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PHOENIX HOSPITALITY SERVICES

Services

HOUSEKEEPING SERVICES & COMMERCIAL CLEANING & PUBLIC AREA

  • Dusting and polishing of surfaces
  • Sweeping, mopping and vacuuming of floors
  • Cleaning of windows, mirrors and glass surfaces
  • Disinfection and sanitization of high-touch surfaces
  • Deep cleaning of carpets, rugs, and upholstery
  • Cleaning and disinfection of bathrooms and restrooms
  • Laundry services
  • Trash and waste removal
  • Restocking of supplies such as toiletries, cleaning products, and paper products
  • Special event cleaning and setup for parties, conferences, and other gatherings
  • Floor care services, including stripping, waxing, and buffing of hard floors
 

Commercial Kitchen Stewarding

  • Quality Assurance/Quality Improvement
  • Physical Tasks
  • General Kitchen
  • Stocking/Receiving
  • Kitchen Tools & Equipment
  • Maintenance, Sanitation, and Cleaning Activities
  • Dishwashing Activities

FRONT OF HOUSE

  • Waiters
  • Waitress
  • Bar Attendant
  • Supervisory
  • Staff Catering
  • Canteen Assistants
  •  

Book Our Services Here

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Why Choose Us

We have staffing solutions for the hospitality industry, 24/7.

Phoenix hospitality elevate your event with professional staffing.

OUR SERVICE CATEGORIES

Why we are the ultimate Hospitality partner

  • Coordinate tasks and work with other departments to ensure that the department runs efficiently.
  • Serve as a departmental role model or mentor by working alongside employees to perform technical or functional job duties.
  • Support all co-workers and treat them with dignity and respect.
  • Develop and maintain positive and productive working relationships with other employees and departments.
  • Actively listen to and consider the concerns of other employees, responding appropriately and effectively.
  • Partner with and assist others to promote an environment of teamwork and achieve common goals. 
  • Comply with quality assurance expectations and standards.
  • Reach overhead and below the knees, including bending, twisting, pulling, and stooping.
  • Move over sloping, uneven, or slippery surfaces.
  • Stand, sit, or walk for an extended period of time or for an entire work shift.
  • Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance.
  • Follow appropriate personal hygiene procedures to ensure food served to guests is safe for consumption, including disinfecting hands prior to handling food and wearing a hat/hairnet and proper footwear.
  • Report maintenance issues immediately to appropriate personnel (i.e., management or maintenance).
  • Assist with Banquet plate-ups.
  • Communicate any assistance needed during busy periods to the Chef to ensure optimum service to guests.
  • Maintain up-to-date knowledge of company Food Safety Programs within assigned area of responsibility, as well as all local, state, and federal regulations.
  • Organize cleaning chemicals and supplies and ensure they are stored appropriately and kept separate from food products.
  • Keep hand wash stations maintained (for example, supplied with soap, towels, stepon trashcan, gloves, and proper signage) and fully functional.
  • Operate cleaning equipment and tools to ensure only clean and sanitary items are used in the kitchen, including operating the dish machine, pot-scrubbing station, and trash compactor.
  • Wash and disinfect kitchen area including tables, tools, knives, and equipment to ensure sanitary conditions and meet the departmental standards, including using sanitizers required by health department.
  • Follow and ensure compliance with sanitation and cleaning procedures and pest control guidelines, reporting pest control issues to appropriate personnel.
  • Complete cleaning checklists to determine appropriate timelines for cleaning and sanitizing (such as floors, equipment, drains, walls, surfaces, doors, lights, and trashcans).
  • Direct and assist Stewards in order to make clean up a more efficient process.
  • Disassemble and assemble kitchen equipment following safety procedures when cleaning.
  • Rotate stock (e.g. plates, glasses and hot-boxes) bringing wares from storage bin or areas into kitchen.
  • Ensure proper and safe handling and storage of equipment, returning equipment to appropriate location.
  • Ensure water temperature, and chemical levels are appropriate to run the dishwashing machine, and complete proper documentation.
  • Clean the dishwashing machine, including removing trash and spraying the inside of the machine, cleaning and unclogging the spray arms and jets, cleaning the outer surfaces of the machine and troubleshoot dishwasher malfunctions as required.
  • Ensure clean wares are stored in appropriate areas.
  • Inspect, pull, and stack cleaned items, send soiled items back for re-scrubbing and re-washing.
  • Sort silverware with eating surfaces facing up into separate cylinders and wash/rewash.
  • Allow cleaned items to air dry.
  • Spray all racked items with hot water to loosen and remove food residue.
  • Sort and soak silverware.
  • Rack dirty items (silverware, plateware, etc).
  • Breakdown dirty bus tubs.
  • Use detergent, rinsing, and sanitizing chemicals in the 3-compartment sink at the appropriate levels to clean dishes, ensuring the chlorine levels are between 50 and 100 parts per million and that the water temperature is sufficiently hot.
  • Collect dirty pans from the cooking line and transport to pot station for cleaning. 
  • Clean and mop all areas in assigned departments (e.g., sink area, shelves and counters in dish room, tops of chemical bottles, outside of the dish machine, dish room door and walls, bus carts).
  • Clean and maintain sanitation areas and organize cleaning supplies including hanging up mops and brooms.
  • Dispose of glass in the proper containers.
  • Clean and maintain loading dock areas.
  • Empty full trashcans, ensuring each can is clean, relined, and covered, and maintain dumpster area.
  • Break down cardboard boxes and place them and other recyclables in the recycle bin.
  • Clean ceiling, walls, and vents in dish room.
  • Organize supply rack, including pots, pans, serving spoons, utensils, etc.
  • Keep sanitation closets locked and shut.

billed weekly hours

0

satisfied clients

0

5 star service

0

qualified staff

0

HACCP Certified

Eco Lab Chemical Certification 

Food Safety certificates

0

Customer support

24hrs / 7 Days

0

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