DIR, DINING SERVICES I

Director of Dining Services | NEW AMEX Centurion Sidecar Lounge | Las Vegas Airport

Be part of something NEW in Las Vegas! We are excited to build the leadership team for the NEW AMEX Centurion Sidecar Lounge at the Las Vegas Airport. This is a unique opportunity to help lead a brand-new premium hospitality experience and create a culture of exceptional service from day one.

As the Director of Dining Services, you will play a key role in the operation of the lounge. You will lead and develop a talented team, oversee food and beverage operations, build strong client relationships, and ensure every guest receives the elevated, personalized experience expected in a premium lounge environment.

Essential Duties and Responsibilities:

• Help lead the successful opening and daily operations of the NEW Centurion Sidecar Lounge.
• Recruit, onboard, train, coach, and develop a high-performing hospitality team.
• Ensure exceptional food, beverage, service, presentation, cleanliness, and guest-experience standards.
• Provide visible, hands-on leadership across guest service, staffing, inventory, sanitation, and daily operations.
• Manage labor, budgets, expenses, inventory, productivity, and operational performance.
• Build strong relationships with guests, associates, clients, and business partners.
• Identify opportunities to continuously improve service, team performance, and operational efficiency.
• Ensure compliance with company, food safety, health, sanitation, and regulatory standards.
• Support special events, lounge initiatives, and additional responsibilities as assigned.

Qualifications:

• 2 to 4 years of food service, hospitality, or restaurant management experience.
• 2 to 4 years of experience leading, coaching, and developing teams.
• Experience in upscale restaurants, hotels, airport lounges, private clubs, bars, corporate dining, or other premium hospitality environments preferred.
• Strong knowledge of food and beverage operations, guest service, food safety, and quality standards.
• Financial experience managing labor, budgets, expenses, inventory, and operational metrics.
• ServSafe Food Manager Certification preferred or ability to obtain upon hire.
• Excellent leadership, communication, organizational, and problem-solving skills.
• Flexible availability, including early mornings, evenings, weekends, holidays, and closing shifts.