Company: Emmitt's Las Vegas
Location: Las Vegas
Posted on: August 6, 2022
Job DescriptionRestaurant Concept:Emmitt's Restaurant is a
modern American eatery specializing in delectable steak and fish
dishes located in Las Vegas. Inspired by a clear vision and a
commitment to excellence, Emmitt's will bring the spirit of classic
American cuisine to Las Vegas at the iconic Fashion Show Las Vegas
Mall.Proprietors Football Hall of Famer Emmitt Smith and Chef
Rainer Schwarz and share a commitment to providing a comfortable
and appealing eatery for friends and families to enjoy great food
and libations. The menu featured succulent steaks and chops, such
as 60 day dry-aged prime chops and Colorado Bison and A5 wagyu.
Seafood items include Glacier 51 Seabass, Vietnamese Black tiger
shrimp and the highest quality sashimi you can find on the Vegas
strip. Emmitt's will take the concept of a classic modern bar to
new heights featuring artisan and delicious handcrafted cocktails.
With a wine list that focuses on California cult wines and other
highly-rated, world class wines, the dining experience consists of
a vibrant mix of stylish dining and lounge style settings with
exceptional service.Job Summary:Management of the Emmitt's Las
Vegas Foodservice Operations including ordering of supplies,
maintenance of equipment, supervision of staff and attention to
health and safety standards. Responsible for the creation,
execution and food and service preparation of menus served in
Emmitt's Restaurant, The Deck and other designated locations. The
objective is to establish a world-class reputation in fresh,
healthful, innovative cuisine and service impeccably paired with
and complementing a wide range of fine wines. Senior managers role
with responsibility of a multi million dollar restaurant operation.
Responsible for all the management and coordination of overall
restaurant operations, including financial results, and quality and
service standards in all departments. Plans, develops, implements
and evaluates the quality of products and services given to
customers and employees. Directs, implements and maintains a
service and management standard which serves as a guide to
respective staff. Responsible for building customer
loyaltyEssential Duties and Responsibilities:Service
- Preferably College degree in hospitality management.
- 5 or more years experience in a senior management position of a
restaurant or hotel.
- Highly developed employee relations skills required.
- Computer skills.
- Awareness of key restaurant industry trends.
- Ability to satisfactorily communicate in English with guests,
management and co-workers to their understanding.
- Ability to provide legible communication.
- Ability to work well under pressure.
- Strong working knowledge of budgets, forecasting, profit and
- Ability to train and motivate individuals, creating and
maintaining a cohesive team.
- Ability to schedule staffing effectively for the
- Ability to prioritize and organize work assignments; delegate
- Ability to motivate restaurant staffs and maintains a cohesive
- Ability to ascertain restaurant training needs and provide such
- Ability to focus attention of details.
- Ability to suggestively sell menu items, beverages and
wines.Essential Job Functions
- Leadership / Mentoring role for restaurant staff and junior
- Maintain complete knowledge of all company policies/service
- Complete daily walk-through of entire facility observing the
following and instructing designated personnel to rectify any
- Staffing - numbers, appearance, attitude
- Operational cleanliness and maintenance
- Service - appearance, merchandising, attitude
- General crispness, quality and consistency of operation
- Storage areas - organization, cleanliness, inventories and care
- Review and respond to daily operational demands as it relates
to the restaurant.
- Review yearly, quarterly and monthly Food and Beverage
financial and payroll forecasts.
- Monitor sales and costs and forecast and implement immediate
corrective measures as necessary.
- Provide training, development, professional discipline, and
positive support for all personnel to ensure qualitative standards
and growth, depth and development.
- Monitor interviewing and selection of all management and line
employee positions to ensure consistency in administering
direction, development of quality, depth and growth, and
maintenance of positive motivation, morale and efficiency. Create
and maintain a quality, professional work environment
- Ensure that all employees reviews and certification are
completed in a timely manner to meet all company standards.
- Anticipate customers' and employees' needs, respond promptly.
Promote positive customer relations at all times.
