Sands Confidential

International Women’s Day: Singapore

Las Vegas Sands remains committed to its 50,000 Team Members worldwide, from Las Vegas to Macao and Bethlehem, Pennsylvania to Singapore.  The company provides Team Members with an outstanding work environment, strong benefits, a dedication to diversity, and extensive training and other opportunities to advance and thrive in the hospitality industry.  The company, its subsidiaries and affiliates adhere to an equal employment opportunity policy for all current and future Team Members, without regard to a person’s race, color, religion, sex, handicap, veteran’s status or status within any other protected group. 

In honor of International Women’s Day, Las Vegas Sands has chosen to highlight female Team Members in all of the regions in which we operate that have initiated change in their communities and the workplace.  The company supports all its Team Members in their efforts to make their departments better and their efforts in volunteering in the community. 

Christine Kaelbel-Sheares, Vice President of Food and Beverage
Christine Kaelbel-Sheares was part of the opening team at Marina Bay Sands in 2009, as the Executive Director of VIP Food and Beverage Operations. She took on her current role in 2016, where she leads the food and beverage team operations in strategic planning and managing of all food and beverage outlets across the entire Integrated Resort, which includes10 celebrity chef restaurants, in-room dining for over 2,500 suites, casino, MICE catering and banquets. Her experience in managing several international hospitality operations has allowed her to hold a number of positions in hotels and top-rated restaurants the United States and in Asia, including The Venetian and The Palazzo in Las Vegas. Kaelbel-Sheares played an integral role in implementing new sustainable menus to inspire a healthier lifestyle through food.  She also brought in a certified dietitian to work with property chefs and oversaw the newly revamped RISE Restaurant, where sustainable food sourcing is a priority, using locally sourced seafood and using fresh herbs from the restaurant’s own garden.