Assistant Executive Steward

• Supervises the daily kitchen utility operations and staff
• Responsible for dish room operations, night cleaning, back dock cleaning and maintenance, banquet plating and food running
• Supervises kitchen employees not actively engaged in cooking (e.g., dishwashers, kitchen helpers, etc.)
• Strives to continually improve guest and employee satisfaction while maintaining the operating budget
• Orders necessary supplies and verifies workers have supplies, equipment, tools, and uniforms necessary to do their jobs
• Schedules events, programs, and activities, as well as the work of others
• Monitors the inflow of ordered materials and the maintenance of current materials
• Informs and/or updates the executives, the peers and the subordinates on relevant information in a timely manner
• Supervises dishroom shift operations
• Performs all duties of utility employees as necessary
• Maintains all equipment, china, glass and silver and verifies adequate cleaning of each
• Coordinates banquet plating and food running with Banquet Chef and Banquet Maitre'd
• Operates and maintains all department equipment and reports malfunctions
• Trains staff in proper breakdown procedures for banquets, restaurants, room service and employee cafeteria
• Conducts china, glass and silver inventories
• Purchases appropriate supplies and manage inventories according to budget
• Interacts with vendors and Health Department representatives as required
• Verifies employees maintain required food handling and sanitation certifications
• Comprehends budgets, operating statements and payroll progress reports as needed to assist in the financial management of department
• Participates in the scheduling of employees to business demands and for tracks employee time and attendance
• Assists in payroll administration
• Verifies compliance with all Food & Beverage policies, standards and procedures
• Inspect supplies, equipment, and work areas in order to verify efficient service and conformance to standards
• Maintains inventories of food, equipment, smallware, and liquor, and report shortages to designated personnel
• Utilizes interpersonal and communication skills to lead, influence, and encourage others
• advocates sound financial/business decision making
• demonstrates honesty/integrity
• leads by example
• Supervises employees and all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence
• Monitors employee productivity
• Serves as a role model to demonstrate appropriate behaviors
• Participates in activities to achieve and exceed performance goals, budget goals, team goals, etc
• Encourages and builds mutual trust, respect, and cooperation among team members
• Conducts regular on-going communication with employees to create awareness of business objectives and communicate expectations, recognizes performance and produces desired results
• Participates in the supervision of department's controllable expenses to achieve or exceed budgeted goals
• Understands the impact of departments operation on the overall property financial goals and objectives
• Attends meetings and communicates with executives, peers, and subordinates as an effort to improve quality of service
• Supervises day-to-day operations, verifies the quality, standards and meeting the expectations of the customers on a daily basis
• Empowers employees to provide excellent customer service
• Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement
• Provides guidance and direction to subordinates, including setting performance standards and monitoring performance
• Participates in recruiting, interviewing, hiring, and promoting employees in the organization
• Assists as needed in the interviewing and hiring of employee team members with appropriate skills
• Participates in the employee performance appraisal process, providing feedback as needed
• Solicits employee feedback, utilizes an 'open door' policy and reviews employee satisfaction results to identify and address employee problems or concerns
• Participates in employee progress discipline procedures.

• High school diploma or GED
• 4 years experience in the procurement, food and beverage, culinary, or related professional area
• 2-year degree in Hotel and Restaurant Management, Hospitality, Business Administration, or related major
• 2 years experience in the procurement, food and beverage, culinary, or related professional area.

Relocation Assistance Available