General Manager Chef Jobs in Nevada (NOW HIRING)

Job Summary:The General Manager supervises daily restaurant operations and ensure efficient restaurant operation as well as maintain productivity and profitability to the established Lev Group 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 engagedProvide a warm and welcoming atmosphere, attentive, detailed, friendly, and courteous serviceProactively interact with restaurant guests; build loyalty and face/name recognitionPositively handle guest requests and accept feedbackProvide sound resolution(s) to guest complaints with poise and professionalismDaily administrative tasks including but not limited to new hire paperwork, payroll, purchasing, ordering, invoicing, scheduling, records control and filingRegularly measure and evaluate service through restaurant service audits, and leveraging guest/employee feedbackMaintain highest level of safety, security, sanitation, and cleanliness of restaurantStaff, train and develop guest-focused employeesTime management and decision-making capabilityConduct inventory counts, costs, and maintenance of productAssist in planning regular and special event MenuTrain, Coach, and manage new employeesOther job-related duties as assignedQualifications: 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.Knowledge, Skills, & Abilities:Strong interpersonal skills (motivating, delegation, conflict management)Ability to coordinate multiple tasks while maintaining standards of operationsStrong problem-solving and time management skillsExcellent guest service and hospitality skills and professional presentationAbility to motivate employees to work as a team to ensure that food and service meet high level standardsExcellent verbal and written communication skillsSelf-motivated with excellent organizational skills and attention to detailExcellent planning and follow-up skillsMust be effective at listening, understanding and clarifying concerns and issues raised by guestsSupervisory 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.Work Conditions: 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.Physical Requirements:Ability to stand for prolonged periods of time. In some instances, the entire shiftIntermittent periods of sitting at a desk and working on a computerRead and visually verify information in a variety of formats (e.g., small print)Visually inspect tools, equipment, or machines (e.g., to identify defects)Able to lift at least but not limited to 50 pounds and if more must be with assistanceAbility to move quickly turning from left to right or right to leftReach overhead and below the knees, including bending, twisting, pulling, and stoopingAbility to be mobile in walk-in refrigerator and freezer with temperatures ranging from 40° F to -10° FEducation:High school diploma or general education degree (GED)Required Experience:Minimum 3 years manager experienceMinimum 3 years fine dining restaurant supervisory experienceProficiency of basic computer applications and POS systemsThe LEV Restaurant Group was founded in 2002 as a vehicle to inspire, create, develop and operate world class experiences for food & beverage concepts in the Restaurant Industry. We are excited to collaborate and invest in entrepreneurial spirited professionals to create authentic, immersive drinking and dining experiences. We partner with chefs, service leaders, and brand ambassadors and provide all the support necessary to ensure brand development success. Based in Las Vegas, LEV Restaurant Group oversees 800 employees and 40+ multi-state locations.Our CORE Focus and Values are to celebrate Dedication, Passion, Growth and Creativity while being Collaborative.WE ARE AN EQUAL OPPORTUNITY EMPLOYERAt LEV Restaurant Group, we do not discriminate based upon race, religion, color, national origin, gender (including pregnancy, childbirth, or related medical conditions), sexual orientation, gender identity, gender expression, age, status as a protected veteran, status as an individual with a disability, or other applicable legally protected characteristics.If you need assistance or an accommodation due to a disability, please contact us at 702-566-7210.https://www.levrg.com/ #J-18808-Ljbffr