Manager - Stewarding Kitchen

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Date: May 14, 2019

Location: Las Vegas, Nevada, US

Company: Las Vegas Sands Corp.

Position Overview:

The primary responsibility of the Manager – Stewarding Kitchen is oversees and directs the operation of 19-23 and directs the work of 40-50 stewarding stations throughout the property, including in-suite dining, team member dining room, restaurants, specialty, and common areas. All duties are to be performed in accordance with departmental and The Venetian Resort’s policies, practices, and procedures.

Essential Duties & Responsibilities:

  • Assigns and monitor completion of daily cleaning checklists.
  • Monitors collection of trash for leased restaurants and venues.
  • Ensure all chemicals, trash bags, detergents, towels and other equipment are delivered to proper areas.
  • Organizes equipment and supplies for orderly and efficient operations.
  • Maintains health code standards in compliance with local, state, and federal rules, regulations, and laws.
  • Participates in interview and hiring process for line-level stewards; trains all team members and temporary labor to Company standards; issues discipline when appropriate.
  • Drafts and implements Standard Operating Procedures (SOPs) regarding use of equipment, chemicals and supplies and trains all stewards on processes related to SOPs.
  • 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.
  • Walks the service floor; moves between steward service stations to ensure line staff are in assigned areas and to ensure each area is sufficiently staffed.
  • Answers staff questions, troubleshoots problems, organizes staff breaks, processes requests for time off or leave.
  • Enforces and corrects health code standards and serves as a point of contact for administrative or government agencies to conduct inspections.
  • Oversees and manages staff for monthly deep-clean of scheduled areas.
  • Serves as point of contact for outside vendor relations.
  • 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 The Venetian Resort 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
  • Must be able to obtain and maintain Nevada Food Handler Safety Training Card and any other certification or license, as required by law or policy. 
  • 3 years of experience
  • Demonstrated experience in scheduling and assessing staffing needs in a fast-paced, frequently changing environment.
  • Working knowledge knowledge of health and kitchen guidelines, regulations, and laws.
  • Ability to communicate clearly and effectively in English, both in spoken and written form.
  • 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 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: Manager, Compliance, Food Service, Kitchen, Management, Legal, Hospitality

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