Primary Purpose:

Support the Executive Director of Hospitality in providing direction and leadership for the Food and Beverage venues and teams. Provide direction and leadership for the Restaurant Venues and teams consistent with the MGM brand. They are responsible for leading the restaurant management team in achieving the operational and financial goals of each restaurant, monitoring the performance, scheduling and training of the staff; maintaining the facilities in accordance with MGM Resorts service standards, and ensuring high customer satisfaction and an exceptional dining experience. All duties are performed in accordance to company policies and procedures.

• Oversee assigned venue restaurant leadership, including establishment and achievement of profit objectives and desired standards of quality food, service, cleanliness, merchandising and promotion.
• Oversee the implementation and execution of policies, operating procedures and training programs, directives, menus, work schedules, rules and regulations for the restaurant staff.
• Interview, select, train, supervise, counsel and coach restaurant staff for the efficient operation of the outlet. Drive employee engagement through coaching, training, and development.
• Regularly review and evaluate the degree of customer satisfaction of the individual outlets, to recommend and provide feedback on new operating and marketing policies whenever a change in demand, customer dissatisfaction, or a change in competitive environment requires such change.
• Utilize resources provided by COE's to manage sales, drive profits, manage labor, and control expenses.

Minimum Requirements:

• Bachelor's degree or equivalent experience

• 4+ years of prior relevant experience