Las Vegas, NV 89135
Salary: $40,000.00 to $45,000.00 /year

Position Purpose:

The Manager will provide functional leadership for the restaurant operation. This Manager will assist and work with the GM who is responsible for all front of house operations, oversight of BOH operation, beverage functions, and revenue targets. All duties are to be performed in accordance with company policies, practices, and procedures.

Position Requirements:

  • A minimum of 2 years of previous food and beverage management and supervisory experience
  • Have strong leadership abilities, sound judgment, and knowledge of operations
  • Experience in high volume but intimate atmosphere ideal
  • Exceptional organizational, verbal and written communication skills
  • Excellent customer service skills and experience working with 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
  • Must have a full working knowledge of POS systems
  • Physical ability to access all areas of the property
  • Ability to withstand prolonged standing, stretching, bending and kneeling without restriction, work indoors, outdoors and be exposed to various environmental factors such as, but not limited to CRT fatigue, noise, dust, cigarette smoke.
  • Ability to work in a fast-paced, busy, and somewhat stressful environment and maintain physical stamina, proper mental attitude while dealing effectively with guests, management, team members, and outside contacts while working under pressure and meeting deadlines.
  • Ability to lift or carry a minimum of 20 pounds, unassisted, in the performance of specific tasks assigned.
  • Ability to collaborate with others while practicing excellent time management, communicate well, receive direction, and review your own work.
  • Maintain a positive attitude toward work and interface with guests in a friendly and polite manner.
  • Ability to address challenging situations with clients with dignity and the utmost tact and politeness.

Position Responsibilities:

  • Responsible for the successful achievement of all financial, quality and service goals for the organization.
  • Represents 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.
  • 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.
  • Assists in identifying and developing promotional opportunities for the restaurant.
  • Works with the restaurant culinary team to ensure the highest quality of food service.
  • Works closely with the general manager to develop the restaurant beverage program.
  • Helps develop departmental policies and procedures within the framework of the company’s policies and procedures and ensures compliance with both.
  • Helps plan and directly execute staffing, training and supervision for all division or department team members.
  • Possess a working knowledge of all department and company policies and procedures and Rules of Conduct and must enforce the same.
  • Manage staff and organize department functions in accordance with company guidelines.
  • Delegate tasks and department assignments or projects, meeting deadlines related to those assignments.
  • Direct others in completion of a task or assignment. Render advice, and provide expertise or judgment based on information gathered, studied, analyzed or reviewed.
  • Arrange timeline to complete tasks and department assignments or projects, and meet the deadlines related to those assignments.
  • Evaluate information to render an opinion or take action based on that information that will impact the department or function.
  • Focus on achieving the goals or objectives of the department using available resources (staff and budgetary).
  • Evaluate the schedule or timelines related to the completion of assignments, while maintaining service and/or product quality.
  • Develop staff skills to enhance department effectiveness and manage resources to eliminate excess cost or unnecessary expenditures.
  • Interview and make recommendation of candidates for new hire
  • Determine if and/or when policy or procedural infractions by Team Members occur and issue the appropriate level of progressive discipline.
  • Responsible for the timely evaluation of all direct reports and conducting introductory period and annual performance reviews.
  • Maintains an open door policy and addresses all team member issues and/or concerns in a timely manner.
  • Conducts meetings with management and line level staff.
  • Create a work environment that promotes teamwork, performance feedback, recognition, mutual respect and employee satisfaction; quality hiring, and training.

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