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General Manager

Mon Ami Gabi - Lettuce Entertain You Restaurants

This is a Full-time position in Las Vegas, NV posted May 10, 2021.

Mon Ami Gabi Is Seeking A General Manager … Join Our Leadership Team!
 

We’re looking for an experienced GENERAL MANAGER to lead one of our extremely high-volume restaurants. Located in the Paris Hotel & Casino on the Strip, Mon Ami Gabi is an established concept with experienced teams and a devoted guest base.
 
If you’re a caring, confident leader with experience in high-volume restaurants, then this opportunity could be the next opportunity in your hospitality career. Please apply today. EOE. E-Verify.

 
Requirements:
 

  • 5+ years of full-service GM or AGM experience in a full-service restaurant
  • Experienced with inventory, scheduling and financials including P&L
  • Ability to work and lead effectively in a very high-volume, busy environment
  • Skilled in leading and developing one’s hourly team based in mutual respect

 

We Offer:
 

  • Competitive pay
  • Quarterly bonus program
  • Restaurant discount
  • Blue Cross/Blue Shield medical insurance
  • Dental and other voluntary insurance benefits
  • Domestic partner benefits
  • 401(k)
  • Employee assistance program (EAP)
  • Pre-tax transit benefit (where applicable)
  • Nonsmoking working environment
  • Training, development & advancement opportunities
  • Paid time off including holiday, vacation, sick days, parental leave
  • And more

 
Lettuce Entertain You is an Equal Opportunity Employer.
We Participate in E-Verify.
 
Job Summary
Lead and direct all facets of a restaurant’s business including but not limited to driving sales, managing costs, and growing the business; leading and developing all front of house (FOH) and back of house (BOH) hourly and management teams while fostering our Culture of Caring; and consistently delivering an exceptional guest and employee experience.

Essential Functions

  • Lead and direct all facets of a restaurant’s business, ensuring effective and efficient day-to-day and long-term operations including but not limited to driving sales; managing costs; growing the business; leading and developing the front of house (FOH), back of house (BOH) and the management teams
  • Organize, run and supervise smooth and efficient daily shifts (including opening and closing shifts), ensuring an exceptional guest and employee experience 
  • Provide guidance and leadership to hourly and management teams while fostering our Culture of Caring
  • Respond immediately and effectively to guest and employee needs and feedback
  • Maintain proficiency in job functions of all FOH and BOH positions and provide active back-up support when business needs require 
  • Manage costs, drive sales and grow the business in support of financial goals
  • Partner with management team to interview, hire, onboard, train, schedule, supervise and develop all FOH and BOH hourly employees (including proficient use of online applicant tracking, training and other HR systems and tools)
  • Schedule, supervise and develop the management team; and partner with recruiters, trainers and divisional leaders to interview, hire, onboard and train new management team members
  • Monitor, address and document individual employee performance (including hourly and management teams) through ongoing feedback, positive recognition, formal performance reviews, coaching and, when necessary, disciplinary action up to and including employment termination 
  • Perform opening sanitation checklist, pre-shift line check and shift walk-throughs
  • Balance, pare and maintain security of all cash banks 
  • Prepare for and conduct pre-shift and other employee meetings 
  • Ensure repair and maintenance needs are addressed 
  • Understand and follow the food allergy procedure and special orders/restrictions 
  • Ensure proper food storage, quality and presentation standards, including temperature controls
  • Monitor and ensure the restaurant and the team’s compliance with all Company and restaurant policies and procedures as well as all legal and regulatory requirements (including but not limited to safety and sanitation regulations and alcohol management) and represent the restaurant and Company in interactions with legal and regulatory authorities 
  • Perform regular and ad hoc inventories of food, beverage and restaurant supplies and track high cost items; place food, beverage and restaurant supply orders; and accept and inspect deliveries 
  • Work a variety of days and shifts (including early mornings, late nights and weekends) at multiple sites as needed 
  • Travel overnight occasionally as needed
  • Safely and effectively use and operate all necessary tools, utensils, equipment and software (for example, restaurant management software, etc.) 
  • Effectively communicate in order to perform and follow job requirements in written and spoken direction
  • Multitask calmly and effectively in a busy, stressful environment 
  • Work in a confined, crowded space of variable light, noise and temperature levels
  • Move and lift up to 10 pounds, frequently move and/or lift up to 25 pounds, occasionally move and/or lift up to 50 pounds 
  • Stand and walk for an entire shift and move safely through all areas of the restaurant, which may include stairs, uneven or slick surfaces
     

Key Responsibilities and Duties

  • Model and promote teamwork across all teams 
  • Use tact and good judgment when dealing with challenges pertaining to guests, vendors and employees, and respond with patience and courtesy 
  • Organize and conduct periodic informational seminars for employees 
  • Successfully complete alcohol awareness training 
  • Follow all rules, policies, procedures and conditions of employment, including those outlined in the Employee Handbook 
  • Other duties assigned as needed