Social Work Manager jobs in Las Vegas, NV

SUMMARY

The General Manager is responsible for developing and operating a cost-effective operation which exceeds guest expectations through the service of high quality food and beverages in a clean and comfortable atmosphere. He/she has overall responsibility for all aspects of the restaurant, lobby, and library; in particular as related to sales, profit, guest interaction, and the development of people.

SPECIFIC DUTIES & RESPONSIBILITIES (to include, but not limited to):

I. Leadership

The General Manager is responsible for developing a cohesive team of managers, chefs and staff who are working towards the common goals of the restaurant. The GM possesses a high level of initiative and drive to do whatever is necessary to build and run a successful operation. The GM works with management to create a team atmosphere amongst the staff which is fun, lively and casual, yet professional. The GM sets the standards of the restaurant through example. The GM facilitates weekly manager meetings to ensure clear communication. The GM is the “face”, the “presence” that represents Eve to staff and guests alike.

II. Building Business

The General Manager is responsible for working with the management team to increase guest counts and to develop a loyal guest base. It is necessary to keep focused on the importance of making decisions with the best interest of the guest, the employees and the investors in mind. The focus is on long-term results. The GM needs to keep in mind that our goal is to have every guest vow to return. This is the heart of the business and is critical to our success.

Sales Building & Local Marketing

The General Manager will take direction from the Company Directors on all marketing plans for the restaurant. The GM will work with the Directors to help develop a marketing strategy which works for the restaurant. The GM needs to take the initiative to assist in determining and executing strong local marketing programs.

III. Personnel

The General Manager is responsible for overseeing all aspects of the staffing of the restaurant, from a management level through hourly positions, keeping the Director of Food and Beverage in the loop as to holes, potential new hires, and any employee issues. In particular, the following areas of responsibility:

Recruiting & Hiring

Establishing and maintaining appropriate staffing levels and remaining abreast of any changes which may impact staffing needs

Overseeing and participating in the recruiting and hiring of high quality employees, including managers. Working with the Director of F&B to establish a system to ensure the proper processing of all newly hired employees; i.e., application, employee data sheet, employee checklist, state/local tax forms, I-9 form and liquor liability for all FOH employees.

Training

Ensuring all servers, bartenders and host staff are TIPS certified within the first month of employment and have all appropriate NV certifications (food handler card) up to date and as a part of their uniform

Underscoring the importance of thorough and complete training for all employees and collaborating with the Director of Food and Beverage to implement a system whereby this occurs

Use of pre-shifts and departmental meetings as necessary to move training to the next level

Teaching and coaching all employees and managers on a daily basis

Ensuring two pre-shifts occur EACH DAY, one at lunch and one at dinner, that includes BOH participation

Administration

Completing bi-yearly performance reviews of all management staff

Ensuring that performance reviews of all hourly employees are completed yearly

Coordinate with the Director of F&B to maintain accurate employee files, including thorough, signed documentation for any and all disciplinary incidents

Thorough documentation on all incidents; including counseling sessions, accidents/injuries with regards to workman’s comp, and termination reports.

Management Development

The General Manager is responsible for continually assessing the status of the current management team, developing action plans to address the developmental issues of each team member with the Director of Food and Beverage and following through on each manager’s progress. The GM must always be looking at staff from within for promotions and working with those individuals to develop a plan of action. Coaching, mentoring and developing the management team as well as key hourly employees is critical for the success of the restaurant and the company.

IV. Financial & Profitability

The General Manager is responsible for having a strong financial performance for the health of the restaurant and the company. The GM needs to ensure the restaurant meets and exceeds budgeted financial goals. The GM is responsible for the following:

Participating in discussions with company directors related to the annual budgets for the restaurant, lobby, and library

Monitoring and maintaining all cost control centers; further development of cost savings programs and strong follow through on all systems which are in place

Participation in analyzing monthly Profit and Loss statements, developing accurate plans from them, implementing them and following through on plans with the company directors

Observing all aspects of ordering for the restaurant, lobby, and library to insure proper ordering is taking place by the Chefs, bringing any issues to the attention of the group

V. Quality of Operations

The General Manager is responsible for ensuring that the restaurant is operating at or above our standards. The operation should offer competitive service, food, beverages and environment in a warm and friendly atmosphere. The GM must have an attention for detail in all areas of the operation. Maintaining high standards in all areas of security, safety, cleanliness and sanitation are essential.

Quality Assurance/Sanitation

The General Manager is responsible for ensuring the quality of all aspects of the restaurant; including the beverage, food, service and physical structure. In particular:

Regular meetings with the chef regarding proper handling procedures of all products and freshness of the product

Ensuring a safe and clean environment is the norm and all products are being handled properly

Regular discussions of guest and staff feedback regarding food and beverages with the appropriate party

Plant Equipment Management

The General Manager is responsible for the daily upkeep of the physical plant, in particular the following:

Daily walk through of the restaurant, kitchen to determine areas which need attention or repair

Maintaining a running punch list of “need to have” as well as “nice to have” items which are handled in a timely fashion as appropriate

Planning necessary upgrades in a timely, well thought out way with company directors

VI. Technical Knowledge

The General Manager is responsible for ensuring that the restaurant is operating at or above our standards. The operation should offer competitive service, food, beverages and environment in a warm and friendly atmosphere. The GM must have an attention for detail in all areas of the operation. Maintaining high standards in all areas of security, safety, cleanliness and sanitation are essential.

Quality Assurance/Sanitation

The General Manager is responsible for ensuring the quality of all aspects of the restaurant; including the beverage, food, service and physical structure. In particular:

Regular meetings with the chef regarding proper handling procedures of all products and freshness of the product

Ensuring a safe and clean environment is the norm and all products are being handled properly

Regular discussions of guest and staff feedback regarding food and beverages with the appropriate party

Plant Equipment Management

The General Manager is responsible for the daily upkeep of the physical plant, in particular the following:

Daily walk through of the restaurant, kitchen to determine areas which need attention or repair

Maintaining a running punch list of “need to have” as well as “nice to have” items which are handled in a timely fashion as appropriate

Planning necessary upgrades in a timely, well thought out way with company directors

VII. Problem Solving and Judgement

The General Manager is always pro-active, seeking out potential problems before they arise. Consistent decisions must be made which are in the best interest of the guest, the employees and the owners. A GM is alert to all aspects of the operation throughout the shift and knows where to be and when. A GM has the ability to make clear, concise decisions on his/her feet.

QUALIFICATION STANDARDS

Three - five years restaurant management experience, in a high-volume setting

Able to stand for a 12-14 hour shift

Able to work independently and make the right decisions for the business

Basic PC knowledge and comprehension (Word & Excel)

Basic math knowledge and comprehension (addition, subtraction, multiplication, division, fractions, and percentages)

Job Type: Full-time

Pay: From $80,000.00 per year

Benefits:

• Employee discount
• Flexible schedule

Shift:

• Day shift
• Evening shift

Weekly day range:

• Monday to Friday
• Weekends as needed

Work Location: In person