Job Title:   Assistant Manager Restaurant - Pool
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MGM Grand Las Vegas
Food & Beverage - Beverage/Bartending/Cocktails
Food & Beverage - Service/Food Server/Banquet/Cate
21 and over

  • Manages assigned operational functions within the department consistent with the strategic plan and vision for the department, the division. Oversees daily supervision of the floor operations. 
  • Opens and closes the Restaurant. Conducts daily ordering, takes care of maintenance and security issues, and scheduling, ensures distribution of all information to the staff and follows up with new rules and procedures. Reviews File Net, attendance log, flex and payroll issues. 
  • Manages and monitors fiscal budget, operations of assigned department(s) and marketing strategies to produce both short term and long term profitability.
  • 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. Responds to any guest complaints and takes appropriate action. Handles trouble-shooting.
  • 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 guest needs within the dynamic hospitality and gaming environment.
  • 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. Assists in training employees. Monitors employee moral.
  • Performs other administrative duties as required within specified deadlines.

  • At least 1 year of previous supervisory work experience in F&B, experience in scheduling a staff good working knowledge of F&B computer systems.
  • Manage multiple tasks and remain calm in very high paced and stressful environment, and work under pressure, administrative abilities are preferred and attention to details with ability to make decisions quickly and delegate responsibilities accordingly.
  • Excellent customer service skills.
  • Able 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. 
  • Proficiency in Microsoft Word, Excel and Outlook.
  • Previous experience working in a similar resort setting.

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