Summary Statement:

The General Manager Lounge (GM) is the strategic leader of a high-volume, luxury bar and restaurant, responsible for driving operational excellence, financial performance, and guest satisfaction. This role oversees all aspects of venue management from team leadership and service execution to marketing strategy and compliance, ensuring the venue delivers an exceptional guest experience aligned with the brand’s upscale identity. The GM leads department heads, supervises operations, and cultivates a high-performance culture through coaching, accountability, and innovation.

Primary Job Duties: Includes but is not limited to:

• Maintain full visibility across the venue to ensure ambiance, service, and cleanliness meet luxury standards.
• Address guest opportunities with professionalism and resolve issues to ensure satisfaction and loyalty.
• Drive revenue and profitability through strategic planning, cost control, and sales initiatives.
• Oversee budgeting, forecasting, and P&L management; ensure timely variance reporting and financial accuracy.
• Lead recruitment, onboarding, training, and performance management of all staff and management personnel.
• Approve purchase orders, manage inventory levels, and enforce strict inventory controls.
• Ensure compliance with health, safety, sanitation, and licensing regulations (SNHD, OSHA, Gaming, Fire Dept.).
• Collaborate with Public Relations and marketing teams to execute campaigns that elevate brand visibility and drive traffic.
• Maintain highest standards of food and beverage quality, presentation, and service consistency.
• Monitor market trends and competitor activity to identify growth opportunities and refine strategy.
• Oversee venue’s social media presence and ensure alignment with brand voice and promotional goals.
• Partner with Sales and Events teams to ensure flawless execution of private events and banquets.
• Maintain open communication with executive leadership and report major operational updates.
• Ensure accurate completion of financial reports, payroll, scheduling, and operational documentation.
• Support entertainment and technical production to create a dynamic and engaging guest atmosphere.
• Enforce responsible alcohol service protocols and manage intoxicated or disruptive guests with discretion.
• Oversee daily opening, running, and closing duties; ensure all areas are clean, stocked, and guest ready.
• Participate in promotional activities, modeling programs, and media campaigns as needed.
• Use personal device for operational tasks, communication, and document review.

Qualifications: Includes but is not limited to:

• Working knowledge of food and wine evaluation and selection.
• Proficient in financial management.
• Familiar with restaurant management software system(s).
• Ability to effectively communicate in English.
• Polished appearance and demeanor.
• Excellent customer services skills.
• Ability to obtain maintain full knowledge and understanding of company and department rules and regulations, policies and procedures.
• Ability to successfully lead and mentor a team.
• Ability to work varied shifts, including nights, weekends and holiday.

Minimum Education and Experience:

• Minimum 5 years of experience in high-volume hospitality (restaurant, nightclub, dayclub, or entertainment venue).
• Minimum 3 years in a senior leadership or general management role.
• Must be at least 21 years of age.
• Proven track record of managing luxury hospitality operations.
• High school diploma.

Preferred:

• Bachelor’s degree in hospitality, Business, or related field.
• Experience with POS systems (Micros, UrVenue, FEVO, etc.).
• Background in luxury resorts, beach clubs, or nightclub environments.
• Experience in marketing, event planning, and brand development.

Certificates, Licenses, Regulations:

• Proof of eligibility to work in the United States.
• Ability to obtain the following:
  • Food Handler Card
  • Alcohol Awareness Card
  • Non-Gaming Card

Physical Demands:

The physical demands described here are representative of those that must be met by a team member to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Must be tolerant to varying conditions of noise level, temperature, illumination and air quality.
• Prolonged sitting/standing.
• Bending and reaching.
• Transporting, pushing, pulling, lifting and maneuvering items weighing up to 10 lbs.
• Eye/hand coordination.
• Ability to comply with Policies and Procedures, Job Description, daily memorandums, chemical labels (SDS) and other instructions.

Summary Statement:

The Bus Runner is the backbone in a quick and fast paced dining environment and contributes to the success of the restaurant. The Bus Runner will assist and support both front of house and back of house.

Primary Job Duties: – Includes but is not limited to:

• Greet and welcome all guests in a professional manner.
• Maintain table cleanliness by removing finished courses and replenishing cutlery, when needed.
• Assist in the delivery of food and beverage to support food servers and fountain workers.
• Maintain a clean, sanitized and organized work area.
• Ensure all Resorts World core values and property and department standards are implemented and applied.
• Obtain and maintain position-specific licensing.
• Restock all required supplies in each
• Use personal device/cellular phone for job related operational tasks, job duties, review of company documents, etc.
• Perform other job-related duties as requested.

