Position Summary:
Under direct supervision of the Executive Steward, Manages the kitchen stewarding operations and staff on assigned shift. Areas of responsibilities include dish room operations, night cleaning, receiving and storing orders, back dock cleaning and maintenance, banquet plating and food running. Works to continually improve guest and team member satisfaction while maximizing the financial performance in all areas of responsibility. Responsible for total maintenance and sanitation in all food production service areas; Ensure all food and beverage outlets have sufficient equipment to perform adequately. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and health standards are achieved. Areas of responsibility comprise overseeing all stewarding and kitchen maintenance operations on assigned shift.
This list of duties and responsibilities is illustrative only of the tasks performed by this position and is not all-inclusive.
Essential Duties & Responsibilities:
•Ensures compliance with all Tohono O’odham Gaming Enterprise policies and procedures, including Internal Controls (ICs).
•Manages the stewarding function in all kitchen areas to promote overall cleanliness, sanitation and compliance with state and local health regulations. Stewarding functions include setting up work stations, cleanliness and storage of dishes, filling dish machines, ensuring correct chemical levels, maintaining efficient traffic patterns in kitchen, etc.
•Controls and analyzes cost, breakage, quality of support provided to all areas, condition and cleanliness of equipment, and guest satisfaction.
•Educates stewards on current safety and sanitation issues to ensure compliance with all health and safety regulations. Informs management of hazardous situations, emergencies or threats to the security of guests, employees or resort assets. Ensure that equipment is prepared and operational for the following shift’s work.
•Orders and manages the par stocks of all materials and equipment need for areas of responsibility.
•Alerts Executive Steward of potentially serious issues.
•Promotes teamwork and quality service through daily communication and coordination with other departments. Key departmental contacts include Warehouse supervisors, Restaurant chefs, F&B Mangers, & Bar Managers.
•May assist with other duties as needed which may include but is not limited to providing assistance with food dish-up, completing set up sheets, etc.
•Attends all necessary training meetings.
•Provides guidance and direction to stewarding team on assigned shift.
•Provides and supports on brand service behaviors that are prepared to wow for customer satisfaction and retention.
•Provides information to executive teams, managers and supervisors, team members, and subordinates by telephone, in written form, e-mail, or in person.
•Works to meet or exceed goals provided by Executive Steward including performance goals, budget goals, team goals, etc.
•Encourages and builds mutual trust, respect, and cooperation among team members.
•Understands stewarding team members’ positions well enough to perform duties in team members' absence or determine appropriate replacement to fill gaps.
•Ensures team members are treated fairly and equitably.
•Ensures disciplinary procedures and documentation are completed in a timely manner.
•Ensures enterprise and department policies are administered fairly and consistently.
•Ensures compliance with all food handling and sanitation standards.
•Administers the performance appraisal process for direct report managers.
•Follows proper handling and temperature standards of all food products. Ensures employees maintain required food handling and sanitation certifications.
•Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
•Leads steward team members in the maintenance of kitchen equipment, sanitation, organization, and cleaning.
•Demonstrates new techniques and equipment to staff.
•Uses enterprise computer systems in daily operations to meet goals and maintain standards.
•Works with food and beverage managers & Chefs and keeps them informed of issues as they arise.
•Analyzes information and evaluates results to choose the best solution and solve problems.
•Performs other duties as required.
•Demonstrates Desert Diamond Casino “On Brand” attitude towards team members & guest at all times.
•Displays, supports and reinforces Desert Diamond Casino’s Spirit of Service Standards.
•Model the company standards and lead by example.
