The Steward Supervisor is responsible to support the Food & Beverage Department in the successful cleaning, sanitation, and set up for restaurant operations at Horseshoe Indianapolis. Position will be engaged in the cleaning of all china, glassware, flatware and accessory pieces, including floors, walls, ceiling, walk-in refrigerators and freezers, etc., in high volume and high end gourmet restaurants, as well as BOH culinary areas. The Steward Supervisor will coach staff on the proper cleaning techniques, company standards and procedures. Obtains optimum efficiency and economy of operations and maximizes profits by performing assigned duties personally or through subordinate staff, i.e., station set up, breakdown, clean up and sanitation. Note – this position will not involve any function involving casino gambling by patrons.

• Working on a High School Diploma or GED required.
• A college degree or culinary arts degree is preferable.
• Position requires experience in the food service industry as a Steward Supervisor or similar position with emphasis on multi-unit operations.
• This position requires experience in banquet set up and break down, a valid driver's license for transporting ware, trash, etc.
• Ability to read, write, speak and understand English, distinguish letters, numbers, and symbols as well as be involved in daily professional communication with co-workers and guests.
• Position requires experience using MS Office Suite, working with computers as well as math skills; understand Profit & Loss Statement and the ability to measure, estimate, and multi task.
• Must possess equipment knowledge and use inclusive of specifications for (dishwashing machine, pot washing machine, power washer, Steam cleaner, Floor Scrubbers, etc.) as defined by hiring management.
• Must be able to demonstrate and ensure that daily work performed is conducted within HACCP guidelines.
• Required to comply with safe and hazard free work environment practices stipulated in Horseshoe Indianapolis, County/State/Federal Department of Health and OSHA policies, procedures and regulations.
• Position requires employee to be at least 18 years of age, and be certified in Serve Safe Food Sanitation and Indiana Horse Racing Commission Occupational License.
• Position requires scheduling flexibility, required to work weekends, holidays, overnight, or overtime.

ADDITIONAL REQUIREMENTS

• Responsible for being gracious to all guests and co-workers.
• Responsible for promoting a positive influence in the community and participating in company-sponsored events.
• The Positions require the ability to lift up to 50 lbs, push or pull 150 to 250 lbs on a pushcart, and enter walk-ins of -10 degrees or reach-ins up to 140 degrees Fahrenheit with or without assistance, and handle heat from cooking appliances, food and dish/glass/ware washing machines.
• The position also requires normal or corrected vision range, with the ability to distinguish letters, numbers, and symbols.
• Ability to stand for duration of shift walk frequently, bend and/or reach to a height of 6 feet with or without assistance (stand, sit, walk, lift, reach, push, pull, grasp).
• Work is performed indoors and/or outdoors and involves continuous exposure to high and low temperatures, sunlight, fluorescent light, wet surfaces and noise.
• Work may entail trained chemical usage and constant contact with fellow employees and guests.
• Work area may contain cigar, cigarette, or cooking smoke.
• Work may be performed in small areas with a 3 ft. wide access.
• Tasks will be performed from a primarily non-sitting position (approx 95% standing, walking and 5% sitting).
• Employees will be required to navigate safely on potentially slippery floors.
• Must be able to work in a highly populated fast-paced and noisy environment.

• Establishes and maintains inventory levels for all supplies, china, flatware, glassware, utensils, chemicals and all supplies associated with departmental needs, as well as maintaining par levels at the stewarding supply area as well as at the off-site warehouse. Develops and maintains a schedule, providing adequate labor coverage in all outlets and working within the established labor/payroll requirements.
• Develop, follow, and train on Standard Operational Procedures (SOP's) and inventory list to meet required par levels and specifications for assigned station or duties at Horseshoe Indianapolis.
• Displays, coaches and maintains standards of kitchen sanitation and cleanliness, as well as the safe handling of food products for guest's consumption.
• Display and train on the knowledge of all emergency procedures including familiarity with MSDS (Material Safety Data Sheets) for chemical usage.
• Communicate on a consistent basis with supervising Chef keeping them abreast of all department activities, and ensure that kitchen and equipment are in good working order and that the work area is clean and hazard free. Notify proper department immediately if kitchen and equipment are not in good, safe working order to schedule or arrange for repairs or corrections.
• Coach and mentor others to ensure guests receive highest quality products and service at Horseshoe Indianapolis.