Summary Statement:

The Food Server is responsible for creating the overall dining experience for our guest. The role will be accountable for interacting with guests, taking food and beverage orders and ensuring an exceptional guest experience.

Primary Job Duties: Includes but is not limited to:

• Deliver beverages, including alcohol options, to guests.
• Maintain knowledge of house drink selection and menu items and make recommendations to dining room guests.
• Rotate to other Food Beverage outlets/venues, as necessary.
• Greet and welcome all guests in a professional manner upon seating.
• Establish the pace of the meal in accordance with the table’s individual needs.
• Anticipate guest needs and acknowledge special requests and act.• Ensure table side food service and quality presentation.
• Present guests with their check and bid them farewell upon departure.
• Maintain a clean, sanitized, and organized work area.
• Provide proper communication and promptly resolve guest issues.
• Ensure all Resorts World core values and property and department standards are implemented and applied.
• Use personal device/cellular phone for job related operational tasks, job duties, review of company documents, etc.
• Ensure that the required licensing is maintained updated.
• Use personal device/cellular phone for job related operational tasks, job duties, review of company documents, etc.
• Perform other job-related duties as requested.

Qualifications: Includes but is not limited to:

• Ability to work varied shifts, including nights, weekends and holidays.
• Ability to effectively communicate in English.
• Polished appearance and demeanor.
• Excellent customer service skills.
• Ability to obtain maintain full knowledge and understanding of company and department rules and regulations, policies and procedures.
• Ability to competently fulfill tray service for every aspect of service to guests.

Preferred:

• Previous working experience in a large, luxury resort setting.
• Excellent customer service skills.
• Ability to work varied shifts, including nights, weekends, and holidays.

Minimum Education and Experience:

• Must be 21 years of age
• 3 years of serving experience or equivalent.

Preferred:

• High Volume Casual Dining experience & Forbes Dining certified

Certificates, Licenses, Regulations:

• Proof of eligibility to work in the United States.
• Ability to obtain the following:
• Food Handler Card
• Alcohol Awareness Card

Physical Demands:

The physical demands described here are representative of those that must be met by a team member to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Must be tolerant to varying conditions of noise level, temperature, illumination, and air quality.
• Prolonged sitting/standing.
• Bending and reaching.
• Transporting, pushing, pulling, lifting, and maneuvering items weighing up to 50 lbs.
• Eye/hand coordination.
• Ability to comply with Policies and Procedures, Job Description, daily memorandums, chemical labels (SDS) and other instructions.

Summary Statement:

The Model Bus Runner is the backbone in a quick and fast paced lounge/bar environment and contributes to the success of the restaurant. The Model Bus Runner will assist and support both front of house and back of house.

Primary Job Duties: Includes but is not limited to:

• Greet and welcome all guests in a professional manner.
• Maintain table cleanliness by removing finished courses and replenishing cutlery, when needed.
• Assist in the delivery of food and beverage to support Cocktail Server.
• Respond to guest inquiries and requests in a timely fashion.
• Restock all required supplies and prepare venue table settings.
• Deliver beverages, including alcoholic options to guests.
• Maintain a clean, sanitized and organized work area.
• Rotate to other Food & Beverage outlets/venues, as necessary.
• Ensure all Resorts World core values and property and department standards are implemented and applied.
• Obtain and maintain position-specific licensing.
• Use personal device/ cellular phone for job related operational tasks, job duties, review company documents, etc.
• Other duties as assigned.

Qualifications: Includes but is not limited to:

• Ability to work varied shifts, including nights, weekends and holidays.
• Ability to effectively communicate in English.
• Polished appearance and demeanor.
• Excellent customer service skills.
• Ability to obtain & maintain full knowledge and understanding of company and department rules and regulations, policies and procedures.

Preferred: 

• Previous Food & Beverage experience.
• Previous experience in a large, luxury resort setting.

Minimum Education and Experience:

• High School diploma or equivalent.
• At least 21 years of age.
• At least six months of customer service experience.

Certificates, Licenses, Regulations:

• Proof of eligibility to work in the United States.
• Ability to obtain the following:
  • Alcohol Awareness Card
  • Food Handlers Card

Physical Demands:

The physical demands described here are representative of those that must be met by a team member to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• How is work typically performed? Typical bar/restaurant environment.
• Must be tolerant to varying conditions of noise level, temperature, illumination and air quality.
• Prolonged sitting/standing.
• Bending and reaching.
• Transporting, pushing, pulling, lifting and maneuvering items weighing up to 10 lbs
• Eye/hand coordination.
• Ability to comply with Policies and Procedures, Job Description, daily memorandums, chemical labels (SDS) and other instructions.

