Floor Manager

Run Hargett; Las Vegas (NV); On-site; USD 52,000 - 75,000; Full time

Job summary

HashHouse a Go Go at Linq Casino Las Vegas seeks an experienced restaurant leader to coordinate planning, training and supervision to achieve objectives in sales, service, quality and cleanliness. The role emphasizes strong guest service, food quality and efficient operations.

The position requires at least three years in front‑of‑house or assistant management, solid math skills for cash handling, and the ability to stand for long periods and lift up to 60 pounds, with Serve Safe certification

Qualifications

• Front-of-house operations or assistant management experience.
• Strong math skills and cash handling experience.
• Effective communication in the restaurant’s predominant language(s).
• Able to stand for long periods and lift up to 60 pounds.

Responsibilities

• Oversee planning, organizing, training and leadership to achieve objectives in sales, costs, guest service and satisfaction, food quality, cleanliness and sanitation.
• Ensure guests receive friendly, responsive service and food prepared to standards.
• Schedule labor and manage costs to meet labor objectives while ensuring coverage.
• Maintain health, safety and sanitation compliance and Serve Safe certification.
• Prepare reports and maintain organized paperwork.

Skills

Customer service

Leadership

Cash handling

Math skills

Staff training

Education

Serve Safe Certification

Tools

POS System

Job description

Job Details

Job Location: HashHouse a Go Go-Linq Casino Las Vegas - Las Vegas, NV 89109

Summary of Position

Oversee and coordinate the planning, organizing, training and leadership necessary to achieve stated objectives in sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness and sanitation.

Duties & Responsibilities

• Understand completely all policies, procedures, standards, specifications, guidelines and training programs.
• Ensure that all guests feel welcome and are given responsive, friendly and courteous service at all times.
• Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards.
• Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment.
• Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures.
• Fill in where needed to ensure guest service standards and efficient operations.
• Continually strive to develop your staff in all areas of managerial and professional development.
• Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner.
• Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs.
• Ensure that all products are received in correct unit count and condition and deliveries are performed in accordance with the restaurant’s receiving policies and procedures.
• Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis.
• Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.
• Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules, and procedures.
• Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees, and guests.
• Maintain Serve Safe Certification and be knowledgeable and proactive with all Health Dept. Regulations.
• Provide advice and suggestions to General Manager as needed.

Qualifications

• Be able to communicate and understand the predominant language(s) of the restaurant areas.
• Have knowledge of service and food and beverage, generally involving at least three years of front-of-the-house operations and/or assistant management positions.
• Possess excellent basic math skills and have the ability to operate a cash register or POS System.
• Be able to work in a standing position for long periods of time.
• Be able to reach, bend, and frequently lift up to 60 pounds.