Restaurant General Manager - Bistecca

Located just minutes away from all of the excitement of the glittering Las Vegas Strip and Las Vegas Convention Center, Tuscany Suites & Casino provides guests with a relaxing getaway perfect for business travelers, a long weekend with friends or your next family vacation. We are looking for a Restaurant General Manager/Sommelier that will plan and manage Bistecca restaurant in order to achieve customer satisfaction, quality service, compliance with company policies and procedures and federal, state and local regulations while meeting/exceeding financial goals.

ESSENTIAL DUTIES & RESPONSIBILITIES

• Oversees the daily restaurant operations and manages service staff in accordance with Tuscany Suites & Casino operating policies to ensure overall guest experience meets and exceeds expectations.
• Maintains high levels of customer satisfaction by building relationships with the guests (through table touches, greetings or warm farewells) and encourages employees to build relationships with the guests.
• Responsible for ensuring that proper food handling procedures and presentation are being met by the staff.
• Responsible for reviewing financial transactions and monitoring the budget to ensure that expenditures stay within budget limitations.
• Responsible for financial operations of restaurant: change orders, and bar banks, reconciliation of tips, coding invoices, calling vendors when needed, manages one operating account and troubleshooting variances.
• Increasing sales by ensuring guest satisfaction and prompt problem resolution.
• Actively participate in monitoring inventory and supply levels, labor cost, safety and cleanliness as needed.
• Implement policies and protocols that will maintain future restaurant operations.
• Oversees the daily operations from ordering, purchasing, receiving, storage, and preparation of all food products to guest relations, flow of business, and service standards.

• Prioritize wine and beverage demands.
• Maintains excellent knowledge of food & beverage product.
• Sets staffing levels according to occupancy/promotions/special events.
• Maximizes sales by teaching, coaching, & maintaining up-sell & service techniques to ensure a great guest experience.
• Sets policies regarding departmental personnel.
• Responsible for coaching and counseling employees on policy or procedure violations.
• Ability to understand & use a POS system.
• Directly communicate with the Chef on all food service and menu issues.
• Assist in seasonal menu changes and holiday menu changes.
• Work varied shifts, including weekends and holidays.
• All other duties as assigned.

EDUCATION & EXPERIENCE

Bachelor's degree in business, management, or related field. At least 2 years of wine experience. Must have strong understanding of wine service. Prior experience in Food & Beverage cost control and a minimum of 2 years in a supervisory position. Fine dining or high-volume restaurant preferred. Candidate must exhibit strong motivational and developmental skills. Must be extremely flexible and have the ability to manage multiple projects with strong attention to detail. Must have a valid NV Health and TAM cards. Normal work schedules may vary based on business needs. Position requires availability for evenings, weekends, holidays and special events.