Manager, Restaurant – Stubborn Seed

Industry: Food & Beverage – Service

Company: Resorts World Las Vegas

Summary Statement:

The Stubborn Seed Restaurant Manager is responsible for leading, educating, motivating and energizing the team to provide a world class dining experience. This role will ensure food and drink quality, while maintaining daily presentation of the restaurant.

Primary Job Duties: – Includes but is not limited to:

• Administer all aspects of personnel to restaurant team members.
• Interact with customers and guests to receive feedback on their service.
• Provide ongoing education to team members on industry trends and service etiquettes.
• Ensure sanitation procedures and organization of work area adhere to all health code regulations and standards.
• Increase restaurant revenue through marketing strategies, networking and team member engagement.
• Maintain inventory levels for food, supplies and equipment.
• Manage budgeted revenue, cost of sales (COS), labor, supplies and operating cash flow (OCF).
• Audit monthly profit and loss statement and act on all variances.
• Promote responsible alcohol sales and service and ensure compliance with local alcohol service regulations.
• Assist with restaurant opening and closing responsibilities, when needed.
• Escalate critical issues to General Manager or Director of Restaurants.
• Rotate to other Food & Beverage outlets/venues, as necessary.
• Ensure all Resorts World core values and property and department standards are implemented and applied.
• Obtain and maintain position-specific licensing.
• Use personal device/cellular phone for job related operational tasks, job duties, review of company documents, etc.
• Perform other job-related duties as requested.

Qualifications: Includes but is not limited to:

• Working knowledge of general restaurant operations.
• Proficient in restaurant financial management.
• Working knowledge of restaurant management software system(s).
• Must have advanced knowledge of Japanese food, beverages and cost control.
• Ability to work varied shifts, including nights, weekends and holidays.
• Polished appearance and demeanor.
• Excellent customer services skills.
• Ability to obtain & maintain full knowledge and understanding of company and department rules and regulations, policies and procedures.
• Ability to successfully lead and mentor a team.
• Ability to effectively communicate in English.
• Ability to work varied shifts, including nights, weekends, and holidays.

Preferred:

• Ability to effectively communicate in a second language
• Previous experience with premium sake, wine, and fine spirits.
• Previous experience working in a large, luxury resort setting.

Minimum Education and Experience:

• At least 21 years of age.
• High School Diploma or equivalent.
• At least five years’ experience within fine dining restaurants operations.
• At least three years’ operational management experience.

Certificates, Licenses, Regulations:

• Proof of eligibility to work in the United States.
• Ability to obtain the following:
  • Non-Gaming Card
  • Food Handling Card
  • Alcohol Awareness Card

Physical Demands:

The physical demands described here are representative of those that must be met by a team member to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Work is typically performed in a restaurant environment.
• Must be tolerant to varying conditions of noise level, temperature, illumination, and air quality.
• Prolonged sitting/standing.
• Bending and reaching.
• Transporting, pushing, pulling, lifting, and maneuvering items weighing up to 50 lbs.
• Eye/hand coordination.
• Ability to comply with Policies and Procedures, Job Description, daily memorandums, chemical labels (MSDS) and other instructions.