General Manager Sadelle's Restaurant - Las Vegas, United States - MGM Resorts International

Description

Become one of the stars behind The SHOW and become part of the world's most powerful entertainment brands. Our Company has one exciting mission: To entertain the human race.

PRIMARY PURPOSE:

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.

PRINCIPAL DUTIES AND RESPONSIBILITIES:

• 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.
• 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. Collaborate with Executive Chef and 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.

CERTIFICATIONS, LICENSES, AND 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.
• Strong overall knowledge of beverage preparation and presentation.
• 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.