The Sundry, Las Vegas
Located beyond the Las Vegas Strip at the heart of UnCommons , the new mixed-use development in southwest Las Vegas, The Sundry features a curated collection of regional and international cuisine, including from Michelin and James Beard Award-winning chefs making their Las Vegas debut.
The Restaurant Manager is responsible for coordinating and supervising all aspects of the F&B outlet operation, while maintaining profitable F&B outlets and high-quality products and service levels. They are expected to manage and train employees; reduce employee turnover; maintain revenue and payroll budgets; and meet budgeted productivity while keeping quality consistently high.
Must be able to effectively communicate both verbally and written, with all level of employees and guests in an attentive, friendly, courteous and service oriented manner. Must be effective at listening to, understanding, and clarifying concerns raised by employees and guests. Ensuring incoming staff complies with company policy Training staff to follow restaurant procedures Maintaining safety and food quality standards Organizing schedules Keeping track of employees' hours and recording payroll data Ordering supplies while staying within budget limitations Supervising daily shift operations Ensuring all end of day cash outs are correctly completed Coordinating daily front- and back-of-house restaurant operations Controlling operational costs and identifying ways to cut waste Appraising staff performance Interviewing/recruiting new employees Interacting with guests to get feedback on product quality and service levels Perform other duties as requested by management. 2-4 years experience in similar or equivalent role Must be able to understand and evaluate complex information, data, etc. from various sources to meet appropriate objectives. Always maintain a warm and friendly demeanor. Process payroll in a weekly/biweekly basis. Must possesses knowledge and use of POS systems, reservation systems, payroll, Microsoft Office, etc. Clear understanding of State, Federal, and Local employment laws. Ability to respond to guest complaints in a timely manner. Work with the management team and keep them informed of any pertinent issues as they arise. Ensure preparation of required reports, including but not limited to, payroll, revenue, employee schedules, quarterly actions plans, etc. Monitor quality of service in the outlet. Ensure compliance with all local liquor laws, health, and sanitation regulations. Ensure compliance with SOPs and requisition procedures. Be visible on the floor and assist staff during each meal period. Conduct staff performance reviews in accordance with our standards. Ensure the training of department heads and employees on SOPs, report preparation and technical job tasks. Be involved in and conduct departmental training. Interview candidates for front-of-house F&B positions and follow standards for hiring approvals. Ensure overall guest satisfaction.
