Senior General Manager of Restaurants - F&B Administration - Aria

MGM Resorts International

📍
Posted May 22, 2026

Job Overview

Position

Senior General Manager of Restaurants - F&B Administration - Aria

Company

MGM Resorts International

Location

Work Type

On-site

Job ID

li-4418419773

Job Description

Las Vegas, Nevada

The SHOW Comes Alive At MGM Resorts International
Have you ever wondered what it would be like to work in a place full of excitement, diversity, and entertainment? Are you enthusiastic about being a team player in one of the most fascinating industries in the world? At MGM Resorts, we seek individuals like YOU to create unique and show-stopping experiences for our guests.

The Job
As the Senior General Manager of Restaurants for the F&B Administration in Aria, you will oversee multiple high-profile dining venues, providing strong leadership and strategic direction to General Managers, Assistant General Managers, Assistant Managers, and service teams while upholding the esteemed MGM Resorts brand. You’ll drive operational and financial excellence across your assigned restaurants by optimizing reservation channels, maximizing covers, and ensuring top-tier performance through effective training, coaching, and scheduling. In this pivotal role, you’ll execute key initiatives from property F&B leadership, uphold impeccable facility and service standards, and elevate customer satisfaction by delivering exceptional guest experiences that keep diners returning. Step into a leadership position where your vision shapes the dining landscape of one of Vegas’ premier resorts.

The Day-to-day

  • 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-own (with Executive Chef) the restaurant’s business plan and represent 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

  • Maintain the highest standards of health, sanitation and cleanliness within all areas of Beverage. Responsible for completion of all company compliance training by the restaurant staff

  • Manages Human Resources responsibilities for Restaurant to include: creating a work environment that promotes teamwork, performance feedback (coaching and counseling), recognition, mutual respect and employee satisfaction; quality hiring, training and succession planning process that encompass the company’s diversity commitment; adherence to the company’s status quo third party representation philosophy; compliance with company policies, legal requirements, employment law, and collective bargaining agreements

  • Interacts with guests frequently to ensure satisfaction and enjoyment of dining experience

  • Reacts to any guest complaints and takes any appropriate action. Manages Restaurant’s guest feedback channels through approved company practices. Collaborate with Executive Chef and culinary team to ensure a 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

The Ideal Candidate

  • High School Diploma or GED required

  • Must be 21 years of age or older

  • 2+ years of prior relevant experience required

  • Previous General Management experience in a high-volume, luxury, or fine-dining restaurant preferred

  • Previous experience managing employees under a collective bargaining agreement preferred

The Perks & Benefits

  • Wellness incentive programs to help you stay healthy physically and mentally

  • Access to company hotel, food and beverage, retail, and entertainment discounts as well as discounts with company partners on things like travel, electronics, online shopping, and more

  • Free meals in our employee dining room

  • Free parking on and off shift

  • Health & Income Protection benefits (for eligible employees)

  • Professional and personal development through programs and networking opportunities as well as volunteer opportunities in the community

View Job Description
https://mgmresorts.marketpayjobs.com/ShowJob.aspx?EntityID=2&jobcode=19724

Are you ready to
JOIN THE SHOW
? Apply today!

Interview Prep

AI-powered insights to help you prepare

Key Skills

Required:
Preferred:

Practice Questions

💡Technical Questions (3)
  • 1.How do you approach optimizing reservation channels and maximizing covers across multiple high-profile dining venues without compromising the luxury guest experience?
  • 2.Can you walk me through your process for co-creating and executing a restaurant business plan with an Executive Chef, particularly regarding aligning culinary vision with financial targets?
  • 3.This role requires managing staff under a collective bargaining agreement (CBA). How do you ensure operational flexibility and accountability while strictly adhering to CBA rules and seniority protocols?
🎯Behavioral Questions (3)
  • 1.Tell me about a time you had to elevate the performance of an underperforming General Manager or management team within your portfolio. How did you approach the coaching process?
  • 2.Describe a situation where you had to manage a severe guest complaint in a high-profile, luxury dining environment that threatened to escalate. What was your approach and the outcome?
  • 3.Give me an example of a time you successfully implemented a new company-wide F&B initiative across multiple venues. How did you ensure buy-in from your management teams and consistent execution?
🧩Situational Questions (2)
  • 1.You notice that labor productivity across your assigned restaurants is trending negatively, and scheduling inefficiencies are impacting profitability. However, service standards must remain impeccable. How do you address this?
  • 2.During a busy Friday night service, the Executive Chef informs you that a key menu item has run out, and shortly after, you receive word that a VIP table just ordered it and is highly anticipating the dish. How do you handle this with both the guest and the culinary team?

Resume Keywords

Make sure these keywords appear on your resume

Multi-unit managementHigh-volume diningP&L optimizationLabor productivityCollective bargaining agreementGuest satisfactionBusiness plan executionInventory controlFine-dining operationsSuccession planningReservation channelsSanitation compliance

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