Restaurant General Manager

Company Description

There is no better time to join the Pampas Las Vegas family than right now! Pampas Las Vegas is the original Las Vegas Strip churrascaria! For almost two decades, we have been serving the tastiest parade of meats on the Strip. From the signature picanha to our chicken legs, we have a delicious assortment of meats as well as freshly-prepared sides that will please your palate. Our company strategy is to continue growing no matter what. This includes growing our people and growing our ability to bring South American Cuisine to more customers – all while strengthening our company culture and people processes.

Role Description

We are searching for an experienced General Manager to direct and coordinate all daily operations. Provide vision and leadership in long-range planning to ensure the continuity of the company. Proven ability to cope with conflict, stress, and crisis situations through effective problem-solving and mediation skills. Oversee compliance to established policies, procedures, and guidelines. To be successful in this role you should have strong leadership qualities.

Responsibilities

• Provide leadership and management to ensure that the mission and core values of the Company are put into practice.
• Providing vision regarding overall success and health of the company.
• Establishing organizational goals and objectives.
• Developing business strategies and new business opportunities taking company goals as well as industry trends into consideration.
• Responding to customer and community interests to develop marketing and advertising.
• Assisting in development of forms and tools to increase company efficiency and risk management, as well as enforcing the use of those forms.
• Effectively managing a large team through clear, direct, and respectful communications.
• Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures.
• Promoting cooperative effort, a team spirit, and good morale among employees.
• Helping with duties of other employees (e.g., host, server, bartender, etc.) when necessary because of an unexpected absence or extra volume.
• Fostering a success-oriented, accountable environment within the Company.
• Handling all staffing responsibilities, including hiring, training, scheduling, performance feedback, promotions, and terminating.
• Overseeing the purchasing of all food and supplies and use of food and beverages within required dates and with a minimum of waste.
• Supervising all staff in terms of food preparation, customer service, cleaning, and repairs to restaurant and grounds.
• Delivering excellent customer service, including personally greeting guests.
• Resolving complaints from customers in a polite, friendly, and professional manner.
• Conferring weekly with Senior Management about restaurant operations.
• Providing regular, accurate, computerized reports of operations to Senior Management.
• Reviewing payroll administration and maintaining records of sales and cash receipts including related areas of accounting, budgeting, credit policies, and banking methods.
• Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.
• Performing daily inspections and periodic audits to check safety of equipment and to ensure that food is cooked properly; addressing engineering problems involving the cost, installation, and maintenance of such equipment.
• Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees and guests.
• Performs other duties and responsibilities as required or requested.
• Supervising 50+ employees each shift

Skills

• Proven work experience of at least 5 years as a Restaurant Manager, AGM, or GM.
• Computer proficiency, especially in Microsoft Office and POS systems.
• Ability to involve staff in planning, decision-making, facilitating, and process improvement; be available to staff; provide regular performance feedback; and develop subordinates’ skills and encourages growth.
• Ability to inspire and motivate others to perform well, and accept feedback from others; delegate work assignments, give authority to work independently, set expectations, and monitor delegated activities.
• Excellent organizational skills
• Ability to identify and resolve problems in a timely manner as well as skillfully gather and analyze information
• Ability to manage a team and multitask in a fast-paced work environment
• Flexibility to work during evenings and weekends
• Be able to communicate (both oral and written) and understand the predominant language (English) of the restaurant’s service area. Being multi-lingual is a plus.
• Degree or certification in Business Management, Hospitality, or Restaurant Management, or another relevant field is a plus
• Experience in the hospitality industry is a plus

Additional Qualifications/Certificates:

• A valid drivers license
• A valid SNHD Food Handler Safety Card (Management level card is a plus)
• A valid Alcohol awareness certification card or the ability to obtain one within 2 weeks of hiring

Supplemental Earnings:

• Performance based bonus pay

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