52 jobs found

Sous Chef - Las Vegas, NV - Up to $60k We are excited to be working with a premier Country Club, known nationally with locations all across the country. As a Sous Chef, you'll play a key role in crafting high-quality dishes, leading the kitchen team, and ensuring a rememberable dining experience for members and guests. Skills and Experience Proven experience in high-end or private club dining with a strong understanding of menu development and execution. Ability to lead, mentor, and train kitchen staff Experience with inventory management, cost control, and kitchen safety regulations. Able to thrive in a fast-paced kitchen and quickly address challenges. Able to streamline communication between team members, front-of-house staff, and management. If you are keen to discuss the details further, please apply today or send your cv to Declan at COREcruitment dot com Due to the volume of application, we may not be able to provide feedback to all applicants. If you haven't heard from us within 2 weeks, please consider your application unsuccessful. Nevertheless, feel free to reach out!

Tao Group Hospitality offers competitive benefits for all full-time team members such as: Medical, Dental, and Vision Coverage 401(k) Retirement Program with Employer Match Life and Disability Insurance Plans Ancillary Insurance Plans Mental Health Support and Services Fertility & Family Forming Support and Resources Pet Insurance Employee Discounts Time off and much more! Assists the Executive Chef in leading the daily activities of the heart-of-house operations and team members in accordance with department policies and procedures. Interacts with fellow team members, and supervisors in a polite and courteous manner to ensure gracious hospitality. ESSENTIAL FUNCTIONS OF THE POSITION INCLUDE, BUT ARE NOT LIMITED TO : Ensuring the needs of the guests are accommodated. Ensures the general cleanliness of the heart-of-house and the entire venue. Assists in the decision-making process for interviewing, hiring, and training new applicants. Responsible for the scheduling, growth opportunities, and team member development of heart-of-house team members. Works with GM to create job performance reviews. Responsible for heart-of-house operations to ensure safety, quality, recipe accuracy, and financial profitability. Responsible for the execution of regular service, catering, take-out, delivery, and all in/off-venue events. Possesses in-depth knowledge of operational systems, which includes payroll, inventory, and purchasing. Participates in reviewing the venue's monthly Profit & Loss statement. Ensures Department of Health and company sanitation standards. Ensures that the venue is compliant with all federal, state, and local laws and regulations; and company policies. Coaches and develops heart-of-house team members by setting clear guidelines and expectations. Ensures that all mechanical systems are in good working order and compliant with all federal, state, and local ordinances. Ensures all team members are compliant with all heart-of-house standards and procedures. Ensures the preparation and delivery of menu-focus items to daily pre-service meetings. Possesses in-depth knowledge of all recipes, and food menus and maintains station recipe books. Organize, develop and produce new recipes for potential new menu items and specials. Ensures the completion of all opening and closing procedures as prescribed by the company. Ensures expediting standards. Communicates clearly and concisely with all team members during service. Practical knowledge of the job duties of all supervised team members. Assists in overseeing the replacement or repair of all breakage, and damage to equipment or furniture. Attends, leads, and participates in any training sessions, departmental meetings, or daily pre-shift meetings. Learn by listening, observing other team members, and sharing knowledge while leading by example. Portrays a positive and professional attitude. Demonstrates knowledge of the venue, Tao Group Hospitality, its partners and supporting hotel environments. Works as part of a team and provides help and support to all fellow team members. Assist and/ or complete additional tasks as assigned. EDUCATION/WORKING KNOWLEDGE: Minimum 5 years of previous Culinary experience as a Chef de Cuisine or Sous Chef within a high-volume kitchen setting is essential. Two-year associate degree (60 credit hours) in Culinary Arts or equivalent work experience preferred. Strong menu planning, ability to coach, build a team, problem solve, and leadership skills required. Demonstrated financial acumen with P&L statements, and labor models is desirable. Must be organized, self-motivated, and proactive with strong attention to detail. Proficient with computers (Microsoft Products), POS, and technology. SKILLS / PHYSICAL DEMANDS / WORK ENVIRONMENT / SCHEDULE: The work environment characteristics and/or physical demands described here are representative of those a team memberencounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform essential job functions Must have strong problem-solving skills. Excellent written and verbal communication skills required. Ability to work under pressure and meet deadlines. Must have good positive energy throughout the day. Must be able to read the computer monitors and print legibly. Must be able to bend, kneel, sit, and/or stand for extended periods of time. Must be able to move quickly through work and set the pace in the office. Must be able to push and lift up to 40 lbs. Small to Medium office environment. Office, Casino, Nightclub, Bar, Lounge, and/or Restaurant working environment. 5-25% Local Travel (United States). Work in an environment that is subject to varying levels of noise, crowds, and smoke, the severity of which depends upon the guest volume. May work extended hours irregular shifts, evening and/or weekend shifts, and holiday work may be required. Maintain a professional, neat, and well-groomed appearance adhering to Company standards. Must be effective as part of a team; ability to interact with internal and external customers, managers, and co-workers in a professional, courteous manner. Ability to maintain a high level of confidentiality. Ability to handle a fast-paced, busy, and somewhat stressful environment.

