Restaurant Operator

Costa Vida; Las Vegas (NV); On-site; USD 60,000 - 80,000; Full time

Job summary

A popular restaurant chain seeks a Restaurant Operator in Las Vegas, Nevada, to oversee daily operations and drive business growth. The ideal candidate will have at least 5 years of experience in a similar role and exhibit strong leadership and organizational skills. Responsibilities include managing staff, ensuring an excellent guest experience, and implementing effective sales strategies. This role requires availability for at least 50 hours a week and offers a competitive salary ranging from $60,000 to $80,000.

Qualifications

• Minimum of 5 years of experience in a similar role.
• Proven experience as a supervisor in a fast-paced kitchen environment.
• Strong knowledge of food safety standards.
• Ability to multitask effectively in a busy environment.

Responsibilities

• Oversee daily restaurant operations and ensure strategic goals are met.
• Monitor performance and drive business growth.
• Ensure compliance with health and safety regulations.
• Develop effective recruitment strategies.

Skills

Leadership Skills

Organizational Skills

Communication Skills

Time Management

Customer Focus

Education

Highschool Diploma or Equivalent

Food Handler Permit

ServSafe Certification

Valid Driver's License

Job description

Description

RESTAURANT OPERATOR

Pay Status: $60,000 to $80,000

REPORTING RELATIONSHIPS

Position Reports To: District Manager

• Positions Supervised: BOH and FOH Team Members, Shift Leads, Assistant General Managers, and General Managers

GENERAL POSITION SUMMARY

The Restaurant Operator is responsible for operating the restaurant and providing strategic direction. This position will oversee daily business operations and set strategic goals and objectives. They will monitor performance, drive business growth and supervise daily activities. This is a hands‑on role that requires strong organizational skills and the ability to work in a fast‑paced environment. The performance of these expectations will require you to be available to work at least 50 hours in a work week. They will oversee the success of:

• People and Talent
• Sales and Brand Growth
• Guest Experience
• Vision & Leadership
• Financial Stewardship

ESSENTIAL FUNCTIONS AND RESPONSIBILITIES

• Assumes responsibilities for people and talent responsibilities.
• Develop and implement effective recruitment strategies to attract, hire, and retain top talent.
• Conduct regular performance evaluations and provide constructive feedback to support team members' growth and development.
• Foster a positive, inclusive work environment that promotes teamwork, collaboration, and high morale.
• Implement training programs to ensure staff are knowledgeable, skilled, and compliant with company standards and procedures.
• Identify high‑potential employees and create development plans to prepare them for future leadership roles.
• Address employee concerns and conflicts promptly and professionally, maintaining a supportive and fair workplace.
• Monitor and manage labor costs to ensure alignment with budgetary goals while maintaining adequate staffing levels.
• Promote a culture of continuous improvement, encouraging team members to share ideas and suggestions for enhancing operations.
• Ensure compliance with all employment laws and company policies, including health and safety regulations.

Assumes responsibilities for sales and brand growth

• Drive sales performance by setting and achieving revenue targets and monitoring key performance indicators (KPIs).
• Develop and execute local marketing strategies to increase brand awareness and attract new customers.
• Analyze sales data and market trends to identify opportunities for growth and improvement.
• Collaborate with the marketing team to implement promotional campaigns and special events that drive traffic and increase sales.
• Maintain high standards of product quality and consistency to ensure a positive guest experience and repeat business.
• Utilize guest feedback and market insights to refine offerings and enhance the overall customer experience.
• Build and maintain strong relationships with local businesses, community organizations, and influencers to enhance brand visibility and reputation.
• Ensure that all team members are trained in effective sales techniques and the importance of upselling and cross‑selling.
• Monitor competitor activities and adjust strategies to maintain a competitive edge in the market.
• Track and manage inventory levels to ensure optimal stock availability and minimize waste.

Assumes responsibilities for an amazing guest experience

• Foster a welcoming environment for all guests.
• Address and resolve guest complaints promptly and effectively.
• Maintain high standards of service quality at all times.
• Monitor dining areas to ensure they are clean, organized, and visually appealing.
• Ensure all team members follow proper food handling and safety procedures.
• Coordinate and manage seating arrangements during peak hours to optimize guest satisfaction.
• Train and motivate staff to engage positively with guests.
• Establish and maintain positive relationships with regular guests.
• Organize and oversee special events and promotions to attract new guests.
• Foster a culture of continuous improvement among staff to elevate the guest experience consistently.

