Complex General Manager, Food and Beverage

Virgin Hotels • Las Vegas, NV

1d

About The Position

The Complex General Manager is responsible for all aspects of managing Virgin
Hotels Las Vegas food and beverage outlets, creating an extraordinary guest
dining experience by leading teams of passionate individuals who exceed guest
expectations. The Complex General Manager is committed to being present on the
floor during service, directly impacting guests' and our teams' experience.

Requirements

• Current, legal, and unrestricted ability to work in the United States
• Associate or bachelor's degree preferred
• Active SNHD Food Handlers and Nevada Alcohol Education Cards with minimum 6 months of validity
• At least 5 years of food and beverage management experience
• Great team player with the ability to create excellent working relationships across the group. Collaborative approach with all departments, particularly food & beverage and sales & marketing
• Ability to break down barriers and resolve potential conflicts swiftly and effortlessly
• Strong communication and presentation skills to all levels of management
• Ability to think outside the box and approach all issues with a completely fresh approach
• Ability to anticipate needs and over-deliver wherever possible
• Able to change direction and work on multiple project aspects at once. Creatively solve problems
• Enthusiastic, passionate, able to inspire and motivate others
• Comply with all safety and health department procedures, as well as all state and federal liquor laws
• Leadership ability and behavior consistent with Virgin Hotels Core Values: Fun, innovative, original, and personable, and striving to deliver high quality and brilliant customer service

Nice To Haves

• Previous experience managing multiple outlets
• Must enjoy being around and working with people
• Comply with all safety and health department procedures as well as all state and federal laws
• Maintain a neat, clean, and well-groomed appearance
• Adhere to hotel policies including but not limited to attendance, safety, and behavior

Responsibilities

• Interview, select, train, supervise, counsel, and discipline restaurant team members for the efficient operation of the outlets
• Organize and conduct pre-shift and departmental meetings, communicating pertinent information to the team members such as house count and menu changes
• Schedule and direct team members in their work assignments
• Interact positively with customers, promoting resort facilities and services while developing long-term relationships with internal and external guests
• Resolve problems to the satisfaction of all parties involved
• Maintain communication with all departments to ensure customer service needs are exceeded
• Achieve company objectives in sales, service, quality, appearance of facility, and sanitation and cleanliness through training of employees and creating a positive, productive working environment
• Maintain the profitability of outlets to support overall operation. Control payroll and equipment costs (minimizing loss and misuse)
• Ensure par stock levels are maintained by calculating inventory, ordering and retrieving supplies, and stocking shelves by stooping, bending, lifting heavy articles and reaching overhead
• Evaluate cost effectiveness of all aspects of operation. Develop and implement cost saving and profit enhancing measures
• Provide direct service to guests as needed
• May perform other duties as assigned

What This Job Offers

• Job Type: Full-time
• Career Level: Manager
• Education Level: Associate degree