In the previous article we discussed the core values of the stewarding and service department. In this article we will discuss the goals that the core values have instilled in each and every one of the employees.

Goal listing is the most basic thing to do if you want to finish something. Direction and organization will not be met easily without a clean granularity when it comes to goals. Hence it is important to keep in mind the direction for which your station must walk.

Here are the most important goals of the stewarding and service department.

1. To initiate innovation and creativity.

As an employee of your establishment, you are put in a position where you can be promoted. Providing innovative and creative solutions to problems will always be met with commendation and even promotion.

2. To be the Hotel of choice for even the most discerned culinarians.

As the backbone of the food and beverage department, you are in charge of the cleanliness of the establishment. If the stewarding department provides the needed cleanliness and attractiveness of the restaurant or hotel, you will be famous and even famous chefs will clamor for your establishment’s attention.

3. To develop and increase the dining public’s awareness of cuisine.

Increasing public awareness through cleanliness and professionalism is one of the primary goals that the stewarding and service department should strive for. Increasing the quality of the dining experience of people will help your establishment’s reputation.

4. To be financially responsible.

Financial responsibility for the stewarding department means that you have to take care of the equipment that you operate. You can do this with proper training and reading the operational manual.

5. To create a climate conducive to developing individual staff members through participation and interaction.

Smile. Always be personable and helpful towards your superiors and peers. Do participate in any team building activities. Team spirit is the key to the success of every department.

6. To communicate effectively with the guests and solicit their opinions and feedback.

Improving communication skills and opening communication lines with guests is a great way to increase the positive reputation of your establishment. The service department should always show that they are willing to serve the guest no matter what the request may be.

Goals are great to bolster the core values that you have learned.

When you have core values yet you do not employ such values to good use, then it is useless. Goal setting is the best implementation of your core values. Remember, the customer is always at the heart of the goals we have. Satisfaction of the guests will help improve the image of your establishment.

You are not just promoting your restaurant and hotel; you are also promoting your own career.

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The belief that service is one of the primary goals in any establishment should be emphasized. But it should also be reiterated that service alone is not enough. As service professionals we have to delineate our core values and beliefs so that we can have a clearer view of what we should do in any case.

The more you know of your establishment’s core values, the more you will know how to perform your job well.

Core values and beliefs may vary from place to place, but the list below is the framework for which all core values should be based upon.

1. The primary reason for the existence of your establishment is serving the needs of the guests.

Service and serving guests is the reason why the serving department exists. Be it stewarding or the food and beverage department, everyone in the team is deemed to serve to needs of the guests.

2. The members of the staff are the key resource through which the team can accomplish their objectives.

As member of the staff, be reminded that you are an important resource of your establishment. This means that your presence and punctuality is highly valued. As a team member, you are also expected to function as part of the group and not as an individual.

3. Trust, loyalty, co-operation, confidence, integrity, enthusiasm, pro-active attitude, discipline and personal accountability are all key traits the staff possess to ensure the success of your establishment.

All these positive trait all boils down to being trustworthy and loyal to your establishment. Honesty also comes to mind when reading the traits listed above. These traits are key to make customers trust your establishment no matter who they are and what their expectations may be.

4. Professionalism is the means to achieve a harmonious culinary environment and to provide an outstanding service to the guests.

Professionalism means punctuality, cleanliness, and the ability to serve at the utmost no matter what the obstacle. Professionalism means to work harmoniously with your team mates and with other departments. Avoid conflict with other people as much as you an by becoming a team player.

5. As hospitality operators you have an obligation to act in an environmentally responsible manner and to support social, cultural and health systems.

Think green and healthy always. As hotel workers you are expected to follow the operations manual of a green establishment. Social and cultural sensitivity should be exercised always. Cleanliness should always be maintained.

6. Effective, mission focused partnerships with suppliers, media and the community are key to your concepts success.

Be ready and put your best feet forward in any partnership. As per the operations manual, you will be expected to be a team player not just with other departments but also with suppliers, media, and the community.

These are the core values that we as service professionals should aspire to.

In no terms should we violate any of these core values and beliefs, lest we be looked down upon by our guests and other establishments.

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The stewarding profession requires an employee to be proficient at handling cleaning machines. Generally, a good knowledge of the operations manual should guide the employee so that he or she can avoid injuries and damaging the equipment.

This is where proper training comes in handy. This is where the chief steward and the team management have to step in at the very beginning to make sure the employee is properly instructed. The primary concern of good training is also to prevent injuries to the operator, but it must be said that the integrity of the machine is a close consideration.

With that said here are the ways you can prevent injuries when operating equipment.

1. Know how to operate equipment.

Saying this is almost completely redundant, but this rule should always be reiterated by the chief steward and the team management. Knowledge of the operations manual of the machine is really essential before anyone can have the right to operate it.