Summary Statement:

The Bus Runner is the backbone in a quick and fast paced environment and contributes to the success of the restaurant. The Bus person Runner will assist and support both front of house and back of house. The bus runner creates a welcoming environment for our guests by ensuring the cabana and daybeds are clean, free from trash and debris, and set up properly. The bus runners deliver food and drinks promptly to our guests and assist clearing tables when needed.

Primary Job Duties: – Includes but is not limited to:

• Greet and welcome all guests in a professional manner.
• Maintain table cleanliness by removing finished courses and replenishing cutlery, when needed.
• Assist in the delivery of food and beverage to support Cocktail Server.
• Respond to guest inquiries and requests in a timely fashion.
• Restock all required supplies and prepare venue table settings.
• Deliver beverages, including alcoholic options to guests.
• Maintain a clean, sanitized and organized work area.
• Rotate to other Food & Beverage outlets/venues, as necessary.
• Ensure all Resorts World core values and property and department standards are implemented and applied.
• Obtain and maintain position-specific licensing.
• Use personal device/ cellular phone for job related operational tasks, job duties, review company documents, etc.
• Other duties as assigned.

Qualifications: – Includes but is not limited to:

• Ability to work varied shifts, including nights, weekends and holidays.
• Ability to effectively communicate in English.
• Polished appearance and demeanor.
• Excellent customer service skills.
• Ability to obtain & maintain full knowledge and understanding of company and department rules and regulations, policies and procedures.

Preferred: 

• Previous experience in food and beverage
• Previous experience working in a large, luxury resort setting.

Minimum Education and Experience:

• At least six months customer service experience
• At least 21 years of age.

Certificates, Licenses, Regulations:

• Proof of eligibility to work in the United States
• Position required licenses

Physical Demands:

The physical demands described here are representative of those that must be met by a team member to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• How is work typically performed? Typical restaurant environment

• Must be tolerant to varying conditions of noise level, temperature, illumination and air quality.
• Prolonged walking/standing
• Extreme weather
• Bending and reaching
• Transporting, pushing, pulling, lifting and maneuvering items weighing up to 50 lbs
• Eye/hand coordination
• Ability to comply with Policies and Procedures, Job Description, daily memorandums, chemical labels (SDS) and other instructions.

Summary Statement:

The Beverage Supervisor is responsible for assisting the Manager in managing the daily operations of the Beverage department. This position will ensure that all Team Members provide the highest quality of service and exceed guest expectations.

Primary Job Duties: – Includes but is not limited to:

• Supervise, manage and monitor performance and provide leadership to the Team Members within the Beverage department.
• Maintain administrative functions such as scheduling, time and attendance records, and staffing levels.
• Operate the Beverage department efficiently within pre-established cost controls.
• Ensure the department is in accordance with Health Department standards.
• Support all areas of the Beverage department by ensuring beer, wine and spirits are stocked and properly inventoried.
• Ensure customer satisfaction through application of Resorts World service standards.
• Resolve guest issues courteously and promptly.
• Ensure team members obtain and maintain position-specific licensing.
• Obtain and maintain position-specific licensing.
• Use personal device/cellular phone for job related operational tasks, job duties, review of company documents, etc.
• Other duties as assigned.

Qualifications: – Includes but is not limited to:

• At least 6 months of previous experience in a restaurant, bar, lounge or similar field.
• Proficient knowledge of various beverages, cigars, and how to effectively control costs.
• Ability to work varied shifts, including nights, weekends and holidays.
• Ability to effectively communicate in English.
• Professional appearance and demeanor.
• Excellent customer services skills.
• Ability to obtain & maintain full knowledge and understanding of company and department rules and regulations, policies and procedures.
• Ability to successfully mentor a team.

Preferred: 

• Prior experience in a leadership or management position.
• Prior experience managing a workforce of over 100 team members.
• Previous experience with Forbes Industry Standards
• Previous experience in a large, luxury resort setting.

Minimum Education and Experience:

• High School Diploma
• At least 6 months of previous experience in a restaurant, bar, lounge or similar field.
• At least 21 years of age.

