Steward (Full Time Seasonal 2027)

Our restaurant concept is built on providing signature dining experiences to our guest. Our restaurant provides not only a stunning landscape, but a warm welcoming atmosphere with delicious-contemporary food. Our service is genuine, welcoming and we are here to make our guest experience memorable.

Job Objective

• Provide an extraordinary hospitality experience to our guests.
• Promotes a professional, helpful and courteous work environment.
• Interacts with all guest, employees and purveyors in a professional and hospitable manner.
• Expedites all dishware, glassware, pots & pans.
• Cleaning (sweeping, mopping, polishing and organizing) Lovango restaurant & kitchen.
• Working knowledge of all standard kitchen equipment.
• Works well with all staff, management and customers.

Policies

• Management is to be involved in all guests and employee altercations.
• Follows and maintains all safety precautions.
• Follows and maintains all par levels and restocking procedures.
• Maintains all health department regulations.
• Any and all situations involving illegal substances needs to be reported to management.
• Complies with all rules and regulations of the Lovango Resort + Beech Club Employee Handbook.
• Harassment of any type is not to be promoted or tolerated.

Responsibilities & Tasks

• Maintains a clean, neat, and well-organized workstation.
• Proactive in the ensuring that all dishes, glasses, pots and pans are organized and kept clean and like new.
• Ensures opening and closing procedures are to be followed each shift.
• Follows par stocks and prep schedules, daily and weekly.
• Protects our assets by not allowing breakage.
• Maintains a proactive approach to keeping the kitchen & restaurant clean, neat and orderly.

Fiscal Accountability

• Follows all food & beverage control policies.
• Is environmentally conscious i.e. conserves electricity, conserves water, conserves paper products, and conserves natural gas, recycle when possible.
• Controls breakage of all breakable items.
• Controls waste and abuse on all perishable items.
• Protects thru proper usage and care all kitchen equipment, uniforms and restaurant assets.
• Reports to Management any suspicious activities.

Qualifications

• High school diploma or general education degree (GED) preferred.
• Restaurant or customer service experience preferred.
• Ability to obtain a local USVI food handler card.
• Must be able to stand continuously throughout an 8 hour shift.
• Ability to lift and carry up to 50 pounds.
• Interpersonal skills to interact with a variety of other people, such as waitstaff, cooks, management and sometimes customers
• Calm demeanor to work in a high-stress, fast-paced environment

Please note our season is from Mid December – End of July. All employees must be available for the full season.

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