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Assistant Manager Grand Wok

3 months ago

Las Vegas, Nevada, United States MGM Resorts International Full time

PRIMARY PURPOSE:

As a Restaurant Assistant Manager, you will be responsible for the daily operations of the restaurant. You will also set the stage for guest experience with your welcoming smile and service. By understanding their unique stories and needs, you will own their experience to create WOW memories they will carry with them far and beyond their stay with us.

THE JOB:

  • Make daily floor plans per shift to ensure proper rotation and coverage of stations
  • Supervise floor service in dining rooms during hours of operation
  • Perform employee evaluations and manage issues related to attendance records
  • Maintain communication with the Chef on all food service and menu issues
  • Communicate with management, chefs and culinary staff in order to fulfill and address issues or needs requested by guests and employees
  • Order supplies through the IP System and Purchasing; prepare purchase requisitions for any outlets from the warehouse or support departments
  • Keep inventory form and stocking area updated
  • Inspect food coming from support departments to assure freshness and quality
  • Maintain direct communication with guests for special requests and large party reservations
  • Perform other job-related duties as requested

KNOWLEDGE, SKILLS, AND ABILITIES:

  • High volume restaurant management or supervisory experience required
  • Basic knowledge of computer software to include Outlook, MS Word, Excel, and PowerPoint as well as office equipment, i.e. telephone, copier, fax machine
  • Effective listening abilities with strong judgment skills
  • Excellent customer service skills and interpersonal skills to effectively communicate with all business contacts

A GREAT CANDIDATE WILL HAVE:

  • Bachelor's degree or equivalent work experience
  • Three (2) years of Food and Beverage experience to include supervisory/managerial experience
  • Experience working in a similar resort setting
  • Working knowledge of all Food and Beverage products, menu items and equipment
  • Working knowledge of Culinary Union contracts
  • Working knowledge of health, safety and sanitation regulations.
  • Working knowledge of Point of Sale (POS) systems and operations.