Restaurant Manager - Great Basin Carson

Local Food Group; Carson City (NV); On-site; USD 60,000 - 80,000; Full time

Job summary

Local Food Group in Carson City, NV, seeks an experienced restaurant manager to oversee daily shift operations and partner with the General Manager on opportunities for improvement.

You will assist in achieving financial goals, maintain administrative tasks including invoices and payroll, and ensure proper reporting. The role emphasizes guest satisfaction, staff leadership, and adherence to SOPs and POS procedures across all shifts.

Qualifications

• Minimum 2 years of restaurant management experience.
• RLFG Train the Trainer certifications completed.
• Familiar with SOPs and POS operations across teams.

Responsibilities

• Oversee and manage day-to-day shift operations and collaborate with GM on improvements.
• Assist GM in achieving financial goals through operational performance and reporting.
• Maintain administrative requirements and ensure invoices and payroll items are processed on time.
• Ensure safety, guest satisfaction, and adherence to beverage, food, and service standards.

Skills

Leadership

Staff development

Customer service

Communication

Multitasking

Tools

POS systems

Job description

Job Details

Job Location: Great Basin Brewing Company Carson City - Carson City, NV 89701

Manager

General Responsibilities

• Oversee and manage day‑to‑day shift operations and work with the General Manager (GM) regarding opportunities for improvement.

Financial Responsibilities

• Assist the GM in ensuring financial goals are achieved through operational performance.
• Maintain administrative requirements (as delegated by the GM) to ensure proper financial reporting/processing occurs by handing all invoices and personnel/payroll items on time and in accordance with company policies and procedures.
• Participate in period end inventory and financial reporting meetings to review operational performance as it relates to fiscal goals.
• Utilize daily experiences to provide feedback and identify areas of improvement in financial categories.
• Understand and utilize all company reports (SALV, SVA, P&L, and Budget) in order to make daily decisions on staffing, labor, and product costing.

Food Safety Responsibilities

• Work with the GM to enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas.

Guest Service Responsibilities

• Ensure positive guest service in all areas; respond to complaints and take any and all appropriate actions to turn dissatisfied guests into return guests.
• Respond to all guest comments made in house, assist the GM in responding to all comments made via social media/yelp, and take any steps necessary to maintain the highest guest satisfaction.
• Assist the GM with all customer/community/vendor correspondence (email, phone calls, etc).

Operational Responsibilities

• Manage shifts, including daily decision making, staffing adjustments, and planning while upholding standards, product quality, and cleanliness.
• Ensure that proper security procedures are in place to protect employees, guests, and company assets.
• Ensure a safe working and guest environment to reduce the risk of injury and accidents; complete accident reports promptly in the event of an injury.
• Have thorough knowledge of the beverage program, including Beer, Wine, Liquor, and N/A offerings as well as associated costs and profitability.
• Help maintain vendor relationships to accomplish those goals.
• Oversee all day-of shift SOPs, including but not limited to Opening Procedures, Closing Procedures, End of Day Cash Count, federal/state/local laws, and ordinances.
• Work side‑by‑side with the Back of House team to ensure consistent food quality.
• During daily walkthroughs, report issues with facilities and equipment to the GM for further action.

Personnel Responsibilities

• Provide direction to employees regarding operational and procedural issues as laid out by the GM.
• Interview hourly employees with the GM. Take care of administrative duties regarding hiring, supervision, development, discipline, and termination.
• Assist BOH team with the same administrative requirements.
• Conduct orientation, when delegated by the GM; explain Local Food Group’s culture and oversee training of new employees.
• Communicate and coordinate with the GM to develop employees by providing ongoing feedback, establishing performance expectations, and conducting performance reviews.
• Conduct daily lineup using the agenda established by the management team.
• Maintain an accurate and up‑to‑date plan of restaurant staffing needs, working with the GM; prepare schedules and ensure the restaurant is staffed for all shifts.
• Assist in maintaining a professional restaurant image, including cleanliness, proper uniforms, and appearance standards.
• Assist in maintaining staff records for alcohol certifications.

Community Involvement Responsibilities

• Execute company protocol to care for community VIPs.
• Assist in establishing a network of local businesses, charities, and organizations that are entrenched in the Northern Nevada community, and look for opportunities to promote the brand.
• Help maintain a calendar of community events.
• Work with the GM and Marketing team to ensure daily social media posts are timely and relevant.
• Utilize these connections to drive sales through large party reservations, special events bookings, etc.

Accountabilities

• Keep the General Manager fully informed of all issues and take prompt corrective action or suggest alternative courses of action.
• Complete job responsibilities and performance objectives in a timely and effective manner and in accordance with policies and procedures.
• Maintain a favorable working relationship with all company employees to foster a cooperative and harmonious working climate that promotes maximum employee morale, productivity, and effectiveness.
• Perform other duties and responsibilities as required or requested.

Qualifications and Personal Requirements

• Self‑discipline, initiative, leadership ability and outgoing demeanor.
• Pleasant, polite manner and a neat and clean appearance.
• Ability to motivate employees to work as a team, ensuring food and service meet appropriate standards.
• Ability to handle the pressures of coordinating a wide range of activities and recommend appropriate solutions to restaurant problems.
• Good communication skills for dealing with diverse staff.
• Ability to multitask.
• Ability to determine applicability of experience and qualifications of job applicants.
• Strong food and beverage knowledge.
• Drive for excellence in hospitality.
• Flexibility to work various shifts, including weekends, days, nights, and holidays.
• Minimum 2 years of restaurant management experience.
• Have completed RLFG Train the Trainer certifications.
• Versed in all LFG team member SOPs, position expectations, software, and point of sale operation.

Working Conditions

• Ability to perform all functions at the restaurant level.
• Position requires prolonged standing, bending, stooping, twisting, lifting products and supplies weighing up to 45 pounds, and repetitive hand and wrist motion.
• Work with hot, cold, and hazardous equipment as well as operate phones, computers, copiers, and other office equipment.