Benefits: Several Medical options to choose from to suit your needs Dental, vision, voluntary life, short term disability, flexible spending accounts and 401 (k) Paid sick leave Paid vacation Monthly discretionary bonus Responsibilities: Adhere to company standards and service levels to increase sales and minimize costs, including food, beverage, supply, utility, and labor costs Responsible for ensuring that all financial (invoices, reporting) and personnel/payroll related administrative duties are completed accurately, on time and in accordance with company policies and procedures Maintain professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance standards Ensure positive guest service in all areas. Investigate and respond to complaints, taking all appropriate actions to turn dissatisfied guests into return guests Manage shifts which include daily decision making, scheduling, planning while ensuring consistent high quality of food preparation and service Provide direction to employees regarding operations and procedural issues while developing employees by providing ongoing feedback, establish performance expectations and by conducting performance reviews Requirements: At least 3 years General Manager experience in a fine dining establishment Strong knowledge of front and back of house operations Strong understanding of cost and labor systems Strong communication and leadership skills

Executive Chef - Las Vegas, NV - Up to $120k We are working with a restaurant that offers a unique blend of wood-fired Asian-inspired cuisine, combining bold flavors in a sleek, upscale setting-an exciting opportunity to be part of a dynamic team within a world-class hospitality brand as their new Executive Chef. Skills and Experience Proven experience in high-end, high-volume kitchens, ideally with Asian cuisine. Strong leadership skills; able to mentor a team while keeping a positive, high-energy kitchen. Expertise in menu development, food cost management, and maintaining standards Ability to balance creativity with operational efficiency If you are keen to discuss the details further, please apply today or send your cv to Declan at COREcruitment dot com Due to the volume of application, we may not be able to provide feedback to all applicants. If you haven't heard from us within 2 weeks, please consider your application unsuccessful. Nevertheless, feel free to reach out!

