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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.
Directs smooth, efficient, cost effective operation, including labor management, supervision of all aspects of services, scheduling and inventory control. Oversees daily supervision.
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.
Reacts to any guest complaints and take any appropriate action. Handles trouble-shooting.
Provides input into the research, development, evaluation and implementation of new products, services, technology and processes to ensure MGM Grand International's 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.
Provides management support in the oversight of an assigned shift to ensure the delivery of quality service to the guests. Coordinates the requisition process and stocking of beverage outlets to maximize revenues for the division.
Provides guidance and counsel to all beverage employees, ensures the staff is scheduled properly. Provides recommendations to management on daily operational issues.
Performs other job related duties as assigned.
At least 3 years supervisory experience in beverage or an equivalent F&B supervisory position.
Knowledge of inventory management and previous scheduling experience.
Associate’s Degree in F&B or Culinary Arts and/or related supervisor experience in F&B in a hotel/resort environment.
Working knowledge of PC computer software programs (MS Word, Excel, PowerPoint, Access, etc.)
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.
Previous experience managing employees using a Collective Bargaining Agreement.
Previous experience working in a similar resort setting.
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