Restaurant Operations Manager - High-Volume Leadership

Treasure Island Hotel & Casino; Nevada (IA); On-site; USD 65,000 - 90,000; Full time

Job summary

Treasure Island Hotel & Casino in Las Vegas seeks an experienced Restaurant General Manager to oversee daily dining room operations, staffing, and guest service standards.

You will manage labor costs, analyze daily reports, and lead pre-shift meetings while ensuring cleanliness and food safety. College degree preferred; two years of high-volume restaurant management experience required.

Qualifications

• Two years of high-volume restaurant management experience.
• Proficient in English (verbal and written).
• Basic computer skills: Word, Excel, Outlook, Access.
• College degree preferred.
• Professional appearance and demeanor.

Responsibilities

• Monitor dining room operations and adjust staffing as needed.
• Maintain service standards and guest satisfaction.
• Complete daily reports, cost analyses, and P&L related tasks.
• Order products and supplies for the restaurant.
• Lead pre-shift and staff training meetings.
• Manage and lead staff including hiring and scheduling.
• Train staff on steps of service and accountability to standards.
• Ensure daily tasks are completed and equipment is functional.
• Maintain cleanliness and food safety standards.
• Communicate professionally via email and follow guidelines.
• Provide staff with necessary tools and resources.
• Control and monitor labor costs.
• Uphold department and company policies.
• Achieve service, financial, and HR goals set by executives.

Skills

Staff leadership

Communication

English proficiency

Education

College degree preferred

Tools

Word

Excel

Outlook

Access

Job description

Treasure Island Hotel & Casino in Las Vegas seeks an experienced Restaurant General Manager to oversee daily dining room operations, staffing, and guest service standards.

You will manage labor costs, analyze daily reports, and lead pre-shift meetings while ensuring cleanliness and food safety. College degree preferred; two years of high-volume restaurant management experience required.