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Job Title:   Assistant General Manager - Nobhill
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MGM Grand Las Vegas
115068
Food & Beverage - Beverage/Bartending/Cocktails
Food & Beverage - Service/Food Server/Banquet/Cate
Management
Full-Time
21 and over
12
 

JOB DESCRIPTION:
  • Manages assigned operational functions within the department consistent with the strategic plan and vision for the department and the division. 
  • Oversees the daily floor and kitchen operations to ensure that service is done proficiently.
  • Communicate daily with Executive Chef and/or Sous Chef in charge, providing current information on large parties of expected VIPs. 
  • Opens/closes shift, including logbook and pre-meal briefing.
  • Manages and monitors fiscal budget, operations of assigned department(s) and marketing strategies to produce both short term and long term profitability. 
  • Provides input into the research, development, evaluation and implementation of new products, services, technology and processes to ensure competitive position and in anticipation of changing customer needs within the dynamic hospitality and gaming environment. 
  • Oversees all aspects of service, inventory control and labor management to operate the restaurant efficiently and cost effectively. 
  • Reviews and completes daily payroll, controls daily labor costs.
  • Manages the delivery and measurement of guest service within assigned department(s) consistent with the company’s core service standards and brand attributes. 
  • Interacts with guests frequently to ensure satisfaction and enjoyment of dining experience. 
  • Ensures maintenance and cleanliness of restaurant and communicate expectations to Housekeeping and Maintenance Departments.
  • Manages Human Resources responsibilities for assigned department(s) to include: creating a work environment that promotes teamwork, performance feedback, recognition, mutual respect and employee satisfaction; quality hiring, training and succession planning processes that encompass the company’s diversity commitment; adherence to the company’s status quo third party representation philosophy; compliance with company policies, legal requirements and collective bargaining agreements.
  • Supervises dining room and kitchen activities to ensure quality production/delivery of product and service.
  • Communicates daily with Executive Chef and/or Sous Chef in charge, providing current information on large parties of VIPs expected.
  • Responsible for smooth, efficient, cost effective operation of restaurant to include labor management, supervision of all aspects of service, inventory control. 
  • Interacts with guests frequently to ensure satisfaction and enjoyment of dining experience. 
  • Reacts to any guest complaints and takes any appropriate action.
  • Performs other job related duties as requested by senior management.
 

JOB REQUIREMENTS:

 Required: 

  • At least 5 years supervisory experience in a fine dining restaurant with scheduling experience.
  • At least 2 years of management experience in a high-volume restaurant, preferably in a casino environment.
  • At least 2 year degree in F&B or culinary arts and/or equivalent work experience in F&B.
  • Excellent customer service skills.
  • Ability to lead and mentor a team.
  • Have interpersonal skills to deal effectively with all business contacts.
  • Professional appearance and demeanor.
  • Work varied shifts, including weekends and holidays.
  • High school diploma or equivalent.
  • Able to effectively communicate in English, in both written and oral forms. 

 Preferred:

  • Bachelor’s Degree and/or course certification from an accredited Culinary Institute.
  • Previous experience working in a similar resort setting.
  • Previous experience managing employees using a Collective Bargaining Agreement.

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