General Manager

HUKL Investments•Las Vegas, NV

2d•$65,000 - $90,000•Onsite

About The Position

The General Manager is the single point of accountability for the entire restaurant and is responsible for financials, profitability, hitting or exceeding venue goals, as well as motivating, coaching, and leading the team. Ensures the restaurant is running effectively and meeting all Company standards to include execution of service, guest interaction, atmosphere, and cleanliness. Genuine passion for the hospitality industry and entrepreneurial spirit. The majority of the time for this position is based in the operation, working within their assigned restaurants. The expectation of this role is to be based on the floor during the service hours and working with, guiding, and coaching the team and making lasting connections with the guests. This role reports to the Vice President of Culinary Operations.

Requirements

Excellent communication and organization skills. Ability to interact professionally and diplomatically with a variety of business partners.
Minimum of 2 years' experience in the restaurant/hospitality industry.
Must have a working knowledge of restaurant management and operations.
The ability to work in a fast pace, high energy environment
Able to effectively communicate in English both verbally and in writing.
Must have a current Food Safety Manager Card, TAM card, and Sheriff Non-Gaming Card.
Ability to work flexible hours
Strong attention to detail.
Able to deal with people sensitively, tactfully, diplomatically, and professionally at all times.
Maintain a high level of professionalism at all times.
Strong work ethic and positive team attitude.

Responsibilities

Provide exceptional service and ensure guest satisfaction with dining experiences, the leader must hold themselves and the team to an extremely high, consistent standard.
Manage team of food and beverage professionals ensuring standards and required sequence of service components are executed with precision
Preparation of budgets, analysis of P&L’s, sales projections, and revenue control.
Conducts interviews, hires, training, performance management and termination restaurant employees.
Manage guest relations and ensure guest satisfaction.
Partner with the Chef de Cuisine in the creation of new items for the restaurant based on guest feedback and sales records, review daily specials and unavailable items. Ensure that associates are aware and informed.
Review sales for previous day; resolve discrepancies with accounting. Track revenue against budget.
Prepare weekly work schedules in accordance with staffing guidelines and labor forecasts. Adjust schedules throughout the week to meet the business demands.
Ensure that staff report to work as scheduled. Document any late or absent employees.
Coordinate proper breaks for staff.
Assign work and side duties to staff in accordance with departmental procedures. Communicate additions or changes to the assignments as they arise throughout the shift. Identify situations, which compromise the department's standards and delegate these tasks.
Monitor the preparation of station assignments, ensuring compliance to departmental standards.
Conduct pre-shift meeting with staff and review all information pertinent to the day's business.
Inspect grooming and attire of staff; rectify any deficiencies.
Prepare and submit daily/weekly payroll and tip distribution records.
Act with integrity, honesty and knowledge that promote the culture, values.
Manage reservations and wait times while communicating with management.
Ensure that all guests feel welcome and are given responsive, professional, and gracious service at all times
Perform all aspects of the position with efficiency, respect, professionalism, teamwork, knowledge, patience, awareness, compassion, courtesy, and initiative.
Understand the philosophies of management. Display consistent attention to detail and follow through of all policies.
Represent the restaurant professionally through effective communication, cooperation, and relationships with all business partners.
Collaborate with the management team to create a culture and restaurant work environment based upon respect; foster opportunities for the team to learn, grow and develop their abilities.
Understand all programs, procedures, standards, specifications, guidelines, and training protocols.
Offer positive solutions to problems or issues and be a voice that is part of the decision-making team.
Ensure that all food and products are consistently prepared and served according to the restaurant portioning, cooking, and serving standards.
Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant's accounting policies and procedures.
Fill in where needed to ensure guest service standards and efficient operations.
Complete weekly assignments as designated
Other duties as assigned.
Monitor and manage social media such Yelp and Trip Advisor.
Driving between business related locations