Bonannos NY Pizza Kitchen General Manager @ Downtown Summerlin

FIFTH AVENUE RESTAURANT GROUP•Las Vegas, NV

16d

About The Position

Essential Job Functions. Duties include but are not limited to: Manages the daily activity of a restaurant. Monitors business levels and all aspects influencing sales. Responsible for touching all tables and checking with guests about their service experience. Interacts with customers to ensure they obtain a superior dining experience. Responsible for ensuring all staff provide superior product quality and customer service. Oversees all restaurant staff, ensuring adequate coverage for all positions and shifts. Ensures that restaurant management schedules staff adequately based upon business needs/levels. Sets the tone at the restaurant for the team, keeps a positive attitude, shows integrity, and leads by example. Keeps a positive professional relationship with landlords, tenants, suppliers and vendors at all times. Ensures proper use and inventory control of product, supplies and proper function of equipment. Oversees ordering, supplies, inventory and store accounting/sales paperwork, etc. Acts in accordance with company policies, restaurant specifications and food/beverage regulations. Takes appropriate action to correct any/all company policy and/or regulatory violations. Supports a friendly, enjoyable work environment for all team members - keeping behaviors professional. Oversees and or approves hiring, terminations, transfers, promotions and disciplinary actions. Works a minimum of 45 hours per week, monitoring operations/business levels, and motivating crew. Must have English comprehension skills for purposes of safety, job instructions, policy, and guest service. Must have current ServSafe Manager certification, or ability to obtain it within 30 days of hire. This is a requirement of the Southern Nevada Health District. Reports to District Manager.

Requirements

Passion for providing superior guest service and highest quality food.
Experience leading teams, producing results and driving sales in quick service food/restaurant industries.
Solid English speaking, reading and writing skills.
Strong math, cost analyses and financial skills.
Available to work variable shifts (opening, mid-day, closing, weekends & holidays) in order to fully support operations.
10+ year of experience in a fast-paced restaurant in a leadership role
Must have current ServSafe Manager certification, or ability to obtain it within 30 days of hire. This is a requirement of the Southern Nevada Health District.
Must have English comprehension skills for purposes of safety, job instructions, policy, and guest service.
Ability to pass a background check
Pass a drug test screening
Up to date work cards
Authorized to work in the United States

Responsibilities

Manages the daily activity of a restaurant.
Monitors business levels and all aspects influencing sales.
Responsible for touching all tables and checking with guests about their service experience.
Interacts with customers to ensure they obtain a superior dining experience.
Responsible for ensuring all staff provide superior product quality and customer service.
Oversees all restaurant staff, ensuring adequate coverage for all positions and shifts.
Ensures that restaurant management schedules staff adequately based upon business needs/levels.
Sets the tone at the restaurant for the team, keeps a positive attitude, shows integrity, and leads by example.
Keeps a positive professional relationship with landlords, tenants, suppliers and vendors at all times.
Ensures proper use and inventory control of product, supplies and proper function of equipment.
Oversees ordering, supplies, inventory and store accounting/sales paperwork, etc.
Acts in accordance with company policies, restaurant specifications and food/beverage regulations.
Takes appropriate action to correct any/all company policy and/or regulatory violations.
Supports a friendly, enjoyable work environment for all team members - keeping behaviors professional.
Oversees and or approves hiring, terminations, transfers, promotions and disciplinary actions.
Works a minimum of 45 hours per week, monitoring operations/business levels, and motivating crew.