Director - In Suite Dining

Position Overview:

The primary responsibility of the Director of Operations In-Suite Dining is responsible for the strategic direction, financial performance, and operational excellence of In-Suite Dining, Hospitality Services, and the Refreshment Center. This leader will drive service innovation and profitability in alignment with the resort's luxury brand standards, ensuring a world-class guest experience.

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

Essential Duties & Responsibilities:

• Ensure that the ISD Staff provides consistent high-quality service to The Venetian Resort guests.
• Responsible for short and long term planning and the management of the resort outlet operation in the front and back of the house.
• Develop and recommend the budget, concepts, and objectives and mange within those approved guidelines.
• Implement and maintain food & beverage sales/marketing concepts.
• Direct and oversee development of team members.
• Hire, train, coach & counsel, performance and salary reviews.
• Direct the implementation of payroll systems, reports, forecasts and inventory and budget for ISD operation.
• Resolve customer complaints as appropriate to maintain a high level of customer satisfaction and quality assurance.
• Implement procedures to increase guest and team member satisfaction.
• Exercise quality control for both food and beverage.
• Perform daily walk-through to ensure full compliance with the Department of Health regulations and The Venetian Resort standards.
• Maintain high morale within the department.
• Ensure the department is run effectively and efficiently.
• Maintain AAA five diamond and Forbes standard ratings.
  
  

Additional Duties & Responsibilities:

• 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.
• Develop staff skills to enhance department effectiveness and manage resources to eliminate excess cost or unnecessary expenditures.
• Celebrates success and publicly recognizes the contribution of team members.
• Solicits team member feedback, utilizes an open door policy and reviews team member satisfaction results to identify and address their problems and concerns.
• 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. Associates Degree or higher in Hotel or other related areas is strongly preferred.
• Must be able to obtain and maintain Health, TAM and any other certification or license, as required by law or policy.
• 7 years of experience as a manager in a food and beverage setting, preferably a four/five-star resort.
• Must be familiar with various food styles.
• Bilingual in Spanish 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 maintain a positive attitude toward work and interface with hotel guests in a congenial and polite manner.
• Must be able to address stressful situations with clients with dignity and the utmost tact and politeness.
• 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:

• 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.