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Job Overview
Employment Type
Full-time
Compensation
Salary
Range $60,200.00 - $80,300.00
Work Schedule
Standard Hours
Weekend Shifts
Benefits
wellness incentive programs
access to company discounts
Free Meals
Health Insurance
income protection
Professional Development
volunteer opportunities
Job Description
MGM Resorts International is a globally renowned leader in the hospitality and entertainment industry, known for its vibrant resorts, casinos, and entertainment venues. MGM Springfield, situated in Springfield, Massachusetts, stands out as a premier destination combining luxury, excitement, and world-class dining. This resort offers guests a unique and immersive experience, blending exceptional accommodation, entertainment, and culinary offerings within a stunning environment designed to delight and entertain visitors from all walks of life. MGM Resorts is committed to fostering a dynamic and inclusive workplace, where employees are encouraged to develop their careers and contribute to a culture of innovation and excellence.Show More
Job Requirements
- High school diploma or GED or equivalent
- 2+ years of prior relevant experience
- Must have open availability to include weekends and holidays
- Previous experience managing employees under a collective bargaining agreement is preferred
- Previous experience working in a high-volume restaurant or luxury/fine-dining environment is preferred
Job Qualifications
- High school diploma or GED or equivalent
- 4-5+ years managing multiple departments in high-volume casual and fine-dining environments
- Strong leadership and team development skills
- Proven track record in operational and financial performance management
- Excellent guest service and communication skills
- Experience collaborating with culinary teams
- Knowledge of health, sanitation and safety standards
- Ability to manage human resources including hiring, training, coaching and compliance
- Familiarity with collective bargaining agreements preferred
- Open availability including weekends and holidays
Job Duties
- Owns, leads and oversees daily restaurant operations, labor productivity, scheduling, inventory control, guest service standards, and execution and development of marketing strategies to produce both short-term and long-term profitability
- Co-owns (with Executive Chef) the restaurant’s business plan and represents the restaurant in divisional, property or corporate meetings
- Responsible for execution of policies, operating procedures, pricing initiatives, training programs, directives, menus, rules and regulations for the restaurant staff
- Owns restaurant’s execution of F&B and/or company-wide initiatives and programs
- Maintains highest standards of health, sanitation and cleanliness within all areas of Beverage
- Completes all company compliance training by restaurant staff
- Manages Human Resources for Restaurant including creating a work environment that promotes teamwork, performance feedback (coaching and counseling), recognition, mutual respect and employee satisfaction
- Handles quality hiring, training and succession planning processes
- Ensures compliance with company policies, legal requirements, employment law, and collective bargaining agreements
- Frequently interacts with guests to ensure satisfaction and enjoyment of dining experience
- Reacts to guest complaints and takes appropriate action
- Manages guest feedback channels
- Collaborates with Executive Chef and culinary team to ensure seamless service experience between kitchen and dining room
- Maintains excellent knowledge of venue’s food & beverage products, menu items and equipment used to perform duties
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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