Supervisor Stewarding - Full-Time (Planet Hollywood 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 and beverage areas. The role supervises stewarding staff and operations, promotes service standards, and ensures the department follows hotel requirements and applicable health, safety, and fire regulations. The posting also describes management duties for the Stewarding Operations Manager, including directing and maintaining the department’s service and management philosophy.

Requirements

At least 3 years of experience in a similar role in a high-volume food service or food processing environment.
Ability to manage a team of 15–20 managers and supervisors and 200 hourly employees.
In-depth knowledge of current cleaning and sanitation practices, including chemicals.
Ability to streamline operational procedures and increase departmental productivity.
Excellent communication and administrative skills.
Ability to maintain and further develop standards set by Caesars Entertainment.
Effective professional verbal and written communication in English.
Neat and professional appearance.
Flexibility to work various shifts.
Ability to obtain ServSafe Certification.
Ability to lift up to 50 pounds; the posting also specifies moving or pushing goods on a cart or truck weighing up to 100 pounds.
Ability to work in confined spaces and in environments with varying cold, heat, and noise levels.
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, use position-related equipment, and move efficiently around kitchen and restaurant areas.
Physical mobility 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.
Application of industry best practices.

Responsibilities

Maintain overall cleanliness of all food and beverage-related back-of-house areas.
Monitor staffing levels and hire, train, and motivate staff to provide adequate guidance and resources.
Develop employees, establish measurable service standards and goals, and address performance issues through coaching and feedback.
Oversee or conduct inspections of back-of-house areas and equipment for cleanliness and maintenance.
Supervise cleaning to meet Southern Nevada Health District requirements and conduct internal health inspections with the Executive Chef and safety team.
Prepare weekly work schedules in line with staffing guidelines and labor forecasts, adjusting them to business demands.
Improve back-of-house services by evaluating issues using feedback or data.
Conduct staff meetings and training to ensure technically proficient service.
Keep the team informed about property promotions and events.
Follow company policies, procedures, industry regulations, safety rules, and regulations, and ensure staff do the same.
Ensure items are stored in accordance with health and fire regulations and hotel requirements.
Communicate and enforce company expectations, policies, procedures, department goals, and business strategies.
Inspect staff grooming and attire and correct deficiencies; hold employees accountable and maintain accurate employee records and timely performance reviews.
Understand and comply with the CBA union contract.
Ensure kitchen and stewarding equipment is clean and maintain knowledge of correct equipment maintenance and use.
Train staff in the use of departmental chemicals and proper cleaning methods.
Delegate duties to the workforce and oversee trash and garbage disposal.
Check storage areas for adequate supplies, organization, and cleanliness.
Monitor dishwashing and pot-washing temperatures and chemical solutions, inspect washed items for dish machine problems, and resolve issues.
Prepare contingency plans for equipment that cannot be repaired promptly.
Monitor and maintain pest control in accordance with hotel standards.
Review kitchen and restaurant service needs throughout each shift and ensure stewarding requirements are met.
Assist stewarding staff with their duties to support cleanliness and service standards.
Respond appropriately to emergency situations and perform other job-related duties as requested.