashing equipment and cleaning chemicals correctly, with a strong understanding of related procedures.
• Use supplies carefully to limit spoilage and waste.
• Handle guest and employee questions politely and efficiently, and escalate complaints or issues to supervisors when they cannot be solved immediately, while ensuring follow-up.
• Attend and contribute to staff meetings, departmental and hotel training, and other scheduled activities.
• Assist with monthly, quarterly, half-yearly, and yearly inventories of operating equipment.

Additional duties

• Report on time, wear the correct uniform and name tag, and maintain the hotel’s standards for personal appearance and hygiene.
• Maintain friendly, courteous, and professional conduct at all times.
• Build and sustain positive working relationships with colleagues and other departments.
• Read and follow the Employee Handbook, hotel rules, and all applicable policies, especially those covering fire, hygiene, health, and safety.
• Comply with local legal requirements.
• Adapt to departmental changes as needed to support hotel operations.
• Be willing to extend duties and, if needed, work in another department or area to meet business and guest-service requirements.

Financial responsibilities

• Monitor operating supplies and help reduce spoilage, breakage, and wastage.

Training and people responsibilities

• Attend training sessions and meetings whenever required.
• Help ensure a workplace free from discrimination, harassment, and victimization wherever possible.
• Handle harassment and discrimination complaints quickly and confidentially.
• Treat guests and colleagues from all cultural backgrounds with respect and sensitivity.
• Identify and resolve situations that could lead to cross-cultural conflict or misunderstandings.

Guest service responsibilities

• Escalate guest complaints or issues to supervisors when an immediate solution is not available, and follow up appropriately.
• Comply with all reasonable instructions from supervisors within a normal timeframe.
• Accept assignment to other hotel duties when business needs require it.

Health, safety, and environment

• Report all potential and actual hazards immediately and ensure they are corrected.
• Be familiar with departmental fire, emergency, and bomb procedures.
• Ensure emergency procedures are practiced, implemented, and enforced to protect guests and employees.
• Protect people and property by following hotel regulations and applicable laws.
• Work safely and ensure team members do the same to avoid harm or injury.
• Use safe manual-handling methods and follow health, safety, and environmental policies to reduce environmental impact and prevent pollution.

Knowledge required

• Fire procedures used by the hotel.
• Security procedures used by the hotel.
• Health and safety policies and processes.
• Hotel facilities and nearby attractions.
• Operational standards and departmental procedures.
• Sofitel Keys of Luxury and appearance guidelines.
• Sofitel’s “BE Magnifique” vision and related strategies.
• Accepted payment methods used by the company.
• Short-term and long-term marketing promotions run by the company.

Workplace expectations

This role requires flexibility, strong housekeeping and cleaning discipline, careful use of operating materials, and a service mindset that supports both guests and internal teams.