General Manager E-II
Job Details
Fine Company - Las Vegas, NV
Full Time
$65,000.00 - $70,000.00 Salary/year

Lev Restaurant Group was founded in 2002 as a vehicle to inspire, create, develop and operate world class experiences for food & beverage concepts in the Restaurant Industry. We are excited to collaborate and invest in entrepreneurial spirited professionals to create authentic, immersive drinking and dining experiences. We partner with chefs, service leaders, and brand ambassadors and provide all the support necessary to ensure brand development success. Based in Las Vegas, Lev Group oversees 900 employees and 55+ multi-state locations.

Benefits:  Medical, Dental, Vision, Life insurance, LTD, STD, Paid Time Off, and company-wide employee discount dining program.

Lev Group is experiencing rapid growth and is now looking to expand our leadership team.

As a leader with Lev Group, you would be responsible for managing daily restaurant operations and providing overall leadership in the restaurants continuing effort to deliver outstanding guest service. You must thrive in a high-volume, fast-paced environment and uphold the stellar service standards of the restaurant's brand and reputation.  Exciting new restaurant coming to Downtown Summerlin by Chef Roy Ellamar. We are looking for passionate food and beverage professionals who want to be part of this restaurant family and bring this new project to life. Lunch and Dinner medium volume restaurant.

 

Specifically, you would be responsible for performing the following tasks to the highest standards:

Lead, direct and manage all restaurant operations including, but not limited to budgeting and forecasting, strategic planning, leading service initiatives, leading and managing balanced performance.

Ensure that all team members adhere to all company policies and procedures uniformly.

Monitor and develop team member performance by providing supervision and professional development, scheduling, conducting counseling and evaluations.

Implements posted work schedule, while adjusting as necessary to cover team member call-ins or shortages, and adjusts the amount of staff on hand as business dictates (labor cost control).

Maintains highest standards and consistency of quality control, hygiene, legality, health and safety.

Recruit, interview and train team members.

Responds to, and resolves customer concerns and complaints. Corrects potential problems before they affect customer.

Oversee service quality, operational efficiency, guest satisfaction, standards compliance and service and financial measurements.

Identify operational performance, productivity and efficiency gaps and implement measures to correct those deficiencies.

Regularly measure and evaluate service standards by using various feedback tools to develop and implement plans for continuous service improvement.

Preferred Qualifications:

Minimum of seven to ten years of work experience in the restaurant industry and direct responsibility for budgeting and forecasting 5 years' experience leading properties, including fine dining.

Four-year college degree or equivalent work experience.

Experience managing luxurious fine dining restaurant experiences

Customer Service experience

Local market experience

 

Preferred Previous Experience:

Fine Dining

Upscale Casual

Chef Driven Concepts

 

Physical Requirements:

Ability to traverse all parts of the restaurant quickly.

Ability to stand for prolonged periods of time. In some instances, the entire shift.

Intermittent periods of sitting at a desk and working on a computer.

Must be able to lift at least 25 pounds at times.

Read and visually verify information in a variety of formats (e.g., small print).

Visually inspect tools, equipment, or machines (e.g., to identify defects).

Ability to move quickly turning from left to right or right to left.

Reach overhead and below the knees, including bending, twisting, pulling, and stooping.

 

In addition to the job description, the general manager is expected to:

Hire and on board all FOH Staff.

Develop and implement SOP and Training Manuals for FOH Staff.

Oversee Beverage Program.

Conduct monthly audits and inventory.

General PnL.

Strong business acumen.

Knowledge of Beer, Wine, Spirits and Cocktails.

 

WE ARE AN EQUAL OPPORTUNITY EMPLOYER

At LEV Restaurant Group, we do not discriminate based upon race, religion, color, national origin, gender (including pregnancy, childbirth, or related medical conditions), sexual orientation, gender identity, gender expression, age, status as a protected veteran, status as an individual with a disability, or other applicable legally protected characteristics.

If you need assistance or an accommodation due to a disability, please contact us at 702-566-7210.

https://www.levgrouplv.com/

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