Restaurant General Manager - Hawthorn Grill - Full Time

Qualifications

Education: Bachelor’s Degree in Food & Beverage, Hospitality Management or related field is preferred.
Experience: A minimum of five years of full service, upscale resort, or hotel experience in a leadership position.
Skills: Ability to motivate, coach, and develop front-of-house staff. Ensure a superior guest experience through professionalism and responsiveness. Strong verbal and written communication for staff instructions and guest interactions. Manage schedules, breaks, and shift coverage efficiently. Quickly address operational issues and guest concerns. Understand budgeting, cost control, and revenue management. Operate and troubleshoot POS systems (e.g., Micros). Understand menu items, preparation methods, and pricing. Stay calm and effective in fast-paced environments.

Required

• Must be at least 21 years of age
• Required Work Cards needed: Valid Clark County Health Card, Valid Las Vegas Alcohol Awareness Card (TAM Card), Valid Non-Gaming/Sheriffs Card, Valid ServSafe Manager Certificate

Key Responsibilities

Operational Leadership and Oversight
Directs, oversees, and evaluates daily restaurant operations to ensure all services are delivered in accordance with company policies, brand standards, and guest expectations.
Ensures operational continuity by proactively identifying risks, operational gaps, and improvement opportunities, and implementing corrective actions as necessary.
Employee Management and Development
Enforces workplace safety standards, company policies, and applicable federal, state, and local regulations.
Oversees the recruitment, onboarding, training, coaching, and continued professional development of supervisory and management staff to build a high-performing leadership team.
Establishes clear performance expectations for supervisory and management personnel and holds them accountable through regular feedback, performance evaluations, and corrective action when required.
Promotes a culture of engagement, accountability, professionalism, and ethical conduct throughout the department.
Ensures management staff are knowledgeable of and compliant with all human resources policies, including attendance, disciplinary procedures, harassment prevention, and employee relations protocols.

Staffing, Scheduling, and Payroll Administration

• Oversees front-of-house staffing levels, scheduling practices, and labor deployment to ensure operational efficiency, guest satisfaction, and compliance with labor budgets.
  Directly oversees payroll administration for the department and ensures payroll is processed accurately and in a timely manner.
  Trains and supports outlet managers in the accurate completion of timekeeping and payroll tasks for their respective operations, ensuring adherence to labor laws and company guidelines.
  Monitors labor costs and productivity metrics, implementing adjustments as needed to align with budgetary objectives.

Guest Experience and Public Relations

• Serves as a senior representative of the restaurant operation in guest interactions, professionally addressing guest compliments, complaints, service recovery situations, and escalated concerns.
  Ensures that guest issues are resolved promptly, effectively, and in a manner that protects the organization's reputation while fostering guest loyalty and repeat business.
  Maintains a professional presence in the operation and reinforces a guest-focused service culture among all team members.

Quality Assurance and Standards Compliance

• Ensures that all food, beverage, service, cleanliness, and safety standards are consistently maintained in accordance with company expectations and brand guidelines.
  Maintains full compliance with Clark County Health Department regulations, company health and sanitation policies, and all applicable food safety standards.
  Conducts regular inspections and audits of restaurant operations to verify compliance with health, sanitation, and safety requirements, addressing deficiencies immediately.
  Partners with the Room Chef to ensure culinary standards, food quality, presentation, portion control, and recipe consistency are maintained at all times.

Financial Management and Budgeting

• Aids in the development, implementation, and ongoing management of the department’s annual operating budget.
  Monitors financial performance, including labor costs, food and beverage costs, and operational expenses, and implements corrective strategies as needed to maintain profitability.
  Collaborates with leadership to establish financial goals and performance benchmarks for the department.

Menu Development and Point-of-Sale Management

• Collaborates with culinary leadership on menu planning, pricing strategies, and ongoing menu revisions, utilizing menu engineering principles to optimize sales performance and profit margins.
  Ensures menu items, pricing, modifiers, and promotions are accurately programmed and maintained within the point-of-sale (POS) system.
  Maintains the integrity, security, and accuracy of the POS system, ensuring compliance with internal controls and reporting requirements.
  Reviews reporting and performance data generated through the POS system to identify trends, opportunities, and operational improvements.

Communication and Leadership

• Maintains open and ongoing communication with executive and property leadership regarding operational performance, staffing issues, guest feedback, and quality standards.
  Participates in leadership meetings, planning sessions, and operational reviews as required.
  Collaborates cross-functionally with culinary, finance, human resources, and facilities teams to ensure seamless operations.

Additional Responsibilities

• Performs additional duties, special projects, and initiatives as assigned to support departmental objectives and overall organizational goals.