The General Manager is the single point of accountability for the entire venue and is responsible for venue financials, venue profitability, hitting or exceeding venue goals, as well as motivating, coaching, and leading their team. In addition, the General Manager ensures the venue is running effectively and meeting all Company standards to include; execution of service, guest interaction, atmosphere and cleanliness. The position should be passionate about offering surpassed hospitality to guests and upholding highest standards at the venue.
Core Job Responsibilities:
At Resorts World Las Vegas, we believe that every member of our team is an ambassador and is essential to the success of our company. We expect all Team Members to take personal ownership in ensuring everything they do is in the best interest of the company and that all will adhere to our five core non-negotiable responsibilities.
- Everyone is an Ambassador – No matter where you work at Resorts World Las Vegas, it is your responsibility to treat this property like you would your own home. No one gets hurt, everyone feels secure, the environment is clean, and every guest gets what they need.
- Everyone works in Safety – If you have a safety concern, it is your responsibility to address it by correcting it or notifying the appropriate department or individual.
- Everyone works in Security – If you See Something, it is your responsibility to Say Something. You must notify the appropriate department or individual if you feel there is a security concern.
- Everyone works in EVS – If there is trash on the floor, it is your responsibility to pick it up. If it is a mess that needs more attention, it is your responsibility to notify the appropriate department or individual.
- Everyone works in Guest Experience – If a guest needs assistance, it is your responsibility to assist that guest and do so with a smile. If the guest needs more assistance than you can provide, it is your responsibility to notify the appropriate department or individual.
Primary Job Duties – Includes, but is not limited to:
- Maintain highest standards of food and beverage quality, guest service, cost control, and consistency in accordance with company’s expectations.
- Develop and implement operating standards, policies, and procedures to be followed by the management team.
- Responsible for to hiring, training, management, coaching, counselling, and evaluation of all members of the team in a timely manner.
- Develop skills for the management team in accordance with the succession planning goals set by the company.
- Evaluate all relationships with outside partners, contractors, and vendors on a frequent basis
- Monitor sales and expenses, approving all purchase orders before they are executed.
- Work in the development of the budget; manage profit and lost (P&L) and ensure managers’ report all variances on a timely basis (minimally, once a month).
- Ensure timely and accurate completion of all period–end financial statements and reports, and provide controls to ensure proper handling and accounting for all restaurant receipts.
- Manage weekly forecasting of cost expenditures and staffing vs. sales.
- Ensure inventory levels are maintained for facilitating proper venue operations, enforce strict inventory controls, and participate in monthly inventory reconciliations in conjunction with purchasing and finance teams.
- Monitor guest satisfaction on all levels, including social media platforms.
- Ensure health, safety, and sanitation requirements follow the Department of Health, OSHA, Gaming, and any city or state agencies rules and laws such as the Department of Buildings and the Fire Department, and ensure all managers are kept abreast of any changes in the law.
- Participate in community events and ensure corporate social responsibility goals of the company are met.
- Work closely with the public relations team on a marketing plan that results in optimum recognition and maximum number of covers for the restaurant.
- Monitor market trends, research consumer markets and competitor’s activities to identify opportunities and key issues.
- Oversee marketing and advertising activities to ensure consistency with product line strategy.
- Lead in creating sales goals.
- Control cash and other receipts by adhering to cash handling procedures.
- Prepare all required paperwork, including forms, reports and schedules.
- Ensure that all equipment is kept clean and in excellent working condition through personal inspection and by following the venues preventative maintenance programs, record and report any equipment failure.
- Ensure that all products are received in accordance with the venues receiving policies and procedures.
- Ensure that talent and technical production are working smoothly at the venues; create special mood for the guests.
- Comply with all safety and health department procedures and all state and federal liquor laws.
- Responsible for checking the identification of Guests and following all other responsible vending guidelines.
- Ensure daily/nightly/weekly and opening/running/closing duties are completed.
- Maintain opening, running and closing service, product and supply equipment par.
- Adhere to all Southern Nevada Health District (SNHD) safety, health and sanitation guidelines.
- Participate in in-house modeling programs, special casino events, banquet service functions, marketing campaigns and advertising and performs model/presenter tasks.
- Assist in the development of promotional plans in order to increase business levels and sales.
- Participate and appear in marketing, publicity or media materials.
- Maintain Social platforms as indicated by upper management; post events, communications and participate in marketing campaigns via social media.
- Ability to submit guest to the venues guest list, table reservations and focus on the development of personal clientele list.
- Obtain and maintain position-specific licensing.
- Use personal device/cellular phone for job related operation tasks, job duties, review of company documents, etc.
- Other duties as assigned.
Required:
- At least six years of experience within high-volume restaurant, nightclub, day club, entertainment venue operations or directly related operational area/filed.
- At least four years of directly related operational management experience at a similar leadership level.
- Working knowledge of POS systems (ex: Micros, UrVenue, etc.).
- Employ with safe alcohol service, sanitation and safety protocol.
- Strong knowledge of spirits, wine, champagne, beer and mixed cocktails.
- Ability to work varied shifts, including nights, weekends and holidays.
- Ability to effectively communicate in English.
- Polished appearance and demeanor.
- Excellent customer service skills.
- Ability to obtain and maintain full knowledge and understanding of company and department rules and regulations, policies and procedures.
- Ability to successfully mentor a team.
- At least 21 years of age.
Preferred:
- Working knowledge of Microsoft Office (Word, Excel).
- Previous experience working in a collective bargaining agreement environment.
- Previous experience working in a large, luxury resort setting.
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