Lead Steward - Banquets

Wynn Resorts•Las Vegas, NV

7d•Onsite

About The Position

As a Banquet Steward, your role will involve ensuring all equipment is clean and ready for use, managing the breakdown and cleaning of various service items, and transporting food and dirty dishes between areas. You will also supervise Kitchen Workers, maintain inventory, and assist with setup, service, and teardown. A key part of this role is leading daily cleaning activities for various kitchen support staff, enforcing sanitation standards (like dish machine rinse temperatures), and ensuring adherence to PPE and uniform standards. The Banquet Steward is also part of the response team for biohazard cleanup and OSHA regulations. This position requires inventory management, including packing, shipping, and receiving items from the warehouse, and overseeing a significant inventory value and order percentage.

Requirements

Ability to adhere to Wynn Steward Uniform Standards.
Ability to attend all training as scheduled to learn Wynn Banquet Stewarding Guidelines.
Ability to communicate, read, and write in English fluently and in a professional manner.
Previous experience as a Steward at a high volume establishment is preferred.
Knowledge of chemicals, personal protection equipment, and sanitation guidelines.
Ability to work efficiently and within a team environment.
Knowledge of the collective bargain agreement, company and department policies and procedures.
Knowledge of chemicals, MSD sheets, and health code regulations.
Ability to multi-task and work in a fast-paced and stressful environment with prolonged walking/standing.
Ability to lift up to 50 lbs. at a time.
Ability to push/pull up to 400lbs. at a time.
Ability to handle heavy machinery such as tuggers, forklifts, Cushman cars, pallet stacker, electric and manual pallet jack.
Ability to obtain and maintain any licensing or active work cards required, at present or in the future, for this position at all times.
Must be at least 21 years of age.

Nice To Haves

Second language is a plus.

Responsibilities

Washing, cleaning, polishing, and ensuring all equipment is ready for use.
Breaking down, sorting, and cleaning china, glass, silver, and Queen Mary’s during and after events.
Transporting food from Banquet Kitchen, Pastry, and Garde Manger to Banquet rooms.
Transporting dirty dishes from event areas back to the cleanup kitchen area.
Supervising Kitchen Workers.
Maintaining the silver room inventory.
Assisting with dish-up during setup, service, and teardown.
Performing other duties as determined by the Director of Catering or Stewarding Management.
Leading the daily cleaning activity for Kitchen Workers, Food Runners, Coffee Breakers, Utility Workers, and Stove Cleaners.
Enforcing proper final rinse temperatures for the dish machine (sanitizing at 180 degrees).
Enforcing PPE and uniform standards.
Serving as part of the response team for biohazard cleanup and adhering to OSHA regulations.
Managing inventory knowledge for sending and receiving packing, repair items with office services, and receiving/returning inventory items from/to the warehouse.
Overseeing approximately $3,000,000.00 and 70% of inventory orders.