MANAGER - POOLSIDE RESTAURANT

Position Overview:

The primary responsibility of the Manager – Poolside Restaurant is to assist the General Manager to oversee all aspects of the poolside restaurants and food service throughout the pool decks, including Cabana, Daybed, and guests of the bar.

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

Essential Duties & Responsibilities:

• Manage daily operations, including staffing, scheduling, cleanliness, and overall restaurant quality.
• Assist the General Manager in the implementation of financial objectives relating to individual restaurant performance, as well as food service throughout the pool decks.
• Ensure good safety practices of employees and guests on all pool decks, assisting in the maintenance of proper emergency and safety procedures.
• Assist in conducting safety training and ensuring that certification is on-going and current with state law.
• Assist in the hiring, training, and evaluation of team members to meet departmental standards and goals.
• Maintain high quality standards in food and beverage presentation, sanitation, and pool safety.
• Oversee the assignment and evaluation of work, recommend personnel actions consistent with team member performance.
• Oversee the Team Member engagement and ensure guest service guidelines are in line with company objectives for exceptional guest service.
• Assist with planning, attend, and participate in all mandatory staff meetings and training.
• Assist pool leadership team in supervising and coaching all staff to maintain and exceed company’s pool operation standards.

Additional Duties & Responsibilities:

• 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).
• Advocate preventative maintenance and security functions that protect physical assets and personal safety of employees and customers.
• Ensure maintenance, cleanliness, and compliance with each restaurant and kitchen area and following all policies and procedures per Southern Nevada Health District (SNHD) requirements.
• Develop staff skills to enhance department effectiveness and manage resources to eliminate excess cost or unnecessary expenditures.
• 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.

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:

• 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 a Nevada Gaming Control Board registration, Non-Gaming registration, Health Card, ServSafe certification, Alcohol Awareness Card (TAM), and any other certification or license, as required by law or policy.
• 2 years of experience in a food & beverage leadership position required, additional experience preferred.
• 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.

Minimum Qualifications:

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.