Stewarding Supervisor

JACK Entertainment•N Randall, OH

1d•Onsite

About The Position

The Stewarding Supervisor assists in providing a superior gaming experience by ensuring all Stewarding functions are executed. Supervises a staff of 20+ hourly stewarding team members. Must ensure all health and safety regulations are adhered to. The Stewarding Supervisor is expected to role model the set service behaviors, engage the team by providing recognition and development opportunities and create an upbeat and positive environment. Members of the supervisory team are expected to constantly strive to delight our guests, exceeding their expectations through exceptional service and cleanliness.

Requirements

Must be able to work independently.
Highly motivated and self-directed.
Must be able to sit, stand or walk for long periods of time (8 hours).
Must be able to respond calmly and make rational decisions when handling employee conflicts.
Must demonstrate the ability to calmly handle stressful situations as they arise.
Must have basic knowledge of casino cleaning, floor care, and knowledge of various equipment.
Some knowledge of proper chemical usage preferred.
Must be able to maneuver throughout all areas of the property and from floor to floor either by stairways (minimum of 20 steps) or escalator.
Must be able to lift and carry up to 50 lbs.; and, have the ability to push, pull, reach, bend, twist, stoop and kneel.
Respond to visual and aural cues.
Must be able to tolerate areas containing dust, loud noises and bright lights.
Must be able to work varied shifts, weekends and holidays as needed.
Ability to simultaneously manage several projects, and not be frustrated by changing priorities and unforeseen obstacles to achieving objectives.
Ability to speak distinctly and persuasively.
Must be able to read, write, speak, and understand English
Must be 21 years of age.

Nice To Haves

High school diploma or GED equivalent
Minimum two years’ experience in a high volume kitchen cleaning preferred.
Supervisor experience preferred.
Excellent interpersonal, customer service, team building and problem solving skills are required.
Must have the manual dexterity to operate a computer and other necessary office equipment.
Must have neat and clean appearance.

Responsibilities

Supervises stewarding staff, using a hands-on approach to ensure our food and beverage areas are cleaned and maintained on a regular basis (includes, but not limited to, kitchens, bars, bar wells, service areas, storage rooms, refrigerators and freezers).
Utilizing frequency requests from F&B Managers, creates a cleaning schedule to ensure all pieces of equipment are cleaned as needed for functional use.
Expected to spend 90% of the day on the floor and 10% of the day on administrative duties.
Responsible for interviewing, training, and selecting employees for the team
Respond to and handle employee complaints (grievances) in a timely and efficient manner
Recommend or take appropriate action when administering disciplinary processes in accordance with established policies and procedures
Responsible for planning, supervising and monitoring the work of the team members in assigned area(s)
Counsel, guide, and instruct personnel in the proper performance duties
Create an environment which is fun and exciting to work in and is directly responsible for the morale of the Stewarding employees
Assign projects when necessary
Inspect the floors, food and beverage areas, and public areas in order to ensure work is being done – and follow up on any areas needing attention promptly
Check on key control to make sure all keys are accounted for daily
Monitor the cleanliness and neatness of the main storage room daily
Maintain cost control and budget guidelines by conducting weekly inventories and inspections of linens, chemicals, equipment and supplies.
Must be able to assess guest needs.
Ability to uphold and demonstrate the highest level of integrity in all situations.
Must have knowledge of all the following Steward tasks: Prepares tableware for washing, i.e., scrapes plates, pre-soak silver, places all items to be washed in their proper rack.
Setting up dishwashing machine, i.e., drains closed, tanks filled temperatures at correct level, detergents at proper level.
Washes dishes, and then stacks and stores china in appropriate kitchen area.
Thoroughly cleans dishwashing equipment and working areas.
Collects all soiled pots, wash and restacks cleaned pots on shelves.
Responsible for all removal of garbage, refuse, and food waste.
Degreasing and cleaning of cooking equipment to include, but not limited to, stoves, grills, ovens, griddles, fryers, and slicers.
Replace and remove all fryer oil
Mops and sweeps floors.
Washes walls and ceiling tiles.
Sanitizes all cooking equipment.
Adheres to all regulatory, company and department policies and procedures.