Restaurant Manager - Flanker LV at Carver Road Hospitality

Las Vegas, Nevada, United States -

Full Time

Start Date

Immediate

Expiry Date

15 May, 26

Salary

0.0

Posted On

14 Feb, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Operations Management, Front Of House Oversight, Staff Training, Guest Service, Pressure Handling, Food Preparation Standards, Shift Scheduling, Appearance Standards, Employee Decision Making, Cash Control, Sanitation, Teamwork, Inventory Communication, Integrity, Continuous Improvement, Equipment Reporting

Industry

Hospitality

Description

Job DetailsJob Location: Flanker LV - Las Vegas, NV 89119Job Category: Restaurant - Food ServiceRestaurant Manager Job Description About Flanker Kitchen + Sports Bar Carver Road Hospitality debuts Flanker Kitchen + Sports Bar at Mandalay Bay Resort & Casino on June 10, 2023. Steps from the walkway to Allegiant Stadium, the 8,445-square-foot destination is a dynamic fan, dining, and drinking experience. The menu of enhanced American classics features scratch burgers, sliders, shareable tacos, and a healthy selection of salads and bowls. A full beverage program includes signature cocktails and a vast selection of draft and bottled beer. Flanker is perfect for group dining and events with its highly customizable environments including a main dining room, bar and lounge, three private dining suites accommodating 20, 40, or 60 guests, a private 20-seat karaoke room, and a 24-seat dining patio. Position Summary The Restaurant Manager keeps the restaurant humming, assist with the day- to- day operations of the front of house. Works to oversee the planning, training and organizing of the restaurant and the employees. Duties and Responsibilities: Ensure that all guests feel welcome and are given professional service at all times Can handle pressure and stress in a professional manner at all times. Certify that all food and drinks are prepared according to restaurant standards. Must be able to work varying shifts, including holidays and weekends. Maintain professional appearance standards as directed in the Employee Handbook. Make employee related decisions consistent with the company’s policies. Control cash and other receipts in accordance with the company’s accounting guidelines. Maintains cleanliness and sanitation of the entire venue in accordance with the Health Department. Follow supervisor’s instructions, communicate with and support co-workers while being a team player. Train in different positions through- out the restaurant. Want to learn, and advance to other positions within the restaurant. Communicates product needs to the General Manager Embodies integrity and seeks continuous improvement Reports all breakage, damage of equipment or furniture immediately to management. Portrays a positive and professional attitude. Our Ideal Candidate: Candidate must be friendly, professional, outgoing, Candidate must be able to bend and lift to 50 lbs. Role may include job duties or tasks requiring repetitive motion. Working environment may include exposure to hot kitchen elements or cleaning materials. Candidate must be able to work a flexible schedule inclusive of varying shifts such as days, evenings, weekends and holidays. As an important member of our team, you’ll receive: Full Health, Dental, and Vision insurance Paid Time Off to support you in having an active life outside of work This is not necessarily an exhaustive list of all responsibilities, requirements or working conditions associated with the job. Carver Road Hospitality reserves the right to make changes in the above job description and all other duties assigned. Nothing herein shall restrict Carver Road Hospitality management’s right to assign or reassign tasks, duties, or responsibilities to this job at any time. We are an equal opportunity employer and value diversity and inclusion. Qualifications

Responsibilities

The Restaurant Manager is responsible for ensuring the restaurant runs smoothly by assisting with daily front-of-house operations, overseeing planning, training, and organizing the restaurant and its employees. Key duties include ensuring professional guest service, certifying food and drink quality according to standards, and managing cash control.