General Manager

Offering: Paid Time Off; Flexible Scheduling; Employee Assistance Program; RTC Club Ride Program; Employee Discount Program; Internal Referral Program

General Manager

Job Summary:

The General Manager supervises daily restaurant operations and ensure efficient restaurant operation as well as maintain high production, productivity, profitability and the established LevGroup standards in every aspect, while striving to continually improve guest satisfaction and maximize results in areas of responsibility.

Essential Job Functions:
Execute and maintain quality and consistency of food, beverage and service with full adherence to standards; act with a sense of urgency, be friendly, professional, and engaged
Provide a warm and welcoming atmosphere, attentive, detailed, friendly, and courteous service
Proactively interact with restaurant guests; build loyalty and face/name recognition
Positively handle guest requests and accept feedback
Provide sound resolution(s) to guest complaints with poise and professionalism
Assist with daily administrative tasks including but not limited to new hire paperwork, payroll, purchasing, ordering, invoicing, scheduling, records control and filing
Regularly measure and evaluate service through restaurant service audits, and leveraging guest/employee feedback
Maintain highest level of safety, security, sanitation, and cleanliness of restaurant
Staff, train and develop guest-focused employees
Sound decision making capability
Assist with inventory counts, costs, and maintenance as specified by GM
Assist in planning regular and special event Menu.
Performs other job-related duties as assigned.

Supervisory Responsibilities: Directly supervises the front of house staff and carries out supervisory responsibilities in accordance policies and applicable laws. Responsibilities include interviewing, hiring, training employees; planning, assigning and directing work; appraising performance; rewarding; discipline employees in conjunction with Human resources, addressing complaints and resolving problems.

Qualifications: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required.
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Education: High school diploma or general education degree (GED)


Required Experience: Minimum [3] years manager experience
Minimum [3] years fine dining restaurant supervisory experience
Proficiency of basic computer applications and POS systems
Knowledge, Skills, & Abilities:
Strong interpersonal skills (motivating, delegation, conflict management)
Ability to coordinate multiple tasks while maintaining standards of operations
Strong problem-solving and time management skills
Excellent guest service and hospitality skills and professional presentation
Ability to motivate employees to work as a team to ensure that food and service meet high level standards
Excellent verbal and written communication skills
Self-motivated with excellent organizational skills and attention to detail
Excellent planning and follow-up skills
Must be effective at listening, understanding and clarifying concerns and issues raised by guests

Physical Requirements: While performing the duties of this job, the employee is regularly required to stand for extended periods of time, twist at the neck and trunk, bend at the waist and stoop, kneel, crouch, or crawl. The employee is occasionally required to reach with hands and arms, reach overhead, above shoulders and horizontally. Employees will use hands to handle objects and tools, and operate service equipment. The employee must regularly lift and/or move up to 25 pounds and occasionally lift and/or move up to 40-pound objects. Vision abilities required by this job include close vision, color vision, peripheral vision, depth perception, and the ability to adjust focus. Employees may use vision to monitor food quality and quantity and may also order supplies, etc.

Work Conditions: May require evening and weekend hours. While performing the duties of this job, the employee generally works in an indoor front of restaurant and kitchen environment with exposure to heat from ovens, hot foods and steamers and cleaning chemicals, fumes, equipment, and metal objects. You will usually be based indoors, splitting your time between the front of the restaurant and the kitchen. The noise level in the work environment is usually moderate but may be loud dependent on specific work site and/or equipment operation. The physical demands and work environment characteristics described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

LEV Group: The LEV Restaurant Group was founded in 2002 as a vehicle to create, develop and operate Food & Beverage concepts. Based in Las Vegas, LEV Restaurant Group employs over 600 employees and has 50 multi-state locations. LEV Restaurant Group is committed to making a positive impact in the communities we serve along with various local/national charities. Our charity events that we participate encompass many that have challenges in life with a focus on those that help children with mental disabilities.

Salary : $43,000 - $48,000