Chief Steward

Responsibilities:

1. Coordinates manpower and cleaning of back of the house areas and back dock cleanliness through department heads and business tenants

2. Coordinates with the Engineering Department and manages an effective F&B equipment repair and maintenance program.

3. Understands and communicates to staff the operating and maintenance procedures of all departmental equipment.

4. Understands the impact of stewarding operations on the overall property financial goals; educates staff on details as appropriate.

5. Meets regularly with F&B department heads to gather feedback for process improvement and organization.

6. Ensures regular ongoing communication is happening in all areas of responsibility to create awareness of business objectives and communicates expectations recognizes performance and produces desired business results.

7. Developing and Maintaining Budgets

8. Meets or exceed all property financial goals and directives.

9.Participates in the budgeting process for areas of responsibility.

10. Participates in the development of departments capital expenditure goals; manages projects as needed.

11. Manages areas of operation to budget by reviewing operating statements budget worksheets and payroll progress reports.

12. Manages department controllable expenses including China glass silver and chemical supplies uniforms and equipment.

13. Ensure proper staffing levels and equipment availability.

14. Orders and manages necessary supplies. Ensures workers have supplies equipment tools and uniforms necessary to do their jobs.

15. Supervises and manages employees. Manages all daytoday operations. Understands employee positions well enough to perform duties in employees absence.

16. Schedules events programs and activities as well as the work of others.

17. Monitors the inflow of ordered materials and the maintenance of current materials.

18. Manages daytoday operations ensures the quality standards and meets the expectations of the guest on a daily basis.

19. Attends scheduled projection meetings to anticipate long term planning needs.

20. Assists F&B departments in providing proper equipment to assist in generating annual sales.

21. Prepares weekly and period end P&L critiques.

22. Schedules employees to business demands and tracks employee time and attendance. Monitors and manages the payroll function.

23. Reviews staffing levels to ensure that guest service operational needs and financial objectives are met.

Experience required: 68 years years

Remote Work :

No