Environmental Services shift manager at Bally's Corporation (2025-01 – Present)
Essential Functions
- Responsible for the efficiency and orderly management of public area cleaning, servicing, reporting, and management functions through the proper use of assigned team associates.
- To plan, organize, execute, and control work activities of assigned team associates to maintain the highest possible cleanliness standards and good public relations.
- Trains EVS porters and Utility Porters in EVS techniques and proper use of equipment and chemicals.
- Inspects and surveys public areas for compliance with departmental standards and cleaning schedules.
- Interviews, hires, and terminates with approval of Executive Housekeeper.
- Controls labor hours and supplies usage.
- Performs other duties as assigned.
Stewarding Manager at Rivers Casino Philadelphia (2023-12 – 2025-01)
- Maintains cleanliness of all F&B areas
- Manages, directs, and schedules work activities of utility stewards
- Assigns work to direct reports.
- Coordinates product pulls with operations management team
- Plans jobs to be done and monitors work in progress.
- Plans and supervises a progressive preventive maintenance program.
- Determines staffing requirements based on business needs
- Gives on-site supervision over hazardous or unusual work assignments.
- Responds to emergency problems in the facility.
- Maintains logs, performs rounds, and schedules staff
- Ensures that productivity and staffing is appropriate to achieve results as outlined by GM and Executive Chef
- Conducts and assists in interviewing, hiring, appraisal and progressive counseling/ coaching.
- Trains for safety compliance, operational procedures, and company policies.
Shift Manager stewarding at Harrah's RESORT (2021-09 – 2023-12)
- Manages the daily kitchen utility operations and 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
- Managing Day-to-Day Operations
- Orders and manages necessary supplies
- Ensuring workers have supplies, equipment, tools, and uniforms necessary to do their jobs
- Schedules events, programs, and activities, as well as the work of others
- Monitors the inflow of ordered materials and the maintenance of current materials
- Conducts china, glass and silver inventories
- Controls inventories of food, equipment, smallware, and liquor, and report 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.
Stewarding shift manager and Restaurant Supervisor at bally casino (2017-09 – 2021-09)
- Co-ordinate with the Executive Chef and Outlet Managers to check their requirements for the day and the next day.
- Assist in the stock take of equipment and other items as required.
- Work closely with the Chef in mananaging porter and receiving teams.
- Work with all departments to ensure items that are required for service are available when needed.
- Take all necessary actions to reduce the loss of silverware / flatware.
- Take all necessary actions to reduce breakage of China and Glasswares.
- Supervises employees ability to follow loss prevention policies to prevent accidents and control costs.
- Enforces proper DOH compliant cleaning routines for service ware, equipment, floors, etc.
- Enforces proper use and cleaning of all dish room machinery.
- Ensures all food holding and transport equipment is in working order.
- Ensures compliance with food handling and sanitation standards.
- Ensuring Stewarding staffs have supplies, equipment, tools, and uniforms necessary to do their jobs.
- Prepare monthly reports on shortages in china silverware and equipment and requisition replacements as required while following budget guidelines.
- Develop and assist in a supervisory capacity with the business plan and budget for the restaurant.
- Responsible for inventory control and ordering supplies, food and drink necessary to operate the restaurant.
- Developing servers, host, cashiers and utility staff to include training, interviewing for new hires, assisting with performance management inclusive of disciplinary counseling and conducting performance evaluations.
- Review staffing levels to maintain budgeted level of employment.
- Delegate authority and assign duties as necessary.
- Review departmental status with Manager.
- Develop, implement and supervise programs and processes to reduce and control loss time injuries.
- Meet with departmental directors and managers as necessary.
- Other duties as assigned.
Manager of Restaurant at Restaurant Borj Nador (2014-07 – 2017-10)
- Recruiting, hiring and training all restaurant staff, including servers and hosts
- Scheduling employees to ensure shifts have proper coverage
- Streamlining the restaurant processes to improve the guest experience
- Monitoring restaurant finances, including sales and expenses
- Enforcing food handling regulations and other guidelines to increase guest safety
- Promoting the restaurant and finding ways to bring in more customers
- Handling customer complaints
- Completing necessary paperwork, such as sales, inventory and staff attendance reports.
Assistant manager of restaurant at Restaurant 5j (2007-01 – 2014-01)
- Open and close the restaurant
- Hire, train and mentor new staff members
- Schedule shifts and assign table sections to waitstaff
- Resolve customer questions and complaints professionally
- Conduct payroll activities accurately and on time
- Ensure the restaurant follows health and safety regulations
- Place orders for ingredients, utensils and equipment as stock is depleted or damaged
- Source better deals on resources and equipment as needed
- Record all income and expenses, make sure cash registers are balanced at the end of every shift
Butler at Restaurant Mara (2002-01 – 2007-01)
- hosting clients and guests
- preparing rooms
- cleaning
- answering client requests
- sourcing items and ingredients
- purchasing goods on behalf of the client
- making phone calls on behalf of the client
- keeping clients informed of news updates (per the client's request)
- helping to serve meals and beverages
- booking entertainment services
- liaising with other professionals or colleagues
