STEWARDING SUPERVISOR

Essential Functions and Responsibilities:

• Assist in the hiring, training, evaluation, development, and disciplining of departmental employees.
• Act as a liaison, as necessary, between line staff and departmental leadership to ensure leadership is aware of any challenges with job performance, staffing levels, and/or job tasks
• Address any guest concerns by providing guest service recovery
• Effectively cover short staffed work stations, step in as needed to ensure areas are consistently sustained to department expectations
• Required to maintain responsibility of all food and beverage outlets SNHD standards and regulations to include daily Department health inspections, charts and documentation
• Acts as the first level of management in escalated situations during the assigned shift
• Develop routine sanitation programs for cleanliness of all food and beverage outlets
• Required to maintain responsibility of all food and beverage outlets SNHD standards and regulations to include daily Department health inspections, charts and documentation
• Frequently assist Assistant Executive Steward to inventory all small wares, china, glass, and silverware, maintaining par levels at both properties
• Implement and ensure consistent execution of preventative maintenance programs.
• Assist with set up, tear down and replenish banquet events at the direction of the Banquet Management
• Maintain banquet small wares, china, glass and silverware to appropriate and efficient PAR levels
• Regularly communicate with BOH and FOH Management to ensure operations run smoothly
• Ensure staff has all necessary tools to effectively perform their job duties
• Ensure compliance with all applicable gaming laws and company internal controls, policies and procedures, Title 31, and federal regulations, is they apply to the position
• Provide outstanding guest service in a timely manner to both guests and fellow team members that meets the company’s guest service culture standards
• Perform other duties as assigned

Qualifications

• 1 year of previous experience managing a Stewarding department with the hospitality industry preferred.
• Working knowledge of kitchen equipment and sanitation guidelines.
• Understanding of SNHD health regulations.
• Ability to effectively communicate and lead in small groups, as well as on an individual-basis.
• Ability to communicate fluently in English, both written and verbal.
• ServSafe preferred.
• Obtain and maintain all work cards as required by the company.
• At least 21 years of age.
• Verify right to work in the United States.

Work Cards

• Health

Physical Requirements

• Regularly stand and walk throughout the property
• Regularly squat, kneel, reach, bend, twist
• Lift, carry, push, pull or otherwise move objects weighing up to 250lbs

• Work for sustained periods of time maintaining concentrated attention to detail
• Use of various chemicals
• Need to distinguish between shades of color
• Hearing, vision, speech, and literacy (critical)

• Communicate via radios
• May be scheduled extended shift hours
• Must be able to work all shifts (24/7) weekends and holidays included

Work Environment Potential Conditions

• Indoor and outdoor
• Smoky and noisy
• Extreme hot and cold temperatures, including humidity
• Slippery surfaces, chemical agents, and exposure to dust, fumes and/or gases

Disclaimer

The above statements are intended to describe the general nature and level of work being performed by people assigned to this classification. They are not intended to be construed as an exhaustive list of all responsibilities, duties and skills required of personnel so classified. Other duties, responsibilities, and activities may change or be assigned at any time with or without notice. Must be able to perform the essential functions of the position with or without reasonable accommodation.