S3030 STEWARDING ASSISTANT MANAGER

Position Title: Assistant Stewarding Manager

Reports To: Steward Manager, Food and Beverage Director & Executive Chef

Supervises: Lead Stewards, Stewards, Overnight Stewards

Summary of Position

Responsible for cleanliness and sanitation of all food and beverage related areas in accordance with company / industry / governmental guidelines as set forth. Oversees and supervises the Stewarding staff to ensure such responsibilities are adhered to and carried out accordingly by staff to achieve maximum department efficiency and profitability for IMGR&C. Possesses full knowledge and training specific to company / industry / governmental guidelines concerning chemicals and sanitation. Ability to communicate well with and support the Culinary / Banquet / Restaurant / Bar outlet management teams. Oversees and supervises the entire operation for Food & beverage Division sanitation and ware-washing. Assures Stewarding Department policies and procedures are adhered to and abided by Stewarding staff. Performs job in the capacity of Executive Steward in the absence of the Executive Steward.

Key Responsibilities and Performance/Behaviors

• Ability

• Can explain and demonstrate Hospitality Behaviors and Performance Standards.
• Understands where to get the information needed to complete tasks to standard.
• Can explain and demonstrate technical skills used to complete tasks to standard.
• Can explain or demonstrate the behavioral values or standards needed to complete tasks to standard.
• Understands how to take ownership of problems and solve them when solutions may not be available.
• Can explain how to request help from others when needed to complete task or goal.
• Has complete knowledge and can tell others of IMGR&C products and services.
• Provide guests with directions or other venue information. Act upon all comments/complaints in a prompt, professional and friendly manner.

• Performance

• Performance meets expected end results and standards in Key Responsibilities and those listed on technical / operational SOP’s and task lists.
• Responds to obstacles; finds new ways to reach desired end results.
• In absence of guidance, acts and takes charge to respond to guest or internal customer needs.
• Responds to change by quickly applying talent and skills in a positive way to succeed.
• Supports achievement of Quality Goal; “Do it right the first time.”
• Acts to protect and preserve property of IMGR&C. All areas, equipment and furnishings are kept exceptionally neat, clean and in good repair.
• Makes suggestions to improve performance.

• Behavior

• Behavior meets IMGR&C standards (Mission, Values, Hospitality Behaviors, Customer Recovery Skills).
• Approaches all activities with enthusiasm and encourages enthusiasm from others.
• Chooses a positive approach in all situations.
• Respects individuality of others; continues to communicate in order to work together.
• Speaks positively about guests, other team members and our business in all situations on and off property.
• Treats other with respect in all situations.

• Service

• Serves others.
• Identifies and can communicate needs of guests and others.
• Takes quick action to serve others in a way that meets/exceeds their needs.
• Identifies ways to improve individual or team’s service to others.
• Provides service outside job responsibilities if needed to help resort succeed.
• Takes ownership of guest problem(s) until it is solved.

• Professionalism

• Meets IMGR&C Appearance standards.
• Professionally supports IMGR&C reputation and image in all situations, on and off property.

• Attendance

• Meets IMG&C policy for attendance.
• Informs supervisor of future absence as far in advance as possible.
• Required to work all Marketing Special Events and Concerts.

• Communication

• Provides information others need to succeed, in time for them to use it.
• Shares with next shift the information needed for them to succeed.
• Listens to others without interruption; acts on their feedback when possible.
• Asks questions to better understand expectations of others.
• Reports all guest complaints and compliments to Supervisor or Manager.
• Reports all situations to Supervisor or Manager where resort grounds or equipment do not meet IMGR&C standards.

• Team Work

• Puts Success of team ahead of personal success.
• Helps other team members succeed without being asked.
• Takes action to resolve conflict between individuals.
• Helps other departments achieve success.
• Reports ideas to increase team success and guest satisfaction to Supervisor or Manager.
• Does whatever is necessary to help department and resort success.
• Contributes ideas that support progress and success at shift, team and departmental meetings.

