The Restaurant Operations Manager supports the Vice President of Food & Beverage in overseeing all restaurant operations to ensure exceptional guest experiences, operational efficiency, and financial performance. This role assists with strategic planning, staff leadership, budgeting, quality control, and compliance while maintaining brand standards and profitability.

• Exhibit conduct in accordance with all Gaming Commission Regulations, Federal and State laws and regulations, and Golden Nugget and departmental policies and procedures.
• Consistently deliver positive, courteous and professional guest service in all interactions with guests, visitors, vendors and fellow employees.
• Achievement of budgeted food sales, beverage sales, labor costs and profitability.
• Stay abreast of current trends and practices within area of responsibility and communicate pertinent information to management, peers, direct reports and employees as appropriate.
• Maintain a clean, safe, hazard-free work environment within area of responsibility
• Safeguard the confidential information of all employee, department and company records
• Demonstrate a commitment to ensuring responsible gaming and responsible alcohol service by discreetly notifying appropriate management of concerns and observations.
• Ensure prompt and discrete notification to senior management and/or the Ethics Hotline of any observation of illegal acts and/or internal ethics violations
• Oversee daily operations of all resort restaurants, and casual dining venues.
• Ensure consistent execution of service standards, food quality, and presentation.
• Partner with Executive Chef and culinary leadership on menu execution and service flow
• Monitor guest feedback and proactively resolve service issues to maintain high satisfaction scores.
• Ensure smooth coordination between front-of-house and back-of-house teams.
• Support hiring, onboarding, training, and performance management for restaurant leadership and staff.
• Coach restaurant managers and supervisors to drive accountability and service excellence.
• Assist with scheduling and labor management to align with forecasted business levels.
• Foster a culture of guest-first service and teamwork.
• Assist in managing restaurant budgets, labor costs, and controllable expenses.
• Monitor daily revenues, food & beverage costs, and inventory levels.
• Support strategies to maximize revenue through menu mix, upselling, and service efficiency.
• Review financial reports and assist in corrective action planning.
• Quality, Safety & Compliance
• Ensure all restaurants comply with resort standards, health department regulations, and food safety guidelines.
• Oversee cleanliness, sanitation, and safety practices across all dining outlets.
• Support health inspections, audits, and corrective actions.
• Ensure responsible alcohol service policies are followed.
• Adheres to all policies, processes and procedures and responds promptly to management requests.
• Other duties as assigned.

• Ability to work flexible schedules, including nights, weekends and holidays is required.

• Ability to deliver a service level which creates an atmosphere that makes our guests want to return, giving each guest a positive, memorable experience.
• Strong leadership and team management skills
• Excellent communication and interpersonal abilities
• Solid financial and analytical skills
• Strong organizational and problem-solving abilities
• Knowledge of food safety, sanitation, and alcohol service regulations