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Restaurant Manager

Company: Emmitt's Las Vegas
Location: Las Vegas
Posted on: August 6, 2022

Job Description:

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 guidelines:

  • 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 loss statements.
  • Ability to train and motivate individuals, creating and maintaining a cohesive team.
  • Ability to schedule staffing effectively for the restaurant.
  • Ability to prioritize and organize work assignments; delegate work.
  • Ability to motivate restaurant staffs and maintains a cohesive team.
  • Ability to ascertain restaurant training needs and provide such training.
  • 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 management.
  • Maintain complete knowledge of all company policies/service procedures.
  • Complete daily walk-through of entire facility observing the following and instructing designated personnel to rectify any organization deficiencies:
  • 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 of equipment
  • 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 inventories

  • 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' expectations.
        • 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 reference List

Keywords: Emmitt's Las Vegas, Las Vegas , Restaurant Manager, Executive , Las Vegas, Nevada

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