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GENERAL MANAGER - OTORO

Company: UNAVAILABLE
Location: Las Vegas
Posted on: January 27, 2023

Job Description:

Overview
The Restaurant General Manager is responsible for all aspects of the management of the assigned restaurants. They provide direction and leadership for the Assistant General Manager, Assistant Manager and the Restaurant Service team. They are responsible for leading the team to achieve the operational and financial goals of the venue; driving covers and optimizing reservation channels; monitoring the performance, scheduling and training of the staff; executing initiatives as implemented by property F&B leadership; maintaining the facilities in accordance with service standards; and ensuring high customer satisfaction and an exceptional guest experience. All duties are performed in accordance to company policies and procedures.
Responsibilities
--- Owns, leads and oversees daily restaurant operations, labor productivity, scheduling, inventory control, guest service standards, and execution and development of marketing strategies to produce both short-term and long-term profitability. Co-own (with Executive Chef) the restaurant's business plan and represent the restaurant in divisional, property or corporate meetings.
--- Responsible for execution of policies, operating procedures, pricing initiatives, training programs, directives, menus, rules and regulations for the restaurant staff. Owns restaurant's execution of F&B and/or company-wide initiatives and programs. Maintain the highest standards of health, sanitation and cleanliness with in all areas of Beverage. Responsible for completion of all company compliance training by the restaurant staff.
--- Manages Human Resources responsibilities for Restaurant to include: creating a work environment that promotes teamwork, performance feedback (coaching and counseling), recognition, mutual respect and employee satisfaction; quality hiring, training and succession planning process that encompass the company's diversity commitment; adherence to the company's status quo third party representation philosophy; compliance with company policies, legal requirements, employment law, and collective bargaining agreements.
--- Interacts with guests frequently to ensure satisfaction and enjoyment of dining experience. Reacts to any guest complaints and takes any appropriate action. Manages Restaurant's guest feedback channels through approved company practices. Collaborate with Executive Chef and culinary team to ensure a seamless service experience between kitchen and dining room.
--- Maintains excellent knowledge of venue's food & beverage products, menu items and equipment used to perform duties.
--- Perform other job-related duties as requested.
Qualifications


  • Complete knowledge of health and safety regulations.
  • Knowledge of all products, menu items and equipment used to perform these duties.
  • Working knowledge of Point of Sale (POS)systems and operations.
  • Ability to execute on guidelines for proper staffing to maximize efficiency and minimize labor costs.
  • Strong overall knowledge of beverage preparation and presentation.
  • Excellent interpersonal skills to deal effectively with guests, management, employees and other outside contacts.
  • Excellent customers ervice skills.
  • Able to lead and mentor a team.
  • Excellent organizationalskills; be able to function under time constraints and deadlines with attention to detail.
  • Effective listening abilities and be able to make strong judgment calls.

    PHYSICAL DEMANDS: *This is not intended to include every duty or responsibility of the job nor is it intended to be an all-inclusive list of the skills and abilities required to do this job. This position may require strenuous physical activities and exposure to pipe, cigar and/or cigarette smoking. An ability to work a flexible schedule, including extended hours, weekends and holidays may also be required.
    MINIMUM REQUIREMENTS:

    • Bachelor's degree in a related field, or equivalent experience.
    • Two (2) or more years of prior relevant experience.

      PREFERRED:

      • Previous experience managing employees under a collective bargaining agreement.
      • Previous experience working in a high-volume restaurant or previous experience in a luxury or fine-dining restaurant.
      • Bilingual, English as the primary or secondary language.

        CERTIFICATIONS, LICENSES, REGISTRATIONS:

        • Alcohol Awareness Card
        • Food Handler Card
        • Las Vegas Metro Non-Gaming Card

Keywords: UNAVAILABLE, Las Vegas , GENERAL MANAGER - OTORO, Executive , Las Vegas, Nevada

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