General Manager (SH Las Vegas)

Shabuya Shabu Shabu in Las Vegas, Nevada is looking for a General Manager to help lead the charge! General Managers are essential to a smoothly running operation and help drive the overall guest dining experience. Apply today and be a part of the winning team!

GENERAL SUMMARY:

With a great can-do attitude, the General Manager (“GM”) works hand in hand with his or her Director of Operations and the Director of Human Resources to ensure a positive employment experience for all employees as well as a positive guest experience for all of the restaurants patrons. The GM partners with his or her FOH Peers, Managers and Back of the House Leads to effectively run the respective business unit by leveraging each person’s strength while identifying opportunities for each person to improve.

The General Manager is required to take a collaborative approach with respect to communication, teamwork and synergy of the team as a whole. The General Manager has a solid understanding and applicability of the essential job functions for each Front of the House and Back of the House team member and can fill in, if short or additional training is required. In fact, during rush or peak hours of operations, the General Manager is required to be actively leading both FOH and BOH teams.

This person takes the role of a mentor and coach and is responsible for ensuring the proper development of the team by partnering with each FOH server to ensure proper greetings, introduction/recommendation of menu items and frequent guest interaction.

MINIMUM QUALIFICATIONS:

To perform this position successfully, an individual must be able to perform each job duty satisfactorily. The requirements listed below are representative of the knowledge, skills, and/or abilities required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential duties.

ESSENTIAL DUTIES & RESPONSIBILITIES (Included but not limited to)

• Is responsible for contributing to the efforts of food and labor cost control within preset limits and ranges.
• Is directly responsible in leading (by actively showing) staff how to maintain overall restaurant cleanliness and compliance with local and state municipality health codes.
• Is directly responsible for local, state and federal labor law compliance.
• Is directly responsible to either direct another member of the local management team or to conduct training via him or herself and improve the overall guest experience either via direct customer feedback or via online platforms.
• Uses or instructs staff to use JOLT checklists to document all opening and closing procedures.
• Understand and can effectively train each FOH position (Host(ess), Busser, Server, Food Runners and Bartenders) in their related duties.
• Understand each BOH position (Kitchen Lead, Line Cook, Prep Cook and Dishwasher) and their related duties.

• Be able to train each FOH and BOH position according to set Company guidelines and essential job functions as listed on either their job descriptions or procedure manuals.
• Is able to completely and accurately (according to pre-set guidelines), open and close the restaurant on his/her own and has the ability to properly train the other lead staff on these open and close procedures.
• May be responsible for other administrative tasks related to restaurant operations, as assigned by the GM.
• Take initiative and encourage team members to work efficiently.
• Train servers related to proper guest welcome, upselling techniques, understanding of menu to make food/beverage recommendations and generate excitement of specialty items.

· Strong understanding, accurate use and troubleshooting of POS and ordering technology.

· Accurate and proper charging of all food and beverages ordered or consumed by the customer.

· Sound decision making when overriding, voiding or making adjustments to guest checks. Adjustments should not occur frequently.

· Follows all company rules, regulations and guidelines. Does not deviate from set guidelines, rules, regulations, guidelines unless specifically approved, in writing by the General Manager or Director of Operations. This includes no deviations from the established menu and no deviations from promotional (happy hour, summer splash, etc.) offered times.

· Follows all procedures to train and evaluate staff. Shares findings and results with management in order to make promotion, demotion or transfer recommendations.

· During busy or rush times, actively leads the team by working side by side in areas of need.

· Work in a fast-paced, high pressure environment while maintaining a calm and professional demeanor.

· Monitor FOH staff to ensure effective use of labor hours and efficiency of work. This includes making real time decisions related to extending work times or releasing staff early to meet business needs.

· Directs AGM's and BOH members to communicate food volume and specialty requests.

· If directed, schedules staff as required or necessary, based on business volumes and business par levels.

· Works well in a team environment with all levels of team members.

· Exhibits professional and effective communication amongst both FOH and BOH staff.

· Ability to interact with a variety of external customers as well as internal customers.

· Immediately reports concerns and possible policy violations to the General Manager, Operations Management Team (Director of Operations, Director of Human Resources)

• Follows all Company policies and procedures.
• Reports poor quality food and submits service tickets related issues with restaurant equipment immediately.
• Ensures the use of all personal protective equipment and abides by all safety rules and regulations.
• 100% compliance with all food safety/sanitation rules and regulations.
• 100% compliance with all required restaurant and employee certifications, licensing and or specialized training.
• Reports to work on time to ensure the needs of the business are met. Keeps with commitments and ensures staff is monitored through the scheduled shift and does not leave unless emergency.

Knowledge, Skills & Abilities

• Strong verbal and written communication skills in English required. Multi-lingual highly preferred.
• Excellent customer service and hospitality skills required.
• Positive, can-do attitude and demeanor.
• Availability to work 5 - 6 days out of the week including weekends.
• Prior restaurant experience required. Prior supervisory experience required.
• Active Food Handler Certificate or Card required.
• Active Alcohol Manager’s Card (if required)

Required Education

• High school diploma/GED

Required Length & Related Experience

• Minimum 3 - 6 years prior restaurant operations (FOH) experience required.
• Minimum 2 - 6 years prior supervisory or equivalent work experience at the Manager level or higher.

PHYSICAL DEMANDS

• Ability to stand for prolonged periods of time (i.e. 6 hours).
• Ability to push, pull and lift up to 30 lbs.
• Frequently works in a warm environment, next to or directly in front of hot cooking equipment.

Note: The above stated duties are intended to outline those functions typically performed by individuals assigned to this job classification or job function. The description of duties is not intended to be all-inclusive or to limit the discretionary authority of supervisors to assign other tasks of similar nature or level of responsibility nor does it constitute an employment agreement.

Job Type: Full-time

Pay: $60,000.00 - $75,000.00 per year

Benefits:

• Dental insurance
• Employee discount
• Flexible schedule
• Health insurance
• Paid time off
• Paid training
• Vision insurance

Work Location: In person

Salary : $60,000 - $75,000