Summary:

Responsible for assisting with the day to day operation and direct supervision of assigned activities within the department. Oversee overall department and/or shift(s) as assigned. Ensure daily operations and experiences meet guest expectations. Appropriately respond to and manage any escalated departmental concerns and guest and/or team member challenges.

Essential Functions and Responsibilities:

• Assist with training, developing, measuring performance, disciplining, and/or scheduling department staff, as assigned
• Makes recommendations pertaining to terminating, and measuring the performance of the staff on the assigned shift
• Coordinates with the Director of Stewarding and Manager of Stewarding to ensure all assigned areas are kept clean and within health, safety and sanitation guidelines
• Acts as the first level of management in escalated situations during the assigned shift
• Set up and tear down banquet functions and catering events
• Maintain a positive working relationship with Health Department
• Ensures Director of Stewarding and Manager of Stewarding are aware of any staffing level concerns based on business needs
• Implement and ensure consistent execution of preventative maintenance programs
• Regularly communicate with back of house management to ensure operations run smoothly
• Ensure staff has all necessary tools to effectively perform their job duties
• Handle the Manager of Stewarding responsibilities, when needed
• ServSafe training will be required
• Ensure compliance with all applicable gaming laws and company internal controls, policies and procedures, Title 31, and federal regulations, as they apply to the position
• Provide outstanding guest service in a timely manner to both guests and fellow team members that meets the company’s guest service culture standards
• Perform other duties as assigned

Qualifications

• 1 year of previous experience managing within a Stewarding department preferred
• Stewarding management experience within the hospitality industry preferred
• Working knowledge of kitchen equipment and sanitation guidelines
• Previous experience managing within a union contract preferred
• Ability to effectively communicate and lead in small groups, as well as on an individual-basis
• ServSafe certification preferred
• Moderate computer skills
• At least 21 years of age
• Ability to effectively communicate in English, both written and verbal
• Bi-lingual preferred
• Proven experience providing high level of guest service
• Obtain and maintain all work cards as required by the company
• Verify right to work in the United States

Work Cards

• Health
• Driver’s License
• 10-year DMV Printout

Physical Requirements

• Frequently push and/or pull up to 250 lbs.
• Frequently lift and/or carry up to 75 lbs. at floor, knee, waist, and/or chest levels, and over head
• Occasionally bend, reach, climb, squat, kneel, sit, communicate via radio and paging system, distinguish between shades of color, and use tools or equipment requiring a high degree of dexterity
• Frequently stand and walk
• Constant use of hearing and vision

Work Environment Potential Conditions

• Indoor and outdoor
• Smoky and noisy
• Extreme hot and cold temperatures, including humidity
• Slippery surfaces, chemical agents, and exposure to dust, fumes and/or gases
• Extreme heights

Disclaimer

The above statements are intended to describe the general nature and level of work being performed by people assigned to this classification. They are not intended to be construed as an exhaustive list of all responsibilities, duties and skills required of personnel so classified. Other duties, responsibilities, and activities may change or be assigned at any time with or without notice. Must be able to perform the essential functions of the position with or without reasonable accommodation.