Assistant General Manager

Wynn Al Marjan Island is currently seeking an Assistant General Manager Steakhouse by Alain Ducasse Restaurant to join the resort s Food amp Beverage team

• Execute daily shifts to company SOPs ensuring consistency timeliness and mise en place readiness
• Operate cost effectively within approved budgets support GM in cost control labor scheduling inventory and cash handling
• Help develop and implement business strategies and promotions that maximize revenue seat utilization and productivity
• Coordinate closely with the kitchen on menu availability dietary needs pacing and specials
• Oversee reservations waitlist and floor plans to optimize turn times and guest flow
• Prepare and present daily shift reports elevate issues and propose solutions to the GM
• Support restaurant administration timekeeping approval petty cash checks incident logs stock counts
• Assist and carry out tasks assigned by the General Manager and leadership
• Maintain service goals and Forbes 5 Star standards conduct table touches and follow ups
• Handle complaints and recovery promptly to guest satisfaction involving the GM when appropriate
• Provide personalized service to VIPs and Media guests coordinating with PR VIP Services as needed
• Provide day to day supervision direction and coaching to supervisors captains and service teams to achieve department goals
• Work with the Food amp Beverage Trainer and GM to schedule training plans and maintain updated SOPs
• Adhere to Company policies Code of Conduct and maintain a professional appearance at all times
• Follow health amp safety and food hygiene standards champion safe work practices
• Participate in sustainability initiatives reduce re use recycle

The ideal candidate for this position will have the following experience and qualifications:

• 2 3 years leadership experience in fine dining (e.g., Assistant Manager/Assistant GM/Restaurant Manager), ideally in venues averaging 50+ covers/day.
• Experience in Michelin recognized or Gault Millau restaurants preferred.
• Strong product knowledge of cuisine style and wine; WSET 2 preferred.
• Working knowledge of budgeting basics, allergen management, and food safety.
• Secondary school diploma or above;
  Bachelor s degree in hospitality management an advantage, WSET 2
• Fluent spoken and written English, and another European Language
• Proficient with MS Office and POS software; comfortable with digital reports and checklists.
• Experience with in luxury 5 star hotels/restaurants delivering exceptional dining experiences.
• Background in fine dining operations (service and basic culinary coordination).
• International exposure in trendsetting markets (e.g., Tokyo, London, Paris, New York, Hong Kong, Australia, Singapore, Shanghai) is a plus.
• Demonstrates hands on leadership, guest focus, clear communication, and strong interpersonal skills.
• Self motivated, organized, confident, and calm under pressure; team player who responds quickly to operational demands.