Stewarding Manager - (Harrah's, LV)

Caesars Entertainment•Las Vegas, NV

About The Position

The Stewarding Operations Manager is responsible to standardize, maintain, and continuously improve quality of cleanliness and maintenance in all back of house F&B areas. The Stewarding Operations Manager is responsible for the management of all aspects of the Stewarding Department functions, in accordance with hotel standards. The Stewarding Operations Manager directs, implements and maintains a service and management philosophy, which serves as a guide to respective staff.

Requirements

Requires full mobility, including bending, carrying, climbing, reaching, twisting, and moving throughout kitchen and restaurant areas.
Ability to grasp, lift, move, or push items on carts/trucks up to 100 lbs , and lift items independently up to 50 lbs .
Ability to work in confined spaces and in environments with varying levels of heat, cold, and noise.
Ability to observe, direct, and inspect work areas and staff performance.
Ability to review and comprehend documentation and operate all equipment associated with the position.
Must follow all safety rules and ensure others do the same.
Ensure all items are stored according to State/Local Health and Fire Department regulations and hotel standards.
Maintain proper sanitation, temperature, and chemical‑solution requirements for dishwashing, pot washing, and storage.
Identify and address equipment issues and support contingency plans when repairs are delayed.
Maintain pest‑control standards in accordance with hotel requirements.
Must be able to obtain ServSafe Certification or Proctor.
Minimum of 5 years’ experience in a similar role I a high-volume food service or food processing environment
Ability to maintain and further develop the standards set by Caesars Entertainment
Work requires effective communication in English, both verbal and written form in a professional manner
Must present a neat and professional appearance
Flexibility with working various shifts

Nice To Haves

College Degree in Business Management or Culinary Arts field preferred
Bilingual abilities are preferred but not required

Responsibilities

Maintain overall cleanliness and sanitation of all F&B back‑of‑house areas, equipment, and storage, ensuring compliance with SNHD, safety regulations, and property standards.
Oversee staffing needs, including hiring, training, scheduling, coaching, performance management, and maintaining accurate employee records.
Conduct and oversee regular BOH inspections, internal health reviews, and accompany SNHD during official inspections.
Manage reservation systems, table management, administrative tasks, and communication of property updates and promotions.
Ensure proper storage, organization, and maintenance of equipment, including preventative maintenance programs and chemical‑use training.
Oversee inventory, par levels, and purchasing of China glassware, silverware, linens, sanitation supplies, and operating equipment.
Monitor dishwashing operations, temperature and chemical standards, waste disposal, pest control, and emergency response procedures.
Support daily BOH operations by coordinating with chefs, managers, and stewarding staff to meet service needs and maintain high cleanliness and service standards.
Lead team communication, problem‑solving meetings, and continuous improvement efforts using feedback and operational data.
Enforce company policies, Code of Commitment, CBA requirements, and hold all staff accountable for grooming, performance, and compliance.
Perform additional related duties as assigned.
Able to manage team of 15-20 managers and supervisors and 200 hourly employees
In-depth knowledge on latest cleaning and sanitation practices including chemicals
Passionate approach to streamline operational procedures and increase productivity of department