Restaurant Assistant Manager — Lead WOW Service & Team

MGM Resorts International; Las Vegas (NV); On-site; USD 52,000 - 70,000; Full time

Benefits offered by this job

Wellness incentive programs

Employee discounts (hotel, food & more

Free meals in employee dining room

Free parking on and off shift

Health & Income Protection benefits

Professional and personal development

Job summary

MGM Resorts International in Las Vegas seeks a Restaurant Assistant Manager for Avenue Café inside MGM Grand to lead daily operations and deliver outstanding dining experiences.

You will supervise service, coordinate with chefs and staff, manage attendance, and ensure guest satisfaction while maintaining budgets and inventory. Experience in supervisory F&B roles and willingness to work varied shifts are required.

Qualifications

• High School Diploma or GED required.
• 2+ years of relevant experience.
• 3+ years of supervisory/management experience in food & beverage.
• Knowledge of Culinary Union contracts preferred.
• Willingness to work varied shifts including weekends and holidays.

Responsibilities

• Make daily floor plans per shift for proper station rotation and coverage.
• Supervise floor service during hours of operation.
• Perform employee evaluations and manage attendance issues.
• Coordinate with Chef on food service and menu issues.
• Communicate with management, chefs and staff to address guest/employee needs.
• Order supplies through IP System and Purchasing; prepare requisitions.
• Maintain inventory forms and stocking areas.
• Inspect food from support departments for freshness and quality.
• Engage with guests for special requests and large parties.

Skills

Floor planning

Staff supervision

Guest service

Communication

Attendance management

Purchasing & inventory

Education

High School Diploma

Job description

MGM Resorts International in Las Vegas seeks a Restaurant Assistant Manager for Avenue Café inside MGM Grand to lead daily operations and deliver outstanding dining experiences.

You will supervise service, coordinate with chefs and staff, manage attendance, and ensure guest satisfaction while maintaining budgets and inventory. Experience in supervisory F&B roles and willingness to work varied shifts are required.