Restaurant Assistant Manager - Morimoto - MGM Grand

Do you have Wine and Sake knowledge, as well as a Passion for Japanese Cuisine? Become an Assistant Manager at Morimoto in MGM Grand and one of the stars behind The SHOW. At MGM we have one exciting mission: To entertain the human race.

PRIMARY PURPOSE:

As an Assistant Manager at Morimoto, you will be responsible for the daily operations of the restaurant. You will also set the stage for guest experience with your welcoming smile and service. By understanding their unique stories and needs, you will own their experience to create WOW memories they will carry with them far and beyond their stay with us.

THE JOB:

• Supervise floor service in dining rooms during hours of operation.

• Make daily floor plans per shift to ensure proper rotation and coverage of stations.

• Perform employee evaluations and manage issues related to attendance records.

• Maintain communication with the Chef on all food service and menu issues.

• Communicate with management, chefs and culinary staff in order to fulfill and address issues or needs requested by guests and employees.

• Order supplies through the IP System and Purchasing; prepare purchase requisitions for any outlets from the warehouse or support departments.

• Keep inventory form and stocking area updated.

• Inspect food coming from support departments to assure freshness and quality.

• Maintain direct communication with guests for special requests and large party reservations.

MINIMUM REQUIREMENTS:

• 2+ Years of Prior Relevant Experience as a Supervisor/Manager in Food and Beverage.

• High School Diploma, GED or equivalent.

• Work varied shifts, to include weekends and holidays.

PREFERRED:

• Wine and Sake Knowledge.

• Experience working in a restaurant that serves Japanese Cuisine.

• 3+ years of prior relevant experience in Food and Beverage to include supervisory/managerial experience.

• Experience working in a similar resort setting.

• Working knowledge of all Food and Beverage products, menu items and equipment.

• Working knowledge of Culinary Union contracts.

• Working knowledge of health, safety and sanitation regulations.

• Working knowledge of Point of Sale (POS) systems and operations.

• Bilingual, English as the primary or secondary language.