The Stewarding Supervisor is responsible for standardizing, maintaining, and continuously improving quality of cleanliness and maintenance in all back of house F&B areas. • Inspires others by demonstrating a high level of commitment and energy in all endeavors. • Consistently demonstrates superior customer service skills and acts as a positive role model for all employees. • Conveys positive energy and enthusiasm focusing on customer interaction. • Continuously improves service by evaluating service problems using feedback or data and involving team in service improvements. • Communicates service problems and team plans in buzz sessions and facilitates problem-solving meetings with teams. • Immediately addresses service issues and follows up to ensure guest satisfaction. • Keeps team well informed of property promotions and events. • Develops highly skilled, successful employees, sets realistic and measurable service standards and holds employees accountable for meeting them. • Clearly communicates and enforces company expectations including Code of Commitment, policies, procedures, department goals and business strategy. • Addresses employee performance issues, coaches for improvement and provides ongoing feedback. • Uses EOS data to improve the workplace, listens and responds to employees, recognizes and rewards individual and team performance. • Consistently follows company policies, procedures and industry regulations, maintains accurate and up-to-date employee records, completes performance reviews timely. • Supervises the cleaning necessary to meet the requirements of the Las Vegas Health Department. Assists in the training and supervision of department staff. • Assists in the daily inspections of all Food & Beverage back of the house areas for cleanliness and maintenance of equipment. • Ensure that cleanliness of all cooking equipment, floors and walls is maintained. • Responsible for training staff in the use of necessary chemicals and proper methods for cleaning. Responsible for the delegation of job duties to work force. • Assists in maintaining the stock of China, glassware, silverware and other operating supplies. • Oversees the disposal of trash and garbage. • Assured that restaurants are properly supplied with dishes and silverware • Must be 21 years of age or older • Proficient in English verbal and written • Two years in a high-volume business cleaning kitchen equipment as a supervisor. • 5 years’ experience as Stewarding Supervisor in a Hotel/Casino with high volume food and beverage outlets. • In-depth knowledge of the latest cleaning and sanitation practices including chemicals • Passionate approach to streamline operational procedures and increase productivity of department • Excellent communication and administration skills • Passion to explore and test latest technologies • Applies best industry best practices • Ability to maintain and further develop the standards set by Caesars Entertainment • Work requires effective communication in English, both verbal and written form in a professional manner • Must present a neat and professional appearance • Bilingual abilities are preferred but not required • Flexibility with working various shifts • Nevada Food Handlers’ Certification ADDITIONAL REQUIREMENTS • Requires mobility. Ability to grasp, lift, move, or push goods on cart/truck weighing a maximum of 100 pounds • Ability to work in confined spaces • Eye/hand coordination and manual dexterity • Ability to distinguish letters, symbols, and colors • Normal vision and hearing range • Requires mobility • Operate in a working environment that is subject to varying levels of cold, heat, and noise • Observe and direct the actions of subordinates and inspect any areas for which responsible • Review and comprehend all necessary documentation • Use the equipment associated with the position • Effectively and efficiently move around kitchen and restaurant areas • Work is physical in nature and requires physical mobility, including but not limited to bending, carrying, climbing, reaching, and twisting- these actions are required to monitor and inspect restaurants • Must be able to lift up to 50 lbs. • Must be able to obtain ServSafe Certification DIRECTLY SUPERVISES (PLEASE LIST POSITION TITLES): • Kitchen Worker, Pot Washer, Utility Porter and Linen Attendant