General Manager

Crossroads Kitchen•Las Vegas, NV

13d•Onsite

About The Position

We are an award-winning culinary destination nestled on the iconic Las Vegas Strip! Our fine dining décor and ambiance welcomes guests to have the best experience, in the first plant-based restaurant in town to have a full bar with an inspired cocktail program. There are no obvious vegan cues and most guests don't even make the connection that the menus is plant-based - they just know that our restaurant is inviting and the food is wonderfully delicious. Crossroads is an intersection where vegans, flexitarian's, omnivores and meat eaters can cross paths to share a delicious meal and a good time. We believe great food should be enjoyed by everyone! If you share the same enthusiasm, we’d love to have you join our growing team! About You: We are looking for a team leader who embodies or Workplace Values, including Integrity, Teamwork, Creativity, Respect, Dependability, and Customer Focus. If you embody these principles, and want to lead a team in a special environment, we also hope you have the following experience and traits.

Requirements

At least 7 years’ general manager experience
specialized training in restaurant operations
Strong organizational leadership, and the ability to support all FOH functions in a positive and constructive manner
Engaging personality that can bring the best out of our staff.
Food Handler's and RBS Certification.
Knowledge of safe workplace safety procedures and the ability to train and lead staff in this important area.

Nice To Haves

preferably with a Bachelor's degree

Responsibilities

Serve as the primary day-to-day manager of the Front-of-the-House and personnel functions for the restaurant.
Ability to successfully train, develop, and motivate all restaurant staff in meeting and exceeding expectations for their respective roles.
Display exceptional leadership by providing a positive work environment, hiring, counseling, disciplining and terminating restaurant employees as appropriate and demonstrate a dedicated and professional approach to management of the restaurant.
Demonstrate honesty, integrity, and positive leadership in all aspects that might affect the restaurant, including the views of the restaurant and its operations by other employees, customers, or external parties.
Delegate tasks to subordinates, as appropriate, so they might continue to develop their skills and experiences.
Ensure that all personnel are hired, supervised, disciplined, and managed in the manner required by law, including the holding of all employees to the standards and expectations set forth in the restaurant’s Personnel Handbook.
Ensure that all restaurant equipment and facilities are properly maintained and in safe and good working order.