Position Overview:

The primary responsibility of the Lead Provider - Banquets is to interpret the needs of the guest and see that these needs are met in a most aggressive, positive manner, which will prove to the guest that The Venetian and The Palazzo are driven towards guest satisfaction by each and every employee they encounter.

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

Essential Duties & Responsibilities:

• Maintains complete knowledge of and comply with all departmental policies/service procedures/standards.
• Anticipates guests’ needs, respond promptly and acknowledge all guests.
• Maintains positive guest relations at all times.
• Resolves guest complaints, ensuring guest satisfaction.
• Monitors and maintains cleanliness, sanitation and organization of assigned work areas.
• Organizes all assigned functions and complete preparation work in accordance to departmental standards.
• Follow up on special arrangements to ensure compliance with such.
• Checks storage areas for proper supplies, organization and cleanliness.
• Completes requisition for additional supplies needed and submit to Manager.
• Completes requisition linens/skirting required for designated functions and transport such to function area.

Additional Duties & Responsibilities:

• Meets with the Chef and Stewarding to review scheduled group's menu and equipment requirements. Communicate service needs throughout the function.
• Ensures that assigned staff has reported to work; document any late or absent employees.
• Coordinates breaks for assigned staff.
• Assigns stations and side work to Servers in accordance with departmental procedures. Communicate additions or changes to the assignments as they arise throughout the shift.
• Conducts pre-function meeting with Servers and review all information pertinent to set-up and service of group.
• Inspects grooming and attire of staff; rectify any deficiencies.
• Meets group coordinator/host/hostess prior to function, make introduction and ensure that all arrangements are agreeable.
• Directs Servers on timing of service throughout function.
• Communicates additional meal requirements and special requests to the kitchen.
• Constantly monitor staff performance in all phases of service and job functions, ensuring that all procedures are carried out to departmental standards; rectify any deficiencies with respective personnel.

Additional Duties & Responsibilities:

• Ensure designated condiments are broken down and properly stored (butters, cream, dressings, etc.) and that all banquet supplies are returned to designated storage areas.
• Directs the final breakdown of function room and clean up.
• Ensures all closing duties for staff are completed before staff sign out.
• Provides feedback on staff performance to manager.
• Report disciplinary problems to manager and participate in the counseling of employees.
• Fosters and promotes a cooperative working climate, maximizing productivity and employee morale.
• Documents pertinent information in captain’s report.
• 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.

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 card & Alcohol Awareness (TAM) card, and any other certification or license, as required by law or policy.
• 3 years’ experience in banquet food service.
• Must demonstrate strong knowledge of various food service styles (i.e., French service, Russian service, tableside flambé service, butler style service), and compute basic mathematical calculations.
• Maintain confidentiality of guest information and pertinent hotel data.
• 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.

Physical Requirements:

Must be able to:

• Lift or carry 30 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.
• Must be willing to work outdoors in seasonal heat (100F ) or cold as well as inclement weather.
• Must be able to touch and handle supplies in a safe and non-hazardous manner, maintaining proper hygiene, cleanliness, and disposal methods