Qualifications: Includes but is not limited to:

• Excellent customer service skills.
• Ability to work varied shifts, including nights, weekends and holidays.

Preferred: 

• Previous experience working in a large, luxury resort setting.

Minimum Education and Experience:

• At least 18 years of age.

Preferred:

• At least one year of previous Busperson experience in a similar or related field.

Certificates, Licenses, Regulations:

• Proof of eligibility to work in the United States
• Position required licenses

Physical Demands:

The physical demands described here are representative of those that must be met by a team member to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• How is work typically performed? Typical restaurant environment.  
• Must be tolerant to varying conditions of noise level, temperature, illumination and air quality
• Prolonged sitting/standing
• Bending and reaching
• Transporting, pushing, pulling, lifting and maneuvering items weighing up to 60lbs
• Eye/hand coordination
• Ability to comply with Policies and Procedures, Job Description, daily memorandums, chemical labels (SDS) and other instructions.

Summary Statement:

The Lounge Server will provide elegant, warm and responsive service to create an exceptional experience for all guests while taking and serving beverage orders. The Lounge Server will handle all financial transactions accurately and effectively market the venue during their shift.

Primary Job Duties: – Includes but is not limited to:

• Greet and welcome all guests in a professional manner.
• Maintain dialogue with all cultures while upholding a warm, positive and friendly persona.
• Obtain beverage orders from guests and enter orders in point of sales system.
• Deliver food and beverages, including alcoholic options to guests.
• Ensure that all orders are accurate and delivered to each table in a timely manner.
• Collaborate with bartenders and kitchen team members to ensure accuracy of order.
• Maintain knowledge of house drinks and menu items.
• Carry and push heavy (approximately 30lbs) trays and carts of glassware and items as directed by management.
• Offer item suggestions by using suggestive selling techniques (e.g. daily beverage specials, cocktails/wines and after dinner beverages).
• Ensure assigned areas are always clean and clutter-free. 
• Ensure all Resorts World core values and property and department standards are implemented and applied.
• Obtain and maintain position-specific licensing.
• Use personal device/cellular phone for job related operational tasks, job duties, review company documents, etc.
• Other duties as assigned.

Qualifications: – Includes but is not limited to:

• Proficient bottle service knowledge (wine, champagne and high-end spirits).
• Working knowledge of Forbes standards and POS systems.
• Ability to work varied shifts, including nights, weekends and holidays.
• Ability to effectively communicate in English.
• Polished appearance and demeanor.
• Excellent customer service skills.
• Ability to obtain & maintain full knowledge and understanding of company and department rules and regulations, policies and procedures.

Preferred: 

• Previous experience in a Cocktail or Lounge Server position in a similar or related field.
• Previous modeling experience.
• Previous experience in a large, luxury resort setting.

Minimum Education and Experience:

• High School Diploma
• At least six months of previous customer service experience in a similar or related field.
• At least six months of previous cash handling experience.
• At least 21 years of age.

Preferred:

• Some college or formal secondary education

Certificates, Licenses, Regulations:

• Proof of eligibility to work in the United States
• Position required licenses

Physical Demands:

The physical demands described here are representative of those that must be met by a team member to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• How is work typically performed? Typical restaurant environment.  
• Must be tolerant to varying conditions of noise level, temperature, illumination and air quality
• Prolonged sitting/standing
• Bending and reaching
• Transporting, pushing, pulling, lifting and maneuvering items weighing up to 15 lbs
• Eye/hand coordination
• Ability to comply with Policies and Procedures, Job Description, daily memorandums, chemical labels (SDS) and other instructions.