- Assist in the development of new sales ideas. 1) Maintain
complete knowledge of:
- a) All liquor brands, beers and non-alcoholic selections
available in restaurant.
- b) The particular characteristics and description of every
wine/champagne by the glass and major wines on the wine list.
- c) Designated glassware and garnishes for drinks.
- d) All menu items, preparation method/time, ingredients,
sauces, portion sizes, garnish, presentation and prices.
- e) Daily menu specials, 86'd items.
- f) Restaurant and bar room layout, table/seat/station numbers,
proper table set-ups, room capacity, hours of operation, price
range and dress code.
- g) Micros Symphony and manual system procedures.
- h) Daily cover count and VIPs.
- i) Scheduled private room bookings, locations and times.
- j) Correct maintenance and use of equipment.
- k) All company policies/service procedures. 2) Maintain
complete knowledge and strictly abide by state liquor regulations,
particularly those prohibiting service to minors, intoxicated
persons and drunk driving. 3) Check storage areas for proper
supplies, organization and cleanliness. Instruct designated
personnel to rectify any cleanliness/organization deficiencies. 4)
Establish par levels for supplies and equipment. Complete
requisitions to replenish shortages or additional items needed for
the anticipated business. 5) Requisition linens required for
business and arrange delivery to the restaurant. 6) Check stocks of
wines/champagnes and order shortages noted. Ensure wines are
received, properly stored and kept secured. 7) Review sales for
previous day; resolve discrepancies with General Manager. Track
revenue against budget. 8) Meet with the Chef to review daily
specials and 86'd items; update board throughout shift. Ensure that
staff is aware of such. 9) Periodically check with the hostess to
review updates on reservations. 10) Prepare weekly work schedules
in accordance with staffing guidelines and labor forecasts. Adjust
schedules throughout the week to meet the business demands. 11)
Ensure that staff reports to work as scheduled. Document any late
or absent employees. 12) Coordinate breaks for staff. 13) Assign
work and side duties to staff in accordance with company
procedures. Communicate additions or changes to the assignments as
they arise throughout the shift. Identify situations which
compromise the company's standards and delegate these tasks. 14)
Monitor the preparation of station assignments, ensuring compliance
to company standards. 15) Conduct pre-shift meeting with staff and
review all information pertinent to the day's business. 16) Inspect
grooming and attire of staff; rectify any deficiencies. 17)
Inspect, plan and ensure that all materials, equipment and service
carts are in complete readiness for service; rectify deficiencies
with respective personnel. 18) Constantly monitor staff performance
in all phases of service and job functions, ensuring that all
procedures are carried out to company standards; rectify any
deficiencies with respective personnel. 19) Inspect table set-ups;
check for cleanliness, neatness and agreement to company standards;
rectify deficiencies with respective personnel. 20) Inspect all
aspects of the restaurant environment ensuring compliance with
standards of cleanliness and order. Direct respective personnel to
rectify deficiencies. 21) Ensure that the Hostess stand is clean,
organized and stocked with designated supplies. 22) Review the
reservation book, pre-assign designated tables and follow up on all
special requests. 23) Ensure that specified amount of menus and
wine lists are available and in good condition for each meal
period. Ensure that daily specials are inserted into each menu. 24)
Check the pick-up station and side stations, ensuring agreement to
standards of cleanliness, supply of stock and organization. 25)
Monitor and assist Hostess in greeting and escorting guests to
their tables according to company procedures. Ensure that tables
are seated to best service the customers. 26) Anticipate heavy
business times and organize procedures to handle extended waiting
lines.27) Anticipate customers needs, respond promptly and
acknowledge all customers, however busy and whatever time of day.
Promote positive customer relations at all times. 29) Be familiar
with all restaurant services/features and local
attractions/activities to respond accurately to any customer
inquiry. 30) Monitor and handle customer complaints and ensuring
guest satisfaction. 31) Monitor customer reactions and confer
frequently with service staff to ensure customer satisfaction. 32)
Check the status of all orders and ensure that they are delivered
within designated timelines. 33) Monitor and ensure that all tables
are cleared and reset according to company procedures. 34) Monitor
and maintain cleanliness and working condition of company
equipment, supplies and work areas. 35) Assist restaurant staff
with their job functions to ensure optimum service to guests. 36)
Answer outlet phone within 3 rings, using correct salutations and
telephone etiquette. 37) Take, record and confirm restaurant
reservations/cancellations in accordance with company standards.
