JOB SUMMARY:

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

ESSENTIAL JOB FUNCTIONS:

The overall cleanliness of all F&B related BOH areasMonitor and evaluate staffing levels and hire, train and motivate staff to ensure adequate guidance and resources exist to accomplish established objectivesDevelops highly skilled, successful employees, sets realistic and measurable service standards and goalsOversees and / or conducts inspections of back of the house areas for cleanliness and maintenance of equipmentSupervises the cleaning necessary to meet the requirements of the SNHDConducts internal health inspection in conjunction with the Executive Chef/ safety teamPrepare weekly work schedules in accordance with staffing guidelines and labor forecasts, adjusting schedules throughout the week to meet the business demandsContinuously improves BOH related services by evaluating problems using feedback or dataPerform BUZZ meetings with staff, ensuring that service is technically proficientKeeps team well informed of property promotions and eventsConsistently follows company policies, procedures and industry regulationsPractice and observe safety rules and regulations and ensure others to do the same.Ensure that all items are stored in accordance with State/Local Health and Fire Departments regulations and according to Hotel requirementsClearly communicates and enforces company expectations including Code of Commitment, policies, procedures, department goals and business strategiesAddresses employee performance issues, coaches for improvement and provides ongoing feedbackInspect grooming and attire of staff; rectify any deficienciesHolds employees accountableMaintains accurate and up-to-date employee records, completes performance reviews in a timely fashionClearly understands and abides by the CBA Union contractEnsures that cleanliness of all kitchen and stewarding equipment is adhered toMaintain complete knowledge of correct maintenance and use of equipmentResponsible for training staff in the use of chemicals related to the department and proper methods for cleaningResponsible for the delegation of job duties to work forceOversees the disposal of trash and garbageCheck storage areas for proper supplies, organization and cleanlinessMonitor and ensure that all temperature and chemical solution requirements are met with regard to dishwashing, pot washing and storageIdentify dish machine problems by inspecting washed wares; resolve problem situationsPrepare contingency plans for equipment which cannot be repaired immediatelyMonitor and maintain pest control requirements in accordance with hotel standardsPerform training sessions with staff, ensuring that service is technically proficientReview Kitchen and Restaurant service needs from Stewarding throughout the shift and ensure that all requirements are met according to specificationsAssist Stewarding Staff with their job functions where needed to ensure optimum cleanliness and service standardsRespond to emergency situations accordinglyPerform all other job-related duties as requested

EDUCATION AND EXPERIENCE:

Minimum of 3 years’ experience in a similar role I a high-volume food service or food processing environment

OTHER MININMUM QUALIFICATIONS:

Able to manage team of 15-20 managers and supervisors and 200 hourly employees  In-depth knowledge on latest cleaning and sanitation practices including chemicalsPassionate approach to streamline operational procedures and increase productivity of departmentExcellent communication and administration skillsPassion to explore and test latest technologiesApplies best industry best practices Ability to maintain and further develop the standards set by Caesars EntertainmentWork requires effective communication in English, both verbal and written form in a professional mannerMust present a neat and professional appearanceBilingual abilities are preferred but not required Flexibility with working various shifts

PHYSICAL, MENTAL AND ENVIRONMENTAL DEMANDS:

Requires mobility. Ability to grasp, lift, move, or push goods on cart/truck weighing a maximum of 100 poundsAbility to work in confined spacesEye/hand coordination and manual dexterityAbility to distinguish letters, symbols, and colorsNormal vision and hearing rangeRequires mobilityOperate in a working environment that is subject to varying levels of cold, heat, and noiseObserve and direct the actions of subordinates and to inspect any areas for which responsibleReview and comprehend all necessary documentationUse the equipment associated with the positionEffectively and efficiently move around kitchen and restaurant areasWork 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 restaurantMust be able to lift up to 50 lbs.Must be able to obtain ServSafe Certification

COMPENSATION & BENEFITS:

$42,000 - $48,000Bi-Weekly Pay DatesPaid Time Off, 401(k), Medical, Dental, Vision, Life & Disability Insurance - Holiday Pay