Assistant Stewarding Manager (Banquets)

Fontainebleau Las Vegas•Las Vegas, NV

2d•$64,000 - $74,000

About The Position

Under the direction of the Banquets Stewarding Manager, the Assistant Stewarding Manager oversees the day-to-day operations of the Stewarding Department in accordance with Fontainebleau standards and applicable health, safety, and regulatory codes. The role supports stewarding team productivity, performance, and safety; ensures work areas, equipment, cleaning routines, and operational standards are maintained; and assists with banquet service needs, inventory, and equipment management. The position supervises Stewards and Utility Porters and works with the Stewarding Manager on training, development, and approved corrective action. It requires flexible availability, including holidays, nights, and weekends, and work in a fast-paced, sometimes stressful environment.

Requirements

Must be at least 21 years of age.
High school diploma required.
At least two years of management-level experience or above managing a high-volume, multi-unit hotel, banquet or entertainment venue, casino, or food-service-establishment kitchen.
Advanced knowledge of kitchen operations, Food and Beverage equipment, kitchen facilities maintenance and repair, janitorial operations, and food-service and production operations.
Knowledge of commercial kitchen equipment.
General understanding of Union Labor Law and managing under a collective bargaining agreement.
Comprehensive knowledge of safe and sanitary food-handling procedures, preparation methods, and supervision.
Working knowledge of cleaning chemicals and agents, including MSDS sheets and procedures.
Complete knowledge of health and safety regulations.
Basic knowledge of Microsoft Office software.
Knowledge of Health, Gaming, FDA, and OSHA regulations and codes applicable to Food and Beverage standards.
Knowledge of and compliance with policies, procedures, job descriptions, daily memorandums, statutory health and safety requirements, sanitation, proper chemical usage, fire procedures, and HACCP.
Excellent interpersonal and customer-service skills for dealing effectively with guests, management, team members, and outside contacts.
Ability to provide leadership and direction, and to engage, develop, and mentor individuals and teams.
Ability to lead and mentor a team.
Excellent organizational skills, attention to detail, and ability to work under time constraints and deadlines.
Willingness and ability to work a flexible schedule that includes holidays, nights, and weekends.
Ability to work in a fast-paced, busy, and somewhat stressful environment.
Ability to qualify for licenses and permits required by federal, state, and local regulations.
Ability to read, interpret, and communicate verbally in English; written English communication may also be required.
Ability to apply commonsense understanding to written, oral, or diagrammed instructions and address problems involving several concrete variables in standardized situations.
Ability to meet the role’s physical demands, including standing; handling objects, tools, or controls; reaching; communicating; and lifting, moving, pushing, pulling, bending, twisting, stooping, stacking, crouching, kneeling, and balancing.

Nice To Haves

Some experience with inventory controls and systems, storeroom principles, and procurement processes.

Responsibilities

Help ensure stewarding team productivity, performance, and safety, and compliance with policies and procedures.
Generate and oversee daily assignment schedules, work-area schedules, and assigned tasks.
Manage work-area cleaning programs and generate reports when necessary.
Assist the Stewarding Manager in investigating and reporting member injuries or accidents.
Monitor back-of-house areas for compliance with Health Department, Gaming, Casino, FDA, and OSHA codes and policies, and promptly report violations.
Keep stewarding areas inspection-ready and conduct routine daily inspections and audits.
Ensure equipment is maintained to a high standard and report defects to maintenance.
Enforce proper cleaning of serviceware, equipment, and floors, and proper use and cleaning of dish-room machinery.
Assist with monitoring and auditing venues’ daily shift inspections for compliance with casino inspection policies.
Assist in maintaining Food and Beverage policy manuals.
Maintain established pars for china, glass, flatware, utensils, linen, and small equipment, and ensure the breakage-reduction program is followed.
Assist with banquet plate-ups and buffets by transporting equipment and ensuring adequate stock.
Assist with locating, moving, and storing banquet operational equipment.
Ensure proper storage, requisitioning, inventory, and purchasing of materials and equipment assigned to the Stewarding Department.
Work with the Stewarding Manager to conduct training and development programs for stewarding personnel.
With the Stewarding Manager’s guidance and approval, administer discipline and oversee corrective action; counsel, guide, and instruct team members.
Develop team members for potential future promotion.
Immediately report injuries, accidents, and possible unsafe work-environment issues to management.
Perform other temporary or permanent duties as assigned or modified.