Restaurant Operations Lead

Grand Sierra Resort; Reno (NV); On-site; USD 60,000 - 75,000; Full time

Job summary

Grand Sierra Resort in Reno, NV seeks an experienced Restaurant Manager to partner with the General Manager in day-to-day operations, drive profitability, and uphold service standards across the dining outlets.

You will design and administer training, supervise staff, manage budgets and inventories, coordinate food preparation quality, and ensure health and safety compliance, while delivering exceptional guest experiences.

Qualifications

• Must have 2+ years supervisory restaurant experience managing a large restaurant team.
• ServSafe certification required.
• Alcohol Awareness card required.
• Strong leadership and communication skills.
• Flexible to work all shifts, including holidays.
• Must be 21 years of age.

Responsibilities

• Oversee daily restaurant operations with GM to ensure policy compliance and profitability.
• Establish and administer training programs for new team members.
• Direct controls for all restaurant phases to maintain standards and cost controls.
• Coordinate high-quality food preparation methods and menu presentation for guest satisfaction.
• Schedule staff efficiently to maintain service levels with minimal hours.
• Ensure safety policies are followed and hazards are eliminated.
• Address guest complaints promptly to provide timely corrections.
• Prepare and review budgets and management reports as required by leadership.

Skills

Leadership

Training

Budgeting

Safety compliance

Guest service

Bilingual

MS Office

Scheduling

Hiring & interviewing

Education

ServSafe certification

Alcohol Awareness card

2+ years supervisory restaurant experience

Tools

Microsoft Office

Job description

Grand Sierra Resort in Reno, NV seeks an experienced Restaurant Manager to partner with the General Manager in day-to-day operations, drive profitability, and uphold service standards across the dining outlets.

You will design and administer training, supervise staff, manage budgets and inventories, coordinate food preparation quality, and ensure health and safety compliance, while delivering exceptional guest experiences.