Restaurant Manager l Pepper Club Restaurant At The English Hotel Las Vegas

PM Hotel Group; Las Vegas (NV); On-site; USD 50,000 - 70,000; Full time

Job summary

A leading hospitality group seeks a Restaurant Manager for the Pepper Club Restaurant at The English Hotel Las Vegas. The successful candidate will oversee daily operations, menu development, and staff management while ensuring the highest standards of service and profitability. Ideal applicants will have a proven track record in food and beverage management and the ability to lead a team effectively.

Qualifications

• Proven food and beverage management experience.
• Minimum 2 years management experience.
• Ability to manage personnel and meet financial targets.

Responsibilities

• Manage day-to-day operations and ensure excellent customer service.
• Work with GM to manage F&B operations within budget.
• Lead and train staff to ensure high-performance standards.

Skills

Communication

Leadership

Problem Solving

Tools

MS Office

Restaurant Management Software

POS

Job description

Restaurant Manager l Pepper Club Restaurant At The English Hotel Las Vegas

Job Category: Food & Beverage

Requisition Number: ASSIS016690

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• Full-Time
• On-site

Locations

Showing 1 location

Las Vegas, NV 89101, USA

Description

Core

The Restaurant Manager duties include managing the day-to-day operations, developing menus, purchasing supplies, training and supervising staff, maintaining health and safety standards, and implementing strategies to maximize sales and profitability. They also monitor customer feedback, resolve issues, and strive to continuously improve the overall dining experience for guests. They also coordinate with the GM of the Restaurant, Sales, and hotel management for special events.

Responsibilities

• Work with the GM of the Restaurant to manage all F&B and day-to-day operations within budgeted guidelines and to the highest standards
• Preserve excellent levels of internal and external customer service
• Work with the Executive Chef to design exceptional menus, purchase goods and continuously make necessary improvements
• Identify customers needs and respond proactively to all of their concerns
• Lead F&B team by attracting, recruiting, training and appraising talented personnel
• Establish targets, KPI’s, schedules, policies and procedures
• Provide a two way communication and nurture an ownership environment with emphasis in motivation and teamwork
• Comply with all health and safety regulations
• Report on management regarding sales results and productivity
• Taking responsibility for the daily operations of the Front of House and Kitchen teams at The Management Centre
• Attending weekly venue operations meetings
• Develop the business plan and identify commercial opportunities to maximize income and deliver budgets
• Proactively seek new and innovative opportunities to improve the customer experience
• Actively keep abreast of industry knowledge and concepts.
• Supporting the production and costing of menus and new dishes for the restaurant and special events
• Planning new promotions and initiatives, and contributing to business development
• Checking event bookings volumes and the allocation of resources and staff through weekly planning and rotas
• Front of house role to include overseeing of restaurant dinner service

Requirements and skills

• Proven food and beverage management experience
• Working knowledge of various computer software programs (MS Office, restaurant management software, POS)
• Ability to spot and resolve problems efficiently
• Mastery in delegating multiple tasks
• Communication and leadership skills
• Up to date with food and beverages trends and best practices
• Ability to manage personnel and meet financial targets
• Guest-oriented and service-minded
• Minimum 2 years management experience
• Proven and effective experience of managing in a commercial catering operation
• Effective financial management and budget controls
• Effective leadership, decision making, coaching, delegation and motivation skills.
• Experience in providing a service for a variety of customer types
• Ability to identify commercial issues and provide and deliver solutions in a timely manner ·
• Ability to deliver consistently exceptional service levels
• Proven ability to develop and produce a food offer which relates to the style and requirement of the individual facility.
• Ability to identify marketing needs to deliver on commercial, service and financial plans ·
• Work on development of the business plan
• Excellent written and oral communication skills
• Demonstrate ability to embrace change and build effective team work · Ambitious and flexible with the ability to set clear and achievable goals
• Excellent organizational skills and the ability to handle a varied and demanding workload.

Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities
This employer is required to notify all applicants of their rights pursuant to federal employment laws.For further information, please review the Know Your Rights notice from the Department of Labor.