QSR General Manager Strip locations (Johnny Rockets, Auntie Anne's, Bonanno's ) $65,000 -$70,000

FIFTH AVENUE RESTAURANT GROUP•Las Vegas, NV

5d•$65,000 - $70,000•Onsite

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. 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 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 be able to stand, walk, sit, touch, climb, lift, and read (see) for extended periods of time (8 hours+).
Must be able to regularly and safely lift and move boxes, supplies, and materials weighing 25 lbs. or more
Must be able to work in a fast-paced, noisy, and sometimes limited movement environment.
Must be able to maintain sanitation, food safety, and other food service environment requirements.
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.
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 District Manager.