| Company: | Think Food Group
Washington, DC |
| Job Location: |
Las Vegas - Clark County
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| Employment Type: | Full Time |
| Department: | Hospitality Team - Las Vegas |
| Salary Range: | varies |
| Benefits: | Company Paid Health/Dental/Life insurance, company paid parking, paid time off, 401k |
Description: |
| Lead and manage all restaurant operations in partnership with the GM and Head Chef to offer a world-class culinary experience and ensure concept vision and TFG standards are executed consistently. Demonstrate that employees are the highest priority by maintaining a positive work environment and by developing the next generation of restaurant leaders. Take ownership of the restaurant; ensuring the restaurant operates efficiently and profitably. Position reports to the GM. |
Duties: |
Lead Service: Exemplify professionalism and hospitality in all interactions and especially in difficult situations. Understand, coach and consistently execute service standards. Constantly work to improve service standards and guest satisfaction. Impact service by being on the floor consistently. Execute training program consistently for both hourly employees.
Performance and Talent Development: Clearly define expectations and hold individuals accountable. Provide both positive and constructive feedback to team in a timely manner and documented when appropriate. Delegate appropriately and fairly to develop and motivate team. Actively recruit and hire top tier talent. Treat potential employees with same sense of hospitality and respect as employees and guests.
Acts as an ambassador of TFG Culture: Lead by example. Demonstrate ownership, accountability, and initiative in daily tasks by anticipating business needs and proactively addressing issues. Readily adjusts to circumstances and manages change effectively by finding ways to accommodate team and guests by always ‘making it happen’, without sacrificing quality. Create a positive work environment by demonstrating no tolerance for negative behaviors. Welcome new ideas and seek feedback from team by asking questions. Educates self and team on industry trends.
Manage Daily Operations: Understand, practice and teach policies and procedures. Ensure concept vision and communicate policy to team and managers. Communicate any major facility or operational emergencies to GM immediately. Maintain a daily log to communicate between shifts and prevent issues from reoccurring. Regularly conduct service team (2/day) Provide a safe, clean, organized and sanitary work environment. Ensure all Health Standards, federal and state laws are met. Correct all violations with a sense of urgency. Work with Home Office support (finance, marketing, events) to ensure standards are met.
Manage Financial Results: Execute restaurant plan to stay within department budgets and maximize profits. Actively manages inventory, waste, and pricing to meet cost targets. Effectively manage cash controls and financial reporting. Ensure check register, invoicing, cash outs, bank logs, payroll, inventory and deposits are accurate and executed according to standard. Maintain a calculated schedule that supports labor cost control.
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Qualifications: |
1 or more years in a restaurant supervisory role
Requires developed communication skills, both verbal and written.
Most tasks are performed independently or in a team environment with the employee acting as a team leader.
Desire to participate as part of a team.
Must possess basic computational ability.
Must possess advanced computer skills.
Knowledge of computer accounting programs, math skills as well as budgetary analysis capabilities required.
Ability to maintain compliance with all local, state and federal laws and regulations.
Extensive knowledge of sales skills.
Ability to assess/evaluate other employees’ performance in a fair and consistent manner.
Extensive knowledge of revenue management.
Ability to supervise, train and motivate multiple levels of employees.
Knowledge of restaurants and competitive markets.
Participate in the development of short- and long-term financial and operational goals of the restaurant.
Ensure that guest satisfaction is consistently obtained and maintained.
Abilities & Working Conditions
This position will spend 100% of the time standing or walking.
Must be able to stand and exert well-paced mobility for up to 8 hours in length.
Must be able to exert well-paced ability to maneuver between functions occurring simultaneously.
Must be able to lift up to 15 lbs. on a regular and continuing basis.
May be required to lift trays of food or food items weighing up to 30 lbs. occasionally.
Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity.
Talking and hearing occur continuously in the process of communicating with guests and employees.
Requires manual dexterity to use and operate all necessary equipment.
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