Steward Runner

Chicago ORD IL Hyatt Regency

The Stewarding Food Runner at Hyatt Regency O'Hare Chicago is responsible for supporting the hotel’s banquet and food & beverage operations by preparing and delivering food carts for banquet functions, maintaining cleanliness of dishes and equipment, and ensuring banquet areas receive the items needed according to the banquet event order. This position works closely with the Stewarding, Banquets, and Food & Beverage teams to ensure timely and efficient service.

Essential Duties and Responsibilities

• Read and follow banquet event orders (BEOs) to accurately prepare food carts for banquet functions.
• Gather, organize, and load food carts with the appropriate food, dishes, service equipment, utensils, and other items required for each event.
• Deliver and position food carts in designated banquet spaces according to event requirements and instructions.
• Ensure food carts are properly stocked, organized, and ready for service.
• Transport food and service items safely and efficiently throughout the hotel.
• Collect, clean, and return dishes, utensils, equipment, and other service items to the appropriate areas.
• Operate dishwashing equipment and maintain clean and sanitary dishware and equipment.
• Assist with clearing and returning food carts and equipment after banquet functions.
• Maintain cleanliness and organization of the stewarding area, food carts, equipment, and work areas.
• Follow all hotel standards for food safety, sanitation, cleanliness, and workplace safety.
• Communicate effectively with Banquets, Stewarding, Kitchen, and other hotel departments to ensure events are properly supported.
• Assist with additional stewarding and banquet-related duties as assigned.

Qualifications and Requirements

• Previous hotel, restaurant, banquet, stewarding, food service, or related experience preferred, but not required.
• Ability to read and follow banquet event orders and written instructions.
• Strong attention to detail and ability to accurately prepare orders for multiple events.
• Ability to work efficiently in a fast-paced environment.
• Ability to safely push, pull, and maneuver loaded food carts throughout the hotel.
• Ability to stand, walk, bend, lift, and perform physical tasks for extended periods.
• Ability to work independently while also functioning effectively as part of a team.
• Dependable and punctual with a strong commitment to providing quality service.
• Must be available to work a flexible schedule, including evenings, nights, weekends, and holidays, based on banquet and hotel business needs.

Work Environment

This position requires frequent movement throughout the hotel and may involve working in kitchens, stewarding areas, banquet spaces, storage areas, and other service areas. The position may involve exposure to hot and cold temperatures, wet floors, noise, and the use of commercial dishwashing equipment.

Schedule

Flexible scheduling is required. The successful candidate must be available to work varying shifts, including nights, weekends, holidays, and other times based on banquet event schedules and hotel occupancy.