Assistant General Manager - Sartiano's Italian Steakhouse

Wynn Resorts•Las Vegas, NV

15d

About The Position

As the Restaurant Assistant General Manager, you will support daily operations and lead the front-of-house team alongside the General Manager, ensuring exceptional dining experiences for our guests while maximizing profitability and efficiency. 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) Work closely with the brand partners and Executive Chef to create new food items that are within the parameters of the concept Other job duties as assigned

Requirements

Minimum of four years of restaurant management experience, preferably in a high-volume, fine dining restaurant
Candidate must be able to communicate in English fluently and in a professional manner and proficiency in a second language is a plus.
Excellent financial acumen, including budgeting and cost control.
Strong leadership skills with the ability to motivate and develop team members
Requires the ability to work efficiently and with a team environment.
Must be able to obtain and maintain any licensing or active work cards required, at present or in the future, for this position at all times
Applicant must be 21 years of age or above.
Flexibility to work various shifts, including evenings, weekends, and holidays
Ability to work under pressure in a fast-paced environment with multiple priorities
Proven track record of increasing revenue and profitability in previous roles

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)
Work closely with the brand partners and Executive Chef to create new food items that are within the parameters of the concept
Other job duties as assigned