ESSENTIAL FUNCTIONS:

• Responsible for purchase requisitions of kitchen supplies and inventories.
• Inspects kitchens and storerooms to ensure that premises and equipment are clean and in order, and that sufficient supplies are on hand to ensure efficient service.
• Approves invoices or bills for payment.
• Establishes controls to guard against theft and waste.
• Confers with Event Manager concerning banquet arrangements for food service and equipment.
• Responsible for the monthly accurate inventory taking of china, glass and silver items.
• Oversees the daily tasks of all stewarding employees.
• Exercises considerable judgment in determining priorities, managing project and assignments, delegating work, and overall accomplishments of goals and tasks.
• Manages departmental budgets, maximizing revenue and controlling expenses as appropriate.
• Coordinates daily with the chefs concerning kitchen cleaning and cleaning projects, walk-in boxes, hoods, etc., and coordinates in particular with the Event Manager concerning equipment needs for any larger catering functions.
• Coordinates and direct all work assignments in the Stewarding Department to ensure the organization, sanitation, inventory and control of all china, glassware, and silverware items.
• Ensures that all dishwashing machinery is operated in accordance with manufacturers operating instructions and properly cleaned at the end of the day/shift and is serviced periodically.
• Control payroll through proper employee scheduling, in accordance with the weekly cover forecast, and adjusts daily schedules to compensate for absences as required.
• Interviews, selects, hire, and retain superior employees.
• Coaches and counsels subordinate employees.
• Conducts formal and informal training for subordinates.
• Issues discipline and terminate employees as appropriate.
• Oversees and ensures the timely completion of employee evaluations.
• Ensures that employees work safely and follow all safety rules.
• Manages payroll and labor costs.
• Maintains relevant records and oversees the maintenance of records as appropriate for the department.
• Develops and implements strategic goals, objectives and business plans for the department.
• Ensures compliance with relevant laws and regulations as well as company policies and procedures.
• Maintains up-to-date knowledge of industry and competition.
• Ensures effective communication within the department and company.
• Establishes and implements customer service standards.
• Holds subordinates accountable for established performance expectations.
• Motivates and develops staff; provides advice and guidance as appropriate

ADDITIONAL FUNCTIONS:

• Performs other duties as directed.

REQUIRMENTS/EDUCATION:

• 3-5 years of supervisory experience in a quality convention hotel or large banquet/conference facility with annual Food & Beverage sales in excess of $5 million.
• High school diploma, GED or equivalent work experience required, college preferred.
• Must be quality and detail oriented, and well organized.
• Must be proficient with Microsoft Office software.
• Must possess superior customer service and leadership skills.
• Must possess superior oral and written communication skills.
• Must be able to solve problems and deal with a variety of situations.
• Must present an overall professional appearance.
• Must be able to work weekends, holidays and nights as scheduled.
• Must be able to successfully pass a background check.
• Some knowledge of Spanish is helpful.
• Must be able to speak, read and write English.

The above description denotes some of the specific characteristics which are necessary to perform the principal functions of the job and are not intended to be a description of all the work requirements that may be inherent in the position.

Bally's Dover is an equal opportunity employer.

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