We are seeking enthusiastic and passionate people to join our team in the grand opening of Tamba Las Vegas. We embrace a strong belief in teamwork, innovation, and a love for all things food, drink, and hospitality. This concept will bring an new immersive dining experience of refined Indian Coastal cuisine. 

Key Responsibilities:

1. Operational Management:

   • Oversee the daily operations of the restaurant, ensuring a smooth and efficient service.
   • Implement and maintain high standards of food quality, presentation, and service.
   • Ensure compliance with health, safety, and sanitation regulations.

2. Staff Supervision:

   • Recruit, train, and supervise restaurant staff, including servers, hosts, bussers, and kitchen personnel.
   • Conduct performance evaluations and provide ongoing coaching and development.
   • Schedule staff shifts and manage time-off requests to ensure adequate coverage.

3. Guest Service:

   • Maintain a welcoming and professional atmosphere for guests.
   • Address and resolve guest complaints and concerns promptly and professionally.
   • Monitor guest feedback and implement improvements to enhance the dining experience.

4. Financial Management:

   • Oversee the restaurant's financial performance, including budgeting, cost control, and revenue generation.
   • Monitor inventory levels and order supplies as needed.
   • Analyze sales and labor reports to identify areas for improvement and implement corrective actions.

5. Marketing and Promotion:

   • Develop and implement marketing strategies to attract new guests and retain existing ones.
   • Coordinate and promote special events, seasonal menus, and other promotional activities.
   • Collaborate with the marketing team to maintain a strong online presence and positive brand image.

6. Administrative Duties:

   • Maintain accurate records of sales, expenses, inventory, and staff performance.
   • Prepare and submit reports to the Owner/Corporate Management as required.
   • Ensure all licenses and permits are up-to-date and in compliance with local regulations.

7. Team Collaboration:

   • Work closely with the Executive Chef to ensure alignment of restaurant goals and strategies.
   • Foster a positive and collaborative team environment.
   • Participate in management meetings and contribute to strategic planning and decision-making.

Qualifications:

• Bachelor’s Degree: Preferred in Hospitality Management, Business Administration, or a related field preferred.
• Industry Experience: Minimum of 10 years in the hospitality industry, with at least 5 years in a senior management role within a fine dining or upscale restaurant.
• Leadership Experience: Proven track record in leading and managing a team, including hiring, training, and performance management.
• Certifications: Must be able to obtain and maintain all necessary licenses and work cards.
• Communication: Professional fluency of English in both speaking and writing. Additional languages are
• Computer Skills: Proficient in Microsoft Word and Exel is a must; Microsoft Office is . Experience in reservation systems such as Sevenrooms, Resy, and Opentable preferred.
• Service Standards: Friendly and Attentive service is required while upholding fine dining standards in the forefront. 
• Knowledge: Confident in a diversity of Food and Beverage and Financials; such as (but not limited to), cost control, reporting, budget, P&L, menu engineering, and cash handling.
• Customer Service Excellence: Exceptional customer service skills and a commitment to maintaining high service standards.
• Financial Acumen: Proficiency in budgeting, financial analysis, and cost control.
• Communication Skills: Excellent verbal and written communication skills, with the ability to interact effectively with guests, staff, and senior management.
• Organizational Skills: Superior organizational and multitasking abilities, with attention to detail.
• Problem-Solving Skills: Strong problem-solving skills and the ability to make sound decisions under pressure.
• Industry Knowledge: In-depth knowledge of fine dining service standards, culinary trends, and wine pairings.
• Health and Safety: Comprehensive understanding of health, safety, and sanitation regulations.
• Marketing and Promotion: Knowledge of marketing strategies and promotional activities to drive restaurant business.