MGM Resorts International Las Vegas, NV, USA
Oct 18, 2018Full time
This Restaurant concept is part of the branding transformation from Monte Carlo to Park MGM. It is the primary responsibility of the General Manager to oversee the daily operations of the restaurant while providing strategic leadership and direction for all aspects of the venue. Oversight includes maintaining staffing, inventory and supply management for the bar and restaurant, optimization of profits, and ensuring excellence in guest satisfaction during the dining experience. The General Manager inspires, motivates, ensures accountability of the team and supports Company culture. All duties are to be performed in accordance with Food & Beverage Division standards and MGM Resorts International policies, practices and procedures as well as restaurant partner brand standards. Oversees the daily restaurant operations to ensure overall guest experience meets and exceeds expectations. 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 process that encompass the company's diversity commitment; adherence to the company's status quo third party representation philosophy; compliance with company policies, legal requirements, employment law, and collective bargaining agreements. Manages and monitors fiscal budget, operations of assigned department(s) and marketing strategies to produce both short-term and long-term profitability for the company. Responsible for smooth, efficient, cost effective operation of the restaurant to include labor management, inventory control and supervision of all aspects of service Ensures compliance with SNHD regulations for sanitation and compliance with all state and federal regulations regarding food and alcoholic beverage service. Delegate responsibilities to management to ensure supervision of tasks to completion, correctly and on time. 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. Manages assigned operational functions within the department consistent with the strategic plan and vision for the department and division and property. Maintains excellent knowledge of venue's food & beverage products, menu items and equipment used to perform duties. Provides input/makes recommendations to Director when changes to product offerings, menu redesign, service, and/or staffing is needed. Communicates daily with Executive Chef and/or Sous Chef in charge, providing current information on large parties of expected VIPs. Opens/closes shift, including management of daily logbook and pre-meal team briefing. Reviews and completes daily payroll in meeting operational productivity standards. Manages the delivery and measurement of guest service within assigned department(s) consistent with the company's core service standards and brand attributes. Manages dining room and kitchen activities to ensure quality production/delivery of product and service. Interacts with guests frequently to ensure satisfaction and enjoyment of dining experience. Reacts to any guest complaints and takes any appropriate action. Performs all other job related duties as requested. Required: At least 2 years college education in a related field, and/or equivalent work experience in food and beverage. At least five 5 years of experience in the hospitality industry. At least three 3 years of management experience in a fine dining restaurant. Excellent customer service skills. Able to lead and mentor a team. Have interpersonal skill 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. At least 21 years old. Preferred: Previous experience managing employees using a Collective Bargaining Agreement. Previous senior management experience in upscale dining. Advanced knowledge in beer, wine and spirits. Bilingual. Previous experience working in a similar resort setting.