Shift Manager - In-Suite Dining

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Date: Nov 26, 2018

Location: Las Vegas, Nevada, US

Company: Las Vegas Sands Corp.

Position Overview:

The primary responsibility of the Shift Manager of In-Suite Dining is to ensure that the In Suite Dining staff provides consistent high-quality service to Venetian guests. 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:

  • Key Responsibilities
  • Maintains high morale within the department.
  • Analyzes daily reports including revenue, profit, labor and operating costs and act on areas of opportunity.
  • Ensures the department is run effectively and efficiently.
  • Generates and maintains department budget, forecasting and various reports.
  • Directs work assignments of team members and develop work schedules to ensure appropriate staffing levels.
  • Manage staff and organize department functions in accordance with company guidelines.
  • Delegate tasks and department assignments or projects, meeting deadlines related to those assignments.
  • Evaluate the schedule or timelines related to the completion of assignments, while maintaining service and/or product quality.
  • Other duties as assigned.
  • Financial
  • Focus on achieving the goals or objectives of the department using available resources (staff and budgetary).
  • Leadership
  • Successfully manages a 5-Star and 5-Diamond In-Suite Dining Team.
  • Develops staff skills to enhance department effectiveness and manage resources to eliminate excess cost or unnecessary expenditures.
  • Monitors team performance in all phases of service and job functions; rectify deficiencies.
  • Manage staff and organize department functions in accordance with company guidelines.
  • Consistent and regular attendance is an essential function of this job
  • Performs other related duties as assigned

Additional Duties & Responsibilities:

Additional Duties & Responsibilities:

Additional Duties & Responsibilities:

Minimum Qualifications:

Minimum Qualifications

  • 21 years of age.
  • Proof of authorization/eligibility to work in the United States.
  • High school Diploma or equivalent.
  • Ability to communicate effectively in a positive/upbeat fashion utilizing English, both in oral and written form.
  • Have interpersonal skills with focused attention to guest needs to deal effectively with all business contacts.
  • Maintain a professional, neat and well-groomed appearance adhering to Company appearance standards.
  • Maintain consistent adherence to the Venetian and Palazzo Unmatched Guest Service Standards.
  • Work varied shifts, including weekends and holidays.
  • 3 to 5 years experience as a Supervisor in a Food and Beverage setting, preferably in a 4 or 5 star resort/hotel.
  • Must be familiar with various food service styles.
  • Must be able to use Microsoft Office.
  • Bilingual in Spanish is preferred.
  • Work in a fast-paced, busy, and somewhat stressful environment.
  • Must be able to work with others, communicate well, give direction, review the work of others, and provide guidance and counsel when needed to achieve department goals and objectives.
  • Must be able to address stressful situations with clients with dignity and the utmost tact and politeness.
  • Must maintain a positive attitude toward work and interface with hotel guests in a congenial and polite manner.
  • Must be able to touch and handle supplies in a safe and non-hazardous manner, maintaining proper hygiene, cleanliness, and disposal methods.

 

Physical Requirements:

Physical Demands

  • Maintain physical stamina and proper mental attitude while dealing effectively with guests, management, team members, and outside contacts while working under pressure and meeting deadlines
  • Must be able to frequently move freely about the office, maintain manual dexterity to access computer via computer keyboard and operate office equipment, such as telephones, copiers, fax machine, etc., withstand various activities such as frequent walking, sitting for long periods and withstand prolonged standing, stretching, bending and kneeling without restriction.
  • Be able to work indoors and be exposed to various environmental factors such as, but not limited to CRT fatigue, noise, dust, cigarette smoke, and be able to access all areas of the property.
  • Ability to lift or carry a minimum of 50 pounds unassisted in the performance of specific tasks assigned.

 


Job Segment: Manager, Food Service, Management, Hospitality

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