ESSENTIAL DUTIES AND RESPONSIBILITIES

The following and other duties may be assigned as necessary:

• Provide friendly, fast, and helpful customer service to all guests and team members.
• Achieve desired results through established methods, procedures, and guidelines to maintain desired standards, and high-quality service. Monitor results through inspection, evaluation, and analysis.
• Responsible for supervising all Stewarding team members and the overall daily management of a designated shift.
• Supports, administers, and manages operational goals and monitors achievements of performance and profit objectives.
• Ensures cleanliness standards meet established guidelines in all F&B outlet kitchens.
• Responsible for maintenance of cost control methods and procedures by monitoring consistent parts and inventory of supplies.
• Responsible for the development, implementation, and management of operational goals and monitors achievements of performance and profit objectives.
• Create effective and efficient schedules, while maintaining labor costs, meeting staffing objectives and achieving guest satisfaction.
• Responsible for assisting in the budget process for the department and providing recommendations; ensuring compliance to departmental budget initiatives; reporting budget concerns to manager.
• Provide hands-on support to overall stewarding activities and team members.
• Enthusiastically supports, actively promotes, and demonstrates superior customer service in accordance with department and company standards and programs. Ensures customer service standards are followed by all team members and addresses issues as they arise. Responsible for the overall achievement of department customer service goals.
• Maintains established quality assurance procedures to ensure acceptable health department and customer service standards in Stewarding department.
• Responsible for ensuring compliance with all regulatory compliance within area of responsibility and reporting potential issues to management.
• Maintains strict confidentiality in all departmental and company matters.
• Setup and breakdown of buffets and special events
• Work with culinary to ensure food is ready on time for the buffets and special events,
• Coordinate delivery of all F&B functions around the casino

QUALIFICATION REQUIREMENTS

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Must be at least 21 years of age.

• 4 years’ experience in stewarding supervisor
• 2 years’ experience in leading and/or managing a team
• Must be willing and able to provide hands-on support to all stewarding activities and team members.
• High School Diploma or equivalent is required
• Must be proficient in Microsoft applications (Excel, Word, and Outlook).
• Flexible to work all shifts including holidays, nights, weekends, and overtime as business needs dictate.
• Ability to write reports, business correspondence, and procedure manuals.
• Ability to effectively present information and respond to questions from groups of managers, guests, and the general public.