Director of Restaurants - Social Dining

Benefits

Parental leave

Not verified

Non-birth-parent leave

Not verified

Family-building benefits

• Fertility benefits: Not verified
• Adoption assistance: Not verified
• Surrogacy assistance: Not verified

Mental health support

Not verified

Relocation assistance

Not verified

Childcare support

Not verified

Learning budget

Not verified

Verification

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Salary

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401(k) match

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Market context

U.S. role benchmark (BLS OEWS)

$35,198 U.S. median for this role

Projected growth (BLS Employment Projections)

+5.7% - Faster than average

Matched to SOC 35-3023 - Hospitality aggregate by role bucket.

Source: U.S. Bureau of Labor Statistics, OEWS, May 2024 and Employment Projections, 2024-2034.

Role

Role function

Hospitality From the posting source checked Jun 20, 2026

Seniority

Director Plus From the posting source checked Jun 20, 2026

Schedule

Shift type

Not verified

Weekend work

Not verified

Company

Company stage

Public-company From the posting source checked Jun 20, 2026

Equity

Offered Verified - SEC 10-K source checked Jun 20, 2026

Application

Cover letter

Not verified

Assessment

Not verified

Deadline

Not stated

Where they hire

State eligibility is not yet verified.

About this role

Director of Restaurants - Social Dining Las Vegas, NV, United States Company Description: Job Description: Key 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

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