Adhere to all Guest service essentials for the position

Supervise the daily operation of all kitchen, service pantries, ware washing, silver, china, and glassware

Ensure all areas of responsibility are organized and maintained according to sanitary guidelines

Train and supervise stewarding team in the proper handling of equipment and chemicals

Maintain inventory, reports shortages, and requisitions replacement of equipment and supplies

Ensure proper receiving, storage, and rotation of stewarding products

Analyze and recognize any deficiencies or problem areas and provide or suggest corrective action to accomplish desired results

Monitor all financial operating expenses including, but not limited to, budget, P&L, labor costs, controllables, and cost of goods

Adjust or balance the size of staff in order to maximize productivity or control labor costs without sacrificing Guest service

Supervise all aspects of Team relations including hiring, developing, coaching, mediating, recognizing, and evaluating team members

Implements, adheres to, and monitors all department and property policies and procedures including but not limited to standards of conduct, attendance, appearance, cash handling, confidentiality, safety, signature sequence of service, and sanitation

Works with all departments to successfully execute Ameristar strategies to maximize operational efficiencies and improve both the Guest and Team Member experience

Maintain the morale of the department through open communication and teamwork by deploying targeted communication strategies that inform and build support

Ensure accountability for all compliance issues, regulations, laws and health requirements as related to food and beverage operations

Comply with all training initiatives, including, but not limited to attendance of all required participants, ongoing assessment of individual or department performance, and follow-up

Perform all administrative duties as required to successfully manage the department