Stewarding Supervisor (Caesars Palace LV)

Caesars Entertainment•Las Vegas, NV

18h•Onsite

About The Position

The Stewarding Supervisor is responsible for standardizing, maintaining, and continuously improving the quality of cleanliness and maintenance in all back-of-house (BOH) F&B areas. This role manages all aspects of the Stewarding Department functions in accordance with hotel standards, directing and implementing a service and management philosophy to guide staff. The position is at Caesars Palace in Las Vegas, a world-renowned resort with numerous restaurants, rooms, pools, gardens, and a spa, seeking individuals passionate about delivering personalized service in an exclusive setting.

Requirements

Minimum of 3 years’ experience in a similar role in a high-volume food service or food processing environment.
Able to manage a team of 15-20 managers and supervisors and 200 hourly employees.
In-depth knowledge on 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.
Flexibility with working various shifts.
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.
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.

Nice To Haves

Bilingual abilities are preferred but not required.

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 to accomplish objectives.
Develop highly skilled, successful employees and set realistic and measurable service standards and goals.
Oversee and/or conduct inspections of back-of-house areas for cleanliness and maintenance of equipment.
Supervise cleaning necessary to meet the requirements of the SNHD.
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 business demands.
Continuously improve BOH related services by evaluating problems using feedback or data.
Perform BUZZ meetings with staff, ensuring that service is technically proficient.
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 employees accountable.
Maintain accurate and up-to-date employee records, and complete performance reviews in a timely fashion.
Clearly understand and abide by the CBA Union contract.
Ensure that cleanliness of all kitchen and stewarding equipment is adhered to.
Maintain complete knowledge of correct maintenance and use of equipment.
Train staff in the use of chemicals related to the department and proper methods for cleaning.
Delegate job duties to the workforce.
Oversee the disposal of trash and garbage.
Check storage areas for proper supplies, organization, and cleanliness.
Monitor and ensure that all temperature and chemical solution requirements are met with regard to dishwashing, pot washing, and storage.
Identify dish machine problems by inspecting washed wares and 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.
Perform all other job-related duties as requested.