By 
A restaurant kitchen will never be successful without a hostess department. After all, stewards are considered the backbone of the restaurant industry, as they have the responsibility of ensuring that everything is spotless inside and outside of the restaurant kitchen. Without them, the restaurant’s reputation will suffer, and having a very good chef preparing excellent dishes will not matter if the health and safety of diners are not ensured.
So what are the common goals of the stewardship department, especially as stewardship is considered a very integral part of the restaurant industry?
First, since restaurants deal with people and diners, one of the most important objectives of the stewarding department is to give the utmost importance to customer service and satisfaction. After all, customers are going to be the restaurant’s bread and butter, and without them, the restaurant will not survive. For this reason, the curators must always be respectful with the diners. They should never argue with customers, and if an argument arises, the kitchen steward is encouraged to inform the head steward, who will handle the situation himself. Management conducts regular meetings and trainings aimed at providing 100% customer service and satisfaction, and the administration department is always encouraged to attend these events to achieve the goal.
Second, it is also the goal of the butler department to ensure that the quality of the food is maintained at all times. Now, this can only be ensured if the hostess department is very strict when it comes to cleaning the entire kitchen, inside and out. There is no denying that a dirty kitchen can contaminate fresh food products, and if you serve contaminated food to your diners, it can lead to health problems that can lead to legal problems. For this reason, delegates must be very meticulous in maintaining the cleanliness of all areas of the kitchen, as well as the front of the restaurant to avoid contaminating food with anything that could harm people.
Three, another common goal of the Stewarding Department is to help promote a professional atmosphere throughout the restaurant. It won’t do the restaurant any good if there is tension and fighting in the restaurant. If there are fights and tension among the staff, the kitchen workflow will be affected and therefore the entire restaurant will also be affected. For this reason, staff are encouraged to be respectful of one another as well. If a kitchen steward has a problem with his co-workers, it is recommended that he raise the problem with the chief steward, who can act as a mediator between them.
These are just some of the common but very important goals of the stewarding department, and achieving these means helping make the restaurant a success. However, this will be possible if everyone works together to achieve the goals.