General Manager E-II

FC MANAGEMENT LLC•Henderson, NV

12d•$45,000 - $48,000

About The Position

The General Manager supervises daily restaurant operations, ensuring efficient operations, productivity, and profitability according to Lev Group standards while continually improving guest satisfaction and maximizing results. The role maintains the quality and consistency of food, beverages, and service; provides a welcoming guest experience; resolves guest concerns; and carries out restaurant administration, including hiring paperwork, payroll, purchasing, ordering, invoicing, scheduling, and records management. The General Manager also evaluates service, maintains safety and sanitation standards, manages inventory and product costs, and supports regular and special events and menu training. The position directly supervises front-of-house staff and is responsible for interviewing, hiring, training, assigning and directing work, evaluating performance, recognizing and disciplining employees in conjunction with Human Resources, and resolving complaints and problems. The work is generally indoors, split between the restaurant front and kitchen, with exposure to heat, cleaning chemicals, fumes, equipment, and metal objects. The role involves prolonged standing, occasional desk and computer work, lifting, reaching, bending, twisting, moving quickly, and working in walk-in refrigeration and freezer areas.

Requirements

High school diploma or GED.
At least 3 years of manager experience.
At least 3 years of fine-dining restaurant supervisory experience.
Proficiency with basic computer applications and POS systems.
Strong interpersonal skills, including motivating, delegation, and conflict management.
Ability to coordinate multiple tasks while maintaining operational standards.
Strong problem-solving and time-management skills.
Excellent guest-service and hospitality skills and professional presentation.
Ability to motivate employees to work as a team and meet high standards for food and service.
Excellent verbal and written communication skills.
Self-motivation, organizational skills, and attention to detail.
Excellent planning and follow-up skills.
Ability to listen, understand, and clarify concerns and issues raised by guests.
Ability to stand for prolonged periods, sometimes for an entire shift; perform intermittent sitting and computer work; read and visually verify information; inspect tools, equipment, and machines; lift at least 50 pounds, with assistance for heavier items; move quickly; reach overhead and below the knees; bend, twist, pull, and stoop; and move in walk-in refrigerators and freezers ranging from 40°F to -10°F.

Responsibilities

Maintain the quality and consistency of food, beverages, and service in accordance with established standards.
Provide friendly, professional, attentive, and courteous service and help create a warm, welcoming atmosphere.
Interact proactively with guests, build loyalty and recognition, respond positively to requests and feedback, and resolve complaints professionally.
Perform administrative tasks, including new-hire paperwork, payroll, purchasing, ordering, invoicing, scheduling, records control, and filing.
Measure and evaluate service through restaurant audits and guest and employee feedback.
Maintain restaurant safety, security, sanitation, and cleanliness.
Staff, train, coach, develop, and manage guest-focused employees.
Use time-management and decision-making skills to coordinate restaurant operations.
Conduct inventory counts and manage product costs and maintenance.
Assist with planning regular and special events and menu training.
Interview, hire, train, assign and direct work, appraise performance, reward and discipline employees in conjunction with Human Resources, and address complaints and problems.
Perform other job-related duties as assigned.