JOB PROFILE

Designation

Senior Steward

Grade

B02/ASST/L3

Location

Thane/Pune / Indore/ Dombivli

Department

Hospitality

Reports to

Restaurant Manager

Qualification

Degree or Diploma in Hotel Management, Catering Technology, or Hospitality Services.

Skilled Experience

2–3 years of experience in food & beverage operations, with at least 1–2 years in a healthcare hospitality or premium patient-care corporate setting.

Role Purpose To lead floor-level food and beverage hospitality services, ensuring high standards of patient dietary care compliance, directing junior stewards, and handling immediate feedback or complex service requirements to deliver an exceptional dining experience.

Key Responsibilities
Ø Supervise daily food and beverage service workflows across assigned patient wards, rooms, and guest dining facilities.
Ø Monitor the accurate setup, segregation, and presentation of therapeutic diets, cross-checking patient room files before final clearance.
Ø Manage high-priority, VIP, or sensitive clinical dietary requests, ensuring strict adherence to protocols provided by the clinical nutrition team.
Ø Conduct regular service audits on the floors to ensure food distribution remains timely, hygienic, and maintained at target temperatures.
Ø Guide, train,



and check the daily grooming, hygiene, and attendance of junior stewards and trainees on shift.
Ø Address and resolve on-the-spot patient or attendant complaints regarding dietary services, escalating critical service gaps to the F&B; Operations Manager.
Ø Inspect pantry areas, equipment health, and inventory levels regularly, raising maintenance or procurement requests to ensure zero service downtime.

Skills & Competencies
Ø Strong hospitality ethics with an empathetic, customer-oriented mindset.
Ø Solid team handling, shift coordination, and monitoring abilities.
Ø Deep understanding of food safety standards, dietary restrictions, and healthcare hygiene protocols.
Ø Transparent verbal communication and immediate problem-solving skills under high-volume settings.
Ø Ability to build team-oriented relations with kitchen staff, dieticians, and floor nursing units.

Key Relationships

Key Relationships
Ø External: Patients, Patient Attendants, and High-Profile Guests.
Ø Internal: F&B; Operations Manager, Hospitality Team, Clinical Dieticians, Kitchen Staff, and Floor Nursing Teams.

Please Note: is only a general guideline and will change depending on the organizational requirement.

📌 Senior Steward Dombivli
🏢 Jupiter Hospital
📍 Dombivli