Steward — Fine Dining Boutique Restaurant

Responsibilities

• Hand-wash and inspect all fine dining plateware before service: imported European porcelain, artisanal Mexican ceramics, and specialty service pieces require individual inspection for chips, marks, or water residue
• Polish crystal wine glasses to streak-free standard: San Miguel's hard highland water leaves mineral deposits — hand-polishing each glass with steam and lint-free cloth before service is the standard
• Clean and care for silver flatware: sterling silver cutlery used in fine dining service requires regular polishing and correct storage to prevent tarnish
• Deep-clean the kitchen after each dinner service to chef's standard: small fine dining kitchen where the chef's personal standards are directly visible
• Support private dining events: San Miguel's boutique hotel restaurants host private dinners, wine pairing events, and cultural evening events that require precise equipment preparation
• Manage specialty item inventory: track all fine dining service pieces and report any losses or damage immediately

Requirements

• Fine dining stewarding experience — crystal polishing and china inspection technique essential
• Silver flatware care and tarnish prevention knowledge
• Altitude and winter cold temperature awareness for dishwasher operation
• Precision and careful handling in a high-standard environment

Benefits

• IMSS, aguinaldo, paid vacation + premium
• Staff meals with kitchen team
• Uniform provided
• Access to hotel's cultural events program

Work environment

Fine dining restaurant kitchen in a San Miguel de Allende colonial boutique hotel. High-standard small-kitchen stewarding where every piece of plateware and glassware is inspected before reaching the dining room.

About the role

In a San Miguel fine dining restaurant, the steward polishes approximately 50 wine glasses before each dinner service. Every one of those glasses has to pass under the candlelight at the sommelier's inspection without a mark. That standard requires 20 seconds per glass, a clean cloth, a source of steam, and the patience to do it the same way the 50th glass as the first. It's a discipline, not just a task.