Director of Restaurants - Social Dining

Responsibilities

• Daily Operations
• Ensure the venue runs according to established operating policies and procedures
• Manage the venue cost-effectively and efficiently within the budget
• Develop and implement an innovative business strategy to maximize revenue, decrease expenses, and increase staff productivity
• Prepare, present, share, and discuss daily reports to venue management/executive team
• Prepare floorplans, conduct pre-shifts, communicate to chefs/staff about operational details, and handle VIP services on a nightly basis.
• Manage restaurant administrational duties
• Create a work environment that promotes teamwork, mutual respect, and employee satisfaction.
• Manage the research, development, and implementation of new ideas (products, service techniques, environmental additions) to ensure the venue remains competitive and relevant
• Monitors fiscal budgets and the long-term development of the operation, regarding revenue, costs, hourly labor and other expenses, in accordance with Wynn Las Vegas Standards
• Conduct menu engineering, sales analysis on a regular basis and recommend areas to minimize costs and maximize revenue
• Work closely with the partners/venue Executive Chefs to create new food items that are within the parameters of the concept
• Correct any deviations from service procedures swiftly through on the job training, one on one's, and testing.
• Conduct daily briefings and disseminate company information to the restaurant management team, while listening and noting feedback to improve in the operation.
• Establish and maintain positive relationships/rapport with all (internal/external) guests, focusing efforts to exceed guest expectations at every opportunity
• Populate nightly reports and record daily details of operation for executive team to review
• Assist and perform duties assigned by the (direct report)
• Guest Services
• Identify and anticipate customers' needs and expectations, while fulfilling Wynn's Brand Values.
• Accommodate all special guest engagements or celebrations, extending offers to amplify the experience.
• Request feedback and gather specific information (cleanliness, food quality, service) concerning the dining experience.
• Be knowledgeable in all facets of the work environment (hotel, other departments, etc.) to ensure all guest inquiries are handled properly.
• Address all guests' requests (verbal, on-line, Medallia, etc) and handle complaints in a satisfying and timely manner.
• Provide feedback to guests' recommendations and share their ideas with staff and management and include in planning and operations
• Provide personalized service to media and VIP guests, ensuring all pertinent departments in the operation are aware of these individuals and their notes.
• People Management and Training
• Provide supervision, direction, and leadership to the management team/staff to achieve and exceed department goals
• Delegate tasks equitably among the restaurant management team, while pushing them to grow and learn different things in the operation
• Develop and share with the team the vision for the venue, customer service goals, and financial objectives
• Coach, motivate, counsel and evaluate management staff and encourage their participation in decision-making
• Aid in staff hiring, training, and development for both managers and line-level positions
• Identify and develop each Team Members individual strengths to maximize team performance, while correcting any weaknesses to also promote accountability.
• Create operational manuals and relay proper information to all departments to ensure all employees are on the same page and holding team members accountable for their actions.
• Provide testing (written, verbal, instructional) to all Team Members to ensure important information is being understood
• Assess service standards and arrange training sessions and refresher courses for management staff in coordination with the outlet trainer
• Promote a work environment where employees feel valued, appreciated, involved, equal and safe, and respected.
• Company and Department Responsibilities
• Consistently review, modify, and implement changes to all relevant operational avenues (menus, service, costs) to amplify profitability
• Continually think of creative ideas to enhance the restaurant's image, service standards, and revenue streams on a daily basis
• Interact with other pertinent departments within the hotel to ensure assistance is always provided when needed
• Attend department and inter-department meetings and share relevant information
• Encourage good relationships, promote team spirit, and ensure effective two-way and multicultural communications between all departments.
• Adhere to the company policies and procedures and comply with the Code of Conduct
• Follow SNHD health and OHSA safety standards, while striving for constant improvement to avoid health and injury hazards for our guests and employees alike.
• Competencies and Requirements
• Requires a minimum of five years of experience in a similar supervisory position within a so

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