General Manager E-II

Job Summary:
The General Manager supervises daily restaurant operations and ensure efficient restaurant operation as well as maintain productivity and profitability to the established Lev Group standards in every aspect, while striving to continually improve guest satisfaction and maximize results in areas of responsibility.
Essential Job Functions:

• Execute and maintain quality and consistency of food, beverage and service with full adherence to standards; act with a sense of urgency, be friendly, professional, and engaged
• Provide a warm and welcoming atmosphere, attentive, detailed, friendly, and courteous service
• Proactively interact with restaurant guests; build loyalty and face/name recognition
• Positively handle guest requests and accept feedback
• Provide sound resolution(s) to guest complaints with poise and professionalism
• Daily administrative tasks including but not limited to new hire paperwork, payroll, purchasing, ordering, invoicing, scheduling, records control and filing
• Regularly measure and evaluate service through restaurant service audits, and leveraging guest/employee feedback
• Maintain highest level of safety, security, sanitation, and cleanliness of restaurant
  Staff, train and develop guest-focused employees
• Time management and decision-making capability
• Conduct inventory counts, costs, and maintenance of product
• Assist in planning regular and special event Menu
• Train, Coach, and manage new employees
• Other job-related duties as assigned

Qualifications: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required.

Knowledge, Skills, & Abilities:

• Strong interpersonal skills (motivating, delegation, conflict management)
• Ability to coordinate multiple tasks while maintaining standards of operations
• Strong problem-solving and time management skills
• Excellent guest service and hospitality skills and professional presentation
• Ability to motivate employees to work as a team to ensure that food and service meet high level standards
• Excellent verbal and written communication skills
• Self-motivated with excellent organizational skills and attention to detail
• Excellent planning and follow-up skills
• Must be effective at listening, understanding and clarifying concerns and issues raised by guests

Supervisory Responsibilities: Directly supervises the front of house staff and carries out supervisory responsibilities in accordance policies and applicable laws. Responsibilities include interviewing, hiring, training employees; planning, assigning and directing work; appraising performance; rewarding; discipline employees in conjunction with Human resources, addressing complaints and resolving problems.

Work Conditions:  While performing the duties of this job, the employee generally works in an indoor front of restaurant and kitchen environment with exposure to heat from ovens, hot foods and steamers and cleaning chemicals, fumes, equipment, and metal objects. You will usually be based indoors, splitting your time between the front of the restaurant and the kitchen. The noise level in the work environment is usually moderate but may be loud dependent on specific work site and/or equipment operation. The physical demands and work environment characteristics described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Physical Requirements:

• 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
• 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)
• Able to lift at least but not limited to 50 pounds and if more must be with assistance
• 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
• Ability to be mobile in walk-in refrigerator and freezer with temperatures ranging from 40° F to -10° F

Education:

• High school diploma or general education degree (GED)

Required Experience:

• Minimum 3 years manager experience
• Minimum 3 years fine dining restaurant supervisory experience
• Proficiency of basic computer applications and POS systems
   

The 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 Restaurant Group oversees 800 employees and 40+ multi-state locations.

Our CORE Focus and Values are to celebrate Dedication, Passion, Growth and Creativity while being Collaborative.

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