Fine-Dining Assistant Manager - Luxury Italian Service

MGM Resorts International; United States; On-site; USD 65,000 - 90,000; Full time

Benefits offered by this job

Wellness programs

Discounts

Free meals

Free parking

Health benefits

Professional development

Job summary

Carbone at ARIA in Las Vegas is seeking an Assistant Manager to lead daily operations in a high‑energy, fine‑dining setting. You will drive guest experiences with a polished presence, supervise service, and mentor a team to uphold Carbone’s iconic style within MGM Resorts’ luxury standards.

Responsibilities include shift planning, floor supervision, staff evaluations, inventory and supply coordination, and close collaboration with chefs and management to fulfill guest needs and ensure seamless

Qualifications

• High school diploma or equivalent required.
• 2+ years of relevant experience in high-volume, fine dining managerial roles.
• Able to work varied shifts, including weekends and holidays.
• Must be 21 years of age or older.
• Experience managing employees under a CBA is preferred.
• Knowledge of liquor, wine, and spirits is preferred.

Responsibilities

• Plan daily floor coverage and station rotations.
• Supervise dining room service during hours of operation.
• Evaluate employees and manage attendance records.
• Communicate with chefs and management on food/service issues.
• Order supplies and manage inventories via IP System.

Skills

Team leadership

Staff management

Guest service

Shift scheduling

Operations coordination

Education

High School Diploma, GED or equivalent

Tools

Liquor/Wine knowledge

Job description

Carbone at ARIA in Las Vegas is seeking an Assistant Manager to lead daily operations in a high‑energy, fine‑dining setting. You will drive guest experiences with a polished presence, supervise service, and mentor a team to uphold Carbone’s iconic style within MGM Resorts’ luxury standards.

Responsibilities include shift planning, floor supervision, staff evaluations, inventory and supply coordination, and close collaboration with chefs and management to fulfill guest needs and ensure seamless