Manager, Restaurant - Las Vegas, United States - Resorts World Las Vegas

Description

Overview:

Summary Statement:

The Restaurant Manager is responsible for leading, educating, motivating, and energizing the team to provide a world class dining experience. This role will ensure food and drink quality, while maintaining daily presentation of the restaurant.

Primary Job Duties: Includes but is not limited to:

• Administer all aspects of personnel to restaurant team members.
• Interact with customers and guests to receive feedback on their service.
• Provide ongoing education to team members on industry trends and service etiquettes.
• Ensure sanitation procedures and organization of work area adhere to all health code regulations and standards.
• Increase restaurant revenue through marketing strategies, networking and team member engagement.
• Maintain inventory levels for food, supplies and equipment.
• Manage budgeted revenue, cost of sales (COS), labor, supplies and operating cash flow (OCF).
• Audit monthly profit and loss statement and act on all variances.
• Promote responsible alcohol sales and service and ensure compliance with local alcohol service regulations.
• Assist with restaurant opening and closing responsibilities, when needed.
• Escalate critical issues to General Manager or Director of Restaurants.
• Rotate to other Food & Beverage outlets/venues, as necessary.
• Ensure all Resorts World core values and property and department standards are implemented and applied.
• Obtain and maintain position-specific licensing.
• Use personal device/ cellular phone for job related operational tasks, job duties, review company documents, etc.
• Other duties as assigned.

Competencies: Includes but is not limited to:

• Working knowledge of general restaurant operations.
• Working knowledge in restaurant financial management.
• Working knowledge of restaurant management software system(s).
• Ability to work varied shifts, including nights, weekends and holidays.
• Ability to effectively communicate in English.
• Polished appearance and demeanor.
• Excellent customer service skills.
• Ability to obtain and maintain full knowledge and understanding of company and department rules and regulations, policies and procedures.
• Ability to successfully lead and mentor a team.

Preferred:

• Previous experience working in a union environment.
• Previous experience within the full-service dining environment
• Previous experience working with Forbes or equivalent hospitality rating service

Minimum Education and Experience:

• Must be 21 years of age
• At least five years of experience within restaurants operations or a directly related operational area/field.
• At least three years of directly related operational management experience at a similar leadership level

Preferred:

• Previous working experience in a large, luxury resort setting.
• Excellent customer service skills.
• Restaurant Hospitality degree or equivalent work experience

Certificates, Licenses, Regulations:

• Proof of eligibility to work in the United States
• Position required licenses: ServSafe certification, Food Handlers Card, Alcohol awareness (TAM) card, LVMPD NON-gaming card.