Assistant Director - Banquet Stewarding

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 violationMaintain close communication with Catering and Banquets Services, Captains, Managers and Banquet Chefs and provide equipment for their requestsEstablish par levels and storage requirements for supplies and equipment and complete requisitions and replenish shortages or additional items needed for the anticipated businessMake 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 conditionManage 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 policiesPerform pre-shift meeting with staff and ensure that service is technically proficientMonitor supply requisitions to ensure costs are kept to a minimum without losing quality and usage materialsReview Kitchen and Banquet service needs from Stewarding throughout the shift and ensure that all requirements are met according to specificationsMaintain inventory and record all dinnerware, flatware, glassware and hollowwarePractice and observe safety rules and regulations and encourage others to do the sameNotify any outside supplies immediately of equipment breakdownRespond to emergency situations accordinglyMaintain complete knowledge of and comply with all departmental policies, service procedures and standardsMaintain and complete knowledge of correct maintenance and use of equipmentMonitor and maintain cleanliness, sanitation and organization of assigned work areasMeet with the Executive Chef and review the kitchen needs dailyCheck storage areas for proper supplies, organization and cleanlinessEnsure that all items are stored in accordance with state, local health and fire departments regulations and according to hotel requirementsPrepare weekly work schedules in accordance with staffing guidelines and labor forecasts, adjusting schedules throughout the week to meet the business demandsConduct pre-shift meetings with the staff and review all information pertinent to the day’s businessInspect grooming and attire of staff; rectify any deficienciesMonitor and ensure that all temperature and chemical solution requirements are met regarding pot washing storageMonitor and maintain pest control requirements in accordance with hotel standards.Assist staff with their job functions where needed to ensure optimum cleanliness and serviceMonitor and ensure that Stewarding staff follow safe work practicesEstablish a preventative maintenance program for all machinery and maintain accurate records of the programIdentify dish machine problems by inspecting washed wares and resolve problem situationsPrepare contingency plans for equipment that cannot be repaired immediatelyEnsure all closing duties for staff are completed before staff sign upFoster and promote a cooperative working climate, maximizing productivity and employee moraleOther related duties are necessary