Manager - Chief Steward - Dover, United States - Bally's Corporation

Description

ESSENTIAL 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.