Lev Group
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General Manager E-II
role at
Lev Group .
Job Summary The General Manager supervises daily restaurant operations and ensures 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; disciplining 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
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.
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General Manager E-II
role at
Lev Group .
Job Summary The General Manager supervises daily restaurant operations and ensures 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; disciplining 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
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.
#J-18808-Ljbffr