For this position, pay will be variable by location - plus tips.Bartenders at Bahama Breeze are the emcees of Good Times and Island Vibes. Whether creating a legendary island cocktail, offering a quick pour or guiding Guests through our diverse food and beverage menu, the Bartender will put them in a carefree state of mind. Bartenders also ensure Guest touch points are clean and sanitized and create an overall experience that leaves the Guest counting down the minutes until their next Caribbean Escape.Working at Bahama Breeze means:Serving fresh, delicious Caribbean inspired food and refreshing tropical drinksArriving every day with a Happy to be of Service mentalityCreating an experience where guests can relax and recharge, like they are on a one hour island vacationEnjoying a culture that is vibrant, fun and filled with people who have a whatever-it-takes attitudeTeam Members receive competitive salary with weekly payPaid Sick Leave (1 hour for every 30 hours worked, begin accruing upon hire up to 40 hours per calendar year)Flexible schedulesHealth and Wealth benefitsDining and other discountsCareer Advancement opportunities

For this position, pay will be variable by location - plus tips.The To Go Host enables our Guests to bring the Caribbean Escape into their home by ensuring every to go order is 100% accurate and on time. To Go Hosts deliver convenience to our Guests by providing curbside service that is friendly, attentive and prepares the Guest for their carefree at home dining experience. To Go Hosts also ensure Guest touch points are clean and sanitized and deliver a genuine thank you as they depart.Working at Bahama Breeze means:Serving fresh, delicious Caribbean inspired food and refreshing tropical drinksArriving every day with a Happy to be of Service mentalityCreating an experience where guests can relax and recharge, like they are on a one hour island vacationEnjoying a culture that is vibrant, fun and filled with people who have a whatever-it-takes attitudeTeam Members receive competitive salary with weekly payPaid Sick Leave (1 hour for every 30 hours worked, begin accruing upon hire up to 40 hours per calendar year)Flexible schedulesHealth and Wealth benefitsDining and other discountsCareer Advancement opportunities

For this position, pay will be variable by location - See additional job details and benefits belowAs our 'first and last impression,' the Host sets the stage for a Caribbean Escape, greeting Guests with a vibrant smile, accurately quoting wait times, managing reservations, seating Guests and accommodating their needs. Hosts also ensure Guest touch points are clean and sanitized and when the guest is done with their meal, delivers a genuine thank you as they complete their Caribbean Escape.Working at Bahama Breeze means:Serving fresh, delicious Caribbean inspired food and refreshing tropical drinksArriving every day with a Happy to be of Service mentalityCreating an experience where guests can relax and recharge, like they are on a one hour island vacationEnjoying a culture that is vibrant, fun and filled with people who have a whatever-it-takes attitudeTeam Members receive competitive salary with weekly payPaid Sick Leave (1 hour for every 30 hours worked, begin accruing upon hire up to 40 hours per calendar year)Flexible schedulesHealth and Wealth benefitsDining and other discountsCareer Advancement opportunities

Responsibilities This Cook opportunity is either Full Time, Part Time or even per diem. When it comes to choosing a hospital, one thing is clear: quality and convenience count. Northern Nevada Medical Center's tradition of providing quality healthcare in a comfortable, accessible environment means peace of mind for the thousands of patients served by the hospital each year. Northern Nevada Medical Center is a 124-bed acute care hospital located on 23 hillside acres at 2375 E. Prater Way in Sparks, Nevada. Benefits for full and part time employees: Challenging & rewarding work environment Competitive compensation & generous paid time off Excellent medical, dental, vision & prescription drug plans 401K with company match and discounted stock plan Education reimbursement Tuition Repayment Program HealthStream online learning catalogue with plenty of free CEU courses Career development opportunities across UHS and it's 300+ locations Tuition savings to continue your nursing education with Chamberlain University Pet Insurance If you would like to learn more about the position before applying, please contact Bridget Gomez, Senior by phone at . Job Summary: Under the direct supervision of the Food & Nutrition Services Director, Supervisor, or Lead, the cook performs a variety of patient food service and dish duties. The cook will prepare appropriate food items for hospital patients, staff, and visitors according to recipes. About Universal Health Services One of the nation's largest and most respected providers of hospital and healthcare services, Universal Health Services, Inc. (UHS) has built an impressive record of achievement and performance. During the year, UHS was again recognized as one of the World's Most Admired Companies by Fortune; and listed in Forbes ranking of America's Largest Public Companies. Operating acute care hospitals, behavioral health facilities, outpatient facilities and ambulatory care access points, an insurance offering, a physician network and various related services located all over the U.S. states, Washington, D.C., Puerto Rico and the United Kingdom. Qualifications Job Requirements for Cook: One to three (1-3) years related experience and/or training or equivalent combination of education and experience. High school graduate or equivalent. ServSafe Certification preferred within 6 months of hire. EEO Statement All UHS subsidiaries are committed to providing an environment of mutual respect where equal employment opportunities are available to all applicants and teammates. UHS subsidiaries are equal opportunity employers and as such, openly support and fully commit to recruitment, selection, placement, promotion and compensation of individuals without regard to race, color, religion, age, sex (including pregnancy, gender identity, and sexual orientation), genetic information, national origin, disability status, protected veteran status or any other characteristic protected by federal, state or local laws. We believe that diversity and inclusion among our teammates is critical to our success. Notice At UHS and all our subsidiaries, our Human Resources departments and recruiters are here to help prospective candidates by matching skillset and experience with the best possible career path at UHS and our subsidiaries. We take pride in creating a highly efficient and best in class candidate experience. During the recruitment process, no recruiter or employee will request financial or personal information (Social Security Number, credit card or bank information, etc.) from you via email. The recruiters will not email you from a public webmail client like Hotmail, Gmail, Yahoo Mail, etc. If you are suspicious of a job posting or job-related email mentioning UHS or its subsidiaries, let us know by contacting us at: or 1-.

