Assistant Executive Steward (Caesars Palace LV)

Caesars Entertainment•Las Vegas, NV

1d•Onsite

About The Position

The Stewarding Manager is responsible for standardizing, maintaining, and continuously improving 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 hotel standards. The Stewarding Operations Manager directs, implements and maintains a service and management philosophy, which serves as a guide to respective staff.

Requirements

Must be 21 years of age or older
Minimum of 5 years’ experience in a similar role I a high-volume food service or food processing environment
College Degree in Business Management or Culinary Arts preferred
Serve Save Certified
Able to manage team of 15-20 managers and supervisors and 200 hourly employees
In-depth knowledge of the latest cleaning and sanitation practices including chemicals
Passion for streamlining operational procedures and increasing 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 100 pounds
Ability to work in confined spaces
Eye/hand coordination and manual dexterity
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 or Proctor

Nice To Haves

College Degree in Business Management or Culinary Arts
Bilingual abilities

Responsibilities

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 conduct inspections of back of the house areas for cleanliness and maintenance of equipment
Supervises the cleaning necessary to meet the requirements of the SNHD
Accompanies SNHD Inspector during regular health inspections and on property visits
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
Communicates challenges plans BUZZ sessions and facilitates problem-solving meetings with team
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 do the same.
Ensure that all items are stored in accordance with State/Local Health and Fire Departments regulations and according to hotel 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 managers, supervisors and 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
Develop training plans and assist in the training and supervision of department staff
Ensure that cleanliness of all kitchen and stewarding equipment is adhered to
Maintain complete knowledge of correct maintenance and use of equipment
Establish a preventative maintenance program for all machinery and maintain accurate records of program
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
Assists the restaurant’s general managers and chefs in evaluating par levels and supplying operating equipment
Maintain inventory and record keeping for all dinnerware, flatware, glassware, and linen
Assists in maintaining the stock of China, glassware, silverware and other operating supplies
Develop strategic buying practices and work with Executive Chef to ensure the best price and quality of products
Check storage areas for proper supplies, organization and cleanliness
Monitor and ensure that all temperature and chemical solution requirements are met regarding 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
Meet with the property Executive Chef and review the kitchen needs daily
Monitor supply requisitions to ensure costs are kept to a minimum without losing quality and usage of materials
Order sanitation product and supplies and control inventory to stabilize costs and waste and ensure supplies are adequately stocked throughout kitchen areas
Perform all other job-related duties as requested