1. Guest Service

- Welcome guests with a polite and professional attitude.

- Escort guests to their tables and present menus when assigned.

- Take food and beverage orders accurately.

- Serve food and beverages according to restaurant service standards.

- Check guest satisfaction and respond promptly to requests.

1. Table Setup &
- Maintenance

- Prepare tables before service according to the restaurant's standards.

- Maintain proper table setup, cleanliness, and presentation.

- Explicit used plates, cutlery, and glasses promptly.

- Reset tables immediately after guests leave.

1. Order Coordination

- Communicate orders accurately to the kitchen and bar.

- Follow up on delayed orders with the concerned department.

- Ensure the correct dishes are served to the correct guests.

- Inform the Captain or Senior Steward about order delays or guest complaints.

1. Cleanliness &
- Hygiene

- Maintain personal grooming, uniform, and hygiene standards.

- Keep the service station, tables, and restaurant floor clean.

- Follow food safety and sanitation procedures.

- Handle crockery, cutlery, and glassware carefully.Floor Supervision

- Supervise stewards and ensure smooth restaurant operations.

1. Guest Experience

- Handle guest requests, concerns, and complaints professionally.

- Ensure timely service and follow up on guest satisfaction.





- Coordinate special requests, celebrations, and VIP guest requirements.

- Escalate serious complaints to the Captain or Restaurant Manager.

1. Order &
- Service Management

- Monitor order accuracy, food delivery time, and table service.

- Coordinate with the kitchen, bar, cashier, and delivery team.

- Resolve service delays and communicate issues to management.

- Ensure proper sequence of service and food presentation standards.

1. Training &
- Team Development

- Train stewards on menu knowledge, service sequence, and upselling.

- Conduct pre-shift briefings when assigned.

- Guide junior team members and correct service mistakes.

- Ensure staff follow restaurant policies and SOPs.

1. Inventory &
- Service Station Control

- Monitor availability of cutlery, crockery, glassware, napkins, and condiments.

- Ensure service stations are properly stocked before operations.

- Maintain control over breakages and report losses.

- Support physical inventory and stock verification as assigned.

- Allocate tables and sections to team members.

- Monitor service standards during opening, peak hours, and closing.

- Ensure all team members are in proper uniform and well-groomed.

Pay: ₹15,000.00 - ₹22,000.00 per month

Work Location: In person

📌 Steward, Sr.Steward (Andheri)
🏢 House of Doh
📍 Andheri