Manager - Restaurant Partnerships

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Date: Nov 29, 2018

Location: Las Vegas, Nevada, US

Company: Las Vegas Sands Corp.

Position Overview:

The primary responsibility of the Restaurant Partnerships Manager is to assist the Executive Food and Beverage Team and other Management with Restaurant pre-opening, operational and administrative responsibilities. All duties are to be performed in accordance with departmental and The Venetian | The Palazzo Casino Resort’s policies, practices, and procedures. 

Essential Duties & Responsibilities:

  • Plan and coordinate pre-opening support, procedures and systems and devise ways to streamline processes.
  • Ensure the smooth and adequate flow of information within the company to facilitate other business operations.
  • Schedule and coordinate meetings, appointments and applicable arrangements for partners and managers.
  • Manage schedules and deadlines for restaurant openings and special projects.
  • Monitor costs and expenses and assist in budget preparation.
  • Update and maintain food and beverage forecast.
  • Serve as the liaison between restaurant partners, administrative personnel and senior management, communicating needs and concerns so they can be handled expeditiously..
  • Assist with onboarding processes for restaurant partners.
  • Perform special projects generated by other Hotel departments.
  • Responsible for confidential and time sensitive material.
  • Consistent and regular attendance is an essential function of this job.
  • Performs other related duties as assigned.

Additional Duties & Responsibilities:

Company Standards of Conduct

All Venetian | Palazzo Team Members are expected to conduct and carry themselves in a professional manner at all times. Team Members are required to observe the Company’s standards, work requirements and rules of conduct.

Additional Duties & Responsibilities:

Additional Duties & Responsibilities:

Minimum Qualifications:

  • 21 years of age.
  • Proof of authorization/eligibility to work in the United States.
  • High school diploma or equivalent.
  • Bachelor’s degree in hospitality preferred.
  • Must be able to obtain and maintain a non-gaming registration, Health Card, Alcohol Awareness card (TAM) and any other certification or license, as required by law or policy. 
  • 5 Years restaurant or hotel pre-opening experience.
  • Knowledge of food preparation methods, culinary terminology, and beverages.
  • Experience in luxury hotel or fine dining restaurant preferred.
  • Ability to coordinate and communicate effectively with all levels of the organization.
  • Experience in project management.
  • Experience researching food & beverage trends in hotels and restaurants.
  • Ability to communicate clearly and effectively in English, both in spoken and written form.
  • Must be able to obtain and maintain any certification or license, as required by law or policy. 
  • Ability to multi-task.
  • Strong attention to detail.
  • Demonstrate meticulous organization and time-management skills.
  • Demonstrate creative problem solving solutions.
  • Proficient in MS Word, Excel and Outlook.
  • Strong interpersonal skills with the ability to communicate effectively with guests and other Team Members of different backgrounds and levels of experience.
  • Must be able to work varied shifts, including nights, weekends and holidays.

 

Physical Requirements:

Must be able to:

  • Lift or carry 20 lbs pounds, unassisted, in the performance of specific tasks, as assigned.
  • Physically access all areas of the property and drive areas with or without a reasonable accommodation.
  • Maintain composure under pressure and consistently meet deadlines with internal and external customers and contacts.
  • Ability to interact appropriately and effectively with guests, management, other team members, and outside contacts.
  • Ability for prolonged periods of time to walk, stand, stretch, bend and kneel.
  • Work in a fast-paced and busy environment.
  • Work indoors and be exposed to various environmental factors such as, but not limited to, CRT, noise, dust, and cigarette smoke.

 


Job Segment: Food Service, Manager, Chef, Culinary, Project Manager, Hospitality, Management, Technology

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