SUPV STEWARDING

The Stewarding Supervisor is responsible to standardize, maintain, and continuously improve quality of cleanliness and maintenance in all back of house F&B areas. The Stewarding Supervisor is responsible to standardize, maintain, and continuously improve quality of cleanliness and maintenance in all back of house F&B areas. The Stewarding Operations Manager is responsible for the management of all aspects of the Stewarding Department functions, in accordance with casino standards. The Stewarding Operations Manager directs, implements and maintains a service and management philosophy, which serves as a guide to respective staff.

• The overall cleanliness of all F&B related BOH areas.
• Monitor and evaluate staffing levels and hire, train and motivate staff to ensure adequate guidance and resources exist to accomplish established objectives.
• Develops highly skilled, successful employees, sets realistic and measurable service standards and goals.
• Oversees and / or conducts inspections of back of the house areas for cleanliness and maintenance of equipment.
• Supervises the cleaning necessary to meet the requirements of the MSHD.
• Conducts internal health inspection in conjunction with the Executive Chef/ safety team.
• Prepare weekly work schedules in accordance with staffing guidelines and labor forecasts, adjusting schedules throughout the week to meet the business demands.
• Continuously improves BOH related services by evaluating problems using feedback or data.
• Perform BUZZ meetings with staff, ensuring that service is technically proficient.
• Keeps team well informed of property promotions and events.
• Consistently follows company policies, procedures and industry regulations.
• Practice and observe safety rules and regulations and ensure others to do the same.
• Ensure that all items are stored in accordance with State/Local Health and Fire Departments regulations and according to casino requirements.
• Clearly communicates and enforces company expectations including Code of Commitment, policies, procedures, department goals and business strategies.
• Addresses employee performance issues, coaches for improvement and provides ongoing feedback.
• Inspect grooming and attire of staff; rectify any deficiencies.
• Holds employees accountable.
• Maintains accurate and up-to-date employee records, completes performance reviews in a timely fashion.
• Clearly understands and abides by the CBA Union contract.
• Ensures that cleanliness of all kitchen and stewarding equipment is adhered to.
• Maintain complete knowledge of correct maintenance and use of equipment.
• Responsible for training staff in the use of chemicals related to the department and proper methods for cleaning.
• Responsible for the delegation of job duties to work force.
• Oversees the disposal of trash and garbage.
• Check storage areas for proper supplies, organization and cleanliness.
• Monitor and ensure that all temperature and chemical solution requirements are met with regard to dishwashing, pot washing and storage.
• Identify dish machine problems by inspecting washed wares; resolve problem situations.
• Prepare contingency plans for equipment which cannot be repaired immediately.
• Monitor and maintain pest control requirements in accordance with hotel standards.
• Perform training sessions with staff, ensuring that service is technically proficient.
• Review Kitchen and Restaurant service needs from Stewarding throughout the shift and ensure that all requirements are met according to specifications.
• Assist Stewarding Staff with their job functions where needed to ensure optimum cleanliness. and service standards
• Respond to emergency situations accordingly.
• Perform all other job-related duties as requested.

• Minimum of 3 years’ experience in a similar role I a high-volume food service or food processing environment.
• Able to manage team of 15-20 hourly employees.
• In-depth knowledge on latest cleaning and sanitation practices including chemicals.
• Passionate approach to streamline operational procedures and increase productivity of department.
• Excellent communication and administration skills.
• Passion to explore and test latest technologies.
• Applies best industry best practices.
• Ability to maintain and further develop the standards set by Caesars Entertainment.
• Work requires effective communication in English, both verbal and written form in a professional manner.
• Must present a neat and professional appearance.
• Bilingual abilities are preferred but not required.
• Flexibility with working various shifts.
• Requires mobility. Ability to grasp, lift, move, or push goods on cart/truck weighing a maximum of 50 pounds
• Ability to work in confined spaces
• Ability to distinguish letters, symbols, and colors
• Normal vision and hearing range
• Requires mobility
• Operate in a working environment that is subject to varying levels of cold, heat, and noise
• Observe and direct the actions of subordinates and to inspect any areas for which responsible
• Review and comprehend all necessary documentation
• Use the equipment associated with the position
• Effectively and efficiently move around kitchen and restaurant areas
• Work is physical in nature and requires physical mobility, including but not limited to bending, carrying, climbing, reaching, and twisting- these actions are required in order to monitor and inspect restaurant
• Must be able to lift up to 50 lbs.
• Must be able to obtain ServSafe Certification
• Eye/hand coordination and manual dexterity