Director - In Suite Dining

The primary responsibility of the Director of In‑Suite Dining is responsible for the strategic direction, financial performance, and operational excellence of In‑Suite Dining, Hospitality Services, and the Refreshment Center. This leader will drive service innovation and profitability in alignment with the resort's luxury brand standards, ensuring a world‑class guest experience.

All duties are to be performed in accordance with departmental and The Venetian Resort’s policies, practices, and procedures.

• Own the full P&L for In‑Suite Dining; develop and manage annual budgets, financial forecasts, and capital expenditure plans to achieve revenue and profitability targets.
• Develop and execute long‑term strategic plans for In‑Suite Dining, Hospitality, and Refreshment Center operations that enhance the guest experience and drive financial growth.
• Analyze financial reports and operational data to identify trends, opportunities for improvement, and cost‑control measures.
• Implement and maintain innovative food & beverage sales and marketing concepts.
• Lead the In‑Suite Dining team to deliver consistent, high‑quality service that meets and exceeds AAA Five Diamond and Forbes Five‑Star standards.
• Ensure service and quality control for both food and beverage offerings, maintaining the highest standards of excellence.
• Conduct daily walk‑throughs to ensure full compliance with all Department of Health regulations and The Venetian Resort's safety and quality standards.
• Resolve escalated customer complaints as appropriate to maintain a high level of guest satisfaction and brand loyalty.
• Direct and oversee the holistic development of all team members, including hiring, training, coaching, counseling and performance management, and succession planning.
• Foster a positive and high‑moral work environment through an open‑door policy, active listening, and celebrating team successes.
• Delegate tasks and departmental projects effectively, ensuring deadlines are met while maintaining service quality.
• 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. Associates Degree or higher in Hotel Management or other related areas is strongly preferred.
• Must be able to obtain and maintain Health, TAM and any other certification or license, as required by law or policy.
• 7+ years of experience as a manager in a food and beverage setting, preferably a four/five‑star resort.
• Must be familiar with various food styles.
• Must be able to work with others, communicate well, give direction, review the work of others, and provide guidance and counsel when needed to achieve department goals and objectives.
• Must maintain a positive attitude toward work and interface with hotel guests in a congenial and polite manner.
• Must be able to address stressful situations with clients with dignity and the utmost tact and politeness.
• 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.

Physical Requirements

Must be able to:

• 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.

#J-18808-Ljbffr