Responsibilities This Cook opportunity is either Full Time, Part Time or even per diem. When it comes to choosing a hospital, one thing is clear: quality and convenience count. Northern Nevada Medical Center's tradition of providing quality healthcare in a comfortable, accessible environment means peace of mind for the thousands of patients served by the hospital each year. Northern Nevada Medical Center is a 124-bed acute care hospital located on 23 hillside acres at 2375 E. Prater Way in Sparks, Nevada. Benefits for full and part time employees: Challenging & rewarding work environment Competitive compensation & generous paid time off Excellent medical, dental, vision & prescription drug plans 401K with company match and discounted stock plan Education reimbursement Tuition Repayment Program HealthStream online learning catalogue with plenty of free CEU courses Career development opportunities across UHS and it's 300+ locations Tuition savings to continue your nursing education with Chamberlain University Pet Insurance If you would like to learn more about the position before applying, please contact Bridget Gomez, Senior by phone at . Job Summary: Under the direct supervision of the Food & Nutrition Services Director, Supervisor, or Lead, the cook performs a variety of patient food service and dish duties. The cook will prepare appropriate food items for hospital patients, staff, and visitors according to recipes. About Universal Health Services One of the nation's largest and most respected providers of hospital and healthcare services, Universal Health Services, Inc. (UHS) has built an impressive record of achievement and performance. During the year, UHS was again recognized as one of the World's Most Admired Companies by Fortune; and listed in Forbes ranking of America's Largest Public Companies. Operating acute care hospitals, behavioral health facilities, outpatient facilities and ambulatory care access points, an insurance offering, a physician network and various related services located all over the U.S. states, Washington, D.C., Puerto Rico and the United Kingdom. Qualifications Job Requirements for Cook: One to three (1-3) years related experience and/or training or equivalent combination of education and experience. High school graduate or equivalent. ServSafe Certification preferred within 6 months of hire. EEO Statement All UHS subsidiaries are committed to providing an environment of mutual respect where equal employment opportunities are available to all applicants and teammates. UHS subsidiaries are equal opportunity employers and as such, openly support and fully commit to recruitment, selection, placement, promotion and compensation of individuals without regard to race, color, religion, age, sex (including pregnancy, gender identity, and sexual orientation), genetic information, national origin, disability status, protected veteran status or any other characteristic protected by federal, state or local laws. We believe that diversity and inclusion among our teammates is critical to our success. Notice At UHS and all our subsidiaries, our Human Resources departments and recruiters are here to help prospective candidates by matching skillset and experience with the best possible career path at UHS and our subsidiaries. We take pride in creating a highly efficient and best in class candidate experience. During the recruitment process, no recruiter or employee will request financial or personal information (Social Security Number, credit card or bank information, etc.) from you via email. The recruiters will not email you from a public webmail client like Hotmail, Gmail, Yahoo Mail, etc. If you are suspicious of a job posting or job-related email mentioning UHS or its subsidiaries, let us know by contacting us at: or 1-.

