Supervise floor service in dining rooms during hours of operation.
Anticipate the guests’ needs and respond appropriately with a sense of urgency – personal supervision of guest complaints.
Maintain par levels and direct purchase of china, glass and silverware.
Train employees in the performance of their duties.
Maintain contact with cashiers to ensure correct policies and procedures for check handling/closing are followed by service staff.
Make daily floor plans per shift to ensure proper rotation and coverage of stations.
Review staffing, schedules and vacations.
Coach and train on policies and procedures.
Order supplies through the IP System and Purchasing.
Keep inventory form and stocking area updated.
Check on all reservations and special guest needs.
Ensure all dining rooms are in accordance with the 5 Star/5 Diamond Maintenance Program, to include carpet, walls, light bulbs, windows and overall general cleanliness.
Analyze financial reports on a daily, monthly, and yearly basis.
Identify and implement cost-cutting measures and initiatives.
Contact engineering department or other vendors to repair equipment.
Understand and manage Profit and Loss statements, general business practices of restaurant operation.
Manage POS pricing/maintenance issues to ensure checks can be processed correctly.
Follow current proper policies and procedures for manager comps and voids.
Utilize Avero to maximize sales and profits, manage daily labor and other operating expenses.
Delegate responsibilities to employees and supervise tasks to completion, correctly and on time.
Supervise staff activities, ways of access and egress to ensure complete compliance with Health Department and Fire Marshall Regulations.
Perform employee evaluations and manage all related to attendance records and FileNet in general.
Maintain a level of professionalism that will make guests want to return to the outlet.
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.
Follow all procedures and policies set forth by the company, division and department.
Follow all health and safety regulations.
Perform other job related duties as requested.
Discipline or commend employees following departmental rules and complying with the Culinary Collective Bargaining Agreement.
Maintain communication with the Executive Chef on all food service and menu issues.
Inspect the food coming from support departments to ensure freshness and quality.
Properly label and date all products for safe keeping and sanitation.
Exercise cost controls for all aspects of restaurant operation.
Conduct weekly FF&E checklists to maintain furniture, fixtures and equipment. Ensure dining rooms are in accordance with the 5 Star/5 Diamond Maintenance Program, to include carpet, walls, light bulbs, windows and overall general cleanliness.
Maintain direct communication with guests for special requests and large party reservations.
Communicate, train and support all company initiatives to front and back of the house staff.
Perform other job related duties as assigned.
- At least 4 years of service experience in a similar dining environment.
- At least 1 year of restaurant management experience.
- Able to lead and mentor a team.
- Professional appearance and demeanor.
- Work varied shifts, including weekends and holidays.
- High school diploma or equivalent.
- Excellent customer service skills.
- Interpersonal skills to effectively communicate with all business contacts.
- Ability to effectively communicate in English, in both oral and written forms.
- Bachelor’s degree in a related field
- Previous experience managing employees using a Collective Bargaining Agreement.
- Previous experience working in a similar resort setting.
MGM Resorts International - 12 months ago