Job Information
Golden Route Operations Stewarding Supervisor in Las Vegas, Nevada
City
Las Vegas
State
NV
Shift
Varies
Type of Shift
Full Time
Department
Food & Beverage
Stewarding Supervisor Arizona Charlie’s Decatur (Las Vegas, NV)
Description:
Summary:
Responsible for the successful day to day operations of the Stewarding department on the assigned shift. Leads shift staff to ensure areas of responsibility are properly cleaned and maintained. Assists with the execution of preventative maintenance procedures and ensures they are properly conducted on the assigned shift.
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 Executive Sous Chef and Executive Chef 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 Executive Sous Chef and Executive Chef 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
Ensure compliance with all applicable gaming laws and company internal controls, policies and procedures, Title 31, and federal regulations, if 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
Requirements:
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 in Spanish preferred
Obtain and maintain all work cards as required by the company
Verify right to work in the United States
Work Cards
- Health
Physical Requirements
Regularly push/pull up to 250lbs.
Regularly lift and/or carry up to 75 lbs. at floor, knee, waist, and chest levels
Regularly squat, kneel, bend, reach, twist
Frequently standing or walking
Ability to communicate via radio
Constant use of hearing and vision, distinguish between shades of color, and use tools or equipment requiring a high degree of dexterity
Ability to inspect and/or detect odors to ensure product quality and safety
Ability to ascend and descent stairs
Work Environment Potential Conditions
Indoor & Outdoor
Smoky & Noisy
Extreme hot & cold temperatures
Slippery surfaces
Exposure to cleaning chemicals
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.
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