Assistant General Manager — Luxury Dining Leader

MGM Resorts International; Nevada; On-site; USD 85,000 - 110,000; Full time

Benefits offered by this job

Wellness incentive programs

Hotel, food & beverage discounts

Free meals in employee dining room

Free parking

Health & Income Protection benefits

Professional development opportunities

Job summary

MGM Resorts International is seeking an Assistant General Manager for Four Sixes Ranch Steakhouse inside MGM Grand in Las Vegas, NV. You will partner with the General Manager to drive profitability and guest experiences rooted in exceptional hospitality.

Responsibilities include leading daily operations, staff development, scheduling, and ensuring service standards while maintaining health and safety across the restaurant.

Qualifications

• High School Diploma or GED required.
• 2+ years of prior relevant experience.
• Experience managing employees under a collective bargaining agreement preferred.
• Experience in high-volume or luxury/fine-dining settings preferred.
• Knowledge of food, wine, and cocktails.

Responsibilities

• Lead and manage daily restaurant operations, budgets, labor, scheduling, inventory, guest service standards.
• Assist General Manager with HR responsibilities for the restaurant.
• Interacts with guests to ensure satisfaction and enjoyment.
• Enforce policies, procedures, training, menus, and regulations for staff.
• Drive F&B initiatives and company-wide programs.
• Maintain health, sanitation, and cleanliness standards across the venue.
• Maintain thorough knowledge of menu items and equipment.

Skills

Guest service

Leadership

Team development

Staff management

Education

High School Diploma or GED

Job description

MGM Resorts International is seeking an Assistant General Manager for Four Sixes Ranch Steakhouse inside MGM Grand in Las Vegas, NV. You will partner with the General Manager to drive profitability and guest experiences rooted in exceptional hospitality.

Responsibilities include leading daily operations, staff development, scheduling, and ensuring service standards while maintaining health and safety across the restaurant.