Preferred:

• Some college or formal secondary education

Certificates, Licenses, Regulations:

• Proof of eligibility to work in the United States
• Position required licenses

Physical Demands:

The physical demands described here are representative of those that must be met by a team member to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• How is work typically performed? Typical office/restaurant environment.  
• Must be tolerant to varying conditions of noise level, temperature, illumination and air quality
• Prolonged sitting/standing
• Bending and reaching
• Transporting, pushing, pulling, lifting and maneuvering items weighing up to 25 lbs
• Eye/hand coordination
• Ability to comply with Policies and Procedures, Job Description, daily memorandums, chemical labels (SDS) and other instructions.

Summary Statement:

The Bus Runner is the backbone in a quick and fast paced dining environment and contributes to the success of the restaurant. The Bus Runner will assist and support both front of house and back of house.

Primary Job Duties: – Includes but is not limited to:

• Greet and welcome all guests in a professional manner.
• Maintain table cleanliness by removing finished courses and replenishing cutlery, when needed.
• Assist in the delivery of food and beverage to support food servers and fountain workers.
• Maintain a clean, sanitized and organized work area.
• Ensure all Resorts World core values and property and department standards are implemented and applied.
• Obtain and maintain position-specific licensing.
• Restock all required supplies in each
• Use personal device/cellular phone for job related operational tasks, job duties, review of company documents, etc.
• Perform other job-related duties as requested.

Qualifications: Includes but is not limited to:

• Excellent customer service skills.
• Ability to work varied shifts, including nights, weekends and holidays.

Preferred: 

• Previous experience working in a large, luxury resort setting.

Minimum Education and Experience:

• At least 18 years of age.

Preferred:

• At least one year of previous Busperson experience in a similar or related field.

Certificates, Licenses, Regulations:

• Proof of eligibility to work in the United States
• Position required licenses

Physical Demands:

The physical demands described here are representative of those that must be met by a team member to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• How is work typically performed? Typical restaurant environment.  
• Must be tolerant to varying conditions of noise level, temperature, illumination and air quality
• Prolonged sitting/standing
• Bending and reaching
• Transporting, pushing, pulling, lifting and maneuvering items weighing up to 60lbs
• Eye/hand coordination
• Ability to comply with Policies and Procedures, Job Description, daily memorandums, chemical labels (SDS) and other instructions.

Summary Statement:

Master cook for Stubborn Seed will support the assistant chefs and work on varied stations within the kitchen. This position will support kitchen team, conduct product inventories, and ensure preparation of all menu items, and ensure highest quality is met for outlet standards

Primary Job Duties: – Includes but is not limited to:

• Evaluate cooked food before serving to guest to ensure the highest level of taste and presentation.
• Assist multiple stations with food prep, cooking and plating, when needed.
• Ensure sanitation procedures and organization of work area adhere to all health code regulations and standards.
• Maintain food and supply inventory levels and notify management of restocking requirements.
• Use personal device/cellular phone for job related operational tasks, job duties, review of company documents, etc.
• Perform other job-related duties as requested.

Qualifications: – Includes but is not limited to:

• Ability to translate recipes into dishes.
• Excellent knife skills.
• Ability to effectively communicate in English.
• Ability to successfully lead and mentor a team.
• Ability to work varied shifts, including nights, weekends and holidays.

Minimum Education and Experience:

• Must be 21 years of age
• At least 3 years of cooking experience in a full service, Fine Dining restaurants.

Preferred:

• Previous experience in a large, luxury resort setting.
• Degree in Culinary Arts or a related field or training. 

Certificates, Licenses, Regulations:

• Proof of eligibility to work in the United States
• Ability to obtain the following:

Physical Demands:

The physical demands described here are representative of those that must be met by a team member to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• How is work typically performed? Lots of organizing, calling out orders, cooking on hot line, use of hot ovens, woks, stoves and fryers
• Must be tolerant to varying conditions of noise level, temperature, illumination and air quality
• Prolonged walking/standing
• Bending and reaching
• Transporting, pushing, pulling, lifting and maneuvering items weighing up to 50 lbs
• Eye/hand coordination
• Ability to comply with Policies and Procedures, Job Description, daily memorandums, chemical labels (SDS) and other instructions.

Summary Statement:

The Cook for Stubborn Seed will be responsible for supporting the kitchen chef and assisting with supporting kitchen staff. This role will work on multiple stations within the kitchen and ensure the preparation and quality of food are to outlet standards.  

