Assistant General Manager - Terrace Point Cafe

Wynn Resorts • Las Vegas, NV

5h

About The Position

As the Restaurant Assistant General Manager at Terrace Pointe Café, you will support daily operations and lead the front-of-house team alongside the General Manager. You will help ensure exceptional dining experiences for guests while maximizing profitability and operational efficiency. The café serves breakfast, brunch, and lunch in a bright setting overlooking Encore's resort pool and gardens, offering approachable classics, fresh salads, sandwiches, poke bowls, and seasonal specialties.

Requirements

• Minimum of four years of restaurant management experience.
• Fluent, professional communication skills in English.
• Excellent financial acumen, including budgeting and cost control.
• Strong leadership skills and the ability to motivate and develop team members.
• Ability to work efficiently in a team environment.
• Ability to obtain and maintain any licensing or active work cards required for the position.
• 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.

Nice To Haves

• Restaurant management experience in a high-volume, fine dining restaurant.
• Proficiency in a second language.
• Previous 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 in developing 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.
• Supervise and support food and beverage personnel, including hiring, scheduling, assigning work, reviewing performance, and promoting employee engagement.
• Collaborate with the culinary team to ensure a seamless service experience between the kitchen and dining room.
• Manage the restaurant’s employee relations and human resources agendas, and understand the language within the collective bargaining agreement (CBA).
• Perform other job duties as assigned.

What This Job Offers

• Job Type: Full-time
• Career Level: Manager
• Education Level: No Education Listed