Restaurant General Manager-Giada (Vanderpump Hotel LV)

The Restaurant Manager is responsible for the day-to-day operations of the outlet, including but not limited to employee relations and developing and implementing objectives in accordance with budgetary and service requirements.

The Cromwell is the Strips first and only, stand-alone boutique hotel and casino. The Cromwell features the first-ever restaurant by celebrity chef and television personality Giada De Laurentiis and a rooftop pool, day club and nightlife venues by Drais. The Cromwell redefined the Las Vegas hotel experience. Join our team, where our mission is to "Inspire Grown Ups to Play!"

Requirements:

• Must be 21 years of age or older.
• Must have a positive and professional interaction with all casino/hotel departments.
• Consistently demonstrates excellent communication and facilitation skills.
• Assists co-workers as needed.
• Proficient in Microsoft Word, Excel, PowerPoint and Outlook E-mail programs.
• High school diploma or equivalent required. College degree preferred.
• Minimum five years high-volume Food and Beverage experience.
• Minimum three years supervisory experience.
• Nevada Food Handler Certification.
• Nevada Alcohol Awareness Certification.
• Nevada non-gaming (Sheriffs) Certification.

Additional Requirements:

• Must be congenial and have neat, professional appearance with good personal hygiene.
• Must be reliable and conscientious.
• Possess the ability to interact (in English) with guests, co-workers and supervisory staff.
• Must be accurate and detail oriented.
• Strong interpersonal and communication skills.
• Ability to act quickly and exercise good judgment under pressure and/or conflict situations.
• Knowledge of current PC software including word processing and spreadsheets.
• Proficiency in Point of Sales systems (i.e. Micros, InfoGenesis).
• 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.
• Resolves customer complaints and/or service deficiencies by listening to the guest, responding with sincerity, and using appropriate service recovery tools.
• Use tools such as Avero to analyze business trends and employee performance.
• In conjunction with the Food and Beverage Operations Director, develops ideas to maximize revenue and/or reduce expenses, outlining goals and objectives.
• Making sure that the restaurant and/or bar are in compliance with the Health Department Regulations and Standards and maintain the "A" grade. Knowledge of Health Department Rules and Regulations.
• Maximizes employee morale through leading by example in demonstrating Spotlight 5 behaviors to both guests and employees and provides the tools, guidance and support needed to enable all restaurant employees to give world class guest service.
• Conducts individual and team QIT, CIPs, EOS/SFS, Step 1 and Buzz sessions and uses the Harrahs coaching cycle in giving both positive and corrective feedback.
• Follows and enhances departmental and restaurant specific policies, procedures and sequence of service.
• Additional duties as requested by the Food and Beverage Director.