Providing Inspired Food & Beverage to highlight the destination we represent is one of our passions.  Every memorable dining experience begins behind the scenes with our Culinary team’s commitment to safe, efficient operations and exceptional cuisine.  As a Stewarding Attendant, the attentiveness and support you provide the Culinary team and restaurants will help ensure the successful delivery of an exceptional food and beverage experience.Hourly Rate: $26.78Responsible for assisting the Culinary Team within Fairmont & Leading Quality Assurance (LQA) standards.  Areas of responsibility will include, but are not limited to F&B venues and events on or offsite.  Additional responsibilities are as follows:Ensure the Culinary Team and Food & Beverage venues have the dishes/silverware required by checking and replenishing service stations for/with necessary equipment: dishes, utensils, glassware, etc.Ensure our guests have clean, undamaged dishes by ensuring all broken and chipped items are removed from circulation and inventoriedOperate our industrial dishwasherSort, stack dishes, and load/unload dishwasherSort, stack and store all cleaned items in an organized and safe mannerEnsure floors are dry and clean at all timesEnsure that overall cleanliness and maintenance of our restaurant exceeds expectationsHave full knowledge of all menu items, garnishes, contents and preparation methodsAdhere to the State of Hawaii Dept. of Health & EHC food handling safety standardsOrganize time so all side work is completed according to shift demandMaintain atmosphere of aloha spirit by providing engaging, personalized, timely, and efficient service to our discerning guestsFocus attention on guest needs, remaining calm and courteous at all timesPromote and enforce health and safety awareness as well as to have a complete understanding of the emergency proceduresFollow hotel and departmental policies, procedures and service standardsContribute to the improvement of the operation by contributing ideas, making suggestions and actively participate in departmental communication meetingsSchedule:  Due to the nature of the hospitality industry, employees are required to work varying schedules, including weekends and holidays, to accommodate the business and demands of the hotel. 
