Steward - Banquets

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Date: Dec 15, 2018

Location: Las Vegas, Nevada, US

Company: Las Vegas Sands Corp.

Position Overview:

    The primary responsibility of the Steward is to perform food running, banquet functions, dish washing, pots and pans, trash removal, plate-up, sanitation, polishing, and care of 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:

  • Ensure cleanliness of the kitchen by washing dishes, pots and pans.
  • Clean and maintain kitchen and dish rooms to include trash maintenance in kitchens, dish rooms and/or assigned areas according to SNHD standards.
  • Polish and clean silver products and various equipment items.
  • Provides proper support in Banquet areas to involve pushing, pulling, and lifting heavy equipment for food movement
  • Performs any other related duties as assigned.
  • Maintain up to date knowledge of MSDS policies and practices
  • Provide a service or assistance to meet the needs of a guest, client or customer.
  • Proper performance requires knowledge of a specific function or activity and familiarity with policies and procedures of the department.
  • Comply with policies and procedures of the department or section in order to complete service satisfactorily.
  • Proper performance requires some physical and mental dexterity in order to accomplish tasks associated with the completion of the service.
  • Possess skills to expedite clerical processing, perform a service, evaluate information, and take action based upon information to complete a task or assignment or activity.
  • Completion of a task or assignment requires use of equipment, tools or systems related to the proper performance of the service.
  • Provide a service for others, and provide expertise based on information keyed, gathered, studied, processed or reviewed.
  • Consistent and regular attendance is an essential function of this job.
  • Performs other related duties as assigned.

 

 

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.

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 Food handler's card ( Health Card).
  • Minimum of 1 year experience with kitchen cleaning in a restaurant or banquet facility and must be willing to handle multiple tasks and learn Venetian Stewarding practices.
  • Bilingual preferred.
  • 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.
  • 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 maintain a positive attitude toward work and interface with hotel guests in a congenial and polite manner.
  • Must be able to address stressful situations with coworkers with dignity and the utmost tact and politeness.
  • Must be able to work varied shifts, including nights, weekends and holidays.

Physical Requirements:

Must be able to:

  • Lift or carry a minimum of 40 pounds, unassisted, in the performance of specific tasks assigned.
  • Physically access all areas of the property and drive areas with or without a reasonable accommodation.
  • Must be able to withstand prolonged standing, stretching, bending and kneeling without restriction, work indoors and be exposed to various environmental factors such as, but not limited to CRT fatigue, noise, dust, cigarette smoke.
  • Must be able to work in a fast-paced, busy, and somewhat stressful environment and maintain physical stamina, 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 touch and handle supplies in a safe and non-hazardous manner, maintaining proper hygiene, cleanliness, and disposal methods.


Job Segment: Clerical, Banquet, Food Service, Facilities, Kitchen, Administrative, Hospitality, Operations

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