Stanmar Inc.
Steward (Full Time Seasonal 2027)
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Our Restaurant Concept
Our restaurant concept is built on providing signature dining experiences to our guests. Our restaurant provides not only a stunning landscape, but a warm welcoming atmosphere with delicious contemporary food. Our service is genuine, welcoming and we are here to make our guest experience memorable.
Job Objective
- Provide an extraordinary hospitality experience to our guests.
- Promotes a professional, helpful and courteous work environment.
- Interacts with all guest, employees and purveyors in a professional and hospitable manner.
- Expedites all dishware, glassware, pots & pans.
- Cleaning (sweeping, mopping, polishing and organizing) Lovango restaurant & kitchen.
- Working knowledge of all standard kitchen equipment.
- Works well with all staff, management and customers.
Policies
- Management is to be involved in all guests and employee altercations.
- Follows and maintains all safety precautions.
- Follows and maintains all par levels and restocking procedures.
- Maintains all health department regulations.
- Any and all situations involving illegal substances need to be reported to management.
- Complies with all rules and regulations of the Lovango Resort + Beech Club Employee Handbook.
- Harassment of any type is not to be promoted or tolerated.
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Responsibilities & Tasks
- Maintains a clean, neat, and well-organized workstation.
- Proactive in the ensuring that all dishes, glasses, pots and pans are organized and kept clean and like new.
- Ensures opening and closing procedures are to be followed each shift.
- Follows par stocks and prep schedules, daily and weekly.
- Protects our assets by not allowing breakage.
- Maintains a proactive approach to keeping the kitchen & restaurant clean, neat and orderly.
Fiscal Accountability
- Follows all food & beverage control policies.
- Is environmentally conscious i.e. conserves electricity, conserves water, conserves paper products, and conserves natural gas, recycle when possible.
- Controls breakage of all breakable items.
- Controls waste and abuse on all perishable items.
- Protects thru proper usage and care all kitchen equipment, uniforms and restaurant assets.
- Reports to Management any suspicious activities.
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Qualifications
- High school diploma or general education degree (GED) preferred.
- Restaurant or customer service experience preferred.
- Ability to obtain a local USVI food handler card.
- Must be able to stand continuously throughout an 8 hour shift.
- Ability to lift and carry up to 50 pounds.
- Interpersonal skills to interact with a variety of other people, such as waitstaff, cooks, management and sometimes customers.
- Calm demeanor to work in a high-stress, fast-paced environment.
Please note our season is from Mid December - End of July. All employees must be available for the full season.
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