Steward Lead

General Description: 

• Develop constructive and cooperative working relationships with others and maintain them over time. Observing, receiving, and otherwise obtaining information from all relevant sources. Developing specific goals and plans to prioritize, organize, and accomplish your work. Analyzing information and evaluating results to choose the best solution and solve problems. Reports and completes end of shift reports.

Essential Functions: 

• Makes routine inspections of all equipment and kitchen areas including any banquet hallways to ensure that cleanliness and sanitary procedures are maintained 
• Makes routine inspections of all equipment ensuring that all equipment is in proper mechanical working order 
• Requisitions new and replacement equipment as needed 
• Approves requisitions related to all cleaning supplies and equipment and monitors supply requisitions to ensure costs are kept to a minimum without losing quality and usage of materials 
• Completes and maintains monthly inventories on kitchen and banquet equipment and mock inspections and record keeping for all dinnerware, flatware, and glassware
• Wash dishes, glassware, silverware, and washes pot and pans 
• Orders equipment and rentals as needed with proper documentations including lining 
• Oversees the recycling program 
• Responsible for supervising assigned operational functions within the department; supervise the delivery and measurement of guest service consistent with the company's core service standards and brand attributes
• Supervises assigned staff, students, and interns to include training, coaching, performance feedback, recommending and administering discipline, and task scheduling
• Creates a work environment that promotes teamwork, recognition, mutual respect and employee satisfaction, trains, disciplines.
• Ensures proper scheduling of employees
• Handles staff complaints with the intent of resolving situations to the satisfaction of all parties
• Communicates pertinent information on "need to know" basis to persons within the department
• And at times, will be asked to drive the company’s vehicles for any deliveries or pickups, as well may be asked to work at the Smith’s Center at times when needed. 

Minimum Qualifications: 

Experience and Education Substitutions: 

• The candidate must have at least (2) years previous supervisory experience in stewarding 
• At least (2) years’ previous experience in stewarding
• Ability to read and write reports and logs
• Possess developed managerial skills, good working knowledge of all kitchen steward functions, and all materials and equipment used in the kitchen cleaning areas
• Manage multiple tasks and remain calm in very high paced and stressful environment
• Organizational and communicational skills to function effectively under time constraints, within established deadlines and attention to detail
• Work indoors and outdoors with frequent cold or warm temperatures; being exposed to hot water, cleaning chemicals etc.
• Work varied shifts, including weekends and holidays
• Professional appearance & demeanor
• Excellent customer service skills
• Ability to lead & mentor a team
• Ability to speak, read & write in English
• High school diploma or equivalent preferred but not required pending on experience
• Ability to speak fluently in Spanish. Previous experience working in a hotel setting

Licensing and Certification: 

• Nevada Health Card
• ServSafe Certified  

Note: Any degree, diploma, high school equivalent, or course hours required to meet minimum qualifications must be obtained from an accredited educational institution.