Position Overview: The Assistant Restaurant Manager at "The Edge" restaurant will assists in overseeing the daily operations of a fine-dining restaurant scheduled to open in summer of 2025. As the Assistant Restaurant Manager, you will ensure exceptional guest experiences, efficient service, and smooth coordination between the front-of-house and kitchen staff. This role involves managing staff, maintaining a clean and welcoming environment, and assisting in all aspects of dining room operations, including guest service, staffing, training, and ensuring adherence to company policies, Forbes standards and health regulations. Key Responsibilities: Assist in managing all aspects of the restaurant's day-to-day operations. Oversee the opening and closing of the restaurant, ensuring all duties are completed. Lead efforts to provide personalized and memorable dining experiences. Resolve customer complaints and ensure customer satisfaction. Monitor and maintain restaurant cleanliness, ensuring high standards of sanitation are met. Lead by example in providing excellent customer service. Monitor and control labor cost, overheads, and inventory to be alignment with budget targets. Train, develop, and evaluate employees, ensuring they meet performance standards. Ensure compliance with health, safety, and food regulations at all times. Assist with scheduling staff shifts and ensuring adequate coverage during peak times. Help develop and implement strategies to increase sales and profitability. Qualifications and Skills: Ability to work flexible schedules, including nights, weekends, and holidays. 2+ years of experience in a supervisory or managerial role in a Fine-Dining Restaurant. Excellent customer service and communication skills. Ability to handle stressful situations in a fast-paced environment. Knowledge of restaurant operations, including dining service, food safety, and health regulations. Strong verbal and written communication skills required. Proficiency in using restaurant management software (POS systems, scheduling tools). Must be passionate in developing and mentoring others within the operation. Physical Requirements: Capability to lift and carry up to 40 pounds, Able to perform physical tasks, including bending, lifting, and standing for extended periods.

ESSENTIAL DUTIES AND RESPONSIBILITIES Primary duties and responsibilities include, but are not limited to, the following: Develops innovative, one-of-a-kind dining experiences that differentiates GSR from competitors and enhances guest satisfaction. Drives the creation of gastronomic experiences that delights guests and elevates GSR's reputation as a premier dining destination. Supervises all cooking and culinary operations by inspecting food preparation of culinary team. Plans meals, develops menus, and coordinates various assignments to ensure the overall predetermined levels of quality are met. Collaborates with food vendors, Sales and Marketing to develop specialty food events that attract guests and promote the property. Uses available data and reports to effectively control food costs and labor costs. Interviews, hires, trains, coaches & counsels team members to promote a positive team environment. Appropriately schedules staff to ensure operations are functional, guest service standards are met, and labor costs are in line with budget. Sets expectations and holds culinary leadership team accountable for demonstrating desired service standards, cleanliness and food presentation standards. Ensures guest service is top of mind for the culinary team in the restaurants. Actively engages with guests to understand and adapt to their feedback and preferences. Ensures compliance with company policies, HACCP and health department regulations; conducts regular inspections of the kitchens to ensure compliance. Develops and monitors budgets, including development of cost-saving measures, and analyzing reports. Monitors food production to minimize food waste and increase yields. Collaborates with Facilities department to ensure all kitchen equipment is routinely inspected for preventative maintenance, up to date, and working properly. Attends F&B leadership meetings as required to ensure production and execution of culinary expectations. Any other duties as assigned within the scope of this position. KNOWLEDGE/SKILLS/ABILITIES Knowledgeable of international and domestic foods, recipes, and safe handling procedures including proper rotation and inventory checks. Ability of complex reading, math, task completion skills, and simple writing is required. Must have the following skills: clerical, compiling, coordination, analyzing, supervising, instructing, precision working, following instructions, influencing others, memorization, problem solving, independent judgment, and decision making. Flexible to work all shifts including holidays, nights, and weekend hours as business needs dictate. Must be a minimum of 21 years of age. EDUCATION and/or EXPERIENCE Minimum 2-3 years' as an Executive Chef or Assistant Executive Chef, and 5-10 years of progressive culinary leadership in high-volume environments. Experience with multiple outlets is preferred. Culinary degree from a major culinary academy preferred. Casino/resort culinary senior leadership experience is preferred.