Summary Statement:

Sushi cook for Fuhu will support the Sushi chefs and work on varied stations within the kitchen. This position will support kitchen team, conduct product inventories, and ensure preparation of all sushi items, and ensure highest quality is meet for outlet standards

Primary Job Duties: – Includes but is not limited to:

• Prepare high-quality sushi dishes in a timely manner
• Ensure all ingredients are prepped properly and sushi, sashimi and sushi rolls are prepared and plated according to restaurant standards and recipes
• Delicately prepare sushi using detailed techniques and ensure high-quality presentation while plating
• Assist the chefs in execution of specific tasks, even those unrelated to sushi or station prep
• Maximize production during peak business hours by assisting other sushi cooks and or hot line cooks
• Maintain accurate inventories and communicate restocking needs to management to avoid shortages during service
• Adhering to all Southern Nevada Health District Health Code Regulations
• Use personal device/cellular phone for job related operational tasks, job duties, review of company documents, etc.
• Perform other job-related duties as requested

Qualifications: – Includes but is not limited to:

• Ability to execute recipes, fabricate fish, maintain a clean, organized and sanitized station
• Ability to work varied shifts, including nights, weekends and holidays.

Preferred: 

• Previous experience as a sushi cook
• Previous experience working in a large, luxury resort setting.

Minimum Education and Experience:

• At least 1 year of experience within a sushi cook or directly related operational area/field
• At least 18 years of Age
• Ability to effectively communicate in English

Preferred:

• Culinary arts degree or a related field or training

Certificates, Licenses, Regulations:

• Proof of eligibility to work in the United States
• Position requires valid Southern Nevada Health District Health Card

Physical Demands:

The physical demands described here are representative of those that must be met by a team member to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• How is work typically performed? Typical restaurant/kitchen environment.  
• Must be tolerant to varying conditions of noise level, temperature, illumination and air quality
• Prolonged standing/waking
• Bending and reaching
• Transporting, pushing, pulling, lifting and maneuvering items weighing up to 50 lbs
• Eye/hand coordination
• Ability to comply with Policies and Procedures, Job Description, daily memorandums, chemical labels (SDS) and other instructions.

Summary Statement:

Sushi Cook for Fuhu will support the Sushi chefs and work on varied stations within the kitchen. This position will support kitchen team, conduct product inventories, and ensure preparation of all sushi items, and ensure highest quality is meet for outlet standards.

Primary Job Duties: – Includes but is not limited to:

• Preparation of food according to restaurant recipes and/or guests’ request(s).
• Assist multiple stations with food prep, cooking and plating (e.g. Sauté, Fry/Steam, Garde Manger, wok etc.…), when needed.
• Maintain the highest level of food presentation and quality.
• Adhere to all SNHD health code regulations and standards.
• Maintain food and supply inventory and notify management of restocking requirements.
• Use personal device/cellular phone for job related operational tasks, job duties, review of company documents, etc.
• Perform other job-related duties as requested

Qualifications: – Includes but is not limited to:

• Compatible knife skills.
• Ability to translate recipes into dishes.
• Ability to work varied shifts, including nights, weekends, and holidays.

Preferred: 

• Previous experience in international Asian cooking.
• Degree in Culinary Arts or a related field or training. 
• Previous experience in a large, luxury resort setting.

Minimum Education and Experience:

• At least one year of sushi making experience in a full service, fine dining restaurants or similar environment.
• At least 21 years of age.

Certificates, Licenses, Regulations:

• Proof of eligibility to work in the United States
• Position required licenses, SNHD health card

Physical Demands:

The physical demands described here are representative of those that must be met by a team member to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• How is work typically performed? Lots of walking, standing, cooking with ovens, fryers, burners, and woks
• Must be tolerant to varying conditions of noise level, temperature, illumination, and air quality
• Prolonged Walking/Standing
• Bending and reaching
• Transporting, pushing, pulling, lifting, and maneuvering items weighing up to 50 lbs
• Eye/hand coordination
• Ability to comply with Policies and Procedures, Job Description, daily memorandums, chemical labels (SDS) and other instructions.

Summary Statement:

The Lounge Server will provide elegant, warm and responsive service to create an exceptional experience for all guests while taking and serving beverage orders. The Lounge Server will handle all financial transactions accurately and effectively market the venue during their shift.

Primary Job Duties: – Includes but is not limited to:

• Greet and welcome all guests in a professional manner.
• Maintain dialogue with all cultures while upholding a warm, positive and friendly persona.
• Obtain beverage orders from guests and enter orders in point of sales system.
• Deliver food and beverages, including alcoholic options to guests.
• Ensure that all orders are accurate and delivered to each table in a timely manner.
• Collaborate with bartenders and kitchen team members to ensure accuracy of order.
• Maintain knowledge of house drinks and menu items.
• Carry and push heavy (approximately 30lbs) trays and carts of glassware and items as directed by management.
• Offer item suggestions by using suggestive selling techniques (e.g. daily beverage specials, cocktails/wines and after dinner beverages).
• Ensure assigned areas are always clean and clutter-free. 
• Ensure all Resorts World core values and property and department standards are implemented and applied.
• Obtain and maintain position-specific licensing.
• Use personal device/cellular phone for job related operational tasks, job duties, review company documents, etc.
• Other duties as assigned.

