QSR General Manager @ Flamingo/ Horseshoe (Johnny Rockets, Auntie Anne's, Bonanno's ) $65,000 -$70,000

FIFTH AVENUE RESTAURANT GROUP•Las Vegas, NV

1d•Onsite

About The Position

The QSR General Manager will manage the daily activity of a restaurant, monitoring business levels and all aspects influencing sales. This role is responsible for ensuring all staff provide superior product quality and customer service, and for overseeing all restaurant staff to ensure adequate coverage for all positions and shifts. The General Manager sets a positive tone at the restaurant, leads by example with integrity, and maintains positive professional relationships with landlords, tenants, suppliers, and vendors. This position directly communicates with the Chef on food service and menu issues, ensures proper use and inventory control of product, supplies, and equipment, and oversees ordering, supplies, inventory, and store accounting/sales paperwork. The General Manager acts in accordance with company policies, restaurant specifications, and food/beverage regulations, ensuring compliance with SNHD regulations for sanitation and all state and federal regulations regarding food and alcoholic beverage service. They take appropriate action to correct any policy or regulatory violations, assist in seasonal and holiday menu changes, and must be able to understand and use POS systems. This role aims to increase sales by ensuring guest satisfaction and prompt problem resolution, supports a friendly and enjoyable work environment, and maximizes sales by teaching, coaching, and maintaining up-sell and service techniques. The General Manager oversees and/or approves hiring, terminations, transfers, promotions, and disciplinary actions, and works a minimum of 45 hours per week, monitoring operations and motivating the crew. They will prioritize wine and beverage demands and resolve customer complaints, reporting to Senior Management.

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.
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.
Touches all tables and checks with guests about their service experience.
Interacts with customers to ensure they obtain a superior dining experience.
Ensures 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.
Directly communicate with the Chef on all food service and menu issues.
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.
Ensures compliance with SNHD regulations for sanitation and compliance with all state and federal regulations regarding food and alcoholic beverage service.
Takes appropriate action to correct any/all company policy and/or regulatory violations.
Assist in seasonal menu changes and holiday menu changes.
Ability to understand & use a POS systems.
Increasing sales by ensuring guest satisfaction and prompt problem resolution.
Supports a friendly, enjoyable work environment for all team members - keeping behaviors professional.
Maximizes sales by teaching, coaching, & maintaining up-sell & service techniques to ensure a great guest experience.
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.
Prioritize wine and beverage demands.
Resolves customer complaints.
Reports to Senior Management.