SHIFT MANAGER - IN SUITE DINING

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 Resort’s policies, practices, and procedures. 

Essential Duties & Responsibilities:

• Maintains high morale within the department.
• Analyzes daily reports including revenue, profit, labor and operating costs and act on areas of opportunity.
• 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.
• Ensures the department is run effectively and efficiently.
• Focus on achieving the goals or objectives of the department using available resources (staff and budgetary).

Additional Duties & Responsibilities:

• 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.
• 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. 
• 5+ years of 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.

Minimum Qualifications:

• Bilingual in Spanish is preferred.
• 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.
• 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.