Qualifications: – Includes but is not limited to:

• Proficient bottle service knowledge (wine, champagne and high-end spirits).
• Working knowledge of Forbes standards and POS systems.
• Ability to work varied shifts, including nights, weekends and holidays.
• Ability to effectively communicate in English.
• Polished appearance and demeanor.
• Excellent customer service skills.
• Ability to obtain & maintain full knowledge and understanding of company and department rules and regulations, policies and procedures.

Preferred: 

• Previous experience in a Cocktail or Lounge Server position in a similar or related field.
• Previous modeling experience.
• Previous experience in a large, luxury resort setting.

Minimum Education and Experience:

• High School Diploma
• At least six months of previous customer service experience in a similar or related field.
• At least six months of previous cash handling experience.
• At least 21 years of age.

Preferred:

• Some college or formal secondary education

Certificates, Licenses, Regulations:

• Proof of eligibility to work in the United States
• Position required licenses

Physical Demands:

The physical demands described here are representative of those that must be met by a team member to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• How is work typically performed? Typical restaurant environment.  
• Must be tolerant to varying conditions of noise level, temperature, illumination and air quality
• Prolonged sitting/standing
• Bending and reaching
• Transporting, pushing, pulling, lifting and maneuvering items weighing up to 15 lbs
• Eye/hand coordination
• Ability to comply with Policies and Procedures, Job Description, daily memorandums, chemical labels (SDS) and other instructions.

Summary Statement:

The Bartender is responsible for preparing and serving alcoholic and non-alcoholic drinks. This role will also provide an above average industry experience, so guests will want to return again and again.

Primary Job Duties: – Includes but is not limited to:

• Prepare and serve alcoholic and non-alcoholic drinks in accordance with property recipes.
• Provide food and beverage service to all guests while seated at the bar.
• Review identification of customers to verify they are of legal drinking age.
• Process customer payments utilizing company POS system.
• Peel, slice and pit fruit safely for garnishing drinks.
• Manage the aesthetic of the bar top.
• Ensure cleanliness of bar equipment and working areas.
• Monitor inventory and restock bar inventory.
• Participate in in-house modeling programs, special casino events, banquet service functions, marketing campaigns and advertising and perform model/presenter tasks.
• Pose for pictures as requested by management, appear in uniform or designated (logo) apparel for promotional activities at or away from venue.
• Ensure all Resorts World core values and property and department standards are implemented and applied.
• Obtain and maintain position-specific licensing.
• Use personal device/cellular phone for job related operational tasks, job duties, review of company documents, etc.
• Perform other job-related duties as requested

Qualifications: – Includes but is not limited to:

• Strong knowledge of standard drink recipes and use of bar equipment.
• Proficient knowledge of spirits, wine and beer.
• Ability to multitask calmly and effectively in a busy environment
• Working knowledge of POS systems and item entry.
• Ability to work varied shifts, including nights, weekends and holidays.
• Ability to effectively communicate in English.

Minimum Education and Experience:

• At least one year of previous experience as a Bartender or Mixologist in a similar or related field.
• Must be 21 years of age

Preferred:

• At least two years of previous bartending experience in an upscale/fine dining restaurant or casino.
• Sommeliers Certification or similar professional beverage certifications.

Certificates, Licenses, Regulations:

• Proof of eligibility to work in the United States
• Position required licenses: non-gaming card, Food Handler, Alcohol Awareness

Physical Demands:

The physical demands described here are representative of those that must be met by a team member to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Work is performed in a bar/lounge. Space can be confined, crowded and have variable noise and temperature levels.
• Must be able to stand and move throughout the duration of the shift
• Bending and reaching
• Transporting, pushing, pulling, lifting and maneuvering items weighing up to 50 lbs
• Eye/hand coordination
• Ability to comply with Policies and Procedures, Job Description, daily memorandums, chemical labels (SDS) and other instructions.

