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

Description

Our Culture:

At Resorts World Las Vegas, our culture is "YOU". We believe that every member on our team is an ambassador and is essential to the success of our company. We expect all Team Members to take personal ownership in ensuring everything they do is in the best interest of the company, and we do that through our three measurables of Show Up; Step Up; and Lift Up.

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.

Core Job Responsibilities:

At Resorts World Las Vegas, we believe that every member of our team is an ambassador and is essential to the success of our company. We expect all Team Members to take personal ownership in ensuring everything they do is in the best interest of the company and that all will adhere to our five core non-negotiable responsibilities.

• Everyone is an Ambassador - No matter where you work at Resorts World Las Vegas, it is your responsibility to treat this property like you would your own home. No one gets hurt, everyone feels secure, the environment is clean, and every guest gets what they need.
• Everyone works in Safety - If you have a safety concern, it is your responsibility to address it by correcting it or notifying the appropriate department or individual.
• Everyone works in Security - If you See Something, it is your responsibility to Say Something. You must notify the appropriate department or individual if you feel there is a security concern.
• Everyone works in EVS - If there is trash on the floor, it is your responsibility to pick it up. If it is a mess that needs more attention, it is your responsibility to notify the appropriate department or individual.
• Everyone works in Guest Experience - If a guest needs assistance, it is your responsibility to assist that guest and do so with a smile. If the guest needs more assistance than you can provide, it is your responsibility to notify the appropriate department or individual.

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.

Physical Demands:

The physical demands described here are representative of those that must be met by a team member to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Must be tolerant to varying conditions of noise level, temperature, illumination and air quality
• Prolonged sitting/standing
• Bending and reaching
• Transporting, pushing, pulling, lifting, and maneuvering items weighing up to 50 lbs.
• Eye/hand coordination
• Ability to comply with Policies and Procedures, Job Description, daily memorandums, chemical labels (MSDS) and other instructions