Assumes the responsibilities for vision and development

• Develop and communicate a clear vision for the restaurant's success.
• Implement innovative strategies to drive growth and profitability.
• Lead by example, setting high standards for performance and behavior.
• Oversee daily operations to ensure efficiency and effectiveness.
• Develop and implement operational policies and procedures.
• Monitor key performance indicators and adjust strategies as needed.
• Implement best practices for continuous improvement.
• Build relationships with local businesses and organizations.
• Promote community involvement and support local initiatives.

Assumes the responsibilities for financial stewardship

• Develop, monitor, and manage the restaurant's budget.
• Implement cost‑control measures to maximize profitability.
• Identify and execute strategies to drive sales and increase revenue.
• Track and analyze financial performance metrics.
• Ensure accuracy and integrity of financial records.
• Manage inventory levels to minimize waste and reduce costs.
• Negotiate with suppliers to secure favorable pricing and terms.
• Implement efficient labor scheduling to optimize labor costs.
• Oversee cash handling procedures to ensure security and accuracy.
• Monitor and manage daily cash flow to meet operational needs.

Key Competencies

• Integrity
• Hires “A” Players
• Resourceful
• Accountability
• Inspiring Leadership
• Training/Developing/Coaching
• Team Player
• Customer Focus
• Performance Management
• P&L Management
• Food Safety
• Project Management

WORKING REQUIREMENTS/CONDITIONS

Education/Certification

Highschool Diploma or Equivalent.

Food Handler permit.

ServSafe Certification

Valid Driver's License.

Experience Required

• Proven experience as a supervisor, preferably in a fast‑paced kitchen environment.
• Strong knowledge of food preparation techniques and safety standards.
• Ability to follow recipes and instructions accurately.
• Excellent time management skills and the ability to multitask in a busy kitchen.
• Strong communication skills and a team‑oriented attitude.
• Minimum of 5 years of experience in a similar role

Skills/Abilities

Ability to stand for long periods and lift heavy items (up to 100 lbs)

PHYSICAL ACTIVITIES AND REQUIREMENTS OF THIS POSITION

Finger dexterity:

Using primarily just the fingers to make small movements such as typing, picking up small objects, or pinching fingers together.

Talking:

Especially where one must convey detailed or important instructions or ideas accurately, loudly, or quickly.

Hearing:

Have adequate hearing to respond to alarms, signals, and other sounds.

Vision

Good eyesight is crucial. Sharp near vision to read menus, orders, tickets, and small print on labels or inventory items.

Peripheral vision to monitor surroundings, ensuring awareness of customers, coworkers, and potential hazards.

Physical Strength:

Ability to stand for long periods and lift heavy items (up to 50 lbs). May need to lift or maneuver equipment, packages, or tools.

Coordination

Hand‑eye coordination to accurately handle food, drinks, utensils, and equipment, ensuring precision in tasks like plating, pouring, or cutting.

Motor coordination to balance multiple tasks, such as maneuvering in tight spaces.

Stamina

Long hours of standing work can require physical endurance and the ability to maintain focus.

Mobility

Ability to stand and walk for extended periods

Frequent bending, stooping, and reaching to access items on shelves, counters, and storage areas.

WORKING CONDITIONS

Environment:

Capable of working in a hot, fast‑paced kitchen environment.

Capable of driving. Ability to load and unload merchandise.

MENTAL ACTIVITIES AND REQURIMENTS OF THIS POSITION

Reasoning Ability:

Ability to deal with a variety of variables under only limited standardization.

Able to interpret various instructions.

Mental Alertness

Maintaining alertness and quick reflexes is crucial for safe driving.

Mathematics Ability:

Ability to perform basic math skills.

Language Ability:

Ability to read a variety of books, magazines, instruction manuals, atlases, and encyclopedias.

Ability to prepare memos, and reports using proper punctuation, spelling, and grammar.

Ability to communicate distinctly with appropriate pauses and emphasis; correct pronunciation (or sign equivalent); and variation in word order using present, perfect, and future tenses.