Executive Steward

SUMMARY Executive Stewards supervises and inspects the duties and performance of kitchen workers at their workstation. Coordinate use of material and equipment in order to maintain the cleanliness/sanitation of each workstation. Communicate all issues and concerns to supervisor or kitchen management.

ESSENTIAL DUTIES AND RESPONSIBILITIES

include the following. Other duties may be assigned. Assemble banquet equipment and deliver to proper area in a timely fashion. Participate in Banquet Plate Up and Transfer of Food to locations Own Coffee Preparation for Banquets Oversee all work in progress and inspect for cleanliness/sanitation upon completion. Check all stations before, during and after shift for proper set-up and cleanliness. Maintain inventory of supplies needed to perform duties assigned to the stewarding department. Keep all equipment and supplies well organized. Operate, and maintain dish machines, glass machines, floor scrubbers and burnishing machines. Clean floors, Walls, Ceilings Equipment, such as Ice Machines as required mats and drains for sanitary reasons using mops, brooms, scrapers, scrubbers and chemicals. Remove dirty dishes from cooks' line (or disassembly areas) and take them to dish room for cleaning and re-stock cooks line with clean dishes. Maintain cleanliness of employee's bathrooms by sweeping, mopping and scouring while bending kneeling and crouching. Develop and implement strategies for stewarding area that are aligned with the company's food and beverage objectives. Support the dining experience by maintaining supplies for food and beverage service. Monitor supply of clean dishware, glassware and pans; take corrective action to maintain supply level. Schedule employees based upon forecasted volumes. Manage the operation of the steward department, train employees on proper cleaning methods and operation of the equipment. Check the proper operation of the dish machine/cleaning equipment daily. Keep food and beverage areas clean. Maintain Inventory and Pars on Big 4 items (China, Silver, Glass, Hollowware) Direct steward personnel in the cleaning of floors, work surfaces, etc. Develop and implement schedule for special projects. Ensure that all work surfaces are clean and sanitized regularly.

QUALIFICATIONS

Must possess a minimum of 2-3 years' supervisory experience including kitchen and restaurant cleaning. Must have a thorough knowledge of all cleaning procedures, equipment and supplies. Ability to communicate both oral and written English required. Bi-lingual is preferred. The requirements listed below are representative of the knowledge, skill, and/or ability required.

EDUCATION

Any combination of education, training, or experience that provides the required knowledge, skills, and abilities. Serve Safe Certification required

LANGUAGE SKILLS

Excellent communication skills both written and oral. Must possess interpersonal skills to deal effectively with business contacts and employees at all levels of the company. Must possess a strong attention to detail and presentation skills. Ability to effectively present information and respond to questions from groups of managers, staff, customers, and general public. Results oriented, hands-on professional with the ability to deal effectively and interact well with the customers and employees. Must have the ability to resolve problems/conflicts in a diplomatic and tactful manner.

MATHEMATICAL SKILLS

Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to compute rate, ratio, percent, and to create and interpret bar graphs.

REASONING ABILITY

Ability to define problems, collect data, establish facts and draw valid conclusions through decisive judgment. Ability to interpret and follow through on a variety of instructions furnished in written, oral, diagram or schedule form.

CERTIFICATES, LICENSES, REGISTRATION

Must obtain and maintain appropriate Alcohol Awareness Card. Other Qualifications Must be a minimum of 21 years of age. Must be proficient in Microsoft Office Products and have working knowledge of Delphi. Flexible to work all shifts including holidays, nights, weekend hours and overtime as business needs dictate. Physical Demands The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee: must be able to maintain physical stamina and proper mental attitude to work under pressure in a fast-paced, casino environment and effectively deal with customers, management, employees and others. Is regularly required to sit; stand; walk and move through all areas of the casino; speak and hear; use hands to finger, handle, or feel. May reach with hands and arms above shoulder level; bend/stoop, squat, balance, kneel, lift and push/pull. The employee must occasionally lift and/or move up to 25 pounds. Specific vision abilities required by this job include close vision, distance visions, color vision, peripheral vision, depth perception, and ability to adjust focus. Work Environment The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential function. While performing the duties of this job, the employee is regularly exposed to a smoke-filled environment. The noise level in the work environment is usually loud.