Assistant Executive Steward (Caesars Palace LV)

WE ARE CAESARS

At Caesars Entertainment, our Mission, Vision & Values reflect our unique purpose, providing people with possibilities and places to have fun. Our Mission, Vision & Values represent a unifying and inspiring way forward, and all Team Members are expected to uphold them. 

• Our Mission: “Create the Extraordinary”
• Our Vision: “We create spectacular worlds that immerse, inspire and connect you. We don’t perform magic; we create it with excellence.”
• Our Values: “Blaze the Trail, Together We Win, All-In on Service”

Our corporate social responsibility framework, People Planet Play, represents our continuous dedication to enhancing economic development, uplifting the wellbeing of our Team Members and their families, and making positive contributions to the communities we operate in. 

JOB SUMMARY

The Stewarding Manager is responsible for standardizing, maintaining, and continuously improving 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.

HOW YOU WILL CREATE THE EXTRAORDINARY

• The overall cleanliness of all F&B related BOH areas
• Monitor and evaluate staffing levels and hire, train and motivate staff to ensure adequate guidance and resources exist to accomplish established objectives
• Develops highly skilled, successful employees, sets realistic and measurable service standards and goals
• Oversees and / or conduct inspections of back of the house areas for cleanliness and maintenance of equipment
• Supervises the cleaning necessary to meet the requirements of the SNHD
• Accompanies SNHD Inspector during regular health inspections and on property visits
• Conducts internal health inspection in conjunction with the Executive Chef/ safety team
• Prepare weekly work schedules in accordance with staffing guidelines and labor forecasts, adjusting schedules throughout the week to meet the business demands
• Continuously improves BOH related services by evaluating problems using feedback or data
• Communicates challenges plans BUZZ sessions and facilitates problem-solving meetings with team
• Keeps team well informed of property promotions and events
• Consistently follows company policies, procedures and industry regulations
• Practice and observe safety rules and regulations and ensure others do the same.
• Ensure that all items are stored in accordance with State/Local Health and Fire Departments regulations and according to hotel requirements
• Clearly communicates and enforces company expectations including Code of Commitment, policies, procedures, department goals and business strategies
• Addresses employee performance issues, coaches for improvement and provides ongoing feedback
• Inspect grooming and attire of staff; rectify any deficiencies
• Holds managers, supervisors and employees accountable
• Maintains accurate and up-to-date employee records, completes performance reviews in a timely fashion
• Clearly understands and abides by the CBA Union contract
• Develop training plans and assist in the training and supervision of department staff
• Ensure that cleanliness of all kitchen and stewarding equipment is adhered to
• Maintain complete knowledge of correct maintenance and use of equipment
• Establish a preventative maintenance program for all machinery and maintain accurate records of program
• Responsible for training staff in the use of chemicals related to the department and proper methods for cleaning
• Responsible for the delegation of job duties to work force
• Oversees the disposal of trash and garbage
• Assists the restaurant’s general managers and chefs in evaluating par levels and supplying operating equipment
• Maintain inventory and record keeping for all dinnerware, flatware, glassware, and linen
• Assists in maintaining the stock of China, glassware, silverware and other operating supplies
• Develop strategic buying practices and work with Executive Chef to ensure the best price and quality of products
• Check storage areas for proper supplies, organization and cleanliness
• Monitor and ensure that all temperature and chemical solution requirements are met regarding dishwashing, pot washing and storage
• Identify dish machine problems by inspecting washed wares; resolve problem situations
• Prepare contingency plans for equipment which cannot be repaired immediately
• Monitor and maintain pest control require