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Director of Room Service
MGM Grand Las Vegas
Food & Beverage - Beverage/Bartending/Cocktails
Food & Beverage - Kitchen/Chef/Cook/Helper
Food & Beverage - Service/Food Server/Banquet/Cate
21 and over
It is the primary responsibility of the Director of Room Service to provide strategic leadership and direction for all departments within the division. All duties are to be performed in accordance with departmental and property policies, practices, and procedures.
Develops and implements strategic plan and vision for the division consistent with strategic vision.
Provides leadership in the development and monitoring of fiscal budgets, division operations, and marketing strategies to produce both short term and long-term profitability.
Provides leadership and direction in the development, execution and measurement of guest service standards within the division consistent with the company’s core service standards and brand attributes.
Directs the research, development, evaluation and implementation of new products, services, technology and processes to ensure competitive position in anticipation of changing customer needs within the dynamic hospitality/gaming environment.
Provides leadership for the division’s Human Resources responsibilities to include: creating a work environment that promotes teamwork, performance feedback, recognition, mutual respect, and employee satisfaction; quality hiring, training, and succession planning processes that encompass the company’s diversity commitment.
Establishes accountability processes for division; ensures compliance with the company’s status quo third party representation philosophy, company policies, legal requirements, and collective bargaining agreements.
Establishes positive guest relations with all patrons of the restaurant. Maintains a rapport with guest and complies with all requests and meets guest expectations to build a positive reputation and return business.
Works closely with the Executive Chef. Ensures the guests special culinary requests are met
Responds to unusual events or circumstances requiring high - level management attention and informs the VP and Executive Director of Food and Beverage of situations requiring his/her attention.
Performs other job related duties as assigned.
At least 5 or more years of experience in the hospitality industry and previous experience in scheduling and staffing.
At least 1 or more years of management experience in a high-volume restaurant, preferably in a casino environment.
At least 2 or more years of college education in a related field, and/or equivalent work experience in F&B.
Must possess general understanding of F&B division, budgeting, profit and loss statement, labor costs, food and beverage costs, and operation expenses.
Must possess strong organizational skills to function effectively under time constraints with particular attentions to detail and quality of service, ability to establish and maintain an effective working relationship with management, associates, and hourly employees.
Must effectively listen and administer instructions, make decisions quickly and delegate responsibilities accordingly, and remain calm and manage multiple tasks in very high paced and stressful environment.
Maintain physical stamina and proper mental attitude and ability to deal effectively with guests, management, employees and outside contacts while working under pressure and meeting deadlines.
Must be able to frequently move freely about the office, sit for long periods and withstand various activities such as frequent walking, standing, and bending, able to maintain manual dexterity to access computer via computer keyboard and operate office equipment, such as telephones, copiers, fax machine, etc. and have the ability to access all areas of the facility and travel off property.
Excellent customer service skills.
Able to lead and mentor a team.
Have interpersonal skills to deal effectively with all business contacts.
Professional appearance and demeanor.
Work varied shifts, including weekends and holidays.
High school diploma or equivalent.
Able to effectively communicate in English, in both written and oral forms.
Bachelor’s Degree from a four-year college or university and/or course certification from an accredited Culinary Institute.
Must possess excellent interpersonal and guest service skills to deal effectively with guests, employees and management.
Previous experience working in a similar resort setting.
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