Manager - Chief Steward

4 weeks ago

Dover, United States Bally’s Dover Full time
DescriptionEssential Functions
  • Responsible for purchase requisitions of kitchen supplies and inventories.
  • Inspects kitchens and storerooms to ensure that premises and equipment are clean and in order, and that sufficient supplies are on hand to ensure efficient service.
  • Approves invoices or bills for payment.
  • Establishes controls to guard against theft and waste.
  • Confers with Event Manager concerning banquet arrangements for food service and equipment.
  • Responsible for the monthly accurate inventory taking of china, glass and silver items.
  • Oversees the daily tasks of all stewarding employees.
  • Exercises considerable judgment in determining priorities, managing project and assignments, delegating work, and overall accomplishments of goals and tasks.
  • Manages departmental budgets, maximizing revenue and controlling expenses as appropriate.
  • Coordinates daily with the chefs concerning kitchen cleaning and cleaning projects, walk-in boxes, hoods, etc., and coordinates in particular with the Event Manager concerning equipment needs for any larger catering functions.
  • Coordinates and direct all work assignments in the Stewarding Department to ensure the organization, sanitation, inventory and control of all china, glassware, and silverware items.
  • Ensures that all dishwashing machinery is operated in accordance with manufacturers operating instructions and properly cleaned at the end of the day/shift and is serviced periodically.
  • Control payroll through proper employee scheduling, in accordance with the weekly cover forecast, and adjusts daily schedules to compensate for absences as required.
  • Interviews, selects, hire, and retain superior employees.
  • Coaches and counsels subordinate employees.
  • Conducts formal and informal training for subordinates.
  • Issues discipline and terminate employees as appropriate.
  • Oversees and ensures the timely completion of employee evaluations.
  • Ensures that employees work safely and follow all safety rules.
  • Manages payroll and labor costs.
  • Maintains relevant records and oversees the maintenance of records as appropriate for the department.
  • Develops and implements strategic goals, objectives and business plans for the department.
  • Ensures compliance with relevant laws and regulations as well as company policies and procedures.
  • Maintains up-to-date knowledge of industry and competition.
  • Ensures effective communication within the department and company.
  • Establishes and implements customer service standards.
  • Holds subordinates accountable for established performance expectations.
  • Motivates and develops staff; provides advice and guidance as appropriate Additional Functions
    • Performs other duties as directed.

      REQUIRMENTS/EDUCATION:

      • 3-5 years of supervisory experience in a quality convention hotel or large banquet/conference facility with annual Food & Beverage sales in excess of $5 million.
      • High school diploma, GED or equivalent work experience required, college preferred.
      • Must be quality and detail oriented, and well organized.
      • Must be proficient with Microsoft Office software.
      • Must possess superior customer service and leadership skills.
      • Must possess superior oral and written communication skills.
      • Must be able to solve problems and deal with a variety of situations.
      • Must present an overall professional appearance.
      • Must be able to work weekends, holidays and nights as scheduled.
      • Must be able to successfully pass a background check.
      • Some knowledge of Spanish is helpful.
      • Must be able to speak, read and write English.

        Source: Hospitality Online

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