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Las Vegas | General Manager | High Volume Hot Spot

2 months ago

Las Vegas, United States Madison Collective Full time $125 - $130
Job DescriptionJob Description

DESCRIPTION:


Chef-driven, high volume, independent restaurant operation in Las Vegas is seeking a poised and dedicated General Manager to join our rapidly expanding team.As the leader of the business, the General Manager will take ownership and work in tandem with the Executive Chef to provide daily support, coaching and accountability for the front of house managers and culinary teams in order to develop high performing hospitality teams. The GM will be a champion of our core values, all while ensuring excellent guest experiences, driving sales, increasing profitability, and maintaining high employee retention and satisfaction rates. This is a critical leadership role in the company, requiring the highest standards of performance to provide an internal role model and example of the companys values. The position is responsible for ensuring that the restaurant complies with all laws and achieves both financial and qualitative performance targets, positioning us for continued long-term growth.The right person for this role will be tenacious, energetic, and obsessed with creating memorable guest experiences.


Job Duties include (but are not limited to):


Operational Excellence:

  • Accountable for operating within our business processes including, but not limited to, facilities maintenance, management scheduling and staff scheduling standards, task delegation for managers and chefs, administration, service and shift management, and quality control.
  • Lead the team to ensure achievement of food, beverage, service, ambiance standards including compliance with DOH standards
  • Ensure appropriate and timely communication between senior leadership and line staff by ensuring daily pre-shift meeting leadership, weekly manager meeting contribution and leadership as appropriate, daily log book, incident, accident and facility reports
  • Display full mastery of opening, swing, closing shifts, service points for staff, managers and private events - leading by example at all times
  • Ensure the teams have supplies and equipment needed to perform daily at a high level by maintaining pars, managing inventory and ordering processes for Linen, Office Supplies, Menu Paper, Promotional Materials, Operating Supplies, Service Small wares, China, Glass, Silver (CGS), Perishable Dcor (flowers/produce), and repairs - all while maintaining costs in line with budgets
  • Protect Brand Standards for the restaurant by ensuring that all in-house marketing materials (menus, fonts, post cards, check presenters, uniforms) meet guidelines
  • Ensure the team executes BEOs for private dining and events
  • Lead the planning and execution as well as communication of programming for all promotional and holiday offerings to ensure high level experiences for special events, holidays, or promotions.


Team Development:

  • Create and lead a positive and professional working environment for all employees, including the management team in FOH and BOH.
  • Maintain effective and timely communication to all FOH/BOH and HQ team members.
  • Work in tandem with HR team to take ownership of recruitment and maintain a high performing service team with high retention rates.
  • Coach and develop hourly employees and management team to get the best results and allow for opportunities for them to grow their careers within the company.
  • Maintain consistency by following operating procedures including training and development, progressive discipline, review processes.
  • Communicate and champion our company benefits and work perks for all level employees as a tool to retain and encourage our team members
  • Create and maintain positive working relationships with leadership at all levels, including sister restaurants within the company in order to promote collaboration, support, and growth for all.

Administrative & General:

  • Fulfill all financial administrative tasks such as invoice processing, scheduling, tracking costs, ensuring accurate ordering and inventory reporting, and attending meetings with the management team to review weekly P&L and analyze data.
  • Accountable for meeting budgeted sales goals and budgeted labor and operating costs for the restaurant.
  • Monitor labor and expense budgets daily, making adjustments day to day in response to trending sales.
  • Responsible for the restaurant 100% complying with all state, federal and local laws including, but not limited to payroll compliance, labor laws, sick leave, DOH guidelines, and more.


Facility / Health & Safety:

  • Work in tandem with the other operators to maintain a top notch facility that complies with all state, local, and federal laws including safety and department of health requirements.
  • Perform daily walkthroughs of the facility, communicating any issues in a timely manner to the Director of Operations.
  • Oversee monthly preventative services as scheduled by the facilities management team.


REQUIREMENTS:


  • Bachelor's degree and/or relevant experience in Food & Beverage operations
  • Four (4) or more years of prior AGM and/or GM experience, preferably in a luxury setting
  • Experience in high volume venues exceeding $20mm in annual revenue
  • Proven ability to lead and mentor a team
  • Demonstrated knowledge of service and F&B operations
  • Strong communication skills
  • Food Handlers Certificate for managers required
  • Must have basic knowledge of Microsoft Office software
  • Must have basic knowledge of Microsoft Office software
  • Complete knowledge of health and safety regulations
  • Knowledge, understanding, and compliance with policies and procedures, job descriptions, daily memorandums, statutory requirements regarding health and safety, sanitation, proper chemical usage, fire procedures, and HACCP
  • Strong overall knowledge of menu preparation and presentation
  • Ability to execute guidelines for proper staffing to maximize efficiency and minimize labor costs
  • Strong overall knowledge of menu preparation and presentation
  • Excellent interpersonal skills to deal effectively with guests, staff, leaders, and other outside contacts
  • Ability to provide leadership and direction contributing to the success of the organization through engaging, developing, and mentoring individuals and teams
  • Excellent communication and customer service skills
  • Excellent organizational skills; be able to function under time constraints and deadlines with attention to detail
  • Maintains knowledge of local competition and general industry trends
  • Inspects, plans, and ensures restaurant is ready for service each day before opening with adequate staff and supplies, and complies with all Company standards including grooming policy and service standards.
  • Ensures work area and storeroom are always clean and organized
  • Must be willing and able to work a flexible schedule to include nights and weekends
  • Work in a fast-paced, busy, and somewhat stressful environment



BENEFITS:


  • Competitive Salary ($125-130K+)
  • Performance Based Bonus Program
  • Medical, Dental, Vision
  • Dining Perks
  • PTO
  • Career Advancement Opportunities
  • EOE