What are the responsibilities and job description for the MANAGER - STEWARDING position at The Venetian Resort Las Vegas?
Position Overview:
The Manager - Stewarding is responsible for overseeing all stewarding operations within a high-volume casino resort environment, ensuring compliance with health, safety, and union standards. This role supervises Stewarding team members, contract labor, supports operational efficiency across kitchens, banquets, and outlets, and works in partnership with union guidelines and property leadership. The Stewarding Manager is also responsible for the hiring, training, scheduling, performance management, and discipline of a team member.
All duties are to be performed in accordance with departmental and The Venetian Resort’s policies, practices, and procedures.
Essential 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:
Must be able to:
The Manager - Stewarding is responsible for overseeing all stewarding operations within a high-volume casino resort environment, ensuring compliance with health, safety, and union standards. This role supervises Stewarding team members, contract labor, supports operational efficiency across kitchens, banquets, and outlets, and works in partnership with union guidelines and property leadership. The Stewarding Manager is also responsible for the hiring, training, scheduling, performance management, and discipline of a team member.
All duties are to be performed in accordance with departmental and The Venetian Resort’s policies, practices, and procedures.
Essential Duties & Responsibilities:
- Supervise, direct, and motivate a team of 40-50 Steward I, Steward II, and contract labor team members in accordance with collective bargaining agreements (CBA) and Company policies.
- Lead the hiring and training process for all new team members and temporary labor to company standards.
- Prepare and manage team schedules based on 10-day forecasts, reallocating resources as needed to meet business demands.
- Provide regular coaching, counseling, and performance management to team members to foster a positive, collaborative, and effective work environment.
- Manage team member relations, including coaching and counseling team members, issuing discipline, answering team member questions, organizing breaks, and processing requests for time off.
- Direct and monitor operations across 19-23 separate steward areas, ensuring all daily cleaning checklists are completed.
- Coordinate daily with Culinary, Banquets, PAD, Engineering, and other departments to ensure seamless operational support.
- Organize and manage equipment, chemicals, and supplies for orderly and efficient operations, including placing orders through the procurement system (e.g., Ariba).
- Ensure the proper delivery of chemicals, trash bags, detergents, and towels to designated areas and monitor trash collection for leased venues.
- Oversee and manage staff for monthly deep-cleaning of scheduled areas and maintain dishwashing machine equipment in accordance with manufacturer standards.
- Enforce and maintain all health code standards in compliance with local, state, and federal regulations, serving as a point of contact for health inspections.
- Ensure all operations maintain strict compliance with union rules, including job duties, breaks, scheduling practices, and seniority guidelines.
- Draft, implement, and train team members on Standard Operating Procedures (SOPs) for the safe and proper use of equipment, chemicals, and supplies.
- Address operational challenges promptly while maintaining a positive and respectful union-management relationship.
- Support the successful execution of all Banquet functions, including VIP, Player Development, and special events; maintain flexibility to work extended hours as needed.
- Serve as a point of contact for outside vendor relations.
- Prepare and disseminate an end-of-shift report to leadership.
- Lead by consistently exemplifying The Venetian Resort’s culture and service standards.
- 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.
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 valid Nevada Food Handler Safety Training Card and any other certification or license, as required by law or policy.
- Three (3) or more years of experience in a Steward role with preference given to those in a high-volume environment.
- At least (1) year of experience in a Stewarding management or supervisory role.
- Ability to manage time effectively and complete tasks within provided manpower and budgetary constraints.
- Extensive knowledge of health and kitchen guidelines, regulations, and laws.
- Demonstrated experience scheduling and assessing staffing needs in a fast-paced, frequently changing environment.
- Must be able to work varied shifts, including nights, weekends and holidays to meet the operational needs of a 24/7 resort.
- Previous stewarding or hospitality leadership experience in a high-volume casino or resort environment preferred
- Working knowledge of union environments and collective bargaining agreements strongly preferred
- Experience supervising frontline team members in a structured labor setting
- Familiarity with procurement systems such as Ariba preferred
- Demonstrated ability to lead teams and resolve workplace conflicts effectively
- Strong interpersonal skills with the ability to communicate effectively with guests and other Team Members of different backgrounds and levels of experience.
- Knowledge of sanitation standards, OSHA guidelines, and food safety practices
Must be able to:
- Lift, push/pull, carry 75 pounds weight, 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.
- Maintain physical stamina and proper mental attitude while dealing effectively with guests, management, team members, and outside contacts.
- Withstand prolonged standing, stretching, bending and kneeling without restriction.
- Work in a fast-paced, busy, and somewhat stressful environment.
- Work indoors and be exposed to various environmental factors such as, but not limited to CRT, fatigue, noise, dust, and cigarette smoke.