Assistant Manager - Sports Bar (Park MGM)

MGM Resorts Las Vegas, NV
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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.

This restaurant concept is part of the branding transformation from Monte Carlo to Park MGM. The Assistant Manager assists the General Manager and Assistant General Manager in handling all aspects of the restaurant operation to maintain and develop a high level of guest experience. All duties are to be performed in accordance with departmental and property policies, practices, and procedures, as well as Park MGM and Hogsalt Brand Standards.

* Demonstrate SHOW basics for Guest Satisfaction.

* Complete knowledge of all products and specifications.

* Develop and implement strategic plan and vision for the division consistent with our strategic vision.

* Provide leadership in the development and monitoring of fiscal budgets, division operations, and marketing strategies to produce both short term and long-term profitability for Park MGM and Bavette's Steakhouse Las Vegas.

* Provide leadership and direction in the development, execution and measurement of guest service standards within the division consistent with the company's core service standards and brand attributes.

* Direct the research, development, evaluation and implementation of new products, services, technology and processes to ensure a competitive position in anticipation of changing customer needs within the dynamic hospitality/gaming environment.

* Provide leadership for the division's Human Resources responsibilities to include: creating a work environment that promotes teamwork, performance feedback, recognition, mutual respect, and employee satisfaction; quality hiring, training, and succession planning processes that encompass the company's diversity commitment.

* Establish accountability processes for division; ensures compliance with the company's status quo third party representation philosophy, company policies, legal requirements, and collective bargaining agreements.

* Establish positive guest relations with all patrons of the restaurant. Maintains a rapport with guests; complies with all requests and meets guest expectations under supervision and approved in conjunction with the Chef's direction to build a positive reputation and return business.

* Work closely with the Executive Chef in researching and creating new recipes as well as seasonal menus to satisfy guest preferences and expectations, to be approved by Chef . Ensures the guests' special culinary requests are met.

* Respond to unusual events or circumstances requiring high-level management attention and informs the VP, Director of Food and Beverage, Director of Restaurants and General Manager of situations requiring his/her attention.

* Further duties not currently listed in this outline may be added at the General Manager's discretion.

* Follows and executes the Bavatte's and Park MGM Resorts core service standards as outlined in training.

* Follow all procedures and policies set forth by the company, division and department.

* Follow all health and safety regulations.

* Successful completion of Restaurant Training Program and testing is required.

* Perform all other job related duties as requested.


* Associate's Degree in a related field or equivalent Food & Beverage work experience.

* At least 4 year of experience in the hospitality industry and previous experience in Food and Beverage management, scheduling and staffing.

* Ability to access all areas of the facility and travel off property when representing.

* Ability to identify / assess problems and situations, refer to applicable policies and guidelines, identify practical creative options and determine / develop / recommend appropriate courses of action.

* Working knowledge of Food and Beverage division, budgeting, profit and loss statement, labor costs, food and beverage costs, and operation expenses.

* Working knowledge of Steakhouse menu including meats, poultry and seafood and its production.

* Working knowledge of wine and spirits.

* Excellent customer service skills.

* Able to lead and mentor a team.

* Have interpersonal skill to deal effectively with all business contacts.

* Professional appearance and demeanor.

* Work varied shifts, including weekends and holidays.

* High school diploma or equivalent.

* Able to effectively communicate in English, in both written and oral forms.


* Bachelor Degree from a 4 year college or university and/or course certification from an accredited Culinary Institute.

* Working knowledge of the Collective Bargaining Agreement.

* Previous experience working in a similar resort setting.