Fine-Dining Front-of-House Assistant GM

Wynn Las Vegas; Las Vegas (NV); On-site; USD 65,000 - 90,000; Full time

Job summary

Wynn Las Vegas seeks a Restaurant Assistant General Manager to support daily operations and lead the front-of-house team alongside the General Manager, ensuring exceptional dining experiences while maximizing profitability.

You will manage labor, inventory, guest service standards, collaborate with culinary and hotel teams, handle guest issues, and ensure compliance with health and safety regulations while maintaining a high-performance culture.

Qualifications

• Minimum of four years of restaurant management experience.
• Fluent English communication in a professional manner.
• Experience in a Forbes-rated restaurant is highly preferred.

Responsibilities

• Lead and manage daily restaurant operations, including labor expense, inventory control, and guest service standards to meet financial targets
• Assist the General Manager with the development of strategies to increase revenue, profitability, and guest satisfaction
• Ensure compliance with health department standards and food safety regulations
• Handle guest complaints and resolve conflicts promptly and professionally
• Understand and implement all programs, procedures, standards, specifications, guidelines and training protocols
• Supervisor and support a team of food and beverage personnel including hiring, scheduling, assigning work, reviewing performance, and employee engagement
• Collaborate with culinary team to ensure a seamless service experience between kitchen and dining room
• Manage the restaurant’s employee relations and human resources agendas while understanding the language within the collective bargaining agreement (CBA)
• Other job duties as assigned

Job description

Wynn Las Vegas seeks a Restaurant Assistant General Manager to support daily operations and lead the front-of-house team alongside the General Manager, ensuring exceptional dining experiences while maximizing profitability.

You will manage labor, inventory, guest service standards, collaborate with culinary and hotel teams, handle guest issues, and ensure compliance with health and safety regulations while maintaining a high-performance culture.