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 in a high-volume food service or food processing environment.
Serve Save Certified.
Able to manage a team of 15-20 managers and supervisors and 200 hourly employees.
In-depth knowledge of the 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.
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 preferred.
Bilingual abilities are preferred but not required.
Flexibility with working various shifts.

Responsibilities

Ensure 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.
Develop highly skilled, successful employees, set realistic and measurable service standards and goals.
Oversee and/or conduct inspections of back of the house areas for cleanliness and maintenance of equipment.
Supervise the cleaning necessary to meet the requirements of the SNHD.
Accompany SNHD Inspector during regular health inspections and on property visits.
Conduct internal health inspections 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 improve BOH related services by evaluating problems using feedback or data.
Communicate challenges, plan BUZZ sessions, and facilitate problem-solving meetings with the team.
Keep the team well-informed of property promotions and events.
Consistently follow 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 communicate and enforce company expectations including Code of Commitment, policies, procedures, department goals, and business strategies.
Address employee performance issues, coach for improvement, and provide ongoing feedback.
Inspect grooming and attire of staff; rectify any deficiencies.
Hold managers, supervisors, and employees accountable.
Maintain accurate and up-to-date employee records, complete performance reviews in a timely fashion.
Clearly understand and abide 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 the 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 the workforce.
Oversee the disposal of trash and garbage.
Assist 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.
Assist 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.