Manager - Stewarding

About the role

The Manager - Stewarding oversees all stewarding operations within a high-volume casino resort environment, ensuring compliance with health, safety, and union standards. This role supervises Stewarding team members, contract labor, supports operational efficiency across kitchens, banquets, and outlets, and works in partnership with union guidelines and property leadership.

Responsibilities

• Serve as the primary supervisor for a team of 40-50 Steward I, Steward II, and contract labor team members in accordance with collective bargaining agreements (CBA) and Company policies.
• Lead the hiring and training process for all new team members and temporary labor to company standards.
• Prepare and manage team schedules based on 10-day forecasts, reallocating resources as needed to meet business demands.
• Provide regular coaching, counseling, and performance management to team members to foster a positive, collaborative, and effective work environment.
• Manage team member relations, including coaching and counseling team members, issuing discipline, answering team member questions, organizing breaks, and processing requests for time off.
• Direct and monitor operations across 19-23 separate steward areas, ensuring all daily cleaning checklists are completed.
• Cook with Culinary, Banquets, PAD, Engineering, and other departments to ensure seamless operational support.
• Organize and manage equipment, chemicals, and supplies for orderly and efficient operations, including placing orders through the procurement system (e.g., Ariba).
• Ensure the proper delivery of chemicals, trash bags, detergents, and towels to designated areas and monitor trash collection for leased venues.
• Oversee and manage staff for monthly deep-cleaning of scheduled areas and maintain dishwashing machine equipment in accordance with manufacturer standards.
• Enforce and maintain all health code standards in compliance with local, state, and federal regulations, serving as a point of contact for health inspections.
• Ensure all operations maintain strict compliance with union rules, including job duties, breaks, scheduling practices, and seniority guidelines.

Qualifications

• Must be at least 21 years old.
• Must have proof of authorization/eligibility to work in the United States.
• Must have a high school diploma or equivalent.
• Must be able to communicate clearly and effectively in English, both in spoken and written form.
• Must be able to obtain and maintain a valid Nevada Food Handler Safety Training Card and any other certification or license, as required by law or policy.
• Three (3) or more years of experience in a Steward role with preference given to those in a high-volume environment.
• At least (1) year of experience in a Stewarding management or supervisory role.
• Must be able to manage time effectively and complete tasks within provided manpower and budgetary constraints.
• Extensive knowledge of health and kitchen guidelines, regulations, and laws.
• Demonstrated experience scheduling and assessing staffing needs in a fast-paced, frequently changing environment.
• Must be able to work varied shifts, including nights, weekends and holidays to meet the operational needs of a 24/7 resort.
• Previous stewarding or hospitality leadership experience in a high-volume casino or resort environment preferred.
• Working knowledge of union environments and collective bargaining agreements strongly preferred.
• Experience supervising frontline team members in a structured labor setting.
• Familiarity with procurement systems such as Ariba preferred.
• Demonstrated ability to lead teams and resolve workplace conflicts effectively.
• Strong interpersonal skills with the ability to communicate effectively with guests and other Team Members of different backgrounds and levels of experience.
• Knowledge of sanitation standards, OSHA guidelines, and food safety practices.