General Manager - THE BUFFET (ARIA)
MGM Resorts International
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Provide leadership and direction for staff and oversee all operations in accordance with guest service standards.
Delegate responsibilities to employees and supervise tasks to completion, correctly and on time.
Maintain knowledge of all menu items, preparation method/time, ingredients, sauces, portion size, garnishes, presentation and prices.
Utilize Spotfire to maximize sales and profits, manage labor and control costs.
Monitor the Profit & Loss statement and adjust strategies to meet business demands.
Exercise cost controls for all aspects of restaurant operation.
Follow current proper policies and procedures for Manager Comps and voids.
Ensure all dining rooms are in accordance with the 5 Star, 5 Diamond standards.
Manage POS pricing, maintenance issues to ensure checks can be processed correctly.
Ensure correct policies and procedures for check handling, closing are maintained by service staff.
Ensure complete compliance with the Health department, Fire Marshall, state and federal labor laws, and all property rules and regulations.
Perform employee evaluations and maintain all related to attendance records.
Monitor the cleanliness, sanitation and organization of all work areas.
Prepare weekly work schedules and floor plans in accordance with staffing guidelines and labor forecasts, adjusting schedules throughout the week to meet the business demands.
Conduct team update meeting with staff and review all information pertinent to the day's business
Inspect, plan and ensure that all areas are in complete readiness for service; rectify deficiencies with respective personnel.
Constantly monitor staff appearance and performance in all phases of service and job functions; rectify any deficiencies with respective personnel.
Anticipate the guests’ needs and respond appropriately with a sense of urgency at all times.
Work as a team member, assisting all guests’ and employees’ needs and inquiries.
Effectively communicate with management, chefs and culinary staff in order to fulfill and address any issues or needs requested by guests and or other employees.
Resolve guest complaints, ensuring guest satisfaction.
Develop, maintain and measure service standards, promotional ideas and moral.
Train employees in the performance of their duties.
Performs all other related duties as requested.
At least 4 years of service experience in a similar high-volume environment.
At least 3 years of management experience.
Working knowledge of beverage service; products, menu items and equipment used to perform all duties.
Strong working knowledge of proper food and beverage service and kitchen operations.
Working knowledge of health, safety and sanitation regulations.
Excellent organizational skills, ability to function under time constraints and deadlines with attention to detail.
Effective listening abilities and ability to make strong judgment calls.
Excellent customer service skills.
Have interpersonal skills to deal effectively with all business contacts.
Professional appearance and demeanor.
Work varied shifts, including weekends and holidays.
High School diploma and equivalent.
Able to effectively communicate in English, in both written and oral forms.
Previous experience managing employees with a Collective Bargaining Agreement.
Bachelor Degree in a related field.
Previous experience working in a similar resort setting.
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