J Resort - Restaurant General Manager—Hanna’s Table

• $200 Referral Bonus
• Tuition Reimbursement
• 7 paid Holidays
• 80 hours of Vacation after 1 year of employment
• We offer a variety of affordable medical, dental, vision and flexible spending account plans after 60 days
• Employee Assistance Program FREE of charge
• Company paid Life Insurance and AD&D
• Matching 401K program after 90 days
• Employee Meal Discounts
• Ongoing learning and development programs
• Work towards your future advancement within the company-most of our supervisors and managers are promoted from within

• Establish and administer safety policies and procedures and assure adherence to these policies and procedures
• Counsel, guide and instruct the restaurant managers and assistant managers in the proper performance of their duties. Prepare and coordinate the periodical performance review of assigned personnel
• Assist and support restaurant managers and assistant managers with hiring, promotions, approval of vacations, and leave of absences
• Establish and maintain effective channels of communication with all employees in the F&B Department and support departments
• Establish with the Resort F&B Director departmental policies and procedures in accordance with JEI and J Resort's standards
• At times will actively be responsible for assisting in FOH when necessary including, host, server, busser, bartender side work, expediting, putting requisitions away and any additional assignments form FOH leadership
• Responsible for ensuring that all financial (invoices review and submission, reporting, paid-outs) and personnel/payroll-related administrative duties are completed accurately, on time, and in accordance with company policies and procedures
• Ensure colleagues have current knowledge of outlet offerings, products, services, facilities, events, pricing and policies and knowledge of the local area and events
• Maintain an active presence throughout the restaurant and event spaces - lead daily line-ups and regular department meetings, conduct daily walk-throughs of operational setups, coordinate, and participate in REO meetings
• Responsible for all restaurant inventories including food, liquor, beer, wine, furniture, accessories, office supplies, equipment, & tool inventories and must constantly manage & maintain documented detailed status in all areas including on-hand quantities, costs, & quality levels
• Utilize labor effectively to meet budgets while ensuring high standards of Quality, Service & Cleanliness. Schedule labor as required by anticipated business activity while ensuring that all positions are staffed as needed and labor cost objectives are met
• Monitor budgets and payroll records and review financial transactions to ensure that expenditures are authorized and budgeted. The GM maximizes financial performance and profit
• Demonstrate working knowledge and perform staff training of wines spirits, cocktails, and elevated beverage services
• Promote a from scratch environment to include food offerings, signature cocktails as well as service attributes.
• Along with the Restaurant Executive Chef, build, plan, and execute a Private Events program in our Private Dining room, lounge, and the restaurant space itself
• Promote the brand in the local community through word-of-mouth and restaurant events
• Recommend ways to reach a broader audience (e.g., discounts and social media ads)
• Train new and current employees on proper customer service practices in an upscale environment
• Familiarity with restaurant management software, like OpenTable, InfoGenesis and RedRocks
• Prepare operational reports and analyses setting forth progress and adverse trends and making appropriate recommendations
• Supervise all the front-of-the-house employees. Is responsible for the overall direction, coordination, and evaluation of the restaurant
• Work with Resort Director of Food and Beverage to instill company culture, build morale and create an ongoing positive work environment, using established as well as newly developed initiatives
• Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems
• Responsible for ensuring consistent high quality of food preparation and service to maintain professional restaurant image, including restaurant cleanliness, proper uniforms, health department regulations and appearance standards
• Understand and follow written company procedures with 100% accuracy and regulations to our front-of-the-house team

• Bachelor's degree or 3 to 5 years Equivalent Work Experience
• Must have upscale, buffet, bar, and restaurant experience
• Must be 21 years of age
• Must be able to clearly communicate with guests in conversational English
• Must have prior cash handling experience
• Nevada Alcohol Awareness card
• Gaming Registration
• Identification that establishes identity
• Identification that establishes the right to work in the United States

Jacobs Entertainment