Luxury Casual Dining Manager — On‑Floor Leader

Wynn Resorts, Limited; Las Vegas (NV); On-site; USD 80,000 - 110,000; Full time

Job summary

Wynn Las Vegas is seeking an experienced Relief Restaurant Manager to oversee breakfast and lunch service in our casual dining venues. The role focuses on delivering Forbes Five‑Star hospitality, supervising front‑of‑house operations, and driving service excellence with a luxury standard.

The position requires strong leadership, 2+ years in F&B management, and the ability to manage inventory, costs, and guest concerns in a fast‑paced environment.

Qualifications

• Minimum of two years of management experience in F&B, preferably in a luxury setting.
• Experience leading front-of-house teams in high‑volume environments.
• Excellent communication and leadership abilities.
• Ability to work flexible shifts, including evenings, weekends, and holidays.
• English reading/writing fluency; second language is a plus.

Responsibilities

• Oversee daily operations of breakfast and lunch service to ensure efficiency and profitability.
• Ensure compliance with health department standards and food safety regulations.
• Develop and implement strategies to enhance the guest experience.
• Oversee inventory management and cost control to meet financial targets.
• Collaborate with kitchen staff to update menu items and service flow.
• Resolve guest issues promptly and professionally.
• Enforce Wynn service standards and company policies.
• Lead pre‑shift meetings and supervise a team of F&B staff.
• Manage employee relations within the CBA framework and local policies.
• Additional duties as assigned.

Skills

Leadership

Guest service

Team supervision

English fluency

F&B operations

Staff training

Job description

Wynn Las Vegas is seeking an experienced Relief Restaurant Manager to oversee breakfast and lunch service in our casual dining venues. The role focuses on delivering Forbes Five‑Star hospitality, supervising front‑of‑house operations, and driving service excellence with a luxury standard.

The position requires strong leadership, 2+ years in F&B management, and the ability to manage inventory, costs, and guest concerns in a fast‑paced environment.