Monarch Casino & Resort, Inc.

  • Exectuive steward

    Job Locations US-CO-Black Hawk
    ID
    2019-7237
    Employment Type
    Full-Time
    Department
    340 Stewards
  • Overview

     

    Did you know……..Monarch Casino is building a 23 story hotel that will have over 500 rooms, fine dining restaurants, a full service resort and spa?  It is expected to open in 2019!

     

    Text “MONARCH” to 97211 or apply at www.monarchblackhawk.com/careers today!

     

    Are you interested in…..A Fast Track Career, Paid College Tuition, Free Meals, Discounted Transportation, Health Benefits?

     

    Interview now for on the spot hire!

     

    Monarch Casino Black Hawk is a central part of a vibrant and diverse mountain community that focuses on providing an outstanding experience for our guests.  Build your career in a dynamic and fast paced environment where you can pursue your interests.

     

    This position is located offsite at our warehouse on I-70 and Floyd Hill

     

    Don’t want to drive to Black Hawk?  You don’t have to!  Check out these casino bus routes at www.casinoshuttle.com or www.aceexpresscoaches.com. As a Team Member of Monarch you can ride the casino bus for less than $5 per day!

     

    Benefits Include:

    • Employee Referral Program – Not only do we pay our current TM $450, we pay your referral up to $225!
    • Education/Tuition Reimbursement up to $6,000 per calendar year for part time and full time team members!
    • Up to $100 in Weekly Cash Prizes
    • 1 Free Meal per Shift!
    • Round Trip Bus Tickets for Less Than $5 per Day!
    • Free Parking

    Full Time Team Members also enjoy:

      • Paid Vacation
      • 6 Paid Holidays!
      • Health Benefit Insurance Package (medical, dental, vision, and disability and more)
      • 401k Retirement Plan with Company Match!

    Responsibilities

     

    The Executive Steward manages the daily kitchen stewarding operations and associated staff. Areas of responsibilities include dish room operations, night cleaning, back dock cleaning and maintenance, banquet plating and food running. Supervises kitchen employees not actively engaged in cooking (e.g., dishwashers, kitchen helpers, etc.). Strives to continually improve guest and employee satisfaction while maintaining the operating budget.

     

    Duties and Responsibilities include the following. Other duties may be assigned.

    • Orders and manages necessary supplies. Ensuring workers have supplies, equipment, tools, and uniforms necessary to do their jobs.
    • Monitors the inflow of ordered materials and the maintenance of current materials.
    • Conducts supply inventories and reports shortages to designated personnel.
    • Inspects supplies, equipment, and work areas in order to ensure efficient service and conformance to standards.
    • Investigates reports and follows-up on employee accidents.
    • Manages all equipment, china, glass and silver (e.g., adequate clean supplies of each).
    • Supervises employees ability to follow loss prevention policies to prevent accidents and control costs.
    • Ensures compliance with all applicable laws and regulations.
    • Ensures compliance with food handling and sanitation standards.
    • Informs and/or updates the executives, the peers and the subordinates on relevant information in a timely manner.
    • Supervises and manages employees. Manages all day-to-day operations.
    • Participates in the management of department?s controllable expenses to achieve or exceed budgeted goals.
    • Attends meetings and communicates with executives, peers, and subordinates as an effort to improve quality of service.
    • Manages day-to-day operations, ensures the quality, standards and meeting the expectations of the customers on a daily basis.
    • Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
    • Recruits, interviews, selects, hires, and promotes employees in the organization.
    • Ensures disciplinary procedures and documentation are completed according to Standard Operating Procedures.
    • Ensures staff is properly trained regarding sanitation, equipment handling chemical usage, and safety procedures.

    Qualifications

     

    • It is a priority that the successful candidate possesses 2-4 years of experience.
    • Ability to create and forecast productivity, staffing and budget plans. Initiate corrective action in a professional and thorough manner as needed.
    • Highest level of commitment to client satisfaction and quality standards.
    • Demonstrated experience in coaching, motivating, developing, and leading a team. Knowledge of human resource policies and practices, including development of staffing plans and job descriptions, employee relations, training, safety, benefit administration and succession planning.

     

    Skills:

    • Oral Communication Skills
    • Written Communication Skills
    • Interpersonal Relations
    • Customer Relations
    • Customer Service
    • Diplomacy
    • Budgeting
    • Filing
    • Math Aptitude
    • Negotiations
    • Organization
    • Planning
    • Professionalism
    • Reading Skills
    • Time Management

     

    Education/Experience:

    • Associates degree or higher (or equivalent)
    • 1-2 year experience in a supervisory capacity
    • 2-4 years Hospitality/Food Service/Restaurant/Banquet experience
    • Knowledge of all Microsoft Office applications

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