Director of Restaurants - Social Dining

Wynn Resorts•Las Vegas, NV

18h•Onsite

About The Position

The Director of Restaurants - Social Dining is responsible for overseeing the daily operations of the venue, ensuring it runs according to established policies and procedures. This role involves managing the venue cost-effectively within budget, developing and implementing innovative business strategies to maximize revenue and decrease expenses, and preparing daily reports for management. The Director will also manage administrative duties, create a positive work environment, and lead the research and development of new ideas to keep the venue competitive. A key aspect of this role is monitoring fiscal budgets, conducting menu engineering and sales analysis, and collaborating with Executive Chefs on menu development. The Director will also be responsible for correcting service deviations through training, conducting daily briefings, and maintaining positive guest relationships. This role requires identifying and anticipating customer needs, accommodating special requests, gathering feedback, and addressing guest concerns promptly. Personalized service for media and VIP guests is also a crucial part of the job. In terms of people management, the Director will provide supervision and leadership to the management team, delegate tasks, share the venue's vision, and coach staff. This includes aiding in hiring, training, and development, identifying individual strengths, creating operational manuals, and ensuring accountability through testing and assessment. Promoting a work environment where employees feel valued and respected is paramount. The company and department responsibilities include consistently reviewing and modifying operational aspects to enhance profitability, generating creative ideas to improve the restaurant's image and revenue streams, interacting with other hotel departments, attending meetings, and fostering effective communication and team spirit. Adherence to company policies, procedures, and safety standards is mandatory.

Requirements

Requires a minimum of five years of experience in a similar supervisory position within a social dining, high volume restaurant, preferably in a luxury resort or high-end restaurant group.
Must be in English and proficiency in a second language is a plus.
Must have excellent knowledge of food, beverages, cost control, and reporting (P&L’s).
Must be able to obtain and maintain any licensing or active work cards pertinent to the job, including but not limited to a valid health card, hearing test, or alcohol awareness card.
Requires a high school diploma or above; and a bachelor’s degree in hospitality management is preferred.
Proficient in Microsoft Office, Outlook, POS (Micros), purchasing software, warehouse requisition software, time-keeping software, SevenRooms host system (or relatable host system).
Must be able to maintain a clean and professional appearance, adhering to the Wynn standards.

Nice To Haves

Experience with social dining/standalone restaurants food and beverage operations (ideally service, culinary and beverage).
Passion and knowledge for service, food and beverage.
Must possess outstanding leadership, organizational, interpersonal and administrative skills, as well as excellent attention to detail with a true focus on the entire guest experience.
Self-motivated, organized, confident, friendly and polite.
Team player who responds quickly to demands and thrives in a high-pressure work environment.
Able to work all shifts and be flexible regarding work schedules according to business demands.
Previous experience managing employees using a Collective Bargaining Agreement is preferred.

Responsibilities

Ensure the venue runs according to established operating policies and procedures.
Manage the venue cost-effectively and efficiently within the budget.
Develop and implement an innovative business strategy to maximize revenue, decrease expenses, and increase staff productivity.
Prepare, present, share, and discuss daily reports to venue management/executive team.
Prepare floorplans, conduct pre-shifts, communicate to chefs/staff about operational details, and handle VIP services on a nightly basis.
Manage restaurant administrational duties.
Create a work environment that promotes teamwork, mutual respect, and employee satisfaction.
Manage the research, development, and implementation of new ideas (products, service techniques, environmental additions) to ensure the venue remains competitive and relevant.
Monitors fiscal budgets and the long-term development of the operation, regarding revenue, costs, hourly labor and other expenses, in accordance with Wynn Las Vegas Standards.
Conduct menu engineering, sales analysis on a regular basis and recommend areas to minimize costs and maximize revenue.
Work closely with the partners/venue Executive Chefs to create new food items that are within the parameters of the concept.
Correct any deviations from service procedures swiftly through on the job training, one on one’s, and testing.
Conduct daily briefings and disseminate company information to the restaurant management team, while listening and noting feedback to improve in the operation.
Establish and maintain positive relationships/rapport with all (internal/external) guests, focusing efforts to exceed guest expectations at every opportunity.
Populate nightly reports and record daily details of operation for executive team to review.
Assist and perform duties assigned by the (direct report) Guest Services.
Identify and anticipate customers’ needs and expectations, while fulfilling Wynn’s Brand Values.
Accommodate all special guest engagements or celebrations, extending offers to amplify the experience.
Request feedback and gather specific information (cleanliness, food quality, service) concerning the dining experience.
Be knowledgeable in all facets of the work environment (hotel, other departments, etc.) to ensure all guest inquiries are handled properly.
Address all guests’ requests (verbal, on-line, Medallia, etc) and handle complaints in a satisfying and timely manner.
Provide feedback to guests’ recommendations and share their ideas with staff and management and include in planning and operations.
Provide personalized service to media and VIP guests, ensuring all pertinent departments in the operation are aware of these individuals and their notes.
Provide supervision, direction, and leadership to the management team/staff to achieve and exceed department goals.
Delegate tasks equitably among the restaurant management team, while pushing them to grow and learn different things in the operation.
Develop and share with the team the vision for the venue, customer service goals, and financial objectives.
Coach, motivate, counsel and evaluate management staff and encourage their participation in decision-making.
Aid in staff hiring, training, and development for both managers and line-level positions.
Identify and develop each Team Members individual strengths to maximize team performance, while correcting any weaknesses to also promote accountability.
Create operational manuals and relay proper information to all departments to ensure all employees are on the same page and holding team members accountable for their actions.
Provide testing (written, verbal, instructional) to all Team Members to ensure important information is being understood.
Assess service standards and arrange training sessions and refresher courses for management staff in coordination with the outlet trainer.
Promote a work environment where employees feel valued, appreciated, involved, equal and safe, and respected.
Consistently review, modify, and implement changes to all relevant operational avenues (menus, service, costs) to amplify profitability.
Continually think of creative ideas to enhance the restaurant’s image, service standards, and revenue streams on a daily basis.
Interact with other pertinent departments within the hotel to ensure assistance is always provided when needed.
Attend department and inter-department meetings and share relevant information.
Encourage good relationships, promote team spirit, and ensure effective two-way and multicultural communications between all departments.
Adhere to the company policies and procedures and comply with the Code of Conduct.
Follow SNHD health and OHSA safety standards, while striving for constant improvement to avoid health and injury hazards for our guests and employees alike.