Steakhouse General Manager - GVR

Durango Resort; Henderson (NV); On-site; USD 60,000 - 80,000; Full time

Job summary

Durango Resort in Henderson, Nevada is seeking an experienced Food and Beverage Manager for its Steakhouse. The role focuses on daily operations, ensuring quality control, and delivering exemplary service to create a world-class dining experience for guests.

The ideal candidate will possess strong leadership skills, a minimum of five years in food and beverage management, and the ability to work effectively under pressure. This position involves interacting with guests and training team members to exceed expectations.

Qualifications

• 5 years of experience in food and beverage management in a fine dining environment.
• Ability to work under pressure and meet deadlines.
• Strong leadership and motivational skills.

Responsibilities

• Responsible for daily operations and quality control in the Steakhouse.
• Interact with Guests to enhance their dining experience.
• Assist Team Members in service performance and improvement.

Skills

Effective communication

Leadership

Inventory management

Motivation

Job description

This position is responsible for the successful daily operations of the Steakhouse with particular focus on quality control and exemplary service to ensure a world class dining experience. Excellence in Food and Beverage quality, preparation and presentation, and service are the paramount objectives. Ensures the highest possible standards of Guest Service are provided to all Guests. Listens and responds to Guest and Team Member concerns and questions and reacts immediately. Assist Steakhouse Team Members in exceeding Guests’ expectations. Works with Team Members on service performance, techniques for improvement and provides measures to exceed restaurant expectations. Ensures wine inventory par levels are maintained by calculating inventory, reviewing sales data and place orders accordingly. Maintains a visible presence on the restaurant floor interacting with Guests and ensuring their dining experience exceeds expectations. Works with Director of Food and Beverage, Executive Chef and Room Chef on menu changes, including beverage and wine menus. Reviews featured menu items with the Room Chef on a daily basis.

Qualifications

Ability to communicate effectively with Guests, Team Members and Management. Strong leadership skills and the ability to motivate Team Members to deliver a memorable service experience. Minimum five (5) years previous Food and Beverage management experience in a fine dining and high-paced environment preferred. Must have the ability to meet deadlines, work under pressure, handle multiple tasks and work independently.