Stewarding Supervisor (Caesars Palace LV)

Caesars Entertainment•Las Vegas, NV

About The Position

The Stewarding Supervisor is responsible for standardizing, maintaining, and continuously improving cleanliness and maintenance in all back-of-house Food & Beverage areas at Caesars Palace. The role supervises cleaning to meet Las Vegas Health Department requirements, helps train and supervise department staff, and supports daily inspections of back-of-house areas, equipment, and operating supplies. The supervisor delegates work, trains employees in chemical use and cleaning methods, oversees trash disposal, and ensures restaurants are supplied with dishes and silverware. The position directly supervises Kitchen Workers, Pot Washers, Utility Porters, and Linen Attendants. The supervisor promotes positive customer service, keeps employees informed about property events and promotions, sets and enforces service standards, coaches employees, and addresses performance issues. The role uses employee feedback and EOS data to improve the workplace and service, recognizes performance, maintains employee records, and completes performance reviews. Work involves moving throughout kitchen and restaurant areas, inspecting and directing staff, using associated equipment, and working in varying levels of cold, heat, and noise.

Requirements

Must be at least 21 years old.
Proficient in spoken and written English; able to communicate professionally in English verbally and in writing.
Two years of experience supervising kitchen-equipment cleaning in a high-volume business.
Five years of experience as a Stewarding Supervisor in a hotel or casino with high-volume food and beverage outlets.
In-depth knowledge of current cleaning and sanitation practices, including chemicals.
Passion for streamlining operational procedures and increasing departmental productivity.
Excellent communication and administration skills.
Ability to maintain and further develop standards set by Caesars Entertainment.
Flexibility to work various shifts.
Nevada Food Handlers’ Certification.
Ability to obtain ServSafe Certification.
Must maintain a neat and professional appearance.
Ability to grasp, lift, move, or push goods on a cart or truck weighing up to 100 pounds; also must be able to lift up to 50 pounds.
Ability to work in confined spaces and in environments with varying levels of cold, heat, and noise.
Eye-hand coordination and manual dexterity; ability to distinguish letters, symbols, and colors; normal vision and hearing range.
Ability to observe and direct subordinates, inspect assigned areas, review and comprehend documentation, and use equipment associated with the position.
Physical mobility to move efficiently around kitchen and restaurant areas, including bending, carrying, climbing, reaching, and twisting.

Nice To Haves

Bilingual abilities are preferred but not required.
Passion for exploring and testing the latest technologies.
Applying industry best practices.

Responsibilities

Inspire employees through commitment and energy, demonstrate superior customer service, and serve as a positive role model.
Evaluate service problems using feedback or data, involve the team in service improvements, and facilitate problem-solving meetings.
Address service issues promptly and follow up to ensure guest satisfaction.
Keep the team informed about property promotions and events.
Develop employees, establish measurable service standards, hold employees accountable, and coach performance improvement.
Communicate and enforce company expectations, policies, procedures, department goals, and business strategy.
Use EOS data and employee feedback to improve the workplace, and recognize and reward individual and team performance.
Follow company policies, procedures, and industry regulations; maintain accurate employee records and complete performance reviews on time.
Supervise cleaning to meet Las Vegas Health Department requirements and assist with staff training and supervision.
Assist with daily inspections of Food & Beverage back-of-house areas, cleanliness, and equipment maintenance.
Ensure cooking equipment, floors, and walls are kept clean.
Train staff in chemical use and proper cleaning methods, and delegate duties to the workforce.
Assist in maintaining stocks of china, glassware, silverware, and other operating supplies.
Oversee trash and garbage disposal.
Ensure restaurants are properly supplied with dishes and silverware.
Directly supervise Kitchen Workers, Pot Washers, Utility Porters, and Linen Attendants.