Steward — Business Hotel Restaurant & Banquets

Responsibilities

• Operate high-volume industrial dishwasher across hotel's restaurant and banquet kitchen operations
• Monitor dishwasher final rinse temperature: at CDMX altitude, final rinse must reach 82°C to achieve sanitization equivalent to sea-level 90°C+ — verify with thermometer and log per Distintivo H requirement
• Support banquet operations: transport and set up plateware and silverware for corporate banquets and conferences — business hotel CDMX runs major events regularly
• Maintain kitchen cleanliness between service periods: international brand hotel kitchens operate to a standardized brand clean protocol that must be met at every inspection
• Wash in-room dining equipment: plates, trays, covers, and service vessels returned from room service — these run 24 hours and require a continuous stewarding presence
• Clean and maintain dishwashing machine to manufacturer specification, noting altitude-related calibration requirements

Requirements

• Industrial dishwasher experience — altitude-operation awareness preferred
• Business hotel kitchen environment familiarity
• Ability to sustain pace through multi-outlet hotel F&B operation
• Understanding of Distintivo H compliance in a high-altitude context

Benefits

• IMSS, aguinaldo, paid vacation + premium
• Transport subsidy MXN 600/month
• Three meals per shift
• Uniform and slip-resistant footwear provided

Work environment

International business hotel kitchen and banquet operation in CDMX. High-volume multi-outlet stewarding in Mexico's most operationally complex hotel market.

About the role

A Polanco business hotel runs restaurant service, room service, and banquets simultaneously, with no natural break in the service cycle. The stewarding department that keeps all of that supplied with clean service items is running a continuous logistics operation — plates leaving the machine going three directions at once. Staying organized in that environment is what separates a productive steward from one who's always behind.