Lead Steward - Banquets

Wynn Resorts•Las Vegas, NV

8d•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 dishes, silverware, and glassware, and transporting food and dirty dishes between the kitchen and banquet areas. You will also supervise Kitchen Workers, maintain inventory, and assist with various stages of event setup, service, and teardown. This role includes leading daily cleaning activities, enforcing sanitation standards, ensuring proper use of Personal Protective Equipment (PPE), and participating in biohazard cleanup and OSHA regulation compliance. Additionally, you will manage inventory, including packing, repair items, and warehouse returns, with oversight of significant inventory value and order placement.

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.
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, 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 etc.
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

Previous experience as a Steward at a high volume establishment is preferred.
Second language is a plus.

Responsibilities

Washing, cleaning, polishing, and ensuring all equipment is ready for use.
Breaking down china, glass, silver, and Queen Mary’s during and after events, sorting and cleaning all dishes, silverware, glasses, utensils, and ashtrays.
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.
Leading the daily cleaning activity for Kitchen Workers, Food Runners, Coffee Breakers, Utility Workers, and Stove Cleaners.
Enforcing dish machine proper final rinse temperatures sanitizing at 180 degrees.
Enforcing PPE and uniform standards.
Serving as part of the response team for biohazard cleanup and OSHA regulations.
Managing inventory knowledge about sending and receiving packing, repair items with office services.
Receiving and returning inventory items from and to the warehouse.
Overseeing approximately $3,000,000.00 and 70% of inventory orders.