Executive Steward - GVR

Durango Casino & Resort•Henderson, NV

About The Position

The Executive Steward oversees department operations and ensures compliance with Board of Health, OSHA, Fire Department, HACCP, and Station Casinos standards and regulations. The role leads Team Members, maintains staffing and operating standards, oversees training and performance, and handles Team Member and Guest opportunities. The Executive Steward manages schedules, job assignments, time and attendance, corrective counseling, and department communications. They set and pursue daily, weekly, and monthly goals; help create annual budgets; and lead forecasting and cost controls to meet or exceed operating goals. The role also oversees requisitioning, production, fabrication, product quality, storage of china, glassware, silverware, and pan-ware, and the cleanliness and working condition of kitchens and equipment. The position requires hands-on work in kitchen environments, including high-volume production, chemical use, sanitation, and ware washing. The Executive Steward documents issues and coordinates with facilities, culinary, and sanitation departments when areas or equipment are below standards or not functioning properly.

Requirements

Ability to communicate effectively with Guests, Team Members, and Management.
Ability to manage time effectively with minimal supervision.
Ability to handle a flexible schedule.
Sound judgment and maturity in decision-making, including when handling difficult situations.
Great attention to detail to maintain department appearance and operating standards.
Comprehensive knowledge of Health Department, OSHA, Fire Department, and Station Casinos regulations.
Basic knowledge of profit and loss statements, cost control, budgeting, training, inventory control, and sanitation.
Basic computer skills with P.O.S. systems, Microsoft Office systems, and requisitioning.
Ability to work hands-on in kitchen environments involving three-meal periods and high-volume production, including chemical use, soaps, sanitation techniques, and ware washing procedures.
Ability to demonstrate and ensure department compliance with HACCP guidelines.
Ability to ensure and comply with a safe, hazard-free work environment under Department of Health and OSHA regulations.

Nice To Haves

Minimum 1 to 3 years of food and beverage or culinary experience in related fields preferred.
Minimum 3 years in a varied, high-volume dining environment with P&L responsibilities preferred.

Responsibilities

Ensure department areas comply with Board of Health and OSHA standards and regulations, and maintain knowledge of department MSDS materials and emergency procedures.
Train Team Members on MSDS materials, policies, procedures, chemical usage, proper ware washing, sanitation, and HACCP guidelines.
Handle Team Member and Guest opportunities and evaluate Team Member job performance.
Set schedules and job duties and maintain staffing hours in accordance with established service standards.
Coach and counsel Team Members who do not meet standards and follow Station Casinos’ disciplinary procedures.
Maintain Team Member records, including time and attendance and corrective counseling.
Ensure Team Members know and follow Station Casinos’ policies and standards.
Set daily, weekly, and monthly goals and lead the unit in achieving them.
Communicate department activities consistently to managers and ensure managers hold daily Team Member huddles and maintain communication boards.
Participate in annual budget creation and manage forecasting and cost controls to meet or exceed operating financial goals.
Oversee requisitioning, production, fabrication, and quality to ensure compliance with Station Casinos’ specifications, standards, and guidelines.
Work with the Management Team to ensure products comply with specifications and cost controls.
Ensure proper storage of china, glassware, silverware, and pan-ware.
Maintain cleanliness and sanitation in accordance with department policies, the Department of Health, and OSHA.
Ensure kitchens and equipment are in good working order and provide a clean, hazard-free work area.
Document conditions and coordinate with facilities, culinary, and sanitation departments when an area is below standards or equipment is not functioning properly.