MANAGER - VIA VIA FOOD HALL

The Venetian Las Vegas•Las Vegas, NV

About The Position

Position Overview:The primary responsibility of the Manager – Food Hall is to oversee all aspects of all restaurants daily including staffing & training, financial results and quality of service. All duties are to be performed in accordance with departmental and The Venetian Resort Casino Resort’s policies, practices, and procedures. The primary responsibility of the Manager – Food Hall is to oversee all aspects of all restaurants daily including staffing & training, financial results and quality of service. All duties are to be performed in accordance with departmental and The Venetian Resort Casino Resort’s policies, practices, and procedures.

Requirements

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 Non-Gaming registration, Food Handler Safety Training Card, Alcohol Awareness Card, and any other certification or license, as required by law or policy.
Ability to communicate clearly and effectively in English, both in spoken and written form.
2 years’ experience in Food and Beverage leadership position required, additional experience preferred.
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.
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 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.

Responsibilities

Manages daily operations, including staffing, service, scheduling, cleanliness, and overall restaurant quality.
Ensure the restaurants maintain the highest levels of quality and service.
Assist in the implementation of financial objectives relating to individual restaurant performance.
Assist in the hiring, training, and evaluation of Team Members to meet departmental standards and goals.
Oversee the assignment and evaluation of work, recommend personnel actions consistent with Team Member performance.
Oversee Team Member engagement and ensures guest service guidelines are in line with company objectives for exceptional guest service.
Work in conjunction and maintain strong relations with all outlet’s partners and assist in maintaining all partner’s standards.
Work in conjunction and maintain strong relations with the Beverage Team, assisting bar operations.
Work in conjunction and maintain strong relations with the Culinary Team, ensuring food quality, costs, and performance.
Assist with planning and participating in all mandatory Team Member meetings and training.
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 (Team Members and budgetary).
Ensure maintenance, cleanliness and compliance of each restaurant and follow all policies and procedures per SNHD requirements.
Ensures that the restaurant is operated within established budgets.
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.