Stewarding ManagerPENN Entertainment

The following and other duties may be assigned as necessary:

• Responsible for managing all aspects of steward operations in all outlets.
• Responsible for proper scheduling to ensure a clean, safe and healthy working environment. 
• Responsible for all labor and inventory control costs. 
• Responsible for controlling company assets. 
• Responsible for adherence to all safety regulations.
• Responsible for hiring, training and development of employees. 
• Responsible for the maintenance and preventive maintenance of all kitchen and dish room equipment. Maintain the stocking and correct inventory of chemical products.
• Responsible for the upkeep of proper tools. 
• Ability to communicate and cooperate with all management and line staff employees. 
• Executes and audits supplies and inventory items insuring cost controls.
• Responsible for monthly china, glass, flatware and utensil inventories. 
• Responsible for ordering china, glass, flatware and utensils when supplies reach below par levels. 
• Ensures that the minimum level of labor is used to perform the  required level of service without impacting service standards. 
• Completes the required daily financial tools and reports.
• Communicates variances from established standards to Food & Beverage Director.  
• Assures all employee files are in order as described in Property Guidelines. 
• Understands and administers the PAF form, sets performance expectations and provides coaching and operational support for the supervisory team, and employees. 
• Enforces all appearance and uniform guidelines. 
• Enforces all regulatory, internal controls, policies and procedures.     
• Makes sure kitchen Team Members have and use the proper equipment necessary for the job (gloves, goggles, chemicals, etc.).       
• Ensures that all equipment functions properly.     
• Circulates through all kitchen areas to inspect team members job performance and/or correct problems/situations.        
• Serves as a role model for the Stewarding and EDR Departments. Always conducts oneself in a manner that reflects a positive professional image.       
• Trains Stewarding and EDR personnel on proper chemical usage and safety applications.        
• Maintains the levels and standards of cleanliness and safety set by L’Auberge and the local Health Department. 
• Delegates duties and communicates with the Executive Chef, any special projects and/or area of concerns.