Stewarding Manager (Harrah's, LV)

The Stewarding Operations Manager is responsible to standardize maintain and continuously improve 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.

• Maintain overall cleanliness and sanitation of all F&B backofhouse areas equipment and storage ensuring compliance with SNHD safety regulations and property standards.

• Oversee staffing needs including hiring training scheduling coaching performance management and maintaining accurate employee records.

• Conduct and oversee regular BOH inspections internal health reviews and accompany SNHD during official inspections.

• Manage reservation systems table management administrative tasks and communication of property updates and promotions.

• Ensure proper storage organization and maintenance of equipment including preventative maintenance programs and chemicaluse training.

• Oversee inventory par levels and purchasing of China glassware silverware linens sanitation supplies and operating equipment.

• Monitor dishwashing operations temperature and chemical standards waste disposal pest control and emergency response procedures.

• Support daily BOH operations by coordinating with chefs managers and stewarding staff to meet service needs and maintain high cleanliness and service standards.

• Lead team communication problemsolving meetings and continuous improvement efforts using feedback and operational data.

• Enforce company policies Code of Commitment CBA requirements and hold all staff accountable for grooming performance and compliance.

• Perform additional related duties as assigned.

• Able to manage team of 15-20 managers and supervisors and 200 hourly employees
• In-depth knowledge on latest cleaning and sanitation practices including chemicals

• Passionate approach to streamline operational procedures and increase productivity of department

• Requires full mobility including bending carrying climbing reaching twisting and moving throughout kitchen and restaurant areas.

• Ability to grasp lift move or push items on carts/trucks up to 100 lbs and lift items independently up to 50 lbs.

• Ability to work in confined spaces and in environments with varying levels of heat cold and noise.

• Ability to observe direct and inspect work areas and staff performance.

• Ability to review and comprehend documentation and operate all equipment associated with the position.

• Must follow all safety rules and ensure others do the same.

• Ensure all items are stored according to State/Local Health and Fire Department regulations and hotel standards.

• Maintain proper sanitation temperature and chemicalsolution requirements for dishwashing pot washing and storage.

• Identify and address equipment issues and support contingency plans when repairs are delayed.

• Maintain pestcontrol standards in accordance with hotel requirements.

• Must be able to obtain ServSafe Certification or Proctor.

• Minimum of 5 years experience in a similar role I a high-volume food service or food processing environment
• College Degree in Business Management or Culinary Arts field preferred
• Ability to maintain and further develop the standards set by Caesars Entertainment
• Work requires effective communication in English both verbal and written form in a professional manner
• Must present a neat and professional appearance
• Bilingual abilities are preferred but not required

• Flexibility with working various shifts