Restaurant manager jobs in Paradise, NV

COTE, the carnivorous vision of proprietor Simon Kim, blends the dining experience of Korean Barbeque together with the hallmarks of a classic American Steakhouse. The result is a unique, convivial and interactive atmosphere, accompanied by the highest quality USDA Prime beef, an impeccable 1200+ label wine list, and a suite of classic-but-creative cocktails Smokeless grills in every table, combined with cuts from our in-house dry aging room, ensure that every morsel of steak is hot, fresh, and caramelized every bite. At COTE, we follow a simple mantra: 🥩 + 🔥 + 🍸 = 😊 Hiring Phase: COTE begins the hiring process, including resume screening and interviews, August 12 onwards. Training Phase: The training phase is planned for two weeks in mid-September, Monday-Friday. The week of 9/15, training will run from 10am to 3pm in order to allow those who are currently employed to continue working. The week of 9/22, training will run from 10am to 4pm. Pre-Opening: The Pre-Opening phase runs from Monday, 9/29 to Thursday, 10/2 and consists of Friends & Family services during normal dinner hours. Grand Opening: The grand opening party will take place on Friday 10/3, and the restaurant will be open for service 7 days/week beginning on Saturday 10/4. The Restaurant Nightlife Manager is a dynamic hospitality professional responsible for daily restaurant administration, maintaining facilities and DOH compliance, building & supporting excellent team morale and accountability, building customer relations and problem solving, and supporting the General Manager in all facets of the restaurant's day to day operations and financial goals. They collaborate with all culinary and front of house departments to run the restaurant harmoniously in an efficient and cost-effective manner. They inspire team members to perform at their highest potential and drive great customer experiences in service nightly. Essential Job Duties & Responsibilities: Hospitality: Promotes the core values and culture of COTE, including but not limited to excellence in food and beverage, service, and hospitality. Liaise between the Events, FOH, and BOH, departments before and during all events. Provides and oversees the service for all VIP guests when on property. Develops positive customer relationships and addresses customer service needs. Responds to customer feedback as needed. Operations: Oversees daily restaurant administration including payroll, opening/closing administration, service floor plans, daily walkthroughs, etc. Manages hourly employees in their daily responsibilities at COTE, providing clear, effective direction. Creates systems of accountability and provides consistent feedback, coaching, and disciplinary action as needed. Performs all back office POS functions including employee profile and menu creation. Plans, executes and communicates all promotions and company information effectively and efficiently. Conducts Department of Health (“DOH”) walk-throughs multiple times per day when on duty to ensure DOH compliance; Address all DOH violations immediately. Promotes and practices safe work habits, identifies and resolves potential safety hazards; Documents accidents, conducts initial investigation and determination of root cause of safety incidents in the interest of maintaining a safe work environment. Ensures that all team members are educated on our products and services. Ensures that all COTE drink and food recipes and procedures are followed, maintaining the highest quality and consistent product standards. Participates in community events and helps to ensure corporate social responsibility goals of the company are met. Events/Nightlife: Maintains and leverages strong relationships with nightlife industry partners, including promoters, entertainment groups, and hospitality influencers, to elevate guest traffic and brand visibility. Oversees nightlife programming, including late-night service, special events, and/or entertainment-driven activations. Collaborates with leadership to concept, plan, and schedule nightlife events, ensuring alignment with brand standards and guest experience expectations. Coordinates all operational aspects of private dining and event experiences, including logistics, timelines, floor plans, staffing, and client communications. Provides on-site leadership during all events, ensuring seamless execution, timely service, and effective guest recovery when needed. Partners with Sales, Marketing, and Guest Relations teams to support event inquiries, BEO development, client walkthroughs, and pre-event planning meetings. Develops and implements SOPs and operational systems to support the growth and efficiency of nightlife and events programming. Ensures nightlife and event operations comply with DOH regulations, safety standards, and liquor law requirements, including capacity management and security coordination. Acts as a brand ambassador for nightlife and events, representing the company at hospitality industry gatherings, partner activations, and community events. Oversee maintenance of the reservation book in conjunction with the Maître d' Manager. Provide updates to events as necessary with both Front of House and Back of House teams in order to ensure clear and constant communication. Oversee all facets of event coordination and set-up for all VIP events and buyouts in service. Staff Management: Hire, train, supervise, manage, coach, counsel, and evaluate FOH hourly employees. Develops and inspires the team. Acts as role model for outstanding service; continuously works to elevate service standards, and personally embodies hospitality in daily actions. Consistently monitors, coaches and encourages management team and hourly service employees to meet Company's service standards. Resolves team member or customer conflicts consistent with COTE's complaint handling guidelines. Builds morale and team spirit by fostering a work environment where team members' input is encouraged. Responsible for training