Steward Manager (Las Vegas)

Essential Duties & Responsibilities

• Supervise, direct, and motivate a team of 40-50 Steward I, Steward II, and contract labor team members in accordance with collective bargaining agreements (CBA) and Company policies.
• Lead the hiring and training process for all new team members and temporary labor to company standards.
• Prepare and manage team schedules based on 10-day forecasts, reallocating resources as needed to meet business demands.
• Provide regular coaching, counseling, and performance management to team members to foster a positive, collaborative, and effective work environment.
• Manage team member relations, including coaching and counseling team members, issuing discipline, answering team member questions, organizing breaks, and processing requests for time off.
• Direct and monitor operations across 19-23 separate steward areas, ensuring all daily cleaning checklists are completed.
• Coordinate daily with Culinary, Banquets, PAD, Engineering, and other departments to ensure seamless operational support.
• Organize and manage equipment, chemicals, and supplies for orderly and efficient operations, including placing orders through the procurement system (e.g., Ariba).
• Ensure the proper delivery of chemicals, trash bags, detergents, and towels to designated areas and monitor trash collection for leased venues.
• Oversee and manage staff for monthly deep cleaning of scheduled areas and maintain dishwashing machine equipment in accordance with manufacturer standards.
• Enforce and maintain all health code standards in compliance with local, state, and federal regulations, serving as a point of contact for health inspections.
• Ensure all operations maintain strict compliance with union rules, including job duties, breaks, scheduling practices, and seniority guidelines.
• Draft, implement, and train team members on Standard Operating Procedures (SOPs) for the safe and proper use of equipment, chemicals, and supplies.
• Address operational challenges promptly while maintaining a positive and respectful union-management relationship.
• Support the successful execution of all Banquet functions, including VIP, Player Development, and special events; maintain flexibility to work extended hours as needed.
• Serve as a point of contact for outside vendor relations.
• Prepare and disseminate an end-of-shift report to leadership.
• Lead by consistently exemplifying The Venetian Resort’s culture and service standards.
• 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.
• Ability to communicate clearly and effectively in English, both in spoken and written form.
• Must be able to obtain and maintain a valid Nevada Food Handler Safety Training Card and any other certification or license, as required by law or policy.
• Three (3) or more years of experience in a Steward role with preference given to those in a high-volume environment.
• At least (1) year of experience in a Stewarding management or supervisory role.
• Ability to manage time effectively and complete tasks within provided manpower and budgetary constraints.
• Extensive knowledge of health and kitchen guidelines, regulations, and laws.
• Demonstrated experience scheduling and assessing staffing needs in a fast-paced, frequently changing environment.
• Must be able to work varied shifts, including nights, weekends and holidays to meet the operational needs of a 24/7 resort.
• Previous stewarding or hospitality leadership experience in a high-volume casino or resort environment preferred
• Working knowledge of union environments and collective bargaining agreements strongly preferred
• Experience supervising frontline team members in a structured labor setting
• Familiarity with procurement systems such as Ariba preferred
• Demonstrated ability to lead teams and resolve workplace conflicts effectively
• Strong interpersonal skills with the ability to communicate effectively with guests and other Team Members of different backgrounds and levels of experience.
• Knowledge of sanitation standards, OSHA guidelines, and food safety practices

Physical Requirements

Must be able to:

• Lift, push/pull, carry 75 pounds weight, 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.
• Maintain physical stamina and proper mental attitude while dealing effectively with guests, management, team members, and outside contacts.
• Withstand prolonged standing, stretching, bending and kneeling without restriction.
• Work in a fast-paced, busy, and somewhat stressful environment.
• Work indoors and be exposed to various environmental factors such as, but not limited to CRT, fatigue, noise, dust, and cigarette smoke.