GM, High-Volume Steakhouse — Elevate Guest Experience

MGM Resorts International; United States; On-site; USD 120,000 - 180,000; Full time

Benefits offered by this job

Wellness incentives

Employee dining discounts

Free meals for employees

Free parking

Health & income protection

Professional development

Job summary

MGM Resorts International in Las Vegas invites you to join Bavette’s Steakhouse at Park MGM as General Manager, taking full operational and strategic ownership of the venue. Lead a dedicated management team, drive revenue, uphold service standards, and collaborate with the Executive Chef on culinary and business strategy.

Ensure compliance, guest satisfaction, and talent development. This high-volume dining environment offers growth, a collaborative culture, and opportunities to influence guest

Qualifications

• High School Diploma or GED required.
• 2+ years of prior relevant experience.
• Experience in a high-volume restaurant or similar outlet preferred.
• Experience managing employees under a collective bargaining agreement preferred.

Responsibilities

• Drive day-to-day dining operations, balancing labor, inventory, guest standards and marketing to maximize profitability.
• Partner with Executive Chef to shape venue strategy, representing Bavette’s across property and corporate forums.
• Translate pricing, menus, and F&B initiatives into seamless daily execution on the floor.
• Maintain cleanliness, health, and beverage sanitation standards and ensure compliance training is current.
• Foster a high-performance service culture, coaching and developing talent while upholding fair labor practices.

Skills

Leadership

Operations

Guest service

P&L management

Labor management

Budgets

Staff development

Education

High School Diploma or GED

Job description

MGM Resorts International in Las Vegas invites you to join Bavette’s Steakhouse at Park MGM as General Manager, taking full operational and strategic ownership of the venue. Lead a dedicated management team, drive revenue, uphold service standards, and collaborate with the Executive Chef on culinary and business strategy.

Ensure compliance, guest satisfaction, and talent development. This high-volume dining environment offers growth, a collaborative culture, and opportunities to influence guest