Overview In this role, you lead a high-energy, guest-focused dining operation in Asia, driving memorable experiences while ensuring profitable front-of-house performance. You'll work closely with cross-functional teams to staff, coach, and optimize service standards in line with the company's growth mindset. You shape guest satisfaction through strong service leadership, cost awareness, and knowledge of menu and beverage offerings. This is a opportunity to influence daily operations at a large, diverse entertainment property.
Compensation / Benefits- day-one medical coverage
- 401(k) matching
- annual performance bonus
- wellness programs
- paid time off (varies by policy)
- opportunities for career growth
Responsibilities- Create an engaging guest atmosphere and build loyal customer relations
- Open/close shifts and ensure readiness, cleanliness, and asset security
- Manage scheduling, attendance, and evaluations to maintain staffing and service standards
- Monitor department budget and labor/resource use for efficient operations
- Assess guest feedback and food ratings to improve service quality
- Resolve guest concerns to preserve positive relations
- Inspect outlets for safety, equipment function, and availability of supplies
- Analyze restaurant performance (guest satisfaction, volume, costs) to implement improvements
- Collaborate with Restaurant Manager to forecast food costs and adjust pricing and specials
- Order and maintain accurate inventory of restaurant supplies
- Inspect front-of-house areas for policy compliance and safety
- Maintain knowledge of kitchen operations, service flow, and communication between FOH and BOH
- Communicate menu knowledge, preparation methods, ingredients, allergens, and production challenges to guests and team
Key requirements- Understanding of full-service restaurant operation
- Excellent customer relation skills
- Knowledge of wines and alcoholic beverages
- Tableside service and specialized tableside preparations
- Ability to maintain bar operations
- Bilingual in English and Vietnamese or Mandarin preferred
- High school degree with four years' fine dining experience and two years' supervisory experience, or Bachelor's degree in Restaurant Management or related field and two years' experience
- Customer-oriented
- Strong communication
- Leadership and staff development
- Menu and product knowledge including allergens
- Food cost forecasting and pricing decisions
- Inventory management
