Steward - TM Dining

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Date: Jun 11, 2019

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.

Additional Duties & Responsibilities:
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 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.
  • 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.
  • 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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