General Manager

Chef Michael Mina is seeking a Michelin experienced General Manager for his Flagship Las Vegas Restaurant! We are seeking an individual obsessed with guest service who wants to make magic happen on a nightly basis.

The Restaurant General Manager is responsible for all aspects of the management of the restaurant. They provide direction and leadership for the Assistant General Manager, Assistant Manager and the Restaurant Service team consistent with the MGM brand. They are responsible for leading the team to achieve the operational and financial goals of the venue; driving covers and optimizing reservation channels; 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. 

• Owns, leads and oversees daily restaurant operations, fiscal budgets, labor productivity, scheduling, inventory control, guest service standards, and execution and development of marketing strategies to produce both short-term and long-term profitability. Co-own (with Executive Chef) the restaurant’s business plan and represent the restaurant in divisional, property or corporate meetings.

• Responsible for execution of policies, operating procedures, pricing initiatives, 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.

•  Manages 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.

• 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:

• Bachelor's degree in a related field, or equivalent experience.

• Two (2) or more years of prior relevant 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.