PRIMARY PURPOSE:

The purpose of the Assistant General Manager is to assist the General Manager in providing direction and leadership for the Assistant Manager and the Restaurant Service team consistent with the MGM brand. They share responsibility for: leading the team to achieve the operational and financial goals of the venue; monitoring the performance, scheduling and training of the staff; executing initiatives as implemented by property F&B leadership; maintaining the facilities in accordance with MGM Resorts service standards; and ensuring high customer satisfaction and an exceptional guest experience. All duties are performed in accordance to company policies and procedures.

PRINCIPAL DUTIES AND RESPONSIBILITIES:

• Lead and manage daily restaurant operations, fiscal budgets, labor productivity, scheduling, inventory control, guest service standards, and execution of marketing strategies to produce short-term profitability. Execute on the restaurant’s business plan and assist General Manager with developing and executing tactics to achieve goals and targets.
• Responsible for execution of policies, operating procedures, training programs, directives, menus, rules and regulations for the restaurant staff. Owns restaurant’s execution of F&B and/or company-wide initiatives and programs. Maintain the highest standards of health, sanitation and cleanliness with in all areas of Beverage. Responsible for completion of all company compliance training by the restaurant staff.
• Assist General Manager with managing Human Resources responsibilities for Restaurant to include: creating a work environment that promotes teamwork, performance feedback (coaching and counseling), 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

• Interacts with guests frequently to ensure satisfaction and enjoyment of dining experience. Reacts to any guest complaints and takes any appropriate action. Manages Restaurant’s guest feedback channels through approved company practices. Work alongside the culinary team to ensure a seamless service experience between kitchen and dining room.
• Maintains excellent knowledge of venue’s food & beverage products, menu items and equipment used to perform duties.
• Perform other job-related duties as requested.

MINIMUM REQUIREMENTS:

• Two (2) or more years of prior relevant experience.
• Bachelor's degree in a related field, or equivalent experience.

PREFERRED:

• Previous experience managing employees under a collective bargaining agreement.
• Previous experience working in a high-volume restaurant OR Previous experience in a luxury or fine-dining restaurant.
• Bilingual, English as the primary or secondary language.

CERTIFICATIONS, LICENSES, REGISTRATIONS:

• Alcohol Awareness Card.
• Food Handler Card.
• Metro Non-Gaming Card.

KNOWLEDGE, SKILLS, AND ABILITIES:

• Complete knowledge of health and safety regulations.
• Knowledge of all products, menu items and equipment used to perform these duties.
• Working knowledge of Point of Sale (POS) systems and operations.
• Ability to execute on guidelines for proper staffing to maximize efficiency and minimize labor costs.
• Excellent interpersonal skills to deal effectively with guests, management, employees and other outside contacts.
• Excellent customer service skills.
• Able to lead and mentor a team.
• excellent organizational skills; be able to function under time constraints and deadlines with attention to detail.
• Effective listening abilities and be able to make strong judgment calls.
• Ability to effectively communicate in English, in both oral and written forms.