| Detail | For this role |
|---|---|
| Department | Restaurants and Food Service |
| Level | Entry level |
| Reports to | Captain |
| Direct reports | None |
| Experience | Fresher or up to 2 years in service |
Steward job description template
Copy this job description, replace the text in square brackets and post it on your careers page or a job portal.
Job title: Steward
Department: Restaurants and Food Service
Reports to: Captain
Location: [City], [office, branch or site]
About the role
A Steward serves food and beverages and clears tables in a restaurant, hotel or banquet. They set tables, take and serve orders under the captain, refill and clear, and keep the section clean. The role is the core of the service team. A good Steward is quick and attentive, knows the menu, serves and clears smoothly, keeps the section set and clean, and gives guests warm, prompt service throughout their meal.
Key responsibilities
- Set tables with cutlery, crockery, glassware and linen to standard.
- Take and serve food and beverage orders under the captain.
- Carry and serve dishes and drinks correctly to guests.
- Refill water, clear used plates and reset tables promptly.
- Keep the section clean, stocked and set through the service.
- Answer basic guest questions about the dishes on the menu.
- Support the captain and other stewards during a rush.
- Carry trays and clear to the wash area safely.
- Follow hygiene, grooming and service standards at all times.
Requirements
- 10th or 12th pass
- Hospitality certificate is an advantage
- Presentable and willing to learn
- Fresher or up to 2 years in service
KRAs and KPIs for a Steward
Key result areas for the appraisal form, each with a KPI you can measure every month or quarter.
| Key result area | How to measure it |
|---|---|
| Service quality | Orders served correctly and promptly to guests |
| Table readiness | Tables set and reset quickly for the next guests |
| Cleanliness | Section kept clean and stocked through the service |
| Guest attention | Guests attended to without long waits |
| Grooming | Grooming and uniform standards met on every shift |
| Breakage | Crockery and glass breakage kept below target |
Skills and tools
Tools used day to day: Service trays, Cutlery and crockery, POS or order pad, Linen and cloths, Water jugs.
Reporting line and career path
Next roles: Captain, Restaurant Supervisor, Banquet Captain
Interview questions for a Steward
- How do you set a table to standard?
- How do you carry and serve dishes without spills?
- How do you keep your section clean during a busy service?
- How do you handle a guest who needs something quickly?
- How do you clear and reset a table fast for new guests?
- How do you avoid breakage of crockery and glass?
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What does a Steward do in a restaurant?
A Steward serves food and beverages and clears tables under the captain. They set tables, take and serve orders, refill and clear, and keep the section clean and set. They are the core of the service team. Their job is warm, prompt, correct service throughout the guest meal.
What is the difference between a Steward and a Waiter?
In most Indian restaurants the terms are used for the same role: serving food and beverages and clearing tables. Steward is the more common hotel term and waiter the more common standalone restaurant term. Both work under a captain and can grow into captain roles.
How do you become a Steward?
A hospitality certificate helps but many start fresh with a presentable manner and willingness to learn. Employers look for warmth, quick and careful service, cleanliness and teamwork. Stewards who learn the menu and handle guests well grow into captain and supervisor roles.