Tao Group Hospitality offers competitive benefits for all full-time team members such as: Medical, Dental, and Vision Coverage 401(k) Retirement Program with Employer Match Life and Disability Insurance Plans Ancillary Insurance Plans Mental Health Support and Services Fertility & Family Forming Support and Resources Pet Insurance Employee Discounts Time off and much more! The Senior Restaurant Manager position is responsible for overseeing the venue regarding staff, fiscal management, reporting, sales goals, and inter-office communications. Must uphold company policies and procedures always. The Senior Restaurant Manager assists in recruiting, interviewing, hiring, training, and evaluating personnel as well as developing and motivating all staff to attain proper standards of performance. Additionally, the Restaurant Manager answers patrons' questions, addresses and resolves any complaints, and is responsible for inspecting the venue, inside and outside, for cleanliness, compliance, and overall appearance. ESSENTIAL FUNCTIONS OF THE POSITION INCLUDE, BUT ARE NOT LIMITED TO: Continually strive to develop staff in all areas of managerial and professional development Assist with recruitment and training of staff (training, developing, testing, and coaching) Assist in creating sales goals Build and promote teamwork through proactive interaction Accommodate and anticipate guests' needs Accurately forecast staffing needs to ensure optimum customer service Ensure all service standards meet Tao Group Hospitality guidelines Ensure that private events, catering, and banquets are successfully executed Control cash and other receipts by adhering to cash-handling procedures Prepare all required paperwork, including forms, reports, and schedules Ensure that all equipment is kept clean and in excellent working condition through personal inspection and by following the venue preventative maintenance programs Ensure that all products are received in accordance with the venue receiving policies and procedures Assist and conduct conflict resolution, corrective actions, and coaching Oversee and ensure that employee performance appraisals are completed in a timely manner Fully understand and comply with all federal, state, and county municipal regulations that pertain to health, safety, and labor requirements Ensure nightly and/or weekly opening and closing side duties are followed Fill in where needed to ensure guest service standards and efficient operations, including opening and closing duties Provide administrative support Assist and/ or completes additional tasks as assigned EDUCATION/WORKING KNOWLEDGE: High School Diploma or equivalent required College degree preferred Minimum of three to five (3-5) years' experience in the hospitality industry working in a high-volume restaurant Proof of eligibility to work in the United States 21+ years of age Maintain a professional, neat, and well-groomed appearance adhering to the Company standards Possession of/or ability to possess a valid working card as required by state/city and venue Proficient in Windows Microsoft Office Knowledge of POS and back-office reporting systems Knowledge of profitability analysis and budgeting, cost of sales, and payroll management Knowledge of nightclub operations and beverage service Knowledge of purchasing, receiving, inventories, and cost controls as it applies to bar product Knowledge of special events and banquets Knowledge of state and local laws as it applies to liquor, labor, and health code regulations SKILLS / PHYSICAL DEMANDS / WORK ENVIRONMENT / SCHEDULE: The work environment characteristics and/or physical demands described here are representative of those a Team Member encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform essential job functions Must have strong problem-solving skills Excellent written and verbal communication skills required Ability to work under pressure and meet deadlines Must have good positive energy throughout the day Must be able to read the computer monitors and print legibly Must be able to sit and/or stand for extended periods of time Must be able to move quickly through work and set the pace in the office Must be able to push and lift up to 25 lbs. Small to Medium office environment Office, Casino, Nightclub, Bar, Lounge, and/or Restaurant working environment 5-25% Local Travel (United States) Work in an environment that is subject to varying levels of noise, crowds, and smoke, the severity of which depends upon the guest volume May work extended hours irregular shifts, evening and/or weekend shifts, and holiday work may be required Maintain a professional, neat, and well-groomed appearance adhering to Company standards Must be effective as part of a team; ability to interact with internal and external customers, managers, and co-workers in a professional, courteous manner Ability to maintain a high level of confidentiality Ability to handle a fast-paced, busy, and somewhat stressful environment Looking for Restaurant Managers to The Restaurant Manager position is responsible for overseeing the venue regarding staff, fiscal management, reporting, sales goals, and inter-office communications. Must uphold company policies and procedures always. The Restaurant Manager assists in recruiting, interviewing, hiring, training, and evaluating personnel as well as developing and motivating all staff to attain proper standards of performance. Additionally, the Restaurant Manager answers patrons' questions, addresses and resolves any complaints, and is responsible for inspecting the venue, inside and outside, for cleanliness, compliance, and overall appearance.

