The Assistant Executive Steward assists with daily operations of the stewarding department. Responsible for staff supervision, inventory management, and sanitation of all food and beverage areas.

Duties:

• Interview, guide and train personnel in the proper performance of their duties.

• Review, evaluate and document staff performance, maintain consistency, fairness and respect within the framework of established guidelines.

• Ensure all four par stocks are maintained in direct relation with the outlet managers.

• Responsible for all departmental equipment and labor costs.

• Inspects kitchen and dish room areas to ensure adequate staffing and productivity of the kitchen maintenance personnel.

• Works in conjunction with steward team and jumps in with fellow stewards whenever needed.

• Keeps immediate supervisor informed of problems and unusual matters.

• Establish and maintain procedures for the kitchen stewards, including safeguards against damage, pilferage, breakage and spoilage.

• Ensures that all safety standards are followed and reports all unsafe conditions to management.

Qualifications:

• High School Diploma, G.E.D. or equivalent.

• Three or more years of stewarding in a Hotel/Casino or Restaurant, with a minimum of 2 years in a supervisory position.

• Working knowledge of all dish machines and related ware washing equipment.

• Working knowledge of computers, including Microsoft Word and Excel.