It had been more than 20 years since Jon Vetter—general manager for Jack Binion’s Steak at Bally’s—cemented his success in the food and beverage industry on the East Coast before he decided to pack up and head West. “I would visit Las Vegas a few times a year, one to get warm, and two to see what new things were going on,” Vetter says. “Eat some food, drink, relax and recharge my batteries. By 2012, I decided to move here.”
A decade later, Vetter continues in the F&B industry, managing restaurants all over the Strip. Last year, he was tapped to help run the new steakhouse at Bally’s. “This steakhouse is kinda my baby,” he says. Vetter was a part of the opening team and contributed to making the steakhouse a standout spot.
“Our goal is to have a place where you come and dine and it has a lot of the traditional steakhouse, but we’ve taken a lot of the traditions and turned them on their ear,” Vetter says.
As general manager, Vetter oversees the operations, from talking with guests and helping the staff to working on the menu with the chef and bartenders; he’s also focused on helping the next generation. “Getting to the point in your career where you’re happy with yourself—where you say, ‘Look I’m where I want to be in my career; now let me help others get there,’” he says.
One would be remiss not to recognize Vetter’s commitment to an industry he fell in love with three decades ago—he worked hard and moved up the ladder, and when you see him at the steakhouse, you’ll immediately get why he’s found success.
Libation: The Boss’s Old Fashioned
This specialty cocktail is a great camera-capturing moment. The Boss’s Old Fashioned is a mix of Maker’s Mark, Angostura bitters, sugar cube, club soda and Luxardo Maraschino cherries. The cocktail is placed inside a clear box and smoked with hickory and cherry wood and brought to your table to unbox.
Benefit: Jack Binion’s Steak offers a 12-, 18- or 24-ounce cut of slow-roasted Prime rib beef.
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