new employees as assigned. Standards: Display knowledge of Cote brand, culture, and product. Demonstrate the Company's core values of people, learning, culture, relationships, sustainability and stewardship. Maintain professional and respectful behavior when in contact with customers, management, and teammates. Present a polished personal appearance, adhering to company grooming standards outlined in the Employee Handbook. Adhere to all company policies and procedures outlined in handbooks, manuals, and other company documents. Attend and participate in all scheduled meetings, training sessions, and continuing education activities. Take care of all company property. Maintain safety, cleanliness, and sanitation standards. Comply with federal, state, and local laws and regulations. Qualifications: Must have the ability to read, speak, understand, follow written directions, and verbal instructions in English. Must be reachable by email and able to communicate via phone as well. Communicates information effectively and efficiently. Excellent organizational skills and attention to detail. Possesses a positive, results-oriented, team-player mentality. Ability to perform job duties and responsibilities well and maintain professionalism and composure under pressure and in a high-paced and at times stressful environment. Ability to under pressure and maintain professionalism when working under stress. Knowledge of workplace safety procedures and local Department of Health standards. Food Handler's Certification or the ability to obtain in accordance with federal, state, or local regulations and/or Company policy. Able to work a flexible schedule in order to accommodate business levels (weekend, nights, and holiday availability required). We will endeavor to provide reasonable accommodations for sincerely held religious beliefs. Familiarity with restaurant management software such as point of sales, reservations management, inventory management, Microsoft Office, and Google Workspace. Working understanding of human resource principles, practices, and procedures. Demonstrates positive leadership characteristics and supervisory skills, which inspire team members to meet and exceed standards. Ability to effectively train others. Excellent time management skills with a proven ability to meet deadlines. Excellent verbal and written communication skills. Excellent interpersonal and customer service skills. Strong analytical and problem-solving skills. Ability to apply principles of logical or scientific thinking to a wide range of intellectual and practical problems. Ability to exercise tact, courtesy, and ethics when dealing with vendors, co-workers, and customers. Ability to maintain a positive working relationship with all third-party vendors. Degree in Hospitality, Culinary Management, or similar subject preferred. Minimum of three to five (3-5) years' experience in the entertainment industry, working in a high-volume Nightclub, Bar, Lounge, and/or Restaurant environment. Ability to execute steps of service in adherence with company policy. Must be of legal age to serve alcohol. Certification for responsible alcohol service or ability to obtain within 6 months. Nevada's Pay Transparency Law requires employers to provide the salary range or rate for a position to applicants who have interviewed for it, seek a promotion, or for an internal transfer to that position. Nevada Pay Range$90,000-$110,000 USD Benefits (with variation for full-time/part-time employment): Structured, generous compensation for all positions Comprehensive Medical, Dental, and Vision benefits Flexible Spending Account/Health Savings Account Commuter Benefits Referral Bonus Program Career Advancement Opportunities Employee Recognition Awards Employee Dining Discounts Paid Time Off COTE fully complies with all applicable federal, state, and local anti-discrimination laws by providing equal employment opportunities to all employees and job applicants without regard to race, color, religion, sex (including pregnancy, childbirth, and related medical conditions, sexual orientation, or gender identity), national origin, age (40 or older), disability, and genetic information (including family medical history), or any other legally protected status. Applicants requiring a reasonable accommodation to perform the essential functions of the job should contact the Human Resources department at *********************

Join our dynamic team as a Restaurant + Bar Manager in the vibrant Studio City, CA area. We are a premier, full-service establishment with a dedication to delivering exceptional scratch-made dishes and outstanding service. We are in search of a driven and personable individual ready to lead our front-of-house and bar operations. Compensation: $65,000 - $75,000 annually, plus paid time off and comprehensive benefits. Key Responsibilities: Supervise and coordinate all front-of-house and bar activities to ensure seamless operations. Oversee guest services, addressing and resolving any issues promptly to enhance guest satisfaction. Maintain high standards of quality in ingredients and food preparation. Train and manage both front-of-house and back-of-house personnel to foster a cohesive team. Develop and adjust staff schedules based on restaurant sales needs and operational demands. Ensure compliance with all safety and sanitation regulations to maintain a safe environment. Qualifications: Minimum of 2 years of experience in a managerial role within the restaurant industry. Demonstrated strong leadership qualities and the ability to motivate a team. Proficiency in thriving within a fast-paced, polished full-service environment. Exceptional written and verbal communication skills. Keen attention to detail and a commitment to excellence. If you are passionate about hospitality and ready to take the next step in your career, we encourage you to apply now. We are actively interviewing candidates who are eager to contribute to a thriving team. Don't miss out on this exciting opportunity!

