The Venetian Resort Las Vegas
The primary responsibility of the Manager – Beverage Operations is to manage the daily operations of the beverage outlets and to provide the leadership needed to ensure our guests receive the experience of a world-class, ultra-luxurious, and sophisticated lounge.
All duties are to be performed in accordance with departmental and The Venetian Resort’s policies, practices, and procedures.
Ability to work in a fast-paced, busy, and somewhat stressful environment.
Up to date on current hotel information, including occupancy, arrivals, departures, and in-house groups.
Confident knowledge of all venue menus, liquor brands; characteristics and description of wines; bottle service; specifications of glassware and garnishes.
Manage assigned operational functions within the venues consistent with the strategic plan and vision for the department, the division and VCR.
Manage and monitor fiscal budget and operations of the venues as well as the marketing strategies to produce both short term and long-term profitability for VCR.
Manage the delivery and measurement of guest service within the venues consistent with the company’s core service standards and brand attributes.
Provide input into the research, development, evaluation and implementation of new products, services, technology, and processes to ensure VCR’s competitive position and in anticipation of changing guest needs within the dynamic hospitality and gaming environment.
Additional Duties & Responsibilities:
Assist in all phases of planning, budgeting analysis, and reporting relating to the operation as well as controls account expenditures and obtain maximum utilization of account resources. Develop short and long-term financial and operational plans in support of the overall objectives of the company, and monitor and maintain performance, and product and service quality. Advocate preventative maintenance and security functions that protect physical assets and personal safety of Team Members and Guests. Develop staff skills to enhance department effectiveness and manage resources to eliminate excess cost or unnecessary expenditures. 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. Bachelor’s degree or equivalent in hospitality management preferred. 2 – 3 years of experience as a Food and Beverage supervisor in a bar/nightclub environment. Casino and luxury brand experience preferred. Operations management experience with purchasing knowledge. Computer skills are desired. Must be able to set clear objectives and manage time effectively. Ensure the highest quality service within the lounge. Operate within the budget and identify new ways to improve the development of the business. Ability to carry out training and development of all staff to enable them to carry out their own duties and responsibilities. Physical Requirements:
Must be able to: Lift or carry 20 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.
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Assist in all phases of planning, budgeting analysis, and reporting relating to the operation as well as controls account expenditures and obtain maximum utilization of account resources. Develop short and long-term financial and operational plans in support of the overall objectives of the company, and monitor and maintain performance, and product and service quality. Advocate preventative maintenance and security functions that protect physical assets and personal safety of Team Members and Guests. Develop staff skills to enhance department effectiveness and manage resources to eliminate excess cost or unnecessary expenditures. 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. Bachelor’s degree or equivalent in hospitality management preferred. 2 – 3 years of experience as a Food and Beverage supervisor in a bar/nightclub environment. Casino and luxury brand experience preferred. Operations management experience with purchasing knowledge. Computer skills are desired. Must be able to set clear objectives and manage time effectively. Ensure the highest quality service within the lounge. Operate within the budget and identify new ways to improve the development of the business. Ability to carry out training and development of all staff to enable them to carry out their own duties and responsibilities. Physical Requirements:
Must be able to: Lift or carry 20 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.
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