Assistant Executive Steward

Vahi Taa AmNormalmid

OtherAssistant

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Quick Summary

Key Responsibilities

Leads and provides essential vision to the stewarding operation. Directs the work of Stewarding Supervisor and Stewards via scheduling along with constant monitoring throughout the day.

Requirements Summary

Four years kitchen worker experience, including two years of multi-unit stewarding supervisory experience OR pass job related aptitude test and four years of kitchen worker experience,

Technical Tools

OtherAssistant

Responsibilities

~3 min read

→Leads and provides essential vision to the stewarding operation.
→Directs the work of Stewarding Supervisor and Stewards via scheduling along with constant monitoring throughout the day. Makes as many rounds as necessary for the various outlets to ensure proper standards are being met.
→Ensures effective utilization of stewarding personnel to ensure clean dishes, pots, pans, and sanitation standards are consistently met.
→Maintains the highest condition of cleanliness and sanitation in the kitchens and bars as determined by regular supervisory and health inspections.
→Maintains proper sanitation standards of the kitchens including proper working order of dish machines and chemical usage.
→Maintains Food & Beverage equipment throughout the property.
→Maintains safe and proper food storage and rotation.
→Cleans and stocks supplies such as kitchen equipment, plates, and silverware.
→Cleans food serving areas, including counters, utensils, and food trays.
→Ensures that all back of house hallways are clean and free of debris.
→Performs walk-throughs and visually inspects the properties to ensure all areas are clean and safe.
→Monitors operations to ensure compliance with all standards and procedures established by the Gaming Enterprise Division and the department as well as other applicable laws, rules, and regulations.
→Monitors the job performance of supervisors and team members and provides feedback to aid in developing and enhancing skills.
→Supervises and develops direct reports by mentoring, coaching, and providing performance feedback; works collaboratively with them to design professional development plans that support their continuous learning.
→Maintains appropriate staffing levels and holds regularly scheduled staff meetings.
→Oversees interviewing, training, and scheduling; recommends and delivers disciplinary action, as appropriate.
→Interprets departmental policy and procedures for staff; ensures that staff understand and comply.
→Writes performance appraisals and ensures deadlines are met for submission; ensures that standards are applied consistently across the department.
→Assists with the formulation and delivery of training programs.
→Maintains records of team member training to ensure team members receive appropriate training and that certifications are current.
→Responds to team member comments and complaints in a timely manner.
→Maintains and tracks inventory and pars for necessary items such as kitchen equipment, plates, and silverware.
→Assists with the development of an annual budget.
→Monitors and reconciles budget expenditures for such items as small wares, kitchen equipment, and linens, monitors payroll.
→Produce financial and other reports to inform management staff and assist in short- and long-range planning.
→Sustains a positive work environment with maximum production and minimal turnover.
→Attend meetings that affect the operation as well as department.
→Performs other job-related duties as assigned.

Must be able to lift, carry, and transport materials and/or equipment frequently up to fifty (50) pounds, with or without reasonable accommodation.
Must be able to sit, walk, or stand for extended periods of time.
Must be able to reach high areas, stoop, pull, kneel, squat, twist, grip, and bend for duties.
Must be able to work at and travel to all CDS properties.
Must be able to follow both verbal and written directions.
Must be able to work in a fast-paced environment that is sometimes stressful.
Must be able to read, write, and effectively communicate with all guests and team members positively and professionally.

Working knowledge of 24/7 food and beverage stewarding operations, including chemicals used in the cleaning and maintenance of equipment as well as safety and sanitation procedures, laws, rules, and regulations.
Knowledge of administrative operations, including general accounting principles and practices, equipment and inventory ordering, and control measures.
Knowledge of supervisory principles and practices.
Strong skills in planning, organizing, and time management.
Effective communication skills.
Ability to recognize operational needs and analyze and facilitate the changes required in a fast paced, high-volume environment.
Ability to demonstrate a track record of reliability, responsiveness, and punctuality.
Ability to work steadily for completion of projects with some solo effort required.
Ability to communicate and cooperate with fellow team members as well as inspire them to provide a high level of guest service.
Ability to perform all duties at extreme temperatures.
Ability to maintain the proper level of sanitation in accordance with departmental and other applicable laws, rules, and regulations.
Ability to push carts, pull, reach, bend, stoop, and stack and unstack tables and chairs.

Requirements

~1 min read

Four years kitchen worker experience, including two years of multi-unit stewarding supervisory experience OR pass job related aptitude test and four years of kitchen worker experience, including two years of multi-unit stewarding supervisory.
Must obtain valid food handler’s and alcohol awareness cards within 90 days of employment.
Must obtain SafeServ certification within three (3) months of employment.
Must be able to work any shift, weekends, holidays, and special events, as needed.
Must be able to successfully pass a pre-employment drug/alcohol screening in accordance with company policy.
Must have employment eligibility in the U.S.
Must be able to obtain and retain a valid gaming license/background check.