Restaurant General Manager (Benihana Village)

Company Description

Adjacent to the Las Vegas Convention Center and just one block from the world-famous Las Vegas Strip, the legendary Westgate Las Vegas Resort & Casino provides a fun, challenging and rewarding work atmosphere. Help create remarkable guest experiences at our world-class resort, which features a lively casino that is home to the world’s largest Race & Sports Book; incredible restaurants, nightlife, and live entertainment; and the convenience of a Las Vegas Monorail station onsite for easy access to the Las Vegas Strip. As part of Westgate Resorts, recognized by U.S. News as one of the Best Companies to Work For, you’ll be joining a team committed to excellence and creating unforgettable vacation experiences and supporting your career growth where you are or at 60+ resorts across the company.

Job Description

General Summary Of Duties:

Responsible for the overall performance of restaurant operations including customer service, financials, food quality, beverage quality, guest and employee safety practices.  Oversee and coordinate the planning, organizing, training, and leadership necessary to achieve stated objectives in sales, costs, profitability, employee retention, guest service and satisfaction, food quality, cleanliness, and sanitation.  Oversees all purchases of food, beverage, supplies and equipment.  Regularly measure and evaluate service levels and standards using guest and employee feedback and develop plans for continuous improvement. Train, educate and develop assistant managers. Ensures restaurant is in compliance with all applicable federal, state and local laws, codes and regulations. Must maintain both Westgate and Benihana standards.

Qualifications

Role and Responsibilities: (Includes but is not limited to the following)

• Ensure the smooth running of the Benihana Village operations by monitoring staffing and business volume.
• Perform scheduling, budget information, maintain restaurant standards and staff training.
• Oversee the work performance of staff, maintain and enhance the department's guest services to ensure guest satisfaction.

General Operations:

• Oversees and manages all areas of the restaurant and makes final decisions on guest service issues.
• Investigates and resolves food quality and service complaints.  Communicates with guests and employees to solve problems and ensures complete guest satisfaction.
• Inspects dining room, food and beverage receiving, preparation, production and storage areas to ensure health and safety regulations are being adhered to at all times
• Supervises cleaning and maintenance of equipment and arranges for repairs, contracts and other services.
• Maintains appropriate restaurant image, including restaurant cleanliness, proper uniforms, and appearance standards.
• Ensures good safety practices of employees and guests throughout the restaurant.  Ensures proper emergency and security procedures are in place and all employees have been appropriately trained.
• Plans, coordinates and has final approval on the scheduling of all restaurant departments.
• Prepares all required paperwork, including forms, reports and schedules in an organized and timely manner.
• Assist in developing, planning, and executing restaurant marketing, advertising, and promotional activities and campaigns.  Communicates to staff and ensures all employees are aware of marketing campaigns.
• Follows all federal, state and local laws, codes and regulations. 

Food Safety and Planning:

• Ensures sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas. Ensure compliance with operational standards, company policies, federal/state/local laws, and ordinances.
• Ensures consistent high quality of food preparation and service.
• Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking, and serving standards.
• Responsible for all restaurant inventories including food, liquor, beer, wine, furniture, accessories, equipment, & tool inventories and must constantly manage & maintain documented detailed status in all areas including on hand quantities, costs, & quality levels
• Ensure product is always on hand on an as needed basis.
• Ensure that all products are received in correct unit count and condition, and deliveries are received in accordance with the restaurant’s receiving policies and procedures.

Financial:

• Ensures the receipt of all orders to verify correct quantities and pricing.
• Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures.
• Reviews financial information