Executive Steward

SUMMARY:
It is the responsibility of the Executive Steward to manage the operation in an efficient and professional manner to ensure adherence to Health/OSHA regulations.  Monitor operation expenses while ensuring employees maintain kitchen cleanliness standards.  Interact with other Food and Beverage managers and other Department Heads to help outlet operations proceed smoothly.
ESSENTIAL DUTIES AND RESPONSIBILITIES:
 Continually monitor all daily ordering, par levels and costs for outlet.
 Create, implement and monitor action plans to minimize expenses.
 Control labor expenses based on business levels.
 Coordinate and communicate with all outside vendors and services and the Health Department.
 Maintain accurate paperwork for inventory levels, scheduling, payroll and employee records.
 Establish and maintain par levels of stock and supplies in all outlets.
 Ensure employees adhere to established policies and procedures.
 Responsible for counseling all employees.  Ensure all supervisors maintain consistency of rule enforcement.
 Ensure adherence to the Union Contract.
 Monitor and follow-up on employee training.
 Have working knowledge of I.P. ordering system.
 Establish and maintain all kitchen-cleaning schedules to comply with all OSHA and Health regulations.
 Responsible for walk-through inspections of kitchen areas.
 Ensure employees have valid work cards while they are working.
 Provide Human Resources with the necessary information to keep personnel files current.
 Responsible for staffing and scheduling all assistant managers and employees.
 Encourage and motivate employees.
 Be accessible and available to employees.
 Consistently demonstrate excellent people skills when dealing with employees.
 Communicate with Room Chef or Executive Chef regarding any problems relating to the kitchen.
 Communicate with engineering regarding any maintenance requests.
 Ensure a neat, clean and safe working environment.
 Present needs of the outlet to the VP or Assistant Director of Food and Beverage.
 Complete special projects as requested by Food and Beverage Management.
SUPERVISORY RESPONSIBILITIES:
Assistant Executive Steward
Kitchen Worker
Stove Cleaner
Kitchen Worker/Utility Cleaner
QUALIFICATIONS:
To perform this job successfully, an individual must be able to perform the duties and responsibilities satisfactorily.  The requirements listed below are representative of the knowledge, skill, and/or ability required.
 Ability to manage employees, training and coaching skills with evidence of developing exceptionally motivated teams
 Working knowledge of Culinary and Bartender Union Contracts. 
 Knowledge of kitchens, dish machines and chemical awareness programs. 
 Excellent interpersonal and communication skills (verbal and written), fluent English and articulate
 Ability to work efficiently, independently and cohesively, consistently producing quality results
 Computer literate in Microsoft Windows applications required;
EDUCATION and/or EXPERIENCE:
 Minimum five years experience in a high volume kitchen operation, preferably in a Hotel/Casino environment. 
 One-year prior inventory/cost control experience.
 Minimum age requirement is 21
MATHEMATICAL SKILLS:
Must possess basic mathematical skills to include ability to add, subtract, multiply and divide specific to position responsibilities.
LANGUAGE SKILLS:
Bilingual preferred.
Ability to read and understand all policies and procedures.
Must be able to communicate effectively with guests, employees, and members of management in English, specific to position duties and responsibilities.
Must be able to complete standard forms and reports.
PHYSICAL DEMANDS:
The physical demands described here are representative of those that must be met by an incumbent to successfully perform the duties and responsibilities of the position.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions, duties and responsibilities.
 Constant standing, walking 10 - 20 ft., balancing, twisting, reaching and bending.
 Frequent eye/hand coordination, manual dexterity, fingering, handling, wrist motion and bending/stooping.
 Frequently speaking, hearing, listening, seeing to communicate with guests and fellow employees.
 Constant mental alertness, remembering/paying attention to/observing details, making decisions; directing others; following directions; concentrating amid distractions.
 Occasionally sitting, reaching, lifting up to 50 lbs., carrying, hearing, smelling and kneeling.
 Constant planning.
 Must have the manual dexterity to operate a computer and other office equipment.
WORK ENVIRONMENT:
The work environment characteristics described here are representative of those an employee encounters while performing the duties and responsibilities of this position.
 
 Constantly walking, standing, eye/hand coordination, handling, wrist motion, hearing, speaking, seeing and reading.
 Occasionally sitting, bending, and reaching.
 Occasionally lifting and carrying up to a maximum of 55lbs. alone for distances up to a maximum of 500 ft.
 Occasionally pushing up to a maximum of 200 lbs. for distances up to a maximum of 1,500 ft.
 Must be able to perform the functions for the following jobs - Assistant Executive Steward, Steward, Kitchen Worker, and Stove Cleaner.
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