Complex General Manager, Food and Beverage at Virgin Hotels Central Services LLC

Las Vegas, Nevada, United States -

Full Time

Start Date

Immediate

Expiry Date

04 Jun, 26

Salary

0.0

Posted On

06 Mar, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Team Leadership, Guest Experience Management, Staff Training, Supervision, Conflict Resolution, Communication, Cost Control, Inventory Management, Profitability Analysis, Problem Solving, Motivation, Compliance, Customer Service, Scheduling, Presentation Skills, Adaptability

Industry

Hospitality

Description

YOUR MISSION (The Job Description) 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. Qualifications THE NITTY-GRITTY (The Essential Job Duties) * 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 WHAT IT TAKES (The Qualities We Look For) * 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 MUST HAVE'S * 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 WOULD BE NICE TO HAVE'S * 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 THE WORKING CONDITIONS * May stand and walk for periods of up to 8-10 hours. Proper footwear is required * Bend, squat and stretch in areas of limited space to perform cleaning, organization, and other duties * Lift and carry 50 lbs., carry and balance plates, carry kegs, wine and beer cases as necessary * Move up to 100 pounds to be able to perform inspector and utility duties as needed and perform necessary inventory checks * Must be able to withstand prolonged standing, stretching, bending, and kneeling without restriction, and be exposed to various environmental factors such as, but not limited to, CRT fatigue, noise, dust, cigarette smoke, and pet dander/hair * Must be able to work in a fast-paced, busy, and somewhat stressful environment, and maintain physical stamina and mental attitude while dealing effectively with guests, management, team members, and outside contacts while working under pressure and meeting deadlines * Must be able to touch and handle supplies in a safe and non-hazardous manner, maintaining proper hygiene, cleanliness, and disposal methods * Work in an environment that is subject to varying levels of cold, heat, smoke, and sound. Incumbents are at times subject to hazards such as chemicals; proper safety precautions will be taken * Ability to work a flexible schedule including nights, weekends, and holidays VALUABLE TRAITS * 50% logical / 50% creative / 100% AWESOME * Enjoy working with a team and alone as the situation dictates * Adaptive, Flexible! * Embody "great attitude" * Unwavering integrity and endless work ethic * Appreciate constructive feedback, as well as graciously providing the same * Tenacious and self-motivated This is not an exhaustive list of duties, responsibilities, and conditions *Virgin Hotels celebrates diversity and is proud to be an Equal Opportunity Employer*

Responsibilities

The Complex General Manager is tasked with overseeing all aspects of managing the food and beverage outlets, focusing on creating an exceptional guest dining experience by leading and developing passionate teams. This role involves direct floor presence to impact both guest and team experiences while achieving key operational and financial objectives.