General Manager - The Pantry (The Mirage)

Company: MGM Resorts International ( Learn More )

General Information
US-NV-Las Vegas
Not Specified
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Job Description Grade:

The General Manager of The Pantry is responsible for all aspects of operation for The Pantry & Pantry Delivery. They will oversee daily operations, training, hiring, and discipline and also be responsible for ensuring the financial performance of the department is in line with company expectations.

  • Monitor service levels on the dining room floor and adjust staffing levels as needed.
  • Maintain Food Line - Check to constantly ensure all ticket times meet property established standards.
  • Ensure guest satisfaction by approaching every table and making sure the guest’s dining expectations have been achieved.
  • Complete paperwork, daily reports, menu analysis, cost analysis, monthly Profit & Loss statements and all other necessary financial analysis for the restaurant.
  • Order products and supplies for the restaurant.
  • Conduct daily pre-shift meetings and regular staff training meetings.
  • Manage and lead staff including hiring, scheduling, employee counseling and commendations.
  • Train all employees on steps of service, sequence of service and hold them accountable to the standards.
  • Ensure daily operational tasks are performed and completed.
  • Ensure equipment is in proper working order
  • Ensure all areas of the restaurant are constantly maintained for cleanliness.
  • Practice all necessary sanitation methods to ensure food safety standards are followed.
  • Communicate via e-mail in a professional manner and follow computer use guidelines.
  • Ensure necessary tools are provided to staff as needed.
  • Ensure adequate staffing levels are maintained.
  • Control and provide for budgeted labor costs.
  • Ensure all departmental & company policies are followed.
  • Achieve service, financial, and human resource goals set forth by company executives.
  • Perform all duties as deemed necessary for the success of the department.
  • Performs all other job related duties as assigned.
  • Required:

  • Bachelor’s degree in a related field or equivalent work experience.
  • At least 6 years of prior restaurant management experience.
  • 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.       
  • Preferred:

  • Previous experience managing employees using a Collective Bargaining Agreement.
  • Bilingual.
  • Previous experience working in a similar resort setting.
  • Job Requirements