Replies within 24 hours Job Title: Restaurant Manager Company Description: Flecha by Mark Wahlberg is an exuberant, polished casual dining establishment where the past and present converge to craft unforgettable experiences. Our commitment to 'Mexican Redefined' honors culinary roots while exploring new horizons, sparking curiosity with every dish. As more than just a venue, Flecha infuses traditional Mexican cuisine with a modern twist, featuring fresh local ingredients and signature dishes crafted by skilled chefs. Job Description: Join the dynamic team at Flecha by Mark Wahlberg, where we merge traditional Mexican cuisine with modern flair. As a Restaurant Manager, you will lead and inspire our team to deliver exceptional dining experiences, ensuring that every guest leaves with unforgettable memories. Key Responsibilities: Oversee daily restaurant operations, ensuring smooth and efficient service. Manage and train staff, fostering a positive and productive work environment. Ensure high standards of food quality, presentation, and customer service. Develop and implement strategies to enhance guest satisfaction and drive sales. Monitor inventory levels and oversee ordering and receiving supplies. Handle guest inquiries, concerns, and feedback promptly and professionally. Ensure compliance with health, safety, and sanitation regulations. Analyze financial performance, manage budgets, and implement cost control measures. Plan and coordinate special events and promotions. Collaborate with the culinary team to update and refine the menu. Qualifications: Proven experience as a restaurant manager or in a similar leadership role in the hospitality industry. Strong understanding of restaurant operations, including front-of-house and back-of-house management. Excellent leadership, communication, and interpersonal skills. Ability to work effectively in a fast-paced environment and manage multiple tasks simultaneously. Strong problem-solving skills and the ability to make decisions under pressure. Knowledge of health and safety regulations and best practices. Flexibility to work various shifts, including evenings, weekends, and holidays as needed. Proficiency in restaurant management software and financial reporting. Why Join Flecha by Mark Wahlberg? Be part of a team that redefines traditional Mexican cuisine with creativity and passion. Work in a vibrant, polished casual dining environment where your leadership skills will be valued and developed. Enjoy competitive compensation and opportunities for growth within our expanding brand. If you are a passionate and experienced restaurant manager with a commitment to excellence, we would love to hear from you. Apply today to become a part of the Flecha by Mark Wahlberg family and help us create unforgettable dining experiences! Compensation: $60,000.00 - $75,000.00 per year Flecha by Mark Wahlberg, is an exuberant polished casual dining establishment where the past and present converge to craft unforgettable experiences. Our commitment to 'Mexican Redefined' honors culinary roots while exploring new horizons, sparking curiosity with every dish. As more than just a venue, Flecha infuses traditional Mexican cuisine with a modern twist, featuring fresh local ingredients and signature dishes crafted by skilled chefs.

Full-time Description Job Title: Restaurant Manager Reports To: Chef/General Manager Department: Operations Employment Type: Salaried, Exempt About José Andrés Group José Andrés Group (JAG) is a hospitality company led by Chef José Andrés, known for outstanding guest experiences, innovation, and a values-driven culture. Our teams bring world-class food and warm hospitality to life across acclaimed concepts worldwide. Position Summary The Restaurant Manager is a floor-forward leader responsible for daily service execution, team coaching, guest satisfaction, and the consistent delivery of JAG standards. In partnership with the AGM/GM, this role drives shift performance, labor efficiency, inventory accuracy, and compliance-while nurturing a positive, inclusive culture. Key Responsibilities Operational Leadership Lead daily service across all departments and activations (à la carte, café, bar, private dining, events). Execute SOPs; maintain opening/closing, cash handling, and table/reservation management. Run effective pre-shifts; deploy staff to meet pace, cover, and sales projections. Ensure facility readiness, cleanliness, maintenance follow-ups, and adherence to health & safety standards. Guest Experience & Service Excellence Be highly visible on the floor; model anticipatory hospitality and effective table touches. Coach service standards (sequence of service, steps of recovery, allergy/ADA protocols). Manage guest recovery with empathy, speed, and documentation; cultivate repeat business and VIP relations. Monitor feedback channels and identify trends; implement corrective actions. Team Leadership & Development Participate in recruiting, interviewing, and onboarding; build a strong bench of leads/captains. Deliver ongoing training (service, product knowledge, systems, compliance). Recognize great performance; document coaching and support progressive discipline when needed. Foster an inclusive, respectