The Assistant Executive Steward assists with daily operations of the stewarding department. Responsible for staff supervision, inventory management, and sanitation of all food and beverage areas.
Duties:
Interview, guide and train personnel in the proper performance of their duties.
Review, evaluate and document staff performance, maintain consistency, fairness and respect within the framework of established guidelines.
Ensure all four par stocks are maintained in direct relation with the outlet managers.
Responsible for all departmental equipment and labor costs.
Inspects kitchen and dish room areas to ensure adequate staffing and productivity of the kitchen maintenance personnel.
Works in conjunction with steward team and jumps in with fellow stewards whenever needed.
Keeps immediate supervisor informed of problems and unusual matters.
Establish and maintain procedures for the kitchen stewards, including safeguards against damage, pilferage, breakage and spoilage.
Ensures that all safety standards are followed and reports all unsafe conditions to management.
Qualifications:
High School Diploma, G.E.D. or equivalent.
Three or more years of stewarding in a Hotel/Casino or Restaurant, with a minimum of 2 years in a supervisory position.
Working knowledge of all dish machines and related ware washing equipment.
Working knowledge of computers, including Microsoft Word and Excel.