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He was born, raised and attended culinary school in Dublin, Ireland.
Doyle came to New York City 20 years ago and landed his first job at the infamous 21 Club as a cook.
He spent more than 10 years in the City working at and opening several notable restaurants.
On this day, Doyle starts around 9:30 a.
He then meets with Cristie, his executive secretary, to discuss a list of items before casino food and beverage manager of their days shift into full swing.
James Gate, Coil, Molton, Burgers and More BAM!
All of the personnel affiliated with those restaurants and lounges report to Doyle.
On this busy day, he knows the exact head count: 273, which includes waitresses, sous chefs, shift managers, hostesses and cocktail servers — all 55 of them — dishwashers, bartenders and more.
And he knows every single one of them by name.
At each stop we make, Doyle takes advantage of the opportunity to conduct a little business.
He reviews new wine selections and the plans to reorganize the wine inventory at the Chop House.
James Gate and does some quality control at BAM!
The table is scattered with cups of coffee, Red Bull and cell phones.
There is an easygoing feeling as friendly banter fills the room and Doyle casually calls the meeting to order.
I suspect this is code that someone below us had won a pile of money.
Doyle leads the meeting by distributing copies of the monthly online surveys casino food and beverage manager restaurant and lounge guests.
The news is all good.
When Doyle is finished, team members report casino food and beverage manager, giving updates about their restaurants or departments.
Jason Lonigro, General Manager of The Chop House, reports that the new cocktail menu for the impending addition of table games is almost finished.
The final tastings and the unveiling of new drink names are the last details to be completed.
In addition, Lonigro reports that the new Asian tea service at Infusion is almost complete.
As the conversation moves around the table, personnel changes are discussed and it becomes clear that, for 273 employees, this is an intimate group.
Replacement names are gently tossed around, each one positively embraced by the entire group.
That philosophy has followed him to Bethlehem.
Several upcoming events are discussed — a ribbon cutting for the hotel, a box-lunch event, the huge LV Food and Wine Festival the following weekend — and each of the representatives at the table is enthusiastic about the events and offers to help their peers any way they can.
Following the staff meeting, Doyle meets individually with the Sands Executive Chef, Victor Bock, to review detailed layouts for the Food and Wine festival.
The latest version of the full-color plans includes station layouts and cook assignments.
Meetings for the festival have been occurring for months.
As the dinner hour approaches he will again stop at every venue, confirm that all of the staff has shown up and that everyone is ready to go.
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Responsibilities include, but are not limited to, day to day operations of the Food and Beverage department ensuring excellent ELITE customer service.
Train, supervise, and discipline employees when necessary to guarantee all policies and procedures are enforced and gust expectations are consistently exceeded.
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Determine staffing needs by creating and maintaining employee schedules.
Conduct pre-shift meetings for supervisory and line level employees.
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Communicate with all managerial staff.
Monitor employee's call offs to ensure proper coverage.
Ensure that cleaning and side work is accomplished daily.
Responsible for the proper accounting and reconciliation of POS systems.
Attendance and punctuality are essential functions of this position; ability to work a flexible schedule including weekends and holidays.
Enforce and adhere to all applicable federal, state, and local laws and regulations.
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Train, supervise, and discipline employees when necessary to guarantee all policies and procedures are enforced and gust expectations are consistently exceeded.
Interface with guest ensuring that communication is effective and follow through with written or verbal instructions.
Determine staffing needs by creating and maintaining employee schedules.
Conduct pre-shift meetings for supervisory and line level employees.
Conduct and monitor inventory and request supplies when necessary.
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Monitor employee's call offs to ensure proper coverage.
Ensure that cleaning and side work is accomplished daily.
Responsible for the proper accounting and reconciliation of POS systems.
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