General Manager Rouge Room - Red Rock

Durango Casino & Resort•Las Vegas, NV

13d

About The Position

Description: The General Manager will oversee the daily activities of the front-of-house operations and Team Members in accordance with all Company standards, policies, and procedures within the Company concurrently with the Executive Chef ensuring a successful operation. In addition, the General Manager will interact with the dining room Guests, fellow Team Members, and Supervisors in a polite and courteous manner to ensure gracious hospitality. Maintain professional appearance standards. Anticipate and accommodate needs of the Guests. Oversees the general cleanliness of the front-of-house and the entire venue. Conducts decision-making process for interviewing, hiring and training new hires. Oversee the scheduling, growth opportunities and Team Member development. Responsible for all front-of-house job performance reviews in conjunction with the Director of Operations. Oversee front-of-house operations to ensure quality, safety, beverage recipe accuracy, efficiency and profitably. Supervise the execution of regular service, catering, take-out, delivery and all in/off-venue events. Possesses in-depth knowledge of operational systems, which includes payroll, inventory and purchasing. Regulates all executive-level POS functions. Responsible, in partnership with the Executive Chef, for maintaining the venue’s monthly Profit & Loss statement standards. Oversees Department of Health and company sanitation standards. Oversees that the venue is compliant with all federal, state and local laws and regulations, and Company policies. Coaches and develops front-of-house Team Members by setting clear guidelines and expectations. Oversees that all mechanical systems are in good working order and compliant with all federal, state and local ordinances. Oversees all Team Members are compliant with all front-of-house standards and procedures. Possesses in-depth knowledge of all food and beverage menus. Oversees that all Guests and Team Members concerns are resolved. Practical knowledge of the job duties of all supervised Team Members. Communicates clearly and concisely. Oversees the completion of all opening and closing procedures. Oversees the replacement or repair of all breakage, damage of equipment or furniture. Attends, leads and participates in any training sessions, departmental meetings or pre-service meetings. Learn by listening, observing other Team Members and sharing knowledge while leading by example.

Requirements

At least 8 years’ of previous hospitality experience in a General Manager or senior management role within a high-volume setting required.
Excellent guest service skills.
Ability to coach, build a team, problem solve, and leadership skills.
Demonstrated financial acumen with P&L statements, annual budgets, forecasting, COGS, and labor models.
Must be organized, self-motivated, and proactive with a strong attention to detail.
Must demonstrate sound judgment and decision-making ability, even when dealing with difficult situations.
Must be able to obtain PCI/DSS, Alcohol Awareness, Food Handling and Gaming Registration (where applicable).
Proficient with computers (Microsoft Products), POS and technology.

Nice To Haves

Associate’s Degree in Hospitality, Business, etc., or equivalent work experience preferred.

Responsibilities

Oversee daily front-of-house operations and Team Members.
Interact with Guests, Team Members, and Supervisors to ensure gracious hospitality.
Maintain professional appearance standards.
Anticipate and accommodate Guest needs.
Oversee cleanliness of the front-of-house and venue.
Conduct hiring and training.
Oversee scheduling, growth opportunities, and Team Member development.
Responsible for front-of-house job performance reviews.
Ensure quality, safety, beverage recipe accuracy, efficiency, and profitability.
Supervise regular service, catering, take-out, delivery, and in/off-venue events.
Possess in-depth knowledge of operational systems (payroll, inventory, purchasing).
Regulate executive-level POS functions.
Maintain monthly Profit & Loss statement standards.
Oversee Department of Health and company sanitation standards.
Ensure compliance with all laws, regulations, and Company policies.
Coach and develop front-of-house Team Members.
Oversee mechanical systems are in good working order.
Ensure Team Members comply with front-of-house standards and procedures.
Possess in-depth knowledge of all food and beverage menus.
Resolve Guest and Team Member concerns.
Oversee completion of opening and closing procedures.
Oversee replacement or repair of equipment or furniture.
Attend and participate in training sessions and meetings.