Assistant Executive Steward (Caesars Palace LV)

About the role

The Stewarding Manager and Operations Manager are responsible for overseeing the cleanliness and maintenance of all back-of-house F&B areas, managing staff, and ensuring compliance with hotel standards and regulations.

Responsibilities

• Monitor and evaluate staffing levels and hire, train, and motivate staff to ensure adequate guidance and resources exist to accomplish established objectives
• Develop highly skilled, successful employees, sets realistic and measurable service standards and goals
• Oversee and/or conduct inspections of back of the house areas for cleanliness and maintenance of equipment
• Accompanies SNHD Inspector during regular health inspections and on property visits
• Prepares 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
• Practices and observes safety rules and regulations and ensures others do the same
• Maintains accurate and up-to-date employee records, completes performance reviews in a timely fashion
• Develops training plans and assists in the training and supervision of department staff
• Maintains cleanliness of all kitchen and stewarding equipment is adhered to
• Maintains complete knowledge of correct maintenance and use of equipment
• Establishes a preventative maintenance program for all machinery and maintains 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
• Aids the restaurant’s general managers and chefs in evaluating par levels and supplying operating equipment
• Maintains inventory and record keeping for all dinnerware, flatware, glassware, and linen
• Aids in maintaining the stock of China, glassware, silverware and other operating supplies
• Works with Executive Chef to ensure the best price and quality of products
• Checks storage areas for proper supplies, organization and cleanliness
• Maintains temperature and chemical solution requirements for dishwashing, pot washing and storage
• Identifies dish machine problems by inspecting washed wares; resolves problem situations
• Prepares contingency plans for equipment which cannot be repaired immediately
• Maintains pest control requirements in accordance with hotel standards
• Performs training sessions with staff, ensuring that service is technically proficient
• Reviews Kitchen and Restaurant service needs from Stewarding throughout the shift and ensures that all requirements are met according to specifications
• Assists Stewarding Staff with their job functions where needed to ensure optimum cleanliness and service standards
• Responds to emergency situations accordingly
• Meets with the property Executive Chef and reviews the kitchen needs daily
• Maintains supply requisitions to ensure costs are kept to a minimum without losing quality and usage of materials
• Orders sanitation products and supplies and controls inventory to stabilize costs and waste and ensures supplies are adequately stocked throughout kitchen areas
• Performs all other job-related duties as requested

Requirements

• Must be 21 years of age or older
• Minimum of 5 years’ experience in a similar role in 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
• Clearly understands and abides by the CBA Union contract
• Clearly understands and abides by company policies, procedures, department goals and business strategies
• Addresses employee performance issues, coaches for improvement and provides ongoing feedback
• Holds managers, supervisors and employees accountable
• Maintains accurate and up-to-date employee records, completes performance reviews in a timely fashion
• Maintains complete knowledge of correct maintenance and use of equipment
• Establishes a preventative maintenance program for all machinery and maintains 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
• Aids the restaurant’s general managers and chefs in evaluating par levels and supplying operating equipment
• Maintains inventory and record keeping for all dinnerware, flatware, glassware, and linen
• Aids in maintaining the stock of China, glassware, silverware and other operating supplies
• Works with Executive Chef to ensure the best price and quality of products
• Checks storage areas for proper supplies, organization and cleanliness
• Maintains temperature and chemical solution requirements for dishwashing, pot washing and storage
• Identifies dish machine problems by inspecting washed wares; resolves problem situations
• Prepares contingency plans for equipment which cannot be repaired immediately
• Maintains pest control requirements in accordance with hotel standards
• Performs training sessions with staff, ensuring that service is technically proficient
• Reviews Kitchen and Restaurant service needs from Stewarding throughout the shift and ensures that all requirements are met according to specifications
• Assists Stewarding Staff with their job functions where needed to ensure optimum cleanliness and service standards
• Responds to emergency situations accordingly
• Meets with the property Executive Chef and reviews the kitchen needs daily
• Maintains supply requisitions to ensure costs are kept to a minimum without losing quality and usage of materials
• Orders sanitation products and supplies and controls inventory to stabilize costs and waste and ensures supplies are adequately stocked throughout kitchen areas
• Performs all other job-related duties as requested

Qualifications

Must be 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

Clearly understands and abides by the CBA Union contract

Clearly understands and abides by company policies, procedures, department goals and business strategies

Addresses employee performance issues, coaches for improvement and provides ongoing feedback

Holds managers, supervisors and employees accountable

Maintains accurate and up-to-date employee records, completes performance reviews in a timely fashion

Maintains complete knowledge of correct maintenance and use of equipment

Establishes a preventative maintenance program for all machinery and maintains 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

Aids the restaurant’s general managers and chefs in evaluating par levels and supplying operating equipment

Maintains inventory and record keeping for all dinnerware, flatware, glassware, and linen

Aids in maintaining the stock of China, glassware, silverware and other operating supplies

Works with Executive Chef to ensure the best price and quality of products

Checks storage areas for proper supplies, organization and cleanliness

Maintains temperature and chemical solution requirements for dishwashing, pot washing and storage

Identifies dish machine problems by inspecting washed wares; resolves problem situations

Prepares contingency plans for equipment which cannot be repaired immediately

Maintains pest control requirements in accordance with hotel standards

Performs training sessions with staff, ensuring that service is technically proficient

Reviews Kitchen and Restaurant service needs from Stewarding throughout the shift and ensures that all requirements are met according to specifications

Assists Stewarding Staff with their job functions where needed to ensure optimum cleanliness and service standards

Responds to emergency situations accordingly

Meets with the property Executive Chef and reviews the kitchen needs daily

Maintains supply requisitions to ensure costs are kept to a minimum without losing quality and usage of materials

Orders sanitation products and supplies and controls inventory to stabilize costs and waste and ensures supplies are adequately stocked throughout kitchen areas

Performs all other job-related duties as requested