Assistant General Manager - Tender Steakhouse (Luxor)
MGM Resorts International
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Manage assigned operational functions within the department consistent with the strategic plan and vision for the department and the division.
Manage and monitor fiscal budget, operations of assigned department(s) and marketing strategies to produce both short term and long term profitability.
Manage the delivery and measurement of guest service within assigned department(s) consistent with the company’s core service standards and brand attributes.
Provide 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.
Manage 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; maintaining a working relationship with the Culinary Union; adherence to the company’s status quo third party representation philosophy; compliance with company policies, legal requirements and Collective Bargaining Agreements.
Supervise dining room and kitchen activities to ensure quality production/delivery of product and service.
Communicate daily with Executive Chef, Room 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.
React to any guest complaints and take any appropriate action.
Perform other job related duties as assigned.
Associate's degree in Food and Beverage or Culinary Arts and/or equivalent work experience in Food and Beverage.
At least 5 years of previous supervisory experience in a fine dining restaurant with scheduling experience.
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.
Bachelor's degree from a 4 year college or university and/or course certification from an accredited culinary institute.
Previous experience managing employees using a Collective Bargaining Agreement.
Previous experience working in a similar resort setting.
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