Restaurant General Manager - Hawthorn Grill

J W Marriott•Las Vegas, NV

9h•Onsite

About The Position

The Restaurant General Manager is responsible for the daily operation of the resort food and beverage outlet as assigned. Ensure excellent customer service and maximize revenue and profits. Develop and implement cost-saving and profit-enhancing measures. Adheres to all Company, Safety and Department policies and procedures. Fosters teamwork and provides excellent guest service, anticipates guest needs to exceed guest expectations. Builds brand loyalty by living the JW Marriott Core Values.

Requirements

Must be at least 21 years of age
Valid Clark County Health Card
Valid Las Vegas Alcohol Awareness Card (TAM Card)
Valid Non-Gaming/Sheriffs Card
Valid ServSafe Manager Certificate
Ability to motivate, coach, and develop front-of-house staff.
Ensure a superior guest experience through professionalism and responsiveness.
Strong verbal and written communication for staff instructions and guest interactions.
Manage schedules, breaks, and shift coverage efficiently.
Quickly address operational issues and guest concerns.
Understand budgeting, cost control, and revenue management.
Operate and troubleshoot POS systems (e.g., Micros).
Understand menu items, preparation methods, and pricing.
Stay calm and effective in fast-paced environments.
Availability to work a flexible schedule (nights, weekends, and holidays)
Ability to verbally communicate effectively with guests and coworkers
Ability to stand and walk for extended periods (five hours or more).
Ability to lift and carry trays up to 30 lbs.
Comfortable working in a fast-paced, upscale environment.
Requires transporting, pushing, pulling, and maneuvering items weighing up to 40 lbs.
Requires eye/hand coordination.
May require use of standard office equipment. (Micros System)
May require basic math with the ability to distinguish letters, numbers and symbols.
Ability to and comply with Policies and Procedures, Job Description, daily memorandums, chemical labels (SDS) and other instructions.
Exposure to cleaning chemicals

Nice To Haves

Bachelor’s Degree in Food & Beverage, Hospitality Management or related field is preferred.
A minimum of five years of full service, upscale resort, or hotel experience in a leadership position.

Responsibilities

Provides strategic and operational leadership for all restaurant operations, including both front‑of‑house and back‑of‑house food and beverage functions, to ensure consistent execution of service standards, food quality, and operational efficiency.
Directs, oversees, and evaluates daily restaurant operations to ensure all services are delivered in accordance with company policies, brand standards, and guest expectations.
Maintains visibility and availability during all operational periods, including peak business hours, special events, and high‑volume services, by working a flexible and varied schedule as required by business needs.
Ensures operational continuity by proactively identifying risks, operational gaps, and improvement opportunities, and implementing corrective actions as necessary.
Ensures a safe, professional, and compliant working environment for all employees by enforcing workplace safety standards, company policies, and applicable federal, state, and local regulations.
Oversees the recruitment, onboarding, training, coaching, and continued professional development of supervisory and management staff to build a high‑performing leadership team.
Establishes clear performance expectations for supervisory and management personnel and holds them accountable through regular feedback, performance evaluations, and corrective action when required.
Promotes a culture of engagement, accountability, professionalism, and ethical conduct throughout the department.
Ensures management staff are knowledgeable of and compliant with all human resources policies, including attendance, disciplinary procedures, harassment prevention, and employee relations protocols.
Oversees front‑of‑house staffing levels, scheduling practices, and labor deployment to ensure operational efficiency, guest satisfaction, and compliance with labor budgets.
Directly oversees payroll administration for the department and ensures payroll is processed accurately and in a timely manner.
Trains and supports outlet managers in the accurate completion of timekeeping and payroll tasks for their respective operations, ensuring adherence to labor laws and company guidelines.
Monitors labor costs and productivity metrics, implementing adjustments as needed to align with budgetary objectives.
Serves as a senior representative of the restaurant operation in guest interactions, professionally addressing guest compliments, complaints, service recovery situations, and escalated concerns.
Ensures that guest issues are resolved promptly, effectively, and in a manner that protects the organization’s reputation while fostering guest loyalty and repeat business.
Maintains a professional presence in the operation and reinforces a guest‑focused service culture among all team members.
Ensures that all food, beverage, service, cleanliness, and safety standards are consistently maintained in accordance with company expectations and brand guidelines.
Maintains full compliance with Clark County Health Department regulations, company health and sanitation policies, and all applicable food safety standards.
Conducts regular inspections and audits of restaurant operations to verify compliance with health, sanitation, and safety requirements, addressing deficiencies immediately.
Partners with the Room Chef to ensure culinary standards, food quality, presentation, portion control, and recipe consistency are maintained at all times.
Assists in the development, implementation, and ongoing management of the department’s annual operating budget.
Monitors financial performance, including labor costs, food and beverage costs, and operational expenses, and implements corrective strategies as needed to maintain profitability.
Collaborates with leadership to establish financial goals and performance benchmarks for the department.
Collaborates with culinary leadership on menu planning, pricing strategies, and ongoing menu revisions, utilizing menu engineering principles to optimize sales performance and profit margins.
Ensures menu items, pricing, modifiers, and promotions are accurately programmed and maintained within the point‑of‑sale (POS) system.
Maintains the integrity, security, and accuracy of the POS system, ensuring compliance with internal controls and reporting requirements.
Reviews reporting and performance data generated through the POS system to identify trends, opportunities, and operational improvements.
Maintains open and ongoing communication with executive and property leadership regarding operational performance, staffing issues, guest feedback, and quality standards.
Participates in leadership meetings, planning sessions, and operational reviews as required.
Collaborates cross‑functionally with culinary, finance, human resources, and facilities teams to ensure seamless operations.
Performs additional duties, special projects, and initiatives as assigned to support departmental objectives and overall organizational goals.
Demonstrates flexibility and adaptability in response to changing operational needs and business conditions.