GM Quick Service

Rio Las Vegas•Rio Las Vegas, NV

About The Position

The General Manager (GM) is responsible for overseeing all aspects of restaurant operations, including driving revenue, managing expenses, ensuring high service standards, and leading the kitchen and service teams. This role involves collaborating with marketing, handling guest complaints, managing administrative duties such as payroll and scheduling, and ensuring compliance with all rules and regulations. The GM also plays a key role in promoting teamwork, maintaining a safe working environment, and providing excellent service to vendors and teammates.

Requirements

Minimum Five (5) years of experience as a General Manager in a high-volume restaurant
Experience with business development, cost analysis and managing 100+ team members
Excellent written and verbal communication skills with an aptitude for simplifying complex topics.
Strong understanding of HR practices, policies, and organizational dynamics.
Ability to collaborate across teams and engage with Team Members at all levels.
Detail-oriented, well-organized, and adept at managing multiple projects simultaneously.
Proficient in Excel, Word, and other MS Office applications.
Have strong organizational skills with the capacity to meet strict deadlines.
High School Diploma or GED (required).
At least 21 years of age.
Must be able to qualify for licenses and permits required by federal, state and local regulations.
Food Handler – Health Card
Alcohol Awareness
ServSafe – Nevada
Must regularly lift and/move up 25 pounds, and must have the ability to push, pull, reach, bend, twist, kneel and balance when performing job duties in varying work areas such as confined spaces.

Nice To Haves

Bachelor’s Degree preferred or equivalent combination of education or experience
Previous experience working in a similar resort setting

Responsibilities

Implement plans to drive revenue and balance expenses while achieving and maintaining high service standards.
Ensure proper service and atmosphere for the guests.
Work with marketing team and hotel marketing team to ensure growth while maintaining a 3% service recovery.
Understand relationships with other departments and develop partnerships to achieve hotel goals.
Supervise, train, plan, and direct all kitchen and service team members on the assigned shift.
Present self in a professional manner at all times.
Handle guest complaints.
Responsible for administrative duties on assigned shift including payroll, scheduling, days off, section assignments, early outs, etc.
Ensure that all rules, regulations, and procedures are complied with by staff under supervision.
Document incidents and events involving guests or staff accurately and in detail and administer all disciplinary action on assigned shift as needed.
Assign work duties and record attendance on assigned shift.
Inspect FOH service team as to uniforms, cleanliness, identification, etc.
Assist management in other matters as requested.
Keep service team informed of hotel events and trends as well as new procedures.
Ensures a safe working environment for all quick server restaurants.
Promote teamwork among all team members.
Must provide courteous and friendly service to all vendors and teammates.
Perform all other job-related duties as assigned.