Assistant Director - Banquet Stewarding

Company Description

Job Description

The Assistant Director – Banquet Stewarding is responsible for managing staff, conducting daily inspections of Banquet Food and Beverage areas and to ensure compliance with federal state and local health and fire regulations and overall Banquet Kitchen cleanliness. This position plan directs and oversees the maintenance of Banquet Kitchen areas and kitchen equipment, both stationery and portable. This position is also responsible for maintaining inventory and supplies necessary to support stewarding staff. Coordinate with the front of the house banquet managers and handle all other duties. Responsibilities include but are not limited to maximizing opportunities for departmental success, maintaining all Wynn standards and ensuring excellent guest and team member experience.

Specific Job Functions:

Monitor all work areas for compliance with health regulations and follow through any violation

Maintain close communication with Catering and Banquets Services, Captains, Managers and Banquet Chefs and provide equipment for their requests

Establish par levels and storage requirements for supplies and equipment and complete requisitions and replenish shortages or additional items needed for the anticipated business

Make routine inspections of all equipment and kitchen areas to ensure that deadlines and sanitary procedures are maintained and to ensure that all equipment is in proper working condition

Manage responsibilities to include and create a working environment that promotes teamwork, performance recognition, mutual respect and employee satisfaction quality hiring, training and succession and that encompasses the company’s diversity commitment and compliance with policies

Perform pre-shift meeting with staff and ensure that service is technically proficient

Monitor supply requisitions to ensure costs are kept to a minimum without losing quality and usage materials

Review Kitchen and Banquet service needs from Stewarding throughout the shift and ensure that all requirements are met according to specifications

Maintain inventory and record all dinnerware, flatware, glassware and hollowware

Practice and observe safety rules and regulations and encourage others to do the same

Notify any outside supplies immediately of equipment breakdown

Respond to emergency situations accordingly

Maintain complete knowledge of and comply with all departmental policies, service procedures and standards

Maintain and complete knowledge of correct maintenance and use of equipment

Monitor and maintain cleanliness, sanitation and organization of assigned work areas

Meet with the Executive Chef and review the kitchen needs daily

Check storage areas for proper supplies, organization and cleanliness

Ensure that all items are stored in accordance with state, local health and fire departments regulations and according to hotel requirements

Prepare weekly work schedules in accordance with staffing guidelines and labor forecasts, adjusting schedules throughout the week to meet the business demands

Conduct pre-shift meetings with the staff and review all information pertinent to the day’s business

Inspect grooming and attire of staff; rectify any deficiencies

Monitor and ensure that all temperature and chemical solution requirements are met regarding pot washing storage

Monitor and maintain pest control requirements in accordance with hotel standards.

Assist staff with their job functions where needed to ensure optimum cleanliness and service

Monitor and ensure that Stewarding staff follow safe work practices

Establish a preventative maintenance program for all machinery and maintain accurate records of the program

Identify dish machine problems by inspecting washed wares and resolve problem situations

Prepare contingency plans for equipment that cannot be repaired immediately

Ensure all closing duties for staff are completed before staff sign up

Foster and promote a cooperative working climate, maximizing productivity and employee morale

Other related duties are necessary

Qualifications

Requires at least a minimum of five (5) years of F&B Stewarding management experience preferably in a hotel/resort environment

Must be fluent in the English language is required, proficiency in another language is highly desired

Must be proficient in MS Office applications (Outlook, Word, Excel, PowerPoint)

Experience with POS, timekeeping and scheduling software is strongly preferred

Must be at least 21 years of age or older

Additional Information

Wynn Resorts is an equal opportunity employer committed to hiring a diverse workforce and sustaining an inclusive culture. Wynn Resorts does not discriminate on the basis of disability, veteran status or any other basis protected under federal, state or local laws confidential according to EEO guidelines.