J Resort - Restaurant General Manager—Hanna’s Table

DeKalb Health; Reno (NV); On-site; USD 57,000 - 72,000; Full time

Benefits offered by this job

Referral Bonus

Tuition Reimbursement

7 paid holidays

Vacation after 1 year

Medical, dental, vision plans

Life Insurance & AD&D

Matching 401K

Employee Meal Discounts

Learning and development programs

Internal advancement

Job summary

Jacobs Entertainment, Inc. is seeking a Restaurant General Manager for Hanna’s Table at the J Resort in Reno. This on-site role oversees the restaurant and F&B operations, staffing, budgeting, and ensuring exceptional guest experiences in a premier resort setting.

Base pay ranges from $57,000 to $71,500 per year. The position emphasizes leadership, compliance with safety and gaming regulations, and a focus on from-scratch quality and beverage program development.

Qualifications

• Bachelor’s degree or 3–5 years of equivalent work experience.
• Upscale, buffet, bar and restaurant experience.
• Must be 21 years of age.
• Clear English communication with guests.
• Cash handling experience.
• Gaming Registration.
• Proof of right to work in the United States.

Responsibilities

• Establish and administer safety policies and procedures.
• Counsel and guide restaurant managers and coordinate performance reviews.
• Assist with hiring, promotions, vacations, and leave approvals.
• Maintain effective communication within F&B and support departments.
• Develop departmental policies with the Resort F&B Director.
• Support FOH operations when needed (host, server, bartender duties).
• Oversee invoicing, reporting, payroll and related admin tasks.
• Ensure knowledge of offerings and local events for staff.
• Lead daily line-ups, meetings and walk-throughs.
• Manage inventories and control costs; optimize labor.
• Monitor budgets and payroll; drive profitability.
• Train staff on wines, spirits, cocktails, and beverage service.
• Develop a Private Events program with the Executive Chef.
• Promote the brand through local community activities and events.
• Coach staff on customer service in an upscale setting.
• Familiar with OpenTable, InfoGenesis and RedRocks.
• Ensure restaurant cleanliness, uniforms and health compliance.

Skills

Staff leadership

Budget management

Food & Beverage management

Customer service

Communication

Cash handling

English proficiency

Gaming regulation knowledge

Education

Bachelor’s degree or 3 to 5 years equivalent work experience

Tools

OpenTable

InfoGenesis

RedRocks

Job description

• Base Pay $57,000.00 - $71,500.00 / Year
• Job Category Food & Beverage
• Employee Type FT Salary Exempt
• Manage Others Yes

Contact information

Description

A Legacy of Excellence

Entertaining Your World

Jacobs Entertainment, Inc. (JEI) is a developer, owner and operator of gaming and entertainment facilities across the United States. Core to the company’s value is our commitment to ethical leadership, outstanding training, and open employee communication.

Jacobs Entertainment is currently in search of a “Restaurant General Manager—Hanna’s Table” for the All-New J Resort. The J Resort is a full-service hotel-casino with over 500 rooms and wide variety of Slots and Table Games. The J has a unique blend of original art, live music, bold flavors, luxurious accommodations, and exciting casino action…And we are just getting started!

Be a part of the transformation of Reno’s newest premier resort—A Reno resort unlike any other.

Our employees are supported with a comprehensive benefits program that include the following:

• $200 Referral Bonus
• Tuition Reimbursement
• 7 paid Holidays
• 80 hours of Vacation after 1 year of employment
• We offer a variety of affordable medical, dental, vision and flexible spending account plans after 60 days
• Employee Assistance Program FREE of charge
• Company paid Life Insurance and AD&D
• Matching 401K program after 90 days
• Employee Meal Discounts
• Ongoing learning and development programs
• Work towards your future advancement within the company—most of our supervisors and managers are promoted from within

Essential Job Responsibilities and Duties:

• Establish and administer safety policies and procedures and assure adherence to these policies and procedures
• Counsel, guide and instruct the restaurant managers and assistant managers in the proper performance of their duties. Prepare and coordinate the periodical performance review of assigned personnel
• Assist and support restaurant managers and assistant managers with hiring, promotions, approval of vacations, and leave of absences
• Establish and maintain effective channels of communication with all employees in the F&B Department and support departments
• Establish with the Resort F&B Director departmental policies and procedures in accordance with JEI and J Resort’s standards
• At times will actively be responsible for assisting in FOH when necessary including, host, server, busser, bartender side work, expediting, putting requisitions away and any additional assignments form FOH leadership
• Responsible for ensuring that all financial (invoices review and submission, reporting, paid-outs) and personnel/payroll-related administrative duties are completed accurately, on time, and in accordance with company policies and procedures
• Ensure colleagues have current knowledge of outlet offerings, products, services, facilities, events, pricing and policies and knowledge of the local area and events
• Maintain an active presence throughout the restaurant and event spaces - lead daily line-ups and regular department meetings, conduct daily walk-throughs of operational setups, coordinate, and participate in REO meetings
• Responsible for all restaurant inventories including food, liquor, beer, wine, furniture, accessories, office supplies, equipment, & tool inventories and must constantly manage & maintain documented detailed status in all areas including on-hand quantities, costs, & quality levels
• Utilize labor effectively to meet budgets while ensuring high standards of Quality, Service & Cleanliness. Schedule labor as required by anticipated business activity while ensuring that all positions are staffed as needed and labor cost objectives are met
• Monitor budgets and payroll records and review financial transactions to ensure that expenditures are authorized and budgeted. The GM maximizes financial performance and profit
• Demonstrate working knowledge and perform staff training of wines spirits, cocktails, and elevated beverage services
• Promote a from scratch environment to include food offerings, signature cocktails as well as service attributes.
• Along with the Restaurant Executive Chef, build, plan, and execute a Private Events program in our Private Dining room, lounge, and the restaurant space itself
• Promote the brand in the local community through word-of-mouth and restaurant events
• Recommend ways to reach a broader audience (e.g., discounts and social media ads)
• Train new and current employees on proper customer service practices in an upscale environment
• Familiarity with restaurant management software, like OpenTable, InfoGenesis and RedRocks
• Prepare operational reports and analyses setting forth progress and adverse trends and making appropriate recommendations
• Supervise all the front-of-the-house employees. Is responsible for the overall direction, coordination, and evaluation of the restaurant
• Work with Resort Director of Food and Beverage to instill company culture, build morale and create an ongoing positive work environment, using established as well as newly developed initiatives
• Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems
• Responsible for ensuring consistent high quality of food preparation and service to maintain professional restaurant image, including restaurant cleanliness, proper uniforms, health department regulations and appearance standards
• Understand and follow written company procedures with 100% accuracy and regulations to our front-of-the-house team

Skills, Education and Other Requirements:

• Bachelor’s degree or 3 to 5 years Equivalent Work Experience
• Must have upscale, buffet, bar, and restaurant experience
• Must be 21 years of age
• Must be able to clearly communicate with guests in conversational English
• Must have prior cash handling experience
• Gaming Registration
• Identification that establishes identity
• Identification that establishes the right to work in the United States