Restaurant Manager

Virgin Hotels•Las Vegas, NV

18d

About The Position

The Restaurant Manager oversees and manages the restaurant’s daily operations and works to meet sales goals by hiring and training capable staff, overseeing kitchen operations, and motivating staff during busy hours. The role calls for strong interpersonal skills and restaurant experience, as well as the ability to multitask and stay calm in stressful situations. The manager is expected to inspire the management team and Kassi team members to do their best each day. The position includes responsibility for customer satisfaction, food preparation and safety standards, staffing, inventory and purchasing, costs, equipment, and compliance with alcoholic beverage regulations. The manager also conducts staff performance evaluations and handles hiring, discipline, and termination in accordance with restaurant policy. The listed duties and conditions are not exhaustive.

Requirements

Current, legal, and unrestricted ability to work in the United States.
High school education or equivalent.
Ability to work a flexible schedule.
At least 3 years of hospitality-related experience.
At least 2 years of restaurant manager or leadership experience.
Current food handler’s and TAM cards, plus other certifications required by federal, state, or local law.
Familiarity with point-of-sale computers and software.
Comfort using a computer and navigating Windows, Microsoft Office, and Outlook email.
Strong supervisory and leadership skills.
Excellent interpersonal skills, with a focus on customer service.
Excellent time management skills.
Excellent organizational skills and attention to detail.
Familiarity with food-handling, safety, and other restaurant guidelines.
Proficiency with Microsoft Office Suite or related software.

Nice To Haves

Customer service skills.
People management skills, including fostering teamwork and giving feedback.
Planning skills.
Budget development skills.
Self-motivation and high energy.
Ability to multitask and resolve conflict.
Verbal communication skills.
Enjoy working both with a team and independently as circumstances require.
Adaptability and flexibility.
A positive attitude, integrity, strong work ethic, and willingness to give and receive constructive feedback.

Responsibilities

Address customer complaints professionally and resolve issues diplomatically and courteously.
Oversee food preparation and ensure compliance with health, safety, food-handling, and hygiene standards.
Ensure customer satisfaction with all aspects of the restaurant and dining experience.
Ensure compliance with alcoholic beverage regulations.
Estimate food and beverage costs.
Manage inventory and purchase food and supplies.
Conduct daily restaurant and equipment inspections for compliance with health, safety, food-handling, and hygiene standards.
Evaluate restaurant equipment periodically, arrange repairs and maintenance, and schedule service.
Hire and train restaurant staff.
Organize and oversee staff schedules.
Conduct timely and constructive performance evaluations.
Oversee employee hiring, discipline, and termination in accordance with restaurant policy.
Perform other duties as assigned.