Manager - Stewarding Banquets Dish Room

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Date: Mar 5, 2018

Location: Las Vegas, Nevada, US

Company: Las Vegas Sands Corp.

Position Overview:

The primary responsibility of the Dish Room Supervisor – Banquets is to oversee the staff responsible for cleaning, sanitizing, and organizing pots, pans, and other kitchen and service utensils and equipment.  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:

  • Oversees the work of line-level dish room stewards, including:
    • Cleans and moves equipment;
    • Washes and turns banquet and kitchen service items and equipment and priorities in order needed by set-up and banquet function managers;
    • Delivers clean equipment and service items to set-up storage areas/rooms;
    • Organizes dish room;
    • Delivers trash tilts to docks;
  • Follows guidance of banquet s-up and function managers to ensure that the appropriate service items are available for upcoming events.
  • Prepares schedules based on a 10-day forecast; assesses working pace of team members and reallocates team member resources determined by business need.
  • Maintains dish machine equipment in accordance with manufacturer standards.
  • Checks dish rooms and restrooms for compliance with local, state, and federal regulations; corrects problems and deficiencies.
  • Trains dish room stewards to Company standards.
  • Reports any needed repairs and communicates to stewarding managers and other departments as appropriate.
  • Prepares and disseminates shift report.
  • 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. Team Members are expected to behave in a manner that supports a harmonious work environment to help us deliver unmatched service to our guests and customers.

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.
  • Ability to communicate clearly and effectively in English, both in spoken and written form.
  • Must be able to obtain and maintain a valid Nevada Food Handler Safety Training Card and any other certification or license, as required by law or policy. 
  • Three (3) or more years of experience in a steward role with preference given to those in a high-volume environment.
  • One (1) or more years of experience in a supervisory role.
  • Demonstrated experience in a stewarding or culinary role.
  • Extensive knowledge of health and kitchen guidelines, regulations, and laws.
  •  Must be able to work varied shifts, including weekends and holidays.

Physical Requirements:

Must be able to:

  • Lift, push/pull, carry 20 pounds weight, unassisted, in the performance of specific tasks, as assigned.
  • Maintain composure under pressure and consistently meet deadlines with internal and external customers and contacts.
  • Maintain physical stamina and proper mental attitude while dealing effectively with guests, management, team members, and outside contacts.
  • Withstand prolonged standing, stretching, bending and kneeling without restriction.
  • Work in a fast-paced, busy, and somewhat stressful environment.
  • Work indoors and be exposed to various environmental factors such as, but not limited to CRT, fatigue, noise, dust, and cigarette smoke.

Job Segment: Manager, Banquet, Food Service, Chef, Culinary, Management, Hospitality

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