2. Pay attention when using sharp equipment. Never touch edges of sharp blades.

If you are handling sharp equipment make sure that you have it turned off before handling the edges. Always have presence of mind when handling any machine. Be wary of cuts and electrocution. Use safety gloves when handling any machine.

3. Use guards when provided on equipment.

Sometimes machines like the dishwashers have guards or gloves included with them. You should use these protective devices. You should also replace worn out protective gear to avoid injury.

4. Use tampers to push food into equipment.

Garbage disposal equipment can be dangerous. If the machine has tampers included, you should use it to push garbage in the equipment. The same goes for food processing machines.

5. Turn equipment off before adjusting.

Again, any machine with sharp edges should be turned off before adjusting. This also applies to avoid electrocution.

6. No loose sleeves, ties, or dangling jewelry when operating the equipment

Anything loose or dangling can get caught inside of the machine. This is one of the most common mistakes of novices. As a professional service worker, remember that you are not allowed to wear jewelry, anyway.

7. Carry dishes and glassware carefully.

Obviously when dishes or glassware slips your grip, all sorts of debris and fragments will explode on the floor. Handle anything like glassware carefully to avoid cuts from shards.

8. Sweep up broken glass; do not use your hands.

Another obvious piece of advice that is not followed to the letter. Sometimes stewards who are lazy would rather pick up broken glass to save time. This is a big mistake; you will surely injure yourself, especially if you are in a rush.

9. Use special container to dispose of broken glass, dishes, and other sharp objects.

Most of the time, plastic bags are always present. This does not mean that you are allowed to use this to contain broken glass. Use the proper container, not some piece of plastic that is just lying around conveniently. Take the extra step and extra precaution for safety.

10. Remove can lids entirely from cans, then dispose of them.

Can lids are dangerous and can cause more than minor cuts. This kind of trash should be disposed of properly or recycled.

Follow these ten tips to the letter and you will be safe from cuts in your workplace. Cuts can be detrimental to the work flow of the kitchen because it can infect and contaminate the food that you handle. Avoiding cuts is not just about safety, it is also about the efficiency of the kitchen.

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Everything should be organized and clipped up into little procedures. This is how a professional stewarding organization works. Even floor cleaning should be under the banner of professional organization and procedures. The reason for this is to facilitate and expedite the cleaning operations in and around the premises of your jurisdiction.

Floor cleaning is also an integral part of the stewarding department’s role in cleanliness and hygiene as the backbone of the food and beverage department.

Here are the procedures for floor cleaning.

1. Never use a dirty broom or mop.

Cleanliness and hygiene must also apply to brooms and mop. Dirty brooms and mops can contain bacteria that can somehow contaminate the surrounding area. So the first thing you have to do with brooms and mops is to clean it with detergent or disinfectants.

2. If the mop is to be changed, the Assistant Manager shall be advised.

Do not hesitate to change your mops, especially if it is to worn down to be sued effectively. The proper procedure is to inform your chief steward so he can take a look at the inventory and list your request on his to do list and purchasing order.

3. Only use clean water to rinse your mop.

Soiled water can contain bacteria that can infect people. Use only clean tap water when cleaning your mop. Do not re-use the water that you get into the mop. There is plenty of clean water to use. Besides, clean water should be enough to clean your mop. Do not be lazy to carry around an extra bucket of clean water.

4. Only use the appropriate detergents as trained and as indicated on the products.

You team management and chief steward should have trained you on operational procedures and the importance of reading the label of any product. Use only detergent that you have been trained to use. The reason for this is that these detergents are industrial grade detergents. So be careful. If you have any doubts, be sure to ask your chief steward.

5. If the floor appears to be very dirty, rinse and scrub the floor instead of mopping it.

Sometimes you can be lazy and just mop the floor even if it is still all too muddy. Scrubbing the floor is much more effective to remove stubborn dirt. Don’t be afraid of getting down and dirty – it’s your job to maintain the cleanliness and hygiene of the establishment.

6. If necessary, use a broom to remove the dust before mopping.

Remember that dust plus water equals mud. This is why it is logical to broom dust first and foremost before mopping. Creating your own mud requires scrubbing. And scrubbing is totally unnecessary if you broomed the dirt in the first place.

7. Make sure that the floor can dry quickly and undisturbed after cleaning.

After mopping, you should put a sign on the mopped part. The sign should read “WET FLOOR” or something similar. The sign offers two advantages. One, you will avoid people from walking all over your mopped floor. Two, people will be warned so they can avoid slips and falls.

Order is the name of the game.

Everything should be followed, that is why there are operational procedures. These procedures were made to expedite your job as a steward. Since you are in charge of the cleanliness and the hygiene of the establishment, it is paramount that you are knowledgeable of the order and organization of your work.

Mopping the floor is by no means a degrading job. It is decent hard work that can be fulfilling once you see the results of your labor.

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