Complex General Manager, Food and Beverage

Virgin Hotels•Las Vegas, NV

17h

About The Position

The Complex General Manager is responsible for all aspects of managing Virgin Hotels Las Vegas food and beverage outlets, creating an extraordinary guest dining experience by leading teams of passionate individuals who exceed guest expectations. The Complex General Manager is committed to being present on the floor during service, directly impacting guests' and our teams' experience.

Requirements

Current, legal, and unrestricted ability to work in the United States
Associate or bachelor's degree preferred
Active SNHD Food Handlers and Nevada Alcohol Education Cards with minimum 6 months of validity
At least 5 years of food and beverage management experience
Great team player with the ability to create excellent working relationships across the group. Collaborative approach with all departments, particularly food & beverage and sales & marketing
Ability to break down barriers and resolve potential conflicts swiftly and effortlessly
Strong communication and presentation skills to all levels of management
Ability to think outside the box and approach all issues with a completely fresh approach
Ability to anticipate needs and over-deliver wherever possible
Able to change direction and work on multiple project aspects at once. Creatively solve problems
Enthusiastic, passionate, able to inspire and motivate others
Comply with all safety and health department procedures, as well as all state and federal liquor laws
Leadership ability and behavior consistent with Virgin Hotels Core Values: Fun, innovative, original, and personable, and striving to deliver high quality and brilliant customer service

Nice To Haves

Previous experience managing multiple outlets
Must enjoy being around and working with people
Comply with all safety and health department procedures as well as all state and federal laws
Maintain a neat, clean, and well-groomed appearance
Adhere to hotel policies including but not limited to attendance, safety, and behavior

Responsibilities

Interview, select, train, supervise, counsel, and discipline restaurant team members for the efficient operation of the outlets
Organize and conduct pre-shift and departmental meetings, communicating pertinent information to the team members such as house count and menu changes
Schedule and direct team members in their work assignments
Interact positively with customers, promoting resort facilities and services while developing long-term relationships with internal and external guests
Resolve problems to the satisfaction of all parties involved
Maintain communication with all departments to ensure customer service needs are exceeded
Achieve company objectives in sales, service, quality, appearance of facility, and sanitation and cleanliness through training of employees and creating a positive, productive working environment
Maintain the profitability of outlets to support overall operation. Control payroll and equipment costs (minimizing loss and misuse)
Ensure par stock levels are maintained by calculating inventory, ordering and retrieving supplies, and stocking shelves by stooping, bending, lifting heavy articles and reaching overhead
Evaluate cost effectiveness of all aspects of operation. Develop and implement cost saving and profit enhancing measures
Provide direct service to guests as needed
May perform other duties as assigned