Assistant Executive Steward (Caesars Palace LV)

The Stewarding Manager is responsible for standardizing, maintaining, and continuously improving quality of cleanliness and maintenance in all back-of-house F&B areas. The Stewarding Operations Manager is responsible for the management of all aspects of the Stewarding Department functions, in accordance with hotel standards. The Stewarding Operations Manager directs, implements and maintains a service and management philosophy, which serves as a guide to respective staff.

• 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 exist to accomplish established objectives
• Develops highly skilled, successful employees, sets realistic and measurable service standards and goals
• Oversees and / or conduct inspections of back of the house areas for cleanliness and maintenance of equipment
• Supervises the cleaning necessary to meet the requirements of the SNHD
• Accompanies SNHD Inspector during regular health inspections and on property visits
• Conducts internal health inspection 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 the business demands
• Continuously improves BOH related services by evaluating problems using feedback or data
• Communicates challenges plans BUZZ sessions and facilitates problem-solving meetings with team
• Keeps team well informed of property promotions and events
• Consistently follows 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 communicates and enforces company expectations including Code of Commitment, policies, procedures, department goals and business strategies
• Addresses employee performance issues, coaches for improvement and provides ongoing feedback
• Inspect grooming and attire of staff; rectify any deficiencies
• Holds managers, supervisors and employees accountable
• Maintains accurate and up-to-date employee records, completes performance reviews in a timely fashion
• Clearly understands and abides by the CBA Union contract
• Develop training plans and assist in the training and supervision of department staff
• Ensure that cleanliness of all kitchen and stewarding equipment is adhered to
• Maintain complete knowledge of correct maintenance and use of equipment
• Establish a preventative maintenance program for all machinery and maintain accurate records of program
• Responsible for training staff in the use of chemicals related to the department and proper methods for cleaning
• Responsible for the delegation of job duties to work force
• Oversees the disposal of trash and garbage
• Assists the restaurant’s general managers and chefs in evaluating par levels and supplying operating equipment
• Maintain inventory and record keeping for all dinnerware, flatware, glassware, and linen
• Assists in maintaining the stock of China, glassware, silverware and other operating supplies
• Develop strategic buying practices and work with Executive Chef to ensure the best price and quality of products
• Check storage areas for proper supplies, organization and cleanliness
• Monitor and ensure that all temperature and chemical solution requirements are met regarding dishwashing, pot washing and storage
• Identify dish machine problems by inspecting washed wares; 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
• Meet with the property Executive Chef and review the kitchen needs daily
• Monitor supply requisitions to ensure costs are kept to a minimum without losing quality and usage of materials
• Order sanitation product and supplies and control inventory to stabilize costs and waste and ensure supplies are adequately stocked throughout kitchen areas
• Perform all other job-related duties as requested

• Must be 21 years of age or older

• Minimum of 5 years’ experience in a similar role I a high-volume food service or food processing environment
• College Degree in Business Management or Culinary Arts preferred
• Serve Save Certified
• Able to manage team of 15-20 managers and supervisors and 200 hourly employees
• In-depth knowledge of the 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
• Bilingual abilities are preferred but not required
• Flexibility with working various shifts

ADDITIONAL REQUIREMENTS

• Requires mobility. 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
• Requires mobility
• 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 or Proctor

DIRECTLY SUPERVISES (PLEASE LIST POSITION TITLES):

• Stewarding Supervisor
• Kitchen Worker, Pot Washer, Utility Porter and Linen Attendant