Position Overview: The primary responsibility of a Banquet Beverage Attendant is to ensure that all guests are drinking responsibly and not over-indulging in alcoholic beverages and to interpret the needs of the guests and see that these needs are met in a timely, positive manner and to strive for guest satisfaction in each and every guest encounter. All duties are to be performed in accordance with departmental and The Venetian Resort's policies, practices, and procedures. Essential Duties & Responsibilities: Anticipates guests' needs, respond promptly and acknowledge all guests, however busy and whatever time of day. Maintains positive guest relations at all times. Be familiar with all hotel services/features and local attractions/activities to respond to guest inquiries accurately. Resolves guest complaints, ensuring guest satisfaction. Monitors and maintains cleanliness, sanitation and organization of assigned work areas. Maintains complete knowledge of service requirements for assigned function: Ability to stock and maintain all liquor brands, beers, non-alcoholic beverages, and glassware on banquet beverage bars. Maintain basic knowledge, characteristics, and description of liquors, wines, and champagnes. Possesses basic knowledge of glassware, bar ingredients, preparation method and garnishes required. Group name, type of function and expected attendance. Scheduled hours of service. Special requests/arrangements. Location of bar in function room. Order of service. Maintains complete knowledge of and strictly abide by state liquor regulations, particularly those prohibiting service to minors, intoxicated persons and drunk driving. Assists in transporting bar unit with all supplies and equipment to assigned function area and set up in specified location in accordance with departmental standards. Ensure security of all bar supplies in function area. Provides club service for designated beverages. Serves drinks to guests in accordance with departmental standards when re-leaving bartenders. Collects drink tickets where specified. Issues, opens and serves wine/champagne bottles; collects payment/tickets where specified. Anticipates and communicates replenishment needs promptly, ensuring no shortages throughout scheduled function time. Ensures proper authorization for additional payments as required prior to replenishing. Assists in transporting bar unit with all supplies and equipment from function area to designated area and breakdown the bar in accordance with departmental procedures. Prepares consumption report promptly according to specified procedures where applicable. Presents guest check and process payment. Adheres to all cash handling and credit policies/procedures. Legibly completes bottle transfer slips and distributes accurately. Ensures maximum usage of all supplies to attain budgeted beverage cost and to prevent waste. Uses all chemicals in accordance with OSHA regulations and hotel requirements. Company Standards Of Conduct All 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 preferred. 1 year experience as a barback, food busser, or hotel steward. Must be able to obtain a Health card, Alcohol Awareness card, and valid non-gaming registration. Provide legible communication. Compute basic mathematical calculations. Ability to perform job functions with attention to detail, speed and accuracy, prioritize and organize. Be a clear thinker, remain calm and resolve problems using good judgment. Follow directions thoroughly. Work cohesively with co-workers as part of a team, work with minimal supervision, maintain confidentiality of guest information and pertinent hotel data. Available on all shifts as needed. Excellent professional presentation and grooming. Ability to communicate effectively in a positive/upbeat fashion utilizing English; both in oral and written form. Maintain a professional, neat and well-groomed appearance adhering to The Venetian The Palazzo Casino Resort's appearance standards, maintain consistent adherence to The Venetian The Palazzo Casino Resort's Unmatched Guest Service Standards, work varied shifts, including weekends and holidays. Physical Requirements: Must possess the ability to access all areas of the facility, stand, stretch, bend, and kneel without restriction. Must be able to withstand prolonged standing, stretching, bending and kneeling without restriction, work indoors and be exposed to various environmental factors such as, but not limited to CRT fatigue, noise, dust, cigarette smoke. Must be able to work in a fast-paced, busy, and somewhat stressful environment and maintain physical stamina, proper mental attitude while dealing effectively with guests, management, team members, and outside contacts while working under pressure and meeting deadlines.

