$60k-$63k/Year Restaurant Manager-$60000 To $63000 Per YEAR job in

The hiring establishment is a prominent restaurant located in Southwest Las Vegas, NV, operating in a vibrant and competitive culinary market. This restaurant is committed to delivering exceptional guest experiences by upholding high standards of food safety, sanitation, and customer service. Known for its dynamic atmosphere and dedication to quality, the establishment plays a vital role in the local hospitality sector and continuously seeks to improve its operational excellence and guest satisfaction levels through well-structured management and a committed team. The role available is a full-time Restaurant Manager position with a yearly salary range of $60,000 to $63,000. This is a management and supervisory role that involves overseeing the front-of-house (FOH) service department and ensuring seamless daily operations within the dining establishment. The Restaurant Manager (RM) carries significant responsibility and authority in managing staff, enforcing company policies, and driving business growth. In the absence of the General Manager or Assistant General Manager, the RM takes full charge of all FOH departments, demonstrating leadership and strategic decision-making capabilities. This role requires the RM to handle critical management functions, such as hiring, scheduling, assigning tasks, training, coaching, disciplining, and conducting performance appraisals for their team. The RM must maintain a professional working environment by resolving employee complaints, administering disciplinary actions, and ensuring compliance with health and safety regulations including food safety, sanitation, allergy protocols, and responsible alcohol service. If the bar is part of the FOH department, the RM is also responsible for inventory management, handling variances, and ordering supplies related to the bar. The Restaurant Manager is a problem solver who exercises independent judgment to implement company policies, manage labor costs effectively, and represent the establishment in grievances and disputes. The position demands strong customer service skills, with prompt and professional responses to any guest complaints or issues related to overall guest satisfaction. Additionally, the RM is expected to effectively utilize all business systems like Point of Sale (POS), Hiring and Selection platforms, Scheduling systems, Inventory, and Labor Management tools to optimize operations. The Restaurant Manager’s duties extend to reviewing and approving work within the FOH service department, determining staffing levels, and managing employee meal breaks and shift adjustments in response to business needs. Decision-making authority includes hiring, disciplining, terminating team members, assigning overtime, and participating in the recruitment process. The RM also completes performance evaluations for direct reports and other FOH team members as directed by the General Manager. The ideal candidate must demonstrate key leadership skills including excellent communication, the ability to motivate and respect others, and sound judgment for independent problem-solving. Guest service excellence is a priority, and the RM must maintain a pleasant and effective interaction with guests, vendors, and employees alike. This position typically requires working 50-55 hours per week in a fast-paced environment, with physical demands such as the ability to lift up to 50 pounds, navigate stairs, and perform repetitive hand and wrist motions. The RM spends significant working time on the dining floor, ensuring an active presence and direct engagement with guests and staff. The position may require transfers to other locations within the company's network. A college degree in hospitality is preferred, though a high school diploma is required, along with prior hospitality or restaurant experience. ServSafe Food and Alcohol Certification are mandatory. Overall, this full-time Restaurant Manager opportunity in Las Vegas offers a challenging yet rewarding career path for experienced hospitality professionals eager to lead a dedicated team in a vibrant restaurant setting, ensuring operational excellence and outstanding guest experiences.

• High school diploma required
• Prior experience in restaurant or hospitality
• ServSafe Food and Alcohol Certification
• Ability to work 50-55 hours per week
• Ability to lift and carry up to 50 pounds
• Ability to navigate stairs
• Ability to perform repetitive hand and wrist motions
• Must interact effectively with guests and staff
• Must be able to work in a fast-paced environment