Become A Stewarding Supervisor

* Responsible for opening and closing the building according to expectations of the management team
* Oversee the sanitation of work stations including floors, worktables, walls, refrigerators, meat blocks, equipment, and utensils
* Ensure all staff on duty are properly trained and adhere to cash handling standards
* Responsible for making sure the staff uses correct portions when preparing and serving items
* Follow and direct others in the standards for product merchandising, line display, stocking, storing of products and distribution of marketing material
* Ensure the staff appropriately logs and disposes of waste, follow 5P process including recipe standards
* Responsible for cash handling, safe verification and daily deposits
* Responsible for Work Force Management scheduling, editing, keying exceptions and approving time
* Knowledge of Labor Scheduling Report, Labor Scheduling Tool, and Labor Tracking Tool
* Delegates tasks to employees as necessary
* Assist managers with employee discipline sessions, attendance logs, and maintains up-to-date contact information
* Monitor theft in the location and report incidents to managers
* Ensure uniform compliance of the staff members
* Maintain a safe work environment by enforcing all safety standards
* Understand the proper use of and storage of chemicals used in the location.
* Be familiar with the chemical SDS book and its contents
* Daily use of the correct PPE for the task assigned
* Report all injuries immediately to your manager and/or supervisor
* Knowledge of QA Audit
* Maintains a Guest focus while performing duties.
* Prepare event space and equipment pull before event.
* Delegate specific tasks and duties to all other hourly employees.
* Ensure that all areas are clean and operating efficiently at all times.
* Provide on-the-job training to any Aramark employees
* Oversee dish rooms in designated areas.
* Able to follow directions
* Understand basic kitchen sanitation
* Maintain a neat and orderly work station
* Maintain cleanliness in all areas including counters, sinks, utensils, shelves and storage areas.
* Report all equipment problems and maintenance issues to management.
* Other duties as assigned by management staff.
* Additional Job Functions:
* Cross-train at other positions in the location
* Work at other stations and in other departments as necessary
* Completion of any task requested by a supervisor or member of the ARAMARK management team.
* Supervisory Responsibilities:
* Oversees and directs staff to ensure timely and effective service of customers

* Promote overall cleanliness, sanitation and compliance with state and local health regulations
* Educateemployees on current safety procedures to ensure compliance with all health and safety regulations
* Ensure that equipment is prepared and operational for the current and following day's work
* Assist in determining the minimum and maximum stocks and control the par stocks of all materials and equipment
* You will conduct regularly scheduled inventories
* Supervise department colleagues to ensure all hotel policies and procedures are being followed
* Assist with food dish-up, completing set-up sheets, assist with set-up and break-down for various events
* Other duties as assigned

* To monitor, supervise and distribute work assignments and to exercise appropriate judgment on disciplinary issues.
* To initiate disciplinary action, as needed, and to inform the Executive Steward or his/her Assistant on all personnel issues.
* To assist in the retrieval of all equipment used to service the function (china, glassware, silverware and carts).
* To assist in the transportation of dirty equipment to the dishroom area.
* To assist the kitchen department with plate-up service.
* JOB KNOWLEDGE

* Determines work procedures, prepares work schedules, and expedites workflow Assigns duties and examines work for exactness, neatness, and conformance to policies and procedures Studies and standardizes procedures to improve efficiency of subordinates Resolves associate issues Be able to read banquet menus and perform set up procedures Responsible for all personnel under his/her supervisor Responsible for the proper cleaning, rack and distribution of all china, silver and glassware.
* Maintains required standards of sanitation and cleanliness.
* Reviews and reinforces operating procedures with his/her shift.
* Minimize breakage of circulating equipment

* RESPONSIBILITIES**_include the following.
* Other duties may be assigned._
* This position is responsible for maintaining and coordinating the cleanliness of kitchens within the Grand Sierra Resort and Casino.
* Assemble banquet equipment (according to listed needs) and deliver to proper area in a timely fashion.
* Assign, in detail, specific duties to all employees under immediate supervision.
* Supervise all work in progress and inspect for cleanliness/sanitation upon completion.
* Check all stations before, during and after shift for proper set-up and cleanliness.
* Maintain inventory of supplies needed to perform duties assigned to the stewarding department.
* Keep all equipment and supplies well organized.
* Operate, and maintain dish machines, glass machines, floor scrubbers and burnishing machines.
* Clean floors, mats and drains for sanitary reasons using mops, brooms, scrapers, scrubbers and chemicals.
* Remove dirty dishes from cooks line (or disassembly areas ) and take to dish room for cleaning and re-stock cooks line with clean dishes.
* Maintain cleanliness of employee’s bathrooms by sweeping, mopping and scouring while bending kneeling and crouching.
* Lift from materials weighing from 1 – 50 pounds, up to 4 feet in height, and carry items weighing up to 50 pounds at a height of 4 feet