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

PM Hotel Group; Las Vegas (NV); On-site; USD 55,000 - 72,000; Full time

Job summary

A leading hospitality group is seeking a Restaurant Manager for its Pepper Club Restaurant at The English Hotel in Las Vegas. The successful candidate will manage day-to-day operations, ensure exceptional service standards, and lead a team while developing creative menus and driving profitability.

Qualifications

• Proven experience in managing a restaurant.
• Strong customer service orientation.
• Ability to manage financial targets.

Responsibilities

• Oversee daily restaurant operations and staff management.
• Develop and design menus in collaboration with the Executive Chef.
• Ensure customer satisfaction and resolve any issues.

Skills

Food and beverage management

Communication

Leadership

Problem-solving

Organizational skills

Guest-oriented

Education

Minimum 2 years management experience

Experience in commercial catering operation

Tools

MS Office

Restaurant management software

POS systems

Job description

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

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

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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.

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.

Seniority level

• Seniority level

  Mid-Senior level

Employment type

• Employment type

  Full-time

Job function

• Job function

  Management and Manufacturing

• Industries

  Hospitality

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