Primary Job Duties: – Includes but is not limited to:

• Preparation of food according to restaurant recipes and/or guests’ request(s).
• Assist multiple stations with food prep, cooking and plating (e.g. Sauté, Fry/Steam, Garde Manger, etc.…), when needed.
• Maintain the highest level of food presentation and quality.
• Adhere to all SNHD health code regulations and standards.
• Maintain food and supply inventory and notify management of restocking requirements.
• Use personal device/cellular phone for job related operational tasks, job duties, review of company documents, etc.
• Perform other job-related duties as requested.

Qualifications: – Includes but is not limited to:

• Compatible knife skills.
• Ability to translate recipes into dishes.
• Ability to work varied shifts, including nights, weekends, and holidays.

Minimum Education and Experience:

• At least one year of cooking experience in a full service, fine dining restaurants or similar environment.
• At least 18 years of age.

Preferred:

• Degree in Culinary Arts or a related field or training. 
• Previous experience in a large, luxury resort setting.

Certificates, Licenses, Regulations:

• Proof of eligibility to work in the United States.
• Ability to obtain the following:
  • Food Handler Card

Physical Demands:

The physical demands described here are representative of those that must be met by a team member to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• How is work typically performed? Lots of walking, standing, cooking with ovens, fryers, burners.
• Must be tolerant to varying conditions of noise level, temperature, illumination, and air quality.
• Prolonged Walking/Standing.
• Bending and reaching.
• Transporting, pushing, pulling, lifting, and maneuvering items weighing up to 50 lbs.
• Eye/hand coordination.
• Ability to comply with Policies and Procedures, Job Description, daily memorandums, chemical labels (SDS) and other instructions.

Summary Statement:

The Cook, Kusa Nori works on all stations within the kitchen, conducts product inventories, ensures the preparation and quality are to outlet standards, and fulfilling job responsibilities to support the department and maximize opportunities for success.

Primary Job Duties: – Includes but is not limited to:

• Evaluate cooked food before serving to guest to ensure the highest level of taste and presentation.
• Assist multiple stations with food prep, cooking and plating, when needed.
• Ensure sanitation procedures and organization of work area adhere to all health code regulations and standards.
• Maintain food and supply inventory levels and notify management of restocking requirements.
• Attend and participate in daily briefings or pre-shifts.
• Be able to work under pressure. 
• Ensure all Resorts World core values and property and department standards are implemented and applied.
• Obtain and maintain position-specific licensing.
• Use personal device/cellular phone for job related operational tasks, job duties, review of company documents, etc.
• Other duties as assigned.

Qualifications: – Includes but is not limited to:

• At least two years of cooking experience in a full service restaurant.
• Ability to translate recipes into dishes.
• Excellent knife skills.
• Ability to work varied shifts, including nights, weekends and holidays.
• Ability to effectively communicate in English.
• Polished appearance and demeanor.
• Excellent customer service skills.
• Ability to obtain and maintain full knowledge and understanding of company and department rules and regulations, policies and procedures.
• Must be able to work well in a group and individually.

Preferred: 

• Degree in Culinary Arts or a related field or training.
• Previous experience in buffet operations.
• Previous experience in a large, luxury resort setting.

Minimum Education and Experience:

• Must be 21 years of age
• High School diploma and or GED
• Two years restaurant experience

Certificates, Licenses, Regulations:

• SNHD Food handlers card
• Culinary Associates Degree

Physical Demands:

The physical demands described here are representative of those that must be met by a team member to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• How is work typically performed? Typical restaurant/kitchen environment. 
• Must be tolerant to varying conditions of noise level, temperature, illumination and air quality
• Prolonged sitting/standing
• Bending and reaching
• Transporting, pushing, pulling, lifting and maneuvering items weighing up to 10 lbs
• Eye/hand coordination
• Ability to comply with Policies and Procedures, Job Description, daily memorandums, chemical labels (SDS) and other instructions

Summary Statement:

The Beverage Manager is responsible for the day to day operations of the Beverage department which includes maintaining and updating all beverage outlets throughout the property while ensuring all beverage options and experiences meet and exceed our guests’ needs. The Beverage Manager will report directly to the Director of Beverage and assist in the development of a comprehensive and current beverage program.

