Banquet Steward Assistant Manager - Full Time (Caesars Palace LV)

Caesars Entertainment•Las Vegas, NV

About The Position

The Stewarding Supervisor is responsible to standardize, maintain, and continuously improve quality of culinary standards to guests’ satisfaction. 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.

Requirements

Age Requirements: 21
Work Cards Required: Food Handler’s Card, Alcohol Awareness Card, Non-Gaming Card
Operate in a working environment that is subject to varying levels of cold, heat, and noise.
Observe and direct the actions of subordinates and to inspect any areas for which responsible.
Review and comprehend all necessary documentation.
Use the equipment associated with the position.
Effectively and efficiently move around kitchen and restaurant areas.
Work 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 restaurant kitchen areas.
Must be able to lift up to 50 lbs.
Must be able to obtain Servsafe Certification or Proctor.

Responsibilities

Perform pre-shift meetings with staff, ensuring that service is technically proficient.
Establish and maintain department objectives, standards, guidelines, and budget to ensure efficient and effective operations.
Review Kitchen and Restaurant service needs from Stewarding throughout the shift and ensure that all requirements are met according to specifications.
Maintain inventory and record keeping for all dinnerware, flatware, glassware, and linen.
Practice and observe safety rules and regulations and encourages others to do the same.
Notify any outside suppliers immediately of equipment breakdown.
Respond to emergency situations accordingly.
Maintain complete knowledge of and comply with all departmental policies/service, procedures/standards and Union contract/standards.
Maintain complete knowledge of correct maintenance and use of equipment.
Monitor and maintain cleanliness, sanitation and organization of assigned work areas.
Meet with the Outlet Executive Chef and review the Kitchen needs daily.
Check storage areas for proper supplies, organization and cleanliness.
Ensure that all items are stored in accordance with State/Local Health and Fire Departments regulations and according to Hotel requirements.
Conduct pre-shift meeting with staff and review all information pertinent to the day's business.
Inspect grooming and attire of staff; rectify any deficiencies.
Direct Team Members in the cleaning and maintenance of each kitchen outlet.
Ensure that Team Members are at their appointed outlet to ensure coverage.
Monitor and ensure that all temperature and chemical solution requirements are met with regard to dishwashing, pot washing and storage.
Monitor and maintain pest control requirements in accordance with hotel standards.
Assist Stewarding Staff with their job functions where needed to ensure optimum cleanliness and service standards.
Identify dish machine problems by inspecting washed wares; resolve problem situations.
Ensure all closing duties for staff are completed before staff sign out.
Foster and promote a cooperative working climate, maximizing productivity and employee morale.
Perform all other job related duties as requested.