38) Access all functions of the Micros Symphony system in
accordance to specifications. Restock journal tape and change
ribbons as needed. 39) Handle void checks in accordance with
company procedures. 40) Assist servers with expediting problem
payments. Ensure all cashiering procedures are processed in
compliance with company standards. 41) Issue manual checks when the
system is down and ensure accountability of such. 42) Run system
closing reports and ensure that all servers' checks are closed
before they clock out. 43) Ensure all closing duties for staff are
completed before staff clocks out. 44) Conduct a week formal
training program on the required job functions with criterion
expected and department orientation with new hires. Conduct ongoing
training with existing staff. 45) Provide feedback to staff on
their performance. Handle disciplinary problems and counsel
employees according to company standards. 46) Foster and promote a
cooperative working climate, maximizing productivity and employee
morale. 47) Respond to all phone calls promptly. 48) Prepare and
submit daily/weekly payroll and tip distribution records. 49)
Coordinate maintenance repairs and submit to General Manager.
Contact vendors directly for urgent repairs. 50) Document pertinent
information in restaurant log book. 51) Complete all paperwork and
closing duties in accordance with company standards. 52) Review
status of assignments and any follow-up action with on-coming
manager. 53) Successful completion of the training/certification
process. 54) Add weekly Liquor, Beer, Wine, Water and soda
- Conduct Classes:
- Plan and conduct FOH Training classes, presentations and
demonstrations at Emmitt's Restaurant or off-premise locations so
as to image and promote / programs of Emmitt's Public Relations,
Sales and Marketing Departments in the domestic and international
field sales arena.
- Work Scheduling/Policy Standards:
- Scheduling and supervising all FOH employees
- Equipment Maintenance:
- Assure maintenance of Bar and equipment in unquestionably
clean, safe and operable condition.
- Additional Functions of the position:
- Speak intelligently and passionately about wine and food
pairings at meals or other events.
- Coordinate and execute details of events with Dir. Of Culinary
of team cooperation with a focus on exceeding the customers'
- Attend weekly staff meetings to review event details and
promote positive team communication.Supervisory Responsibilities:
All FOH line employees (# depends upon needs)Job
Requirements:Education/Experience Professional training in a known
fine dining food service establishment.Skills: Excellent public
relations, speaking and presentation skills. Excellent food / wine
preparation skills and understanding of wine & food pairing.
Friendly and attentive manner towards guests. High level of
customer service and dedication to high quality service. Ability to
function for extended periods of time in an unsupervised capacity.
Supervision and management of others in an atmosphere of positive
team interaction with a can-do attitude. Uncompromising dedication
to Emmitt's success and the desire to provide each guest more than
they expect of us as ambassadors. Excellent taste, smell, hearing,
vision and eye/hand coordination.Knowledge: Knowledge of all aspect
of fine dining service and Knowledge of a fine dining
Steakhouse.Physical: Flexibility in cross training, job functions
and responsibilities and willingness to work extended hours
including evenings, weekends and holidays. Ability to travel by
land, sea and air for extended periods of time. Professional
appearance and high standards of personal hygiene at all times.
Team player with a can-do attitude and ability to work on feet for
at least 8 hours. Other: (Includes licenses, certificates, age
etc.) Must be at least 18 years of age and posses a valid driver's
license.Other Preferred Job Qualifications:Expanded knowledge of
Wine and Food pairings. Teaching experience.The above information
is representative of the work performed in this position, however
it is not all-inclusive. The omission of a specific duty or
responsibility does not exclude it from the position if the work is
similar or related to the essential duties and
responsibilities.Bring all applicable ID's, certifications and
Keywords: Emmitt's Las Vegas, Las Vegas , Restaurant Manager, Executive , Las Vegas, Nevada
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