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    Charlie Palmer Steakhouse Restaurant General Manager - Reno, United States - Grand Sierra Resort

    Grand Sierra Resort
    Grand Sierra Resort Reno, United States

    3 weeks ago

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    Description

    ESSENTIAL DUTIES AND RESPONSIBILITIES: Primary duties and responsibilities include, but are not limited to, the following:

    • Manages the day-to-day operation of the restaurant in accordance with established policies and procedures.
    • Directs the development and administration of controls for all phases of the restaurant in an economical and profitable manner while maintaining established standards.
    • Coordinates the maintenance and development methods for high quality preparation of food; assists in the maintenance and development of procedures for food service; and presents menu items for maximum customer service satisfaction.
    • Maintains an efficient program of scheduling to ensure a high standard of food preparation and service with the use of efficient staffing.
    • Maintains and instructs assigned personnel as to safety policies and procedures and follows up to ensure hazards are eliminated.
    • Monitors appearance of all food and communicates deviations to team leaders responsible for area.
    • Acts immediately on all customer complaints to ensure that corrections are made when possible.
    • Compiles annual budget, variance reports, weekly management reports, comp reports, linen/glass/silver/menu inventory and any other reports deemed necessary by the Restaurant General Manager or Director of Food & Beverage.
    • Oversees all follow-up work to ensure non-recurrence of cashier errors; works closely with Business Office and Internal Audit to ensure compliance with established procedures.
    • Counsels, guides and instructs assigned team members in the proper performance of their duties.
    • Prepares and coordinates the periodical performance reviews of assigned team members.
    • Recommends changes including hiring, promotion, demotion and release of team members; recommends wage and salary adjustments for team members within established guidelines.

    KNOWLEDGE/SKILLS/ABILITIES

    • Requires effective communication in English, both verbal and written form in a professional manner.
    • Bilingual abilities preferred.
    • Must present a neat and professional appearance.
    • Requires ability to compile, compute, and analyze pertinent data needed for reports
    • Requires flexibility to work various shifts.
    • Requires knowledge of computer programs including: Word, Excel, Windows, & POS systems.

    EDUCATION/EXPERIENCE

    • Minimum Bachelor's Degree in Hospitality or Business related field or equivalent is preferred.
    • Management experiences in a fine-dining restaurant, minimum 3-5 years or equivalent any combination of education, training, or experience that provides the required knowledge, skills, and abilities.
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