Job Details

Category 10 is a new restaurant in the premier location at Flamingo Las Vegas. As the General Manager for Category 10, a multi-experiential live music venue, bar and restaurant, you'll oversee and optimize all aspects of the venue, serving as the leader of daily operations to deliver exceptional guest experiences. You'll monitor the development, implementation and execution of business strategies, including all aspects of unit operations, staffing and service strategies, operational budget, entertainment strategy and programming, culinary, restaurants/bars, retail, and private events/catering. As the ideal candidate, you'll grow revenue and maximize financial performance through products and services that meet or exceed the needs and expectations of the target customer and provide a return on investment. Reports to Vice President of Food & Beverage Operations with Opry Entertainment Group (OEG).

• Organize and lead all staff and operations of the venue.
• Provide overall leadership and support for all areas of operation and corresponding staff functions by creating and influencing the appropriate culture and character of the venue.
• Responsible for the implementation and execution of policies, operating procedures and training programs, directives, menus, work schedules, rules and regulations for the staff.
• Ensure positive guest service in all areas. Respond to complaints, taking all appropriate actions to turn dissatisfied guests into return guests.
• Actively participate in the attraction, selection, development and retention of venue staff and management.
• Work closely with Human Resources regarding employee and labor relations, as needed.
• Develop direct reports by communicating performance expectations and delivering timely feedback through verbal communication, weekly meetings and goal-setting programming through designated performance management system.
• Partner with corporate leadership to prepare annual budgets, monthly forecasts and conduct P&L oversight/management. Develop short- and long-term plans for revenue growth and cost control measures.
• Ensure restaurant and individual departments meet or exceed all budgeted financial expectations.
• Execute and maintain standardized inventory control through operating systems and procedures as defined in SOPs.
• Work with internal business partners, such as Marketing, IT, Human Resources and Accounting, to oversee and support all staffing and venue programming.
• Facilitate proper communication and organization within the venue and with the corporate office. * Provide conflict resolutions in a positive, effective manner.
• Manage the security function to protect the restaurant's assets and the personal safety of the employees and guests.
• Manage physical facility to ensure proper maintenance and repair.
• Support a high level of community involvement and partnership via personal and/or team presence and participation at designated events/functions.
• Ensure that all special events are executed properly to the client's satisfaction.
• Ensure compliance with corporate standards to maintain a working environment free of discrimination and harassment. Maintain personal integrity by abiding by and supporting the Company's values and principles.
• Communicate and uphold all corporate standards, guidelines, policies, and procedures in accordance with local, state, and federal laws and regulations. Follow and support brand SOPs. Participate in and respond to annual company audits.
• Perform other duties as assigned.

Education

• High school diploma or equivalent required; college degree preferred
• Degree in hotel/restaurant management is desirable; a combination of practical experience and education will be considered as an alternative

Experience

• 7+ years' progressive, high-volume restaurant management experience required
• Experience building and supporting a fair and consistent company culture in compliance and alignment with established policies and procedures
• Experience managing operations in accordance with union and labor relations agreements preferred
• Micros POS, Compeat and Hot Schedules experience a plus

Knowledge, Skills and Abilities

• Effective interpersonal, written, and verbal communication skills
• Skilled in the following dimensions of restaurant functions: food planning and preparation, purchasing, sanitation, security, company policies and procedures, personnel management, recordkeeping and preparation of reports
• Strong understanding of federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees and guests
• Ability to establish clear direction, set goals, monitor progress and measure results
• Passion for the hospitality business and compassion for people
• Capable of creating fun in a fast-paced and stressful environment
• Ability to communicate assertively in non-aggressive, candid manner
• Proficient knowledge and experience with Microsoft Office (Outlook, Word, Excel)

Licenses / Certifications

• State Alcohol Education Card required upon hire
• State Food Handler Safety Card required upon hire
• Non-Gaming Work Permit Card required upon hire
• Certified Food Safety Manager certification required within 90 days of hire
• Must obtain CPR certification within 90 days of hire
• Must complete Crowd Management training upon hire
• Valid driver's license with satisfactory driving record required

Physical Requirements

Speak and hear to communicate and use both near and far vision. Frequently sit with some walking and standing for office/property navigation. Frequently lift/carry up to 25 lbs. Continually use gross motor skills with frequent use of bi-manual dexterity and fine motor skills for computer use.

Working Conditions

Restaurant and live music environments, indoors and outdoors, with large crowds and elevated noise levels. Subject to both kitchen and guest areas and in close proximity to others.