General Manager V - Craftsteak (MGM Grand)

MGM Resorts Las Vegas, NV
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Handles 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 F&B Division Standards and MGM Grand policies, practices and procedures, as well as Craftsteak brand standard.

* Develop and implement strategic plan and vision for the division consistent with the Craftsteak and MGM Grand 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 MGM Grand and Craft Hospitality.

* 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 to build a positive reputation and return business.

* Supervises dining room and kitchen activities to ensure quality production/delivery of product and service. Communicate daily with Executive Chef and/or Sous Chef in charge, providing current information on large parties of VIPs expected.

* Responsible for smooth, efficient, cost effective operation of restaurant to include labor management, supervision of all aspects of service, inventory control.

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

* Performs all other job related duties as requested.


* At least 2 years college of education in a related field, and/or equivalent work experience in F&B.

* At least 5 years of experience as a GM in the hospitality industry and previous experience in scheduling and staffing.

* At least 5 years of management experience in a high-volume restaurant, preferably in a casino environment.

* Ability to frequently move freely about the office, sit for long periods and withstand various activities such as frequent walking, standing, and bending.

* Ability to maintain manual dexterity to access computer via computer keyboard and operate office equipment, such as telephones, copiers, fax machine, etc.

* Ability to establish and maintain an effective working relationship with management, associates, and hourly employees.

* Ability to work in a fast-paced, busy, and somewhat stressful environment.

* Ability to view operations creatively and with a sales orientation.

* Broad understanding of F&B division, budgeting, profit and loss statement, labor costs, food and beverage costs, and operation expenses.

* Excellent interpersonal and guest service skills to deal effectively with guests, employees and management.

* Strong organizational skills to function effectively under time constraints with particular attentions to detail and quality of service.

* Effectively listen and administer instructions, make decisions quickly and delegate responsibilities accordingly, and remain calm and manage multiple tasks in very high paced and stressful environment.

* Possess excellent organizational skills to function effectively under time constraints and within established deadlines, with particular attention to detail.

* Possess effective leadership, communication, and problem solving, reasoning and analytical abilities.

* Maintain physical stamina and proper mental attitude and ability to deal effectively with guests, management, employees and outside contacts while working under pressure and meeting deadlines.

* Excellent customer service skills.

* Able to lead and mentor a team.

* Have interpersonal skills 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.


* Previous experience managing employees using a Collective Bargaining Agreement.

* Broad beverage knowledge of Wine.

* Background of upscale dining.

* Previous experience working in a similar resort setting.

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