General Manager - THE BUFFET (ARIA)

Company: MGM Resorts International ( Learn More )

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

  • 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.
  • Required: 

  • 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.
  • Preferred:

  • Previous experience managing employees with a Collective Bargaining Agreement.
  • Bachelor Degree in a related field.
  • Previous experience working in a similar resort setting.
  • Job Requirements