RESTAURANT GENERAL MANAGER - CB - FULL-TIME - VARIED SHIFT

STARTING RATE:  D.O.E.

MINIMUM AGE REQUIREMENT:  21 years old

LICENSE/CERTIFICATION:  S. Nevada Health District Health Card and Alcohol Awareness Card.

JOB SUMMARY:

The Restaurant General Manager oversees the daily operations of our restaurant(s), focusing on employee selection, development, and performance management. Key responsibilities include managing inventory and food supply orders, optimizing profits, and ensuring guest satisfaction. This role is pivotal in developing a positive brand image through exceptional customer service and adherence to restaurant protocols.

JOB QUALIFICATIONS:

Minimum of three (3) years previous experience in Food and Beverage management is required.  Must be analytical and have a strong attention to detail. This manager will be able to engage in multiple projects at a time, following timelines and quality expectations of the highest degree.  Conflict resolution and problem solving with both guests and fellow team members while maintaining company expectations. Must be able to make “on the spot” decisions. Must be computer literate with an emphasis in Microsoft Word, Excel, and Outlook.  Must be motivated, dedicated, customer service and teamwork oriented. Must have excellent communication and leadership skills. Must be able to read, write and verbally communicate English.

ESSENTIAL JOB FUNCTIONS:

1. Manage profit and loss by implementing cash control and security procedures, maintaining inventory, managing labor, reviewing financial reports, and taking corrective actions as needed.

2. Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas. Ensure compliance with operational standards, company policies, federal/state/local laws, and ordinances.

3. Maintain professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance standards.

4. Oversee inventory control, order, receive, and complete product requisitions.

5. Hire, train, lead, develop, schedule, motivate, evaluate, coach, and discipline team members.

6. Responsible for establishing and overseeing staff training regarding all Company and Food Services Department policies and procedures.

7. Ensure positive guest service in all areas. Respond to complaints, taking any and all appropriate actions to turn dissatisfied guests into return guests.

8. Organize and direct departmental meetings and attend all food and beverage meetings.

9. Other job-related duties as assigned and instructed by management.

CUSTOMER SERVICE EXPECTATIONS:

• Strive to deliver world-class products and service for our guests.

• Cheerful, helpful, and professional when interacting with guests and team members.

• Take ownership and have an "It's my job" attitude.

• Listen and pay attention to what is being communicated both verbally and non-verbally.

• Share knowledge in such a manner as to inspire creativity and innovation among the staff in a non-threatening atmosphere.

PHYSICAL DEMANDS:

The work requires some physical exertion such as long periods of standing; walking over rough, uneven, or rocky surfaces; recurring bending, crouching, stooping, stretching, reaching, or similar activities; recurring lifting of moderately heavy items.  The work may require specific, but common, physical characteristics and abilities such as above-average agility and dexterity.

WORK ENVIRONMENT:

The work environment involves everyday risks or discomforts requiring normal safety precautions typical of such places as kitchens, restaurants, bars, coolers, offices, meeting and training rooms, libraries, residences, and commercial vehicles, e.g., use of safe work practices with kitchen equipment, avoidance of trips and falls, observance of fire, health and safety regulations and traffic signals, etc. The work area is adequately lighted, heated, and ventilated. This is a 24 hour/7 day a week work environment with varying shifts including weekends and holidays.