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Dining Manager Jobs in Nevada (NOW HIRING)

Wynn Resorts

Bus Person - Casual Dining

Las Vegas, NV · On-site

$12.50 - $16/hr

Communicate with servers, hosts, and management to support efficient operations Cleanliness & Presentation * Maintain cleanliness of dining room tables, floors, chairs, and service areas * Ensure all ...

Terrible Herbst, Inc.

Sous Chef - WSKY 7

Las Vegas, NV · On-site

$47K - $64K/yr

Partner with General Manager and Group Dining Manager to develop event menus * Recruit, train, and oversee back-of-house team members * Ensure consistent food presentation, quality, and timely ...

Terrible Herbst, Inc.

Sous Chef - WSKY Stadium

Las Vegas, NV · On-site

$47K - $64K/yr

Partner with General Manager and Group Dining Manager to develop event menus * Recruit, train, and oversee back-of-house team members * Ensure consistent food presentation, quality, and timely ...

Round One Delicious, Inc.

Be Seen First

Fine Dining - Assistant General Manager

Las Vegas, NV · On-site

$83K - $90K/yr

Experience -- Minimum 3 years management experience in fine dining or luxury hotel/hospitality (supervising 10+ staff); 5+ years total industry experience preferred. -- Practical experience with POS ...

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Dining Manager information

What does a dining manager do?

A Dining Manager oversees the daily operations of a dining facility, such as a restaurant, cafeteria, or banquet hall. Their responsibilities include managing staff, ensuring high standards of food quality and customer service, handling budgets and inventory, and maintaining compliance with health and safety regulations. They also coordinate with kitchen staff, plan menus, and address any customer concerns to ensure a positive dining experience.

What are the key skills and qualifications needed to thrive as a dining manager?

To thrive as a Dining Manager, you need expertise in food service operations, staff supervision, and inventory management, often supported by a degree in hospitality or related experience. Familiarity with point-of-sale (POS) systems, scheduling software, and food safety certifications such as ServSafe is typically required. Strong leadership, customer service orientation, and effective communication are critical soft skills for managing teams and ensuring guest satisfaction. These skills and qualifications are essential for delivering efficient service, maintaining high standards, and driving business success in a competitive dining environment.

What are some common challenges faced by dining managers and how can they be addressed?

Dining Managers often encounter challenges such as managing staff schedules during peak hours, handling customer complaints promptly, and maintaining consistent food quality. Effective communication and strong organizational skills are essential for balancing these demands. Proactively cross-training staff, fostering a collaborative team environment, and implementing clear standard operating procedures can help address these challenges and ensure smooth daily operations.

What is the difference between Dining Manager vs Restaurant Supervisor?

AspectDining ManagerRestaurant Supervisor
CredentialsExperience in hospitality, management certifications often preferredExperience in restaurant operations, sometimes certifications
Work EnvironmentOversees entire dining facility, manages staff and customer serviceSupervises restaurant staff, ensures smooth service
Employer & Industry UsageHotels, resorts, standalone restaurantsRestaurants, food service establishments

The main difference is that a Dining Manager typically oversees the entire dining operation, including staff management, customer experience, and operational procedures, often in larger or more formal settings. A Restaurant Supervisor usually focuses on supervising daily restaurant activities and staff, often in smaller or casual environments. Both roles require hospitality experience, but the Dining Manager generally has broader responsibilities.

What are the duties of a dining manager?

A dining manager oversees daily restaurant operations, including managing staff, ensuring customer satisfaction, maintaining cleanliness and safety standards, and controlling inventory and costs. They also handle staff scheduling, resolve customer complaints, and ensure compliance with health regulations.

What are the most commonly searched types of Dining jobs in Nevada?

The most popular types of Dining jobs in Nevada are:

What cities in Nevada are hiring for Dining Manager jobs?

Cities in Nevada with the most Dining Manager job openings:

Dining Manager jobs near you
Infographic showing various Dining Manager job openings in Nevada as of August 2026, with employment types broken down into 86% Full Time, 12% Part Time, and 2% Contract. Highlights an 83% Physical, 2% Hybrid, and 15% Remote job distribution.

General Manager - Fine Dining

Wynn Resorts

Las Vegas, NV • On-site

Full-time

This job post has expired today. Applications are no longer accepted.

