Manager - Carversteak

CR STEAK LV LLC•Las Vegas, NV

10d•Onsite

About The Position

The Operations Manager is responsible for assisting the General Manager and Assistant General manager with the day- to- day operations of the front of house. The Operations Manager works to oversee the planning, training, and organization of the restaurant and the employees.

Requirements

2 years previous experience in a high-volume restaurant/lounge
Candidate must be friendly, professional, outgoing,
Candidate must be able to bend and lift to 50 lbs.
Role may include job duties or tasks requiring repetitive motion.
Working environment may include exposure to hot kitchen elements or cleaning materials.
Candidate must be able to work a flexible schedule inclusive of varying shifts such as days, evenings, weekends, and holidays.

Responsibilities

Maintain professional appearance standards as directed in the Employee Handbook.
Anticipates and accommodates needs of guests while providing professional and exceptional service to ensure guest satisfaction.
Ensures cleanliness of front-of house areas, and the entire venue.
Responsible for interviewing, hiring, and training
Coaches front-of-house managers as needed and assists in their professional development
Ensures that all guests feel welcome and are always given professional service.
Protects establishment, guests, and employees by adhering to and overseeing that the Department of Health and company sanitation standards are followed.
Can handle pressure and stress in a professional manner.
Possesses knowledge of all front-of-house job duties.
Certifies that all food and drinks are prepared according to restaurant standards.
Makes employee related decisions consistent with the company’s policies.
Controls cash and other receipts in accordance with the company’s accounting guidelines.
Follows supervisor’s instructions, communicate with and support co-workers while being a team player.
Oversees that all opening and closing duties are completed up to company standard.
Trains in different positions through- out the restaurant.
Communicates product needs to the General Manager
Possesses in-depth knowledge of all food and beverage menus.
Communicates clearly and concisely with back-of-house employees/management during service
Reports all breakage, damage of equipment or furniture immediately to management.