Primary Job Duties: – Includes but is not limited to:

• Provide necessary beverage training with emphasis on sales, service, and product knowledge to ensure operational success.
• Obtain beverage sales targets and control assigned cost areas of beverage responsibilities as directed by the Director of Beverage and Director of Food and Beverage.
• Manage the hiring, training, evaluation and discipline of beverage Team Members.
• Provide day to day leadership direction to supervisors and hourly beverage Team Members.
• Lead the tactical implementation of strategic initiatives under the direction of the Director of Beverage.
• Establish standards of beverage service and ensure they are achieved, ensuring satisfaction of the guests is maintained.
• Ensure beverage options and experiences are competitive within the market and exceed guest expectations.
• Monitor and control labor within the department.
• Maintain adequate coverage in beverage outlets based on business demands.
• Monitor maintenance and appearance of beverage outlets and provide suggestions for improvements as needed.
• Assist with ongoing analysis of financial reports to monitor the profitability and expenses of beverage operations.
• Obtain and maintain position-specific licensing.
• Use personal device/cellular phone for job related operational tasks, job duties, review of company documents, etc.
• Perform other job-related duties as requested.

Qualifications: – Includes but is not limited to:

• Knowledge of various beverages, cigars, and cost control.
• Working knowledge of Microsoft Office.
• Polished appearance and demeanor.
• Excellent customer service skills.
• Ability to effectively communicate in English.
• Ability to obtain and maintain full knowledge and understanding of company and department rules and regulations, policies and procedures.
• Ability to work varied shifts, including nights, weekends and holidays.

Preferred: 

• Previous experience working with a Culinary Bargaining Agreement or in a Unionized Environment.
• Previous experience managing large teams, exceeding 100 team members.
• Previous experience working in a large, luxury resort setting.

Minimum Education and Experience:

• High School Diploma
• At least two years of previous Food & Beverage experience in a similar or related field.
• At least one year of previous leadership/management experience in a similar or related field.
• At least 21 years of age.

Preferred:

• Associate degree or bachelor’s degree in a related field

Certificates, Licenses, Regulations:

• Proof of eligibility to work in the United States

• Position required licenses

Physical Demands:

The physical demands described here are representative of those that must be met by a team member to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• How is work typically performed? Typical office environment
• Office and Casino setting
• Must be tolerant to varying conditions of noise level, temperature, illumination and air quality
• Prolonged sitting/standing
• Bending and reaching
• Transporting, pushing, pulling, lifting and maneuvering items weighing up to 35 lbs
• Eye/hand coordination
• Ability to comply with Policies and Procedures, Job Description, daily memorandums, chemical labels (SDS) and other instructions.

Summary Statement:

Sushi cook for Fuhu will support the Sushi chefs and work on varied stations within the kitchen. This position will support kitchen team, conduct product inventories, and ensure preparation of all sushi items, and ensure highest quality is meet for outlet standards

Primary Job Duties: – Includes but is not limited to:

• Prepare high-quality sushi dishes in a timely manner
• Ensure all ingredients are prepped properly and sushi, sashimi and sushi rolls are prepared and plated according to restaurant standards and recipes
• Delicately prepare sushi using detailed techniques and ensure high-quality presentation while plating
• Assist the chefs in execution of specific tasks, even those unrelated to sushi or station prep
• Maximize production during peak business hours by assisting other sushi cooks and or hot line cooks
• Maintain accurate inventories and communicate restocking needs to management to avoid shortages during service
• Adhering to all Southern Nevada Health District Health Code Regulations
• Use personal device/cellular phone for job related operational tasks, job duties, review of company documents, etc.
• Perform other job-related duties as requested

Qualifications: – Includes but is not limited to:

• Ability to execute recipes, fabricate fish, maintain a clean, organized and sanitized station
• Ability to work varied shifts, including nights, weekends and holidays.

Preferred: 

• Previous experience as a sushi cook
• Previous experience working in a large, luxury resort setting.

Minimum Education and Experience:

• At least 1 year of experience within a sushi cook or directly related operational area/field
• At least 18 years of Age
• Ability to effectively communicate in English

Preferred:

• Culinary arts degree or a related field or training

Certificates, Licenses, Regulations:

• Proof of eligibility to work in the United States
• Position requires valid Southern Nevada Health District Health Card

Physical Demands:

The physical demands described here are representative of those that must be met by a team member to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• How is work typically performed? Typical restaurant/kitchen environment.  
• Must be tolerant to varying conditions of noise level, temperature, illumination and air quality
• Prolonged standing/waking
• Bending and reaching
• Transporting, pushing, pulling, lifting and maneuvering items weighing up to 50 lbs
• Eye/hand coordination
• Ability to comply with Policies and Procedures, Job Description, daily memorandums, chemical labels (SDS) and other instructions.