Wynn Resorts rating

7.7

Company rating: 7.7 out of 10

Based on 52 frontline employees who took The Breakroom Quiz

35th of 164 rated casinos

Job description

Company Description
Job Description
The General Manager is responsible for upholding Wynn fine dining standard while providing strategic direction to the outlet's leadership. Additionally, the GM is responsible for maintaining operational standards and collaborating to support the development of management and hourly employees. The GM ensures seamless execution of services, operational efficiency, and financial performance while maintaining Wynn's business objectives. This role follows direction from the Wynn executive team to enhance service and the overall guest experience.
KEY RESPONSIBILITIES
Daily Operations:
  • Maintain the restaurant's facility to ensure all areas are visibly immaculate and presentable as design intended.
  • Approach daily business and staffing forecasts from an entrepreneurial perspective to create the best-in-class hospitality experience.
  • Manage the restaurant's labor relations matters compliant with the collective bargaining agreement (CBA).
  • Hold weekly operations meetings for the front of the house and culinary management team to debrief the week's forecast, priority arrival/VIP list, restaurant events, and other important operational agendas.
  • Ensure that the cost of goods sold is aligned within the budget.
  • Direct and manage pre-shift topics to include operational details, VIP reservations, positive employee recognition, and service opportunities.
  • Create a work environment that promotes teamwork, mutual respect, and employee satisfaction.
  • Monitor 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 sales analysis on a regular basis and recommending opportunities to improve menu mix and associated costs.
  • Correct any deviations from service procedures swiftly through on-the-job training, one-on-ones and testing.
  • 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 the executive team to review.

Guest Services:
  • Create and sustain a service training to establish the best-in-class dining experience.
  • Identify and anticipate guests' needs and expectations, while fulfilling Wynn's Brand Values.
  • Participate in service training along with the venue's management to achieve target net promoter score (Medallia).
  • Act as a visible presence in the restaurant, engaging with guests and ensuring satisfaction.
  • Request feedback and gather specific information (cleanliness, food quality, service) concerning the dining experience.
  • Be knowledgeable in all aspects of the work environment (hotel, other departments, etc.) to ensure all guest inquiries are handled properly.
  • Address all guests' requests (verbal, online, Medallia, etc.) and handle complaints in a satisfying and timely manner.
  • Create and manage the dining time target for various party sizes to maintain ideal pace of dining experience.
  • Provide personalized service to media and VIP guests, ensuring all pertinent departments in the operation are aware of these individuals and their notes.

People and Culture:
  • 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 mentoring and introducing different aspects of the operations.
  • 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. Create operational manuals and relay proper information to all departments to ensure all employees are on the same page and hold 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 empowered, valued, 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 daily. 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 collaboration, 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.

Qualifications
Competencies and Requirements:
  • Experience: Minimum of two years' experience as a General Manager similar supervisory within a luxury fine dining and/or social dining, high volume restaurant.
  • Language Abilities: Fluent in English
  • Knowledge: Excellent knowledge of food, beverages, cost control, and reporting (P&L's).
  • Social Media: Instagram savvy and Facebook.
  • Licenses: Able to obtain and maintain any licensing or active work cards pertinent to the job, including but not limited to a valid health card, hearing test, or alcohol awareness card.
  • Education: Secondary school diploma or above; bachelor's degree in hospitality management is preferred.
  • Computer Skills: Proficient in Microsoft Office, Outlook, POS (Micros), purchasing software, warehouse requisition software, time-keeping software, SevenRooms host system (or relatable host system).
  • Physical requirements: Ability to stand long hours at a time.
  • Appearance: Maintain a clean and professional appearance including attire, adhering to the Wynn standards.

Preferred Qualifications:
  • Previous leadership experience in Michelin-starred and/or James Beard Award-recognized restaurants or comparable world-class fine dining establishments is strongly preferred.
  • Proven success leading highly chef-driven restaurant concepts where culinary excellence and kitchen operations are central to the guest experience.
  • Demonstrated ability to build a collaborative partnership with Executive Chefs and culinary leadership, fostering mutual respect and operational alignment.
  • Foster a collaborative relationship between the front and back of house, recognizing that the culinary program is the driving force of the restaurant's identity and success.
  • Foundational knowledge of culinary operations, including food production, kitchen organization, menu execution, and the relationship between culinary excellence and financial performance.
  • Genuine passion for fine dining, hospitality, and culinary excellence, with a commitment to continuously learning the restaurant's cuisine, techniques, ingredients, and service philosophy.
  • Ability to translate the chef's vision into an exceptional guest experience through operational leadership, team development, and service execution.
  • Experience working in environments where exacting standards, attention to detail, and consistency are essential to maintaining a luxury dining experience.

Additional Information
Wynn Resorts is an equal opportunity employer committed to hiring a diverse workforce and sustaining an inclusive culture. Wynn Resorts does not discriminate on the basis of disability, veteran status or any other basis protected under federal, state or local laws.

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