Las Vegas, NV 89117

JOB TITLE:General Manager

SALARY:Commensurate on Experience


The General Manager will provide functional leadership for the restaurant. The General Manager will be directly responsible for all front of house operations as well as a la carte, catering/group sales, and beverage functions. The General Manager will oversee all front of house management and staff of the facility and will work closely with the Executive Chef and Ownership group. The General Manager will be responsible for the budgeting, forecasting and financial performance of the entire facility.

We are looking for candidates who possess initiative, dedication and a true passion for both hospitality and fine cuisine. Ideal candidates will have 7+ years of relevant management experience in a full service dining or hotel environment. Applicants must work well under pressure, be organized, be a team player, self-motivated, willing to work long hours, and personable.


· Responsible for adherence to all operating policies set forth by the restaurant

· Responsible for the successful achievement of all financial, quality and service goals for the organization.

· Represent the restaurant as a liaison with the community surrounding the entire development, developing and maintaining good public relations for the purposes of developing business, as well as maintaining an excellent reputation as an employer.

· Responsible for preparation and review of all operating budgets, profit and loss statements, and capital expenditures.

· Monitors and insures the highest service standards possible throughout the organization. Insures guest and employee satisfaction.

· Interacts directly with the customers to provide welcoming, friendly service and to solicit/receive feedback on quality of food and service.

· Supervises and directs all Marketing and Public Relations activities and assists in identifying and developing promotional opportunities for the restaurant. Interacts with the press, as necessary, to insure good public relations and to proactively market the facilities.

· Insures the physical maintenance of the restaurant and catering facilities, finishes, furniture, fixtures and equipment, both inside the facilities and at the facility and ancillary storage area.

· Oversees and directs all staff activities, ongoing training & personnel issues.

· Meets with managers and owners representatives regularly, both in group meetings and individually, to discuss operations and to set and monitor achievement status of organizational goals.

· Monitors Dining Room and Catering operations and assists in supervising private functions.

· Performs management reviews for the Outlet Managers.

· Directly responsible to support and maintain management and employee morale and motivation. Supervises all employee-related policies.

· Oversees and executes training and on-boarding of all Managers

· Ensures the ongoing training of all front of house staff to ensure an exceptional guest service experience in line with the operating standards of the restaurant.


In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the manager based upon the particular requirements of the business:

· Participate as team player with other key team members.

· Provide constructive feedback to all departments including culinary, operations, and sales and marketing staff.

· Be a leader and role model to all employees.

· Additional duties as necessary and assigned.


  • A minimum of 7 years of previous food and beverage management and supervisory experience
  • Have strong leadership abilities, sound judgment, and knowledge of operations
  • Extensive food & beverage experience and knowledge
  • Experience in fast paced high volume atmosphere
  • Exceptional organizational, verbal and written communication skills
  • Excellent customer service skills and experience with managing a VIP clientele
  • Ability to multi-task and perform calmly in a fast paced environment
  • Strong attention to detail
  • Experience in training and mentoring of staff, knowledge of inventory management, previous scheduling experience
  • Excellent interpersonal skills to communicate with all levels of management and employees
  • Ability to read, write & speak fluent English
  • Strong computer skills are necessary to handle generating reports
  • Flexible schedule
  • Professional appearance and demeanor
  • Bachelor’s degree, Associate’s degree in F&B or Culinary Arts and/or related supervisor experience
  • Must be able to work nights, weekends and holidays as needed
  • Must maintain the mental and physical stamina to work extended shifts and days

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