Manager

Binion's Gambling Hall & Hotel; Las Vegas (NV); On-site; USD 45,000 - 65,000; Full time

Job summary

A prominent hospitality establishment in Las Vegas is seeking an experienced individual to assist with managing the restaurant and bar operations. The role involves preparing schedules, ensuring high-quality service, implementing training programs, and addressing employee concerns. Ideal candidates must have supervisory experience in food and beverage services and strong communication skills. Applicants should be at least 21 years old and have the ability to meet all regulatory permits in the state of Nevada.

Qualifications

• 3 years of Food and Beverage supervisory experience preferred.
• Must be 21 years of age and obtain required permits.
• Legible handwriting and ability to read, write and speak English.

Responsibilities

• Assist with the overall administration of the restaurant and bar operation.
• Ensure that high-quality service standards are maintained.
• Prepare schedules and staffing guides for the front of the house staff.

Skills

Basic reading, writing, and arithmetic skills

Strong communication skills

Interpersonal skills

Leadership abilities

Problem-solving skills

Customer service skills

Education

High school diploma or equivalent

Job description

SUMMARY: Assist with the overall administration of the restaurant and bar operation. Ensure that consistent, high-quality service standards are maintained. Implement training programs that ensure a high-quality personalized guest experience. Assist with hiring, training, scheduling, disciplining, and coaching front of the house and back of the house staff as needed.

PRIMARY RESPONSIBILITIES:

• Prepare schedules and staffing guides for the front of the house staff. Assist in maintaining payroll costs as budgeted.
• Ensure that all applicable health and safety precautions applicable to food service are followed.
• Implement training programs to ensue high quality guest service.
• Responsible for the accurate documentation of employee work history (attendance, discipline, vacations, leaves of absences, performance reviews).
• Prepares necessary human resources paperwork and submits completed paperwork to the Senior Manager.
• Address all employee and guest related concerns.
• Interface with Kitchen Manager to ensure a high standard for service and quality of food.
• Ensure the uniform and appearance standards are being met daily by doing a pre-shift meeting with employees.
• Perform other related duties such as disciplinary actions, up to and including terminations in some cases.
• Must attend all meetings deemed necessary by Management or Human Resources.
• Conduct pre-shift meeting to ensure the Uniform and Appearance standards are being met. Also to provide information the employees may need such as 86’d items, new food menu items, concerts or big events going on downtown etc…
• Table touching to ensure the guests are enjoying the quality of food, and also that the service is excellent.
• Other duties as assigned.

KNOWLEDGE AND SKILL REQUIREMENTS

• Basic reading, writing, and arithmetic skills required. Must be able to read, write, speak and understand English effectively. This is normally acquired through a high school diploma or equivalent. Must have legible handwriting.
• Visibility requires maintaining a professional appearance and providing a positive company image to the public.
• Work may include weekends, nights, and holidays. Must be able to work on own, without constant supervision.
• 3 years Food and Beverage supervisory experience preferred.
• Must have strong communication skills with the ability to train, motivate and coach in a team environment. Excellent interpersonal, customer service, leadership and problem solving skills are required.
• Must be 21 years of age and be able to obtain all local, state and federal regulatory permits as required by position. Must have a valid State of Nevada Driver’s License and have the ability to be covered by the Company’s insurance as a driver.

WORKING CONDITIONS

Must work calmly under stress when the volume of business increases. Must be able to stand for extended periods of time. Required to walk, bend, grasp, push and pull. Ability to lift 40 pounds frequently. Must be able to tolerate areas containing secondary smoke and high noise levels. Demonstrated ability in maintaining consistent, high quality guest service levels.