What are the responsibilities and job description for the Manager Stewarding position at Rivers Casino?
Summary : Supervise day-to-day operation of Stewarding Department. Responsible for total maintenance and sanitation in all food production service areas. Control storeroom orders and issue all china, silver and glass. Ensure all food and beverage outlets have sufficient equipment to perform adequately.
Engagement Expectations :
We believe that team member engagement is the basis for a great culture and superior guest service. During every interaction, we display three behaviors :
Smile, display energy and open body language.
Proactively greet team members and guests, initiating interaction to provide service.
Always use a positive parting remark to end the conversation
Essential Job Functions :
Is responsible for the direct supervision of all stewarding team members.
Coordinates training of all team members in the proper performance of all job duties and thereafter ensures that all guests are treated in a prompt, professional and courteous manner.
Overall supervision of the Stewarding Department including the timely delivery of food to the designated service areas (buffet, receptions, dinners, on / off-site events,1080 offices),assisting the kitchen staff in serving meals and keeping the production kitchen and dish room clean and organized per standard operating procedures.
Ensure all property policies and procedures are followed, including the proper and timely delivery of food to respective service areas.
Inspect all completed sets and daily assignments completed by stewards.
Appraise Stewarding Department team members in performance of duties, such as recommending assignments, or other changes in their work.
Ensure that property and departmental policies are enforced and take proper disciplinary action when required.
Ensure that all health, fire and safety regulations are being adhered to by all team members, including local Health Department rules and regulations.
Ensure that all equipment is properly handled and maintained.
Maintain inventory controls established by department for all equipment.
Make sure that dish out line is set up, when required.
Responsible for efficient, productive scheduling of Stewarding Department, including breaks for all team members.
Organize breaks for all dish room personnel.
Ensure that equipment and cleaning chemicals are utilized according to prescribed methods.
Consult the Restaurant Chef -Marketplace for pertinent information regarding daily business and special functions.
Check and control the proper storage of all products including all linen equipment and cleaning agents.
Maintains a general knowledge of all kitchen inventory and works with Sous Chefs to ensure appropriate quantity and quality of product is maintained and rotated.
Manages night cleaning duties.
Handles any guest's complaints or problems in a prompt and courteous manner.
Maintains a constant awareness of safety and accident prevention, performing all job duties in the safest possible manner, and immediately notifying the supervisor and completing an accident report if a team member is involved in an accident.
Performs all other duties as assigned.
Qualifications :
Must be 18 years of age or older.
High school diploma or equivalent.
4 or more years of stewarding supervisor experience.
Good working knowledge of the fundamentals of hot and cold foods.
Must possess knowledge of the operation of kitchen equipment.
Must possess accepted knowledge of standard sanitation.
Good working knowledge of the fundamentals of catering operations required.
Highly professional appearance, ability to maintain a neat, clean and well-groomed appearance.
Ability to treat each guest with respect and professionalism. Must demonstrate the ability to interact with all guests, internal and external, effectively with tact and diplomacy in line with property service standards.
Explain and demonstrate that he / she can perform the essential functions of the job with or without reasonable accommodations, using some other combination of skills and abilities.
Ability to grasp, lift, carry, push, move up to 100 lbs.
Sufficient manual dexterity of hand in order to use kitchen equipment.
Ability to read, write, and speak the English language in order to communicate effectively.
Ability to perform and understand all essential functions as they relate to accepted standards of sanitation.
Basic mathematical skills necessary to understand measurement, requisition amounts and portion amounts as it relates to chemicals and inventory control.
Ability to supervise team members.
Possess ability to work under pressure.
Must have successfully completed and maintain certification in "Serv-Safe" (Food Sanitation Management) within 120 days of employment.
Physical and Mental Demands :
Regularly required to see, stand; walk; use hands to finger, handle, or feel; reach with hands and arms and talk or hear for 8 hours.
Occasionally required to stoop, kneel or crouch.
Must regularly lift and / or move up to 25 pounds.
Able to interact with others while maintaining a positive and courteous demeanor under noisy and fast paced working conditions
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