General Manager - Rare Steakhouse

Wynn Resorts•Everett, MA

About The Position

The General Manager manages the daily operations of the designated restaurant, operating it efficiently within established cost controls and ensuring compliance with Encore service standards, internal policies, applicable laws, regulations, and Health Department standards. The role oversees restaurant strategy and performance, staffing, scheduling, training, hiring, employee engagement, guest relations, inventory, purchasing, and facility readiness. The General Manager works with Food & Beverage leadership to align programs and maintain training certifications and departmental standards, while delivering a high level of guest and team member satisfaction. The position establishes and monitors restaurant goals, policies, procedures, and business plans; evaluates operational effectiveness and recommends improvements. It requires managing multiple priorities and deadlines in a high-pressure hospitality environment, promoting positive and ethical relationships, and maintaining current industry knowledge through continuing education and training. The role also addresses guest and team member concerns and performs other job-related duties as assigned. The position pays $110,000–$130,000. The work environment is typically moderately noisy, with louder conditions on the restaurant floor, in the kitchen, and in some back-of-house areas. Schedules may vary to reflect business needs.

Requirements

Must be at least 21 years of age.
Must obtain and maintain registration or a license issued by the Massachusetts Gaming Commission.
Must obtain and maintain required licenses or active work cards, including Food Manager Certification and an alcohol awareness card.
High school degree or equivalent experience required.
At least 5 years of full-service restaurant experience required.
Strong computer skills and proficiency with POS systems, purchasing software, warehouse requisition software, time-keeping software, and Microsoft Office.
Experience with planning and project management.
Outstanding organizational, interpersonal, and administrative skills, with excellent attention to detail.
Ability to read, analyze, and interpret policy and procedure manuals, maintenance instructions, and related documents.
Ability to respond to common inquiries from employees or guests.
Fluency in English required.
Ability to write detailed instructions and correspondence and present information effectively in individual and group settings.
Ability to perform basic mathematical calculations and interpret reports, as well as create reports upon request.
Ability to talk and hear; regularly stand, walk, sit, and use hands to handle or feel objects, tools, or controls.
Ability to occasionally reach, climb or balance, and stoop, stretch, bend, kneel, crouch, or crawl.
Required vision abilities include close, distance, and color vision, peripheral vision, depth perception, and the ability to adjust focus.
Moderate physical ability, including lifting or maneuvering at least 30 pounds and varied periods of standing and walking.
Ability to work varying schedules to reflect property business needs.
Ability to interact professionally with internal and external guests.

Nice To Haves

Bachelor’s degree in hotel and restaurant management, a related field, or equivalent experience.
At least 3 years in a leadership role.
Knowledge of union and non-union working environments.
A second language.

Responsibilities

Implement Encore Boston Harbor core values and property and restaurant standards.
Manage short- and long-term restaurant goals, objectives, policies, and operating procedures; monitor effectiveness and make improvements.
Manage restaurant performance and the accuracy, confidentiality, and completeness of restaurant policies, procedures, records, and reports.
Manage team member performance, including hiring, performance management, employee engagement, training, and feedback.
Monitor restaurant activities to ensure compliance with internal policies, laws, regulations, and controls.
Maintain a high level of property-wide service and guest satisfaction.
Facilitate communication through regularly scheduled meetings with restaurant team members and other restaurants as appropriate.
Keep informed of restaurant developments and recommend actions to maximize restaurant and company success.
Manage internal and external guest relations and address guest and team member issues.
Manage multiple priorities and meet deadlines in stressful, high-pressure situations.
Promote positive, fair, and ethical relations with team members, contractors, and host and surrounding communities.
Operate the restaurant within pre-established cost controls.
Develop restaurant business plans by assessing demand, consulting community members, evaluating competitors, and preparing financial, marketing, and sales projections and analyses.
Ensure staff follow opening and closing procedures and that the facility is properly prepared.
Check that sound, lighting, and temperature are correctly set.
Conduct shift briefings covering VIPs, special occasions, daily specials, product features, and property-wide events.
Motivate staff to provide optimum service across shifts.
Share guest recommendations and comments to reflect guest feedback.
Resolve guest complaints and team member difficulties.
Control purchases and inventory by reviewing usage reports, analyzing variances, and taking corrective action.
Work with Food & Beverage leadership to align program philosophy and execution.
Work with Food & Beverage management to maintain training certifications and compliance with departmental standards.
Prioritize safety and follow restaurant and company safety standards.
Maintain relevant industry knowledge through continuing education and training.
Perform other job-related duties as assigned.