Summary Statement:

The Cook will be responsible for supporting the banquet kitchen chefs and assisting with supporting kitchen staff. This role will work on multiple stations within the kitchen and ensure the preparation and quality of food are to outlet standards. 

Primary Job Duties: – Includes but is not limited to:

• Preparation of food according to restaurant recipes and/or guests’ request(s).
• Assist multiple stations with food prep, cooking and plating (e.g. broiler, sauté, fryer, garde manger, etc.…), when needed.
• Maintain the highest level of food presentation and quality.
• Ensure sanitation procedures and organization of work area(s).
• Adhere to all health code regulations and standards.
• Maintain food and supply inventory and notify management of restocking requirements.
• Attend and participate in daily briefings or pre-shifts.
• Obtain and maintain position-specific licensing.
• Ensure all Resorts World core values and property and department standards are implemented and applied.
• Use personal device/cellular phone for job related operational tasks, job duties, review of company documents, etc.
• Other duties as assigned.

Qualifications: Includes but is not limited to:

• Ability to translate recipes into dishes.
• Compatible knife skills.
• Ability to effectively communicate in English.
• Polished appearance and demeanor.
• Excellent customer service skills.
• Ability to obtain & maintain full knowledge and understanding of company and department rules and regulations, policies and procedures.
• Ability to work varied shifts, including nights, weekends and holidays.

Minimum Education and Experience:

• At least one year of cooking experience in a catering / banquet kitchen or similar environment.
• At least 18 years of age.

Preferred:

• Degree in Culinary Arts or a related field or training. 
• Previous experience in catering/banquet operations.
• Previous experience in a large, luxury resort setting.

Certificates, Licenses, Regulations:

• Proof of eligibility to work in the United States.
• Ability to obtain the following:
  • Food Handling Card

Physical Demands:

The physical demands described here are representative of those that must be met by a team member to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• How is work typically performed? Typical restaurant kitchen environment. 

• Must be tolerant to varying conditions of noise level, temperature, illumination and air quality
• Prolonged sitting/standing
• Bending and reaching
• Transporting, pushing, pulling, lifting and maneuvering items weighing up to 50 lbs.
• Eye/hand coordination
• Ability to comply with Policies and Procedures, Job Description, daily memorandums, chemical labels (SDS) and other instructions.

Primary Job Duties: Includes but is not limited to:

• Preparation of food according to restaurant recipes and/or guests’ request(s).
• Assist multiple stations with food prep, cooking and plating (e.g. broiler, sauté, fryer, garde manger, etc.…), when needed.
• Maintain the highest level of food presentation and quality.
• Ensure sanitation procedures and organization of work area(s).
• Adhere to all health code regulations and standards.
• Maintain food and supply inventory and notify management of restocking requirements.
• Attend and participate in daily briefings or pre-shifts.
• Obtain and maintain position-specific licensing.
• Ensure all Resorts World core values and property and department standards are implemented and applied.
• Use personal device/cellular phone for job related operational tasks, job duties, review of company documents, etc.
• Other duties as assigned.

Qualifications: Includes but is not limited to:

• Ability to translate recipes into dishes.
• Compatible knife skills.
• Ability to effectively communicate in English.
• Polished appearance and demeanor.
• Excellent customer service skills.
• Ability to obtain maintain full knowledge and understanding of company and department rules and regulations, policies and procedures.
• Ability to work varied shifts, including nights, weekends and holidays.

Preferred:

• Previous experience working in a large, luxury resort setting.

Minimum Education and Experience:

• At least one year of cooking experience in a full-service restaurants or similar environment.

Preferred:

• Degree in Culinary Arts or a related field or training.

Certificates, Licenses, Regulations:

• Proof of eligibility to work in the United States.
• At least 18 years of age.
• Position required licenses: Food Handler card

Physical Demands:

The physical demands described here are representative of those that must be met by a team member to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• How is work typically performed? Typical restaurant/kitchen environment.
• Must be tolerant to varying conditions of noise level, temperature, illumination and air quality.
• Prolonged sitting/standing.
• Bending and reaching.
• Transporting, pushing, pulling, lifting and maneuvering items weighing up to 50 lbs.
• Eye/hand coordination.
• Ability to comply with Policies and Procedures, Job Description, daily memorandums, chemical labels (SDS) and other instructions.