Duties of the Club Steward

This guide to the work of the club steward was written by our former South Wales Branch Secretary and National Executive member COLIN HUGHES, who died in 2001. It remains as accurate as when he first wrote it.

1. To supply all goods or supervise the supply of all goods to members in the best condition and as hygienically as possible.

2. To check thoroughly all goods inwards for primarily the steward's own protection, but also for the club's protection namely, that what the club pays for the club receives.

3. Record accurately all allowances to be set against goods supplied so that stock accounts are correct.

4. Marshal the cellar so that goods longest in stock are used up prior to later purchases.

5. Personally or with assistance, to keep the cellar in a clean manner, always bearing in mind that beer is classed as a food and is subject to legislative conditions under various Acts of Parliament.

6. Where, as is usual, a steward acts as an agent, but only as an agent, for the Committee in engaging staff under his control, he should ensure that the employee has the ability, qualification and temperament for the work. I mention engagement only because with the Employment Act, the dismissal of any employee should be conducted by the Secretary and Committee in consultation with the steward, and certainly not by the steward alone. It is the club which will be required to rebut claims for unfair dismissal and not the steward who at most would be required as a material witness.

7. Supply the Secretary of the club with a requisition for orders for the coming week. No steward should be in contact with suppliers although this has become the norm rather than the exception due to the part-time nature of many secretaries. There is no time like the present to stop the practice and avoid over-stocking, and promotional discounts and other incentives accruing to the steward personally and not the club.

8. All goods supplied in the club must be purchased by and supplied for the benefit of the club as a whole and not the steward.

9. To be on duty for those hours represented and agreed for wage purposes, and when absent from the club during duty hours, permission for leave of absence must be sought from the Committee or Secretary acting in his executive capacity between meetings.

10. Through negotiations and agreed upon at the point of engagement be responsible for the security of the club or parts of the club, invariably including bar stocks and cash.

11. To liaise and discuss relevant matters with the Secretary of the club, and request if necessary that significant matters be placed before the Committee, with a personal attendance when either side believes it to be material. Regular meetings between the Committee and the Steward should take place in an amicable atmosphere at regular intervals to air grievances, or to use the vast experience in any event, which the steward will or should have, upon his work and conditions.

12. Stewards should be actively discouraged from entering into discussions with members upon club issues.

13. The steward should be economical in his usage of light and heat in any accommodation provided by the club.

14. The Steward, as with anyone dealing with large numbers of persons, should be courteous and tolerant, and be dealt with in a like manner by the Officers and Committee of the club.