Service & Hospitality Manager - Carversteak

Carver Road Hospitality•Las Vegas, NV

About The Position

Carversteak at Resorts World Las Vegas Carver Road Hospitality introduced the company's first concept in Winter 2021 at Resorts World Las Vegas. A reimagining of the casino steakhouse paid homage to mid-century modern classic nostalgia while utilizing contemporary design, technology, and techniques to offer a contemporary interpretation. At 14,500 square feet, the property's exclusive steakhouse offers an expansive bar and lounge area, a plush main dining room floor, and a sweeping terrace with an outdoor bar, dining, and lounge gardens overlooking the Las Vegas Strip. Inside the main dining room, a comprehensive digital art program complements a state-of-the-art lighting and sound system to create a dramatic ambiance that evolves in mood and tone as the night progresses. Carversteak's menu features dry-aged American steaks from artisan beef producers and Japanese-certified Wagyu steaks alongside classic preparations of other steakhouse staples, infused with seasonal ingredients, playful presentations, and even an array of vegan selections. On the beverage side, famed mixologist Francesco Lafranconi features an extensive wine list, curated whiskey collection, and an Avant- Garden cocktail experience on the terrace with an onsite herb garden. Several private event spaces are available including two dedicated private dining rooms, the Knife Shop and the Scotch Room, and a large outdoor private garden. Position Summary The Service and Hospitality Manager is responsible for assisting the General Manager with overseeing the daily operations and training of the front-of-house (FOH) service and hospitality team. The manager will work to ensure that all aspects of service and hospitality are planned, organized, and executed with the highest standards.

Requirements

2 years of previous experience in a high-volume restaurant/lounge.
Friendly, professional, and outgoing.
Able to bend and lift up-to 50 lbs.
Capable of performing job duties or tasks that may require repetitive motion.
Willing to work in an environment that may include exposure to hot kitchen elements or cleaning materials.
Able to work a flexible schedule, including days, evenings, weekends, and holidays.

Responsibilities

Maintain professional appearance standards as outlined in the Employee Handbook.
Create and maintain a hospitable environment that welcomes and takes care of all guests with sincerity, professionalism, and knowledge. This includes table touching, sincere guest interactions, and bespoke guest experiences.
Lead and develop a service-driven team that delivers high-level professional service, including table-side mannerisms and interactions.
Oversee guest recovery procedures and online complaint responses.
Possess in-depth knowledge of all food and beverage menus and lead ongoing product knowledge development for all staff members in collaboration with all departments and training lead.
Have knowledge of all FOH job duties and train in different positions to maintain proficiency in each.
Ensure food, drinks, and service are prepared and delivered according to restaurant standards.
Assist in creating and developing hospitality and service-driven guest events.
Help maintain cleanliness in FOH areas and the entire venue.
Communicate clearly and concisely with back-of-house employees/management during service.
Report all breakage, damage of equipment or furniture immediately to management.
Communicate product and equipment needs to the General Manager.
Participate in interviewing, hiring, and training of employees.
Coach FOH employees as needed and assist in their professional development.
Adhere to and oversee Department of Health and company sanitation standards.
Handle pressure and stress in a calm, controlled, and professional manner.
Make employee-related decisions consistent with company policies.
Control cash and other receipts in accordance with company accounting guidelines.
Oversee completion of all opening and closing duties to Company standard.