Tao Group Hospitality offers competitive benefits for all full-time team members such as: Medical, Dental, and Vision Coverage 401(k) Retirement Program with Employer Match Life and Disability Insurance Plans Ancillary Insurance Plans Mental Health Support and Services Fertility & Family Forming Support and Resources Pet Insurance Employee Discounts Time off and much more! The Restaurant Manager position is responsible for overseeing the venue regarding staff, fiscal management, reporting, sales goals, and inter-office communications. Must uphold company policies and procedures always. The Restaurant Manager assists in recruiting, interviewing, hiring, training, and evaluating personnel as well as developing and motivating all staff to attain proper standards of performance. Additionally, the Restaurant Manager answers patrons' questions, addresses and resolves any complaints, and is responsible for inspecting the venue, inside and outside, for cleanliness, compliance, and overall appearance. ESSENTIAL FUNCTIONS OF THE POSITION INCLUDE, BUT ARE NOT LIMITED TO: Continually strive to develop staff in all areas of managerial and professional development Assist with recruitment and training of staff (training, developing, testing, and coaching) Assist in creating sales goals Build and promote teamwork through proactive interaction Accommodate and anticipate guests' needs Accurately forecast staffing needs to ensure optimum customer service Ensure all service standards meet Tao Group Hospitality guidelines Ensure that private events, catering, and banquets are successfully executed Control cash and other receipts by adhering to cash-handling procedures Prepare all required paperwork, including forms, reports, and schedules Ensure that all equipment is kept clean and in excellent working condition through personal inspection and by following the venue preventative maintenance programs Ensure that all products are received in accordance with the venue receiving policies and procedures Assist and conduct conflict resolution, corrective actions, and coaching Oversee and ensure that employee performance appraisals are completed in a timely manner Fully understand and comply with all federal, state, and county municipal regulations that pertain to health, safety, and labor requirements Ensure nightly and/or weekly opening and closing side duties are followed Fill in where needed to ensure guest service standards and efficient operations, including opening and closing duties Provide administrative support Assist and/ or completes additional tasks as assigned EDUCATION/WORKING KNOWLEDGE: High School Diploma or equivalent required College degree preferred Minimum of three to five (3-5) years' experience in the hospitality industry working in a high-volume restaurant Proof of eligibility to work in the United States 21+ years of age Maintain a professional, neat, and well-groomed appearance adhering to the Company standards Possession of/or ability to possess a valid working card as required by state/city and venue Proficient in Windows Microsoft Office Knowledge of POS and back-office reporting systems Knowledge of profitability analysis and budgeting, cost of sales, and payroll management Knowledge of nightclub operations and beverage service Knowledge of purchasing, receiving, inventories, and cost controls as it applies to bar product Knowledge of special events and banquets Knowledge of state and local laws as it applies to liquor, labor, and health code regulations SKILLS / PHYSICAL DEMANDS / WORK ENVIRONMENT / SCHEDULE: The work environment characteristics and/or physical demands described here are representative of those a Team Member encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform essential job functions Must have strong problem-solving skills Excellent written and verbal communication skills required Ability to work under pressure and meet deadlines Must have good positive energy throughout the day Must be able to read the computer monitors and print legibly Must be able to sit and/or stand for extended periods of time Must be able to move quickly through work and set the pace in the office Must be able to push and lift up to 25 lbs. Small to Medium office environment Office, Casino, Nightclub, Bar, Lounge, and/or Restaurant working environment 5-25% Local Travel (United States) Work in an environment that is subject to varying levels of noise, crowds, and smoke, the severity of which depends upon the guest volume May work extended hours irregular shifts, evening and/or weekend shifts, and holiday work may be required Maintain a professional, neat, and well-groomed appearance adhering to Company standards Must be effective as part of a team; ability to interact with internal and external customers, managers, and co-workers in a professional, courteous manner Ability to maintain a high level of confidentiality Ability to handle a fast-paced, busy, and somewhat stressful environment Looking for Restaurant Managers to The Restaurant Manager position is responsible for overseeing the venue regarding staff, fiscal management, reporting, sales goals, and inter-office communications. Must uphold company policies and procedures always. The Restaurant Manager assists in recruiting, interviewing, hiring, training, and evaluating personnel as well as developing and motivating all staff to attain proper standards of performance. Additionally, the Restaurant Manager answers patrons' questions, addresses and resolves any complaints, and is responsible for inspecting the venue, inside and outside, for cleanliness, compliance, and overall appearance.