1. Essential Duties and Responsibilities include the following and are subject to change at management’s discretion:

• Works with team members to organize and delegate daily job activity, problem solutions to any changes.
• Ensures all Food & Beverage outlet areas are Stewarding staffed as business demands warrant so that optimal cleanliness and sanitation of such areas conform to company / industry / governmental guidelines.
• Reports any safety / sanitation violations to the Director of Food & Beverage
• Schedules and oversees all deep cleaning, hood cleaning and pest control of all Food & Beverage outlet areas.
• Coordinates return and transport of used china, glass, silver and linen for all Banquet events.
• Coordinates and supports Stewarding procedures of beverage outlets on the casino floor.
• Coordinates and supports transport of requisitioned linen for all Food & Beverage Restaurant Outlets.
• Coordinates inventory and transport of used linen from all Food & Beverage Restaurant outlets.
• Responsible for interviewing, hiring and training of Stewarding staff.
• Responsible for coaching and “Discipline Without Punishment” as deemed necessary with the Stewarding staff.
• Responsible for compliance regarding company Performance Appraisals and conducting Performance Appraisal reviews with Stewarding staff.
• Conducts shift / daily / weekly staff meetings to keep Stewarding staff updated on resort-wide information. May include, yet not limited to, Team Member activities, safety and its issues, general information, etc.
• Prepares Stewarding Department’s weekly staff schedules to achieve maximum efficiency and profitability for IMGR&C.
• Assists all team members in the Food & Beverage Division as needed.
• Approves production levels, requisitions and payroll on a daily basis and / or as needed.
• Approving / signing authority on paperwork generated by Stewarding management team with regard to IMGR&C Attendance and Punctuality Policy and leave requests.
• Logs daily activities on any changes / concerns that affect the Stewarding Department.
• Performs job in the capacity or Executive Steward in the absence of the Executive Steward
• Performs other duties as required by top management.
• Adheres to all regulatory, departmental and casino policies and procedures.

1. Supervisory Responsibilities

Oversees and supervises, Lead Stewards, Stewards and Overnight Stewards. Performs job in accordance with Key Responsibilities and Performance / Behavior Standards for Directors, Managers and Supervisors as set forth by IMGR&C. Carries out responsibilities in accordance to IMGR&C policies and procedures and applicable laws. Responsible for interviewing, hiring, training, planning, assigning and directing work of Stewarding Department. Responsible for development and engineering performance appraisals and review, rewarding and disciplining Stewarding team members. Responsible for addressing Stewarding team member concerns and / or conflicts of job interest. Performs job in the capacity of Executive Steward in the absence of the Executive Steward.

1. Education and/or Experience Requirements

Meets IMGR&C Values that are reflected in the letters A-P-A-C-H-E, Accountability, Productivity, Acceptance, Communication, Hospitality, and Enthusiasm. Approaches all activities with enthusiasm and encourages enthusiasm from others. Chooses a positive approach in all situations. Treats others with respect in all situations. Works in collaboration with other Team Members to achieve event goals, exemplifies teamwork.

1. Physical Demands

The physical demands described here are representative of those that must be met by a team member to successfully perform the essential duties of this position.

While performing the duties of this position, the team member is frequently required to stand, walk, use hands, to finger, handle or feel, reach with hands and arms, stoop, kneel, crouch, or crawl, talk or hear. Must be able to use hand held communications devices. The team member must occasionally lift and/or move up to 50 pounds. The team member must be able to stand for several hours.

1. Work Environment

The work environment characteristics described here are representative of those a team member encounters while performing the essential functions of this position.

The noise level in the work environment is loud. The team member will be exposed to a second-hand smoke-filled environment. The team member may be exposed to biohazardous fluids such as blood and other body fluids. The team member may be exposed to hostile environments with guest. May be subject to high stress environments.