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in Las Vegas, NV

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The General Manager of the Center Bar and Social Gaming will research and develop new service opportunities to ensure the staff is maximizing revenues by way of consistent, extensive training, and product development knowledge. To ensure consistency and quality service standards are met at all times. All duties are to be performed in accordance with departmental and policies, practices and procedures.

  • Provide input into the research, development, evaluation and implementation of new products, services, technology and processes to ensure Monte Carlo's competitive position and in anticipation of changing customer needs within the dynamic hospitality and gaming environment.
  • Manage the delivery and measurement of guest service within assigned department(s) consistent with the company's core service standards and brand attributes.
  • Manage assigned operational functions within the department consistent with the strategic plan and vision for the department, the division and Monte Carlo.
  • Trains and supervises the operations team to ensure consistency and appropriate level of quality service.
  • Responsible for cost controls and necessary reporting requirements, including forecast reports, adherence to budget and Profit & Loss statements, and assisting with other reports as necessary.
  • Maintains high level of motivation among all Employees by encouraging feedback and participation in decision-making processes.
  • Provide coaching and feedback to help team members develop and strengthen skills and abilities needed to accomplish work objectives.
  • Assume a coaching role as a leader to help others fulfill their potential.
  • Encourages all Employees to participate in development of promotional and marketing concepts.
  • Support management and Employees with guest complaints when needed.
  • Maintains records of Employees performance.
  • Reviews ratings with social media outlets like Yelp and Trip Advisor, with Employees and management to learn how to develop a strategy to increase positive ratings.
  • Schedules meetings with Employees in order to ensure correct execution of policies and procedures.
  • Works with Security on the implementation of the security plan and training the staff to maintain a safe environment for patrons and employees. For example, plans for evacuation and dealing with unruly guests
  • Direct Human Resources responsibilities for assigned department(s) to include: creating a work environment that promotes teamwork, performance feedback, recognition, mutual respect and employee satisfaction; quality hiring, training and succession planning processes that encompass the company's diversity commitment; adherence to the company's status quo third party representation philosophy; compliance with company policies, legal requirements and collective bargaining agreements
  • Maintain a working relationship with the Culinary Union; adherence to the company's status quo third party representation philosophy; compliance with company policies, legal requirements and collective bargaining agreements.
  • Resolve escalated issues with customers and or vendors with the recommended customer service related comps as appropriate.
  • Scheduling and staffing, must be able to direct and supervise employees and provide strategic direction for the entertainment provided in each venue.
  • Excellent interpersonal and guest service skills to deal effectively with guests, employees and management, strong organizational skills to function effectively under time constraints with particular attention to detail and quality of service
  • Manage multiple tasks in very high paced and stressful environment; remain calm in a very stressful environment.
  • Performs all other job related duties as requested.

Required:

  • Bachelor Degree in business or related field or equivalent education and work experience in Food & Beverage.
  • At least 7 years of previous work experience as a General Manager in the hospitality industry; preferably in a high-volume entertainment venue restaurant and/or casino environment.
  • Ability to work in a fast-paced, busy and stressful environment.
  • Ability to view operations creatively and with a sales orientation.
  • Working knowledge of Culinary Union bargaining agreement.
  • Understanding of F&B division, budgeting, profit and loss statement, labor costs, entertainment costs, food and beverage costs, and operation expenses.
  • Effective leadership, communication, problem solving, reasoning and analytical abilities.
  • Strong organizational skills to function effectively under time constraints with particular attentions to detail and quality of service.
  • Excellent customer service skills.
  • Able to lead and mentor a team.
  • Have interpersonal skills to effectively communicate with all business contacts.
  • Professional appearance and demeanor.
  • Work varied shifts, including weekends and holidays.
  • High school diploma or equivalent.
  • Proficiency of computer software to include Outlook, MS Word, Excel, Project and PowerPoint.
  • Ability to effectively communicate in English, in both oral and written forms.

Preferred:

  • Specific training and/or equivalent work experience as a nightlife operator.
  • Proficient with a CBA
  • Previous experience working in a similar resort setting.