SER Stewarding Supervisor
Saginaw Chippewa Indian Tribe of Michigan
Stewarding Supervisor Job in Mount Pleasant, MI
Under the supervision of the Executive Steward, primarily responsible for overseeing all aspects of the cleaning of food service areas, kitchens, wares, and food service equipment for all shift operations and oversee the inventory, order, and storage of same. Ensure that all associates are properly trained, in accordance with established safety protocols, in the use of associated chemicals and tools. Daily duties will focus on leading and supervising the shift work of subordinates in kitchen cleaning, equipment care, wares washing production, and execution of subordinate duties.
Essential Duties and Responsibilities:
Assume full responsibility for Stewarding operations in the absence of the Executive Steward.
Assign and oversee the daily work assignments of Stewards and Custodians in the washing, cleaning, care, and counts of SECR F&B wares and equipment.
Ensure associates are trained in the proper use, cleaning, and care of equipment and wares; supervising the consistent use and cleaning protocols to ensure associates are keeping equipment and wares in like new condition.
Ensure associates are in compliance with all food safety guidelines and chemical safety policies, procedures, and laws.
Responsible for the final evaluation of assigned duties for Stewards and Custodians; must possess a critical eye for details, cleanliness, quality, and consistency.
Responsible for the firm, fair, and consistent administration of progressive discipline in the face of violations of SECR and F&B Policies and Procedures.
Maintain and administer associate files and records including attendance, discipline, and evaluations.
Coach and counsel their subordinates and providing an annual evaluation of the progress of each associate.
Supervise employees, delegate duties, and provide assistance as necessary with the goal of ensuring routine cleaning, maintenance and sanitation of wares, equipment and facilities are completed effectively and efficiently.
Prepare schedules, HR paperwork, inventories, Kronos edits, counseling, disciplinary actions, evaluations etc.
Supervise associates in a manner that meets the balanced needs of production and cleaning down time, ensure and document equipment preventive maintenance, provide and update associate training and supervision of personnel.
Train associate on proper use of applicable chemicals and pesticides and their proper application and supervise use to ensure compliance and proper use of personal protective equipment.
Keep food service areas at the highest standards of cleanliness.
Maintain proper documentation, paperwork and communication with associates and management.
Ensure staff levels are scheduled consummate with business levels.
Maintain and execute operations within budget.
Administer and enforce SECR policies and procedures in a fair and equitable manner.
Assign and supervise the cleaning of all kitchen equipment and service areas assigned department in collaboration with operations.
Coordinate and schedule the training of all chemical safety procedures, chemical orders, and product use for all department associates.
Monitor performance of associates to minimize breakage and loss of product or equipment.
Work closely with other departments to ensure the highest quality of guest service.
Organize and execute training of all new stewarding and custodial associates.
Provide excellent customer service for all internal and external customers of the operations at all times. Provide solutions for customer concerns and continually focus on customer service as our top priority.
Must maintain strict confidentiality and present a positive, professional demeanor and image at all times.
The above duties and responsibilities are not an all-inclusive list but rather a general representation of the duties and responsibilities associated with this position. The duties and responsibilities will be subject to change based on organizational needs and/or deemed necessary by the supervisor.
Contacts/Purpose of Contacts:
Contact with Department Chef and Manager to ensure the success of the operation through communication and teamwork.
Contact with associates in daily activities.
Knowledge, Skills, and Abilities:
Knowledge of occupational hazards, safe working practices, and safety precautions in accordance with applicable state, county, or federal laws and regulations regarding workplace safety.
Knowledge of banquet set-up, tear down, and best practice service techniques and practices.
Knowledge of safe chemical storage, application, and use with the correlating use of Personal Protective Equipment (PPE).
Skill in operating business computers and office machines, including in a Windows environment, specifically Word, Excel, Access, and PowerPoint.
Skill in supervising assigned staff.
Skill in the use of cleaning tools, chemicals, cleaners, and disinfectants.
Ability to establish and maintain professional relationships with individuals of varying social and cultural backgrounds and with co-workers at all levels.
Ability to write reports and business correspondence.
Ability to communicate effectively both verbally and in writing.
Ability to interpret a variety of instructions furnished in written and oral form.
Ability to establish and maintain professional relationships with individuals of varying social and cultural backgrounds and with co-workers and customers at all levels.
Ability to work with timeliness and thoroughness.
Ability to work under high volume stressful situations and finish multiple tasks.
Ability to comprehend and pass in-house training.
Ability to direct and lead staff.
Ability to be detail oriented.
Ability to safely use heavy power equipment, scrubbers and extractors.
Frequent use of hands, wrists, fingers associated with computer operation, as well as heavy power equipment, scrubbers and extractors.
Long working hours which may involve frequent walking and standing.
Bending, stooping, and twisting.
Frequent moving of heavy kitchen equipment.
Occasionally lift and/or move up to 75 pounds.
Commercial production kitchen environment.
Frequent walking and standing in a smoking environment and contact with the general public. Constant visual stimulation via neon lights on slot machines, repeatedly changing machine video screens, static or flashing signs throughout the casino and constant machine and crowd noise.
Must possess sufficient stamina to work under all types of temperatures and to lift, carry, push, or pull a variety of equipment and materials.
Exposure to loud machinery, chemicals, pesticides and varied temperatures.
May be exposed to electrical shock, burns, and slips due to greasy or wet conditions.
Frequent exposure to cleaning chemicals.
Work schedule will include weekends, holidays, and varying shifts to provide 24/7 coverage 365 days of the year.
Extended hours and irregular shifts may be required.
High School Diploma or GED.
Must be at least 18 years of age.
Associates degree in hospitality or related field preferred.
Three years hotel or a high-volume kitchen experience. One year in a supervisory capacity.
Must be able to obtain and maintain a gaming license to meet the employment eligibility requirements as they pertain to the position.
Must be able to pass background check to meet the employment eligibility requirements as they pertain to the position.
License, Certification, or Special Requirements:
Must be able to successfully complete ServSafe certification.
Native American preference shall apply to all positions.