Amirian Management Company
Summary
The Restaurant General Manager is responsible for creating a culture that reflects the company values, managing daily operations, overseeing employee selection, development, and performance, controlling inventory and ordering of food and supplies, optimizing profits, and ensuring guests are satisfied with their dining experience. The Restaurant General Manager reports to the District Manager.
Primary Responsibilities
Financial
Adhere to company standards and service levels to increase sales.
Manage costs to meet budget targets focusing on costs of sales, labor costs, and cash over/short.
Analyze variances and initiate corrective actions with a high sense of urgency.
Ensure all financial and personnel/payroll administrative duties are completed accurately, on time, and in accordance with company policies and procedures.
Food Safety and Planning
Maintain a safe, secure, and healthy environment by enforcing sanitation standards, procedures, and compliance with health and legal regulations.
Ensure consistent high‑quality food preparation and service.
Maintain a professional restaurant image, including cleanliness, proper uniforms, and appearance standards.
Maintain accurate inventory and control cost of goods.
Supervise portion control and preparation quantities to minimize waste.
Estimate food needs, place orders with distributors, and schedule deliveries.
Must be ServSafe certified and uphold all ServSafe guidelines.
Complete weekly Food Excellence Self‑Assessment.
Guest Service
Ensure positive guest service, respond to complaints, and turn dissatisfied guests into return customers.
Operations
Ensure a safe working environment, complete accident reports, and involve Medcor when needed.
Manage shifts—including daily decision making, scheduling, and planning—while upholding standards, product quality, and cleanliness.
Investigate and resolve food quality and service complaints.
Complete one Food Excellence audit on the restaurant each week.
Personnel
Recruit, select, train, assign, supervise, coach, counsel, and, when necessary, terminate employees.
Ensure all employees complete required training.
Communicate job expectations, plan, monitor, and enforce policies and procedures.
Develop employees by providing ongoing feedback and establishing performance expectations.
Maintain an accurate and up‑to‑date staffing plan, prepare schedules, and ensure the restaurant is fully staffed for all shifts.
Conduct monthly staff meetings.
Develop employees to become Shift Leaders and future General Managers.
Accountabilities
Maintain compliance with all state, local, and federal regulations, and company policies.
Uphold the company’s purpose and values.
Keep the District Manager promptly and fully informed of all issues and suggest corrective or alternative actions.
Complete job responsibilities in a timely and effective manner.
Maintain a favorable working relationship with all company employees to foster cooperation and productivity.
Accomplish company goals by accepting ownership.
Perform other duties and responsibilities as required or requested.
Work Schedule
Work 50 hours per week, or more as needed by the restaurant.
Work three of the busiest days.
Work at least two opening, two mid, and one closing shift.
Seniority Level
Director
Employment Type
Full‑time
Job Function
Management and Manufacturing
Industries
Hospitality
Location Las Vegas, NV
#J-18808-Ljbffr
Primary Responsibilities
Financial
Adhere to company standards and service levels to increase sales.
Manage costs to meet budget targets focusing on costs of sales, labor costs, and cash over/short.
Analyze variances and initiate corrective actions with a high sense of urgency.
Ensure all financial and personnel/payroll administrative duties are completed accurately, on time, and in accordance with company policies and procedures.
Food Safety and Planning
Maintain a safe, secure, and healthy environment by enforcing sanitation standards, procedures, and compliance with health and legal regulations.
Ensure consistent high‑quality food preparation and service.
Maintain a professional restaurant image, including cleanliness, proper uniforms, and appearance standards.
Maintain accurate inventory and control cost of goods.
Supervise portion control and preparation quantities to minimize waste.
Estimate food needs, place orders with distributors, and schedule deliveries.
Must be ServSafe certified and uphold all ServSafe guidelines.
Complete weekly Food Excellence Self‑Assessment.
Guest Service
Ensure positive guest service, respond to complaints, and turn dissatisfied guests into return customers.
Operations
Ensure a safe working environment, complete accident reports, and involve Medcor when needed.
Manage shifts—including daily decision making, scheduling, and planning—while upholding standards, product quality, and cleanliness.
Investigate and resolve food quality and service complaints.
Complete one Food Excellence audit on the restaurant each week.
Personnel
Recruit, select, train, assign, supervise, coach, counsel, and, when necessary, terminate employees.
Ensure all employees complete required training.
Communicate job expectations, plan, monitor, and enforce policies and procedures.
Develop employees by providing ongoing feedback and establishing performance expectations.
Maintain an accurate and up‑to‑date staffing plan, prepare schedules, and ensure the restaurant is fully staffed for all shifts.
Conduct monthly staff meetings.
Develop employees to become Shift Leaders and future General Managers.
Accountabilities
Maintain compliance with all state, local, and federal regulations, and company policies.
Uphold the company’s purpose and values.
Keep the District Manager promptly and fully informed of all issues and suggest corrective or alternative actions.
Complete job responsibilities in a timely and effective manner.
Maintain a favorable working relationship with all company employees to foster cooperation and productivity.
Accomplish company goals by accepting ownership.
Perform other duties and responsibilities as required or requested.
Work Schedule
Work 50 hours per week, or more as needed by the restaurant.
Work three of the busiest days.
Work at least two opening, two mid, and one closing shift.
Seniority Level
Director
Employment Type
Full‑time
Job Function
Management and Manufacturing
Industries
Hospitality
Location Las Vegas, NV
#J-18808-Ljbffr