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Dishwasher Manager

Position Summary:

Under general direction from the Executive Chef, responsible for overseeing all aspects of the Stewarding Department, including daily management, training, cleaning, equipment, and supplies. Ensure conditions are safe, clean, and sanitary throughout Food and Beverage department comprising storage facilities, dishwashing areas, employee dining room, and other assigned areas that include tiles, walls, ceiling, flooring and all cooking equipment.  Maintains confidentiality of all privileged information.

 

This list of duties and responsibilities is illustrative only of the tasks performed by this position and is not all-inclusive.

 

Essential Duties & Responsibilities:

• Maintain up to date knowledge of ServSafe program, chemical management practices, and cleaning practices.
• Take necessary steps to minimize breakage and/or damage to all Food and Beverage items including kitchen equipment.
• Ensure the proper handling of tableware, set-up, breakdown, and cleaning of dishwashing equipment.
• Monitor pest control and take necessary action as needed.
• Manage vendor program on all chemical dispenser’s calibration and conditions on ware washing units and services. 
• Repair and/or replace any missing fire/safety prevention equipment as needed.
• Coordinate set up and break down of all banquet/catering functions.
• Order all necessary catering equipment and supplies needed for any catering events. Determine quantities required to order, including china, glassware, silverware, paper products, kitchen equipment, chemicals, and decorative items according to par levels utilizing requisition forms.
• Keep log of kitchen equipment and supplies inventory on a daily basis.
• Maintain quality and quantity inventory control.
• Utilize pallet jacks, scissor lift, pressure washers, forklift and other equipment as necessary, upon certification.

• Train on all MSDS and OSHA related safety rules
• Manages the cleanliness and sanitation of the kitchens.
• Prepares daily cleaning schedules.
• Ensures optimum staffing levels by coordinating the schedules of stewards and kitchen cleaners.
• Maintains a safe, orderly and sanitized kitchen; keeps kitchen, dish, and storage areas clean and organized.
• Instructs employees in methods and procedures, rules and regulations of safety, health and sanitation.
• Ensures that all stations remain stocked before and during peak meal periods.
• Ensures kitchen tools and equipment are in safe working condition; notifies maintenance and coordinates the repair of equipment.
• Improves staff effectiveness by coaching, counseling, training and recommending disciplinary action for employees; planning, delegating, monitoring, and appraising job tasks and results in a timely manner.
• Hosts regular staff meetings to ensure communication among personnel regarding administrative activities.
• Keeps leadership and other departments informed of status of activities by attending meetings and submitting reports. 
• Ensures execution of kitchen functions are according to gaming, health, sanitation regulations and established policies and procedures.
• Contributes to departmental effectiveness by:  identifying short-term and long-range issues and goals that need addressed and provide information and commentary.
• Maintains Inventory of all kitchen equipment tools, China, glassware and any silver.
• All health codes are maintained and grade A inspections maintained.
• All Chemical and cleaning equipment on Par and good working order.
• Maintains all culinary equipment and work areas to be clean and sanitized and recommend options and courses of actions, and implement directives.
• Implements and participates in staff development and training programs.
• Maintains professional and technical knowledge by conducting research, attending seminars, educational workshops, classes and conferences, and reviewing professional publications and establishing networks.
• Contributes to a team effort and accomplishes related results as required.

• Responsible for the staffing, training and scheduling of Team Members.
• Prepare evaluations and issue disciplinary actions when required.
• Assist with Team Member career development plans through mentoring and coaching.
• Maintains confidentiality of all privileged information.
• Performs other duties as required.

 

Access to Sensitive Areas:  Access to F&B storage areas and office. 

Signatory Authority:  Requisitions and personnel forms.

 

Minimum Qualifications:

High School Diploma or GED is required unless waived by Human Resources Management.  One (1) year of management experience in the Food & Beverage field required.  ServSafe certification is required.  Requires valid California Driver’s License and clean driving record acceptable to Table Mountain Casino Resort insurer.  Excellent interpersonal, guest service, leadership, communication (verbal and written), analytical, decision-making, computer literate and problem-solving skills are required.  Must be able to successfully pass a pre-employment drug/alcohol screen, background investigation, obtain and maintain gaming license.

 

Knowledge, Skills and Abilities:

• Knowledge of restaurant operations and food service principles.
• Knowledge of the proper use and maintenance of major kitchen equipment including stoves, ovens, refrigeration units, slivers, knives, and dish machines.
• Knowledge of basic accounting, math, and record keeping practices and procedures.
• Knowledge of proper spelling, grammar, punctuation, and basic arithmetic.
• Knowledge of budget and planning.
• Knowledge of principles and practices of public relations and customer service.
• Knowledge of computer utilization in marketing/business operations.
• Skill in operating various word-processing, spreadsheets, and database software programs in a Windows environment, specifically Word, Excel, Access and PowerPoint.
• Skill in supervising, training, and evaluating assigned staff.
• Ability to communicate effectively, both verbally and in writing.
• Ability to interact and maintain good working relationships with individuals of varying social and cultural backgrounds.
• Ability to maintain confidentiality.
• Ability to establish and maintain professional relationships with co-workers at all levels.
• Ability to work independently and meet strict time lines.
• Ability to make solid decisions and exercise independent judgment.
• Ability to work well under pressure. 

 

Physical Demands:

While performing the duties of this job, the employee is regularly required to stand for prolonged periods, walk and sit; use hands for dexterity of motion; stoop, bend, kneel or crouch, and have normal auditory, visual acuity, and verbal communications skills.  The employee must frequently lift and/or move up to 50-70 pounds.  Specific vision abilities required by this job include close vision, distance vision, peripheral vision, depth perception, color vision, and the ability to adjust focus.

 

Work Environment:

While performing the duties of this position, the work environment is indoors with a moderate to loud noise level and employee will be exposed to fumes, heat from ovens and ranges and occasionally may be exposed to cigarette smoke.

Must be able to work Nights, Weekends, and Holidays