General Manager - Terrace Point Cafe

Wynn Resorts•Las Vegas, NV

About The Position

The General Manager – Terrace Point Cafe manages the restaurant’s daily operations and is responsible for running the outlet efficiently within established cost controls, managing and developing staff, maintaining Health Department standards, and delivering customer satisfaction in accordance with outlet and Wynn service standards. The role manages the restaurant’s strategy in alignment with Wynn Las Vegas strategy, seeks opportunities for restaurant and company success, upholds Wynn standards, and supports excellent guest and team member experiences. The General Manager oversees restaurant goals, policies, procedures, operational effectiveness, performance, records, and reporting; ensures compliance with applicable internal policies and laws; and is responsible for hiring, performance management, engagement, training, and communication with restaurant staff and other departments. The position also manages guest and team member relations, restaurant business planning, shift readiness and briefings, purchasing and inventory, and safety. Other job-related duties may be assigned.

Requirements

At least five years of experience in a similar supervisory position within a similar high-volume restaurant.
Fluency in English.
Maintain a clean and professional appearance in accordance with Wynn standards.
Strong computer skills and proficiency with POS systems, purchasing software, time-keeping software, and Microsoft Office.
Previous P&L ownership in a financially successful food and beverage operation.

Nice To Haves

Experience in a luxury setting is highly preferred.
A second language is preferred.
Experience managing employees under a Collective Bargaining Agreement is preferred.

Responsibilities

Implement Wynn Las Vegas core values and property and restaurant standards.
Manage short- and long-term restaurant goals, objectives, policies, and operating procedures; monitor operational effectiveness and make changes for improvement.
Identify key drivers of success and manage restaurant performance, including the accuracy, confidentiality, and thoroughness of policies, procedures, records, and reports.
Manage the performance of team members within the area of responsibility.
Monitor restaurant activities to ensure applicable internal policies, federal and state laws, rules, regulations, and property-wide controls are enforced.
Ensure the restaurant delivers and maintains a high level of property-wide service and satisfaction.
Facilitate communication by organizing and leading regularly scheduled meetings with restaurant team members and, as appropriate, other restaurants.
Manage hiring, performance, and employee engagement; provide training opportunities and constructive, positive feedback; and create a motivating environment.
Stay informed about developments within the restaurant and recommend ways to maximize restaurant and company success.
Manage internal and external guest relations and address guest and team member issues as appropriate.
Manage multiple priorities and meet deadlines in stressful, high-pressure situations.
Promote positive, fair, and ethical relations with team members, Wynn contractors, and the Host and surrounding communities as an ambassador of the Wynn brand.
Operate the restaurant efficiently within established cost controls.
Develop the restaurant business plan by assessing demand, consulting with the community, evaluating competitors, and preparing financial, marketing, and sales projections, analyses, and estimates.
Ensure staff follow opening and closing procedures and that the facility is properly prepared.
Check that sound, lighting, temperature, and other environmental elements are correctly set.
Conduct shift briefings so staff know about VIPs, special occasions, daily specials, product features, and property-wide events.
Encourage and motivate staff to provide optimum service during all shifts.
Resolve guest complaints and team member difficulties.
Control purchases and inventory by reviewing usage reports, analyzing variances, and taking corrective action.
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.