MANAGER - IN SUITE DINING (ROOM SERVICE) HOSPITALITY OPERATIONS

Position Overview:

The primary responsibility of the Hospitality Operations Manager of ISD is to provide an unmatched guest experience as it relates to expediting events in our hospitality suites.

All duties are to be performed in accordance with departmental and The Venetian Resort’s policies, practices, and procedures. 

Essential Duties & Responsibilities:

• Check storage areas for proper supplies, organization and cleanliness. Instruct designated personnel to rectify any cleanliness or organization deficiencies.
• Organize, coordinate, direct staff in setup, service and breakdown of hospitalities in accordance with departmental standards. Follow up on special arrangements with respective personnel.
• Check bar setups, buffet/reception tables and coffee breaks for cleanliness, attractiveness and layout. Ensure agreement with function order and department standards. Resolve any problems. Ensure replenishment of items as specified and requested by group contact.
• Manage assigned operational functions within the department consistent with the strategic plan and vision for the department, the division and VCR.
• Manages and monitors fiscal budget, operations of assigned department(s) and marketing strategies to produce both short term and long term profitability for VCR.
• Manage staff and organize department functions in accordance with company guidelines.
• Delegate tasks and department assignments or projects, meeting deadlines related to those assignments.
• Focus on achieving the goals or objectives of the department using available resources (staff and budgetary).
• Evaluate the schedule or timelines related to the completion of assignments, while maintaining service and/or product quality.

Additional Duties & Responsibilities:

• Develop staff skills to enhance department effectiveness and manage resources to eliminate excess cost or unnecessary expenditures.
• Focus on achieving the goals or objectives of the department using available resources (staff and budgetary).
• Successfully manages a 5-Star and 5-Diamond communications 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.
• Safety is an essential function of this job.
• Consistent and regular attendance is an essential function of this job.
• Performs other related duties as assigned.

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 or equivalent.
• Must be able to obtain and maintain Health, TAM and any other certification or license, as required by law or policy. 
• 3+ years of experience as a food and beverage supervisor specializing in banquets.
• Must have knowledge of various food service styles.
• Must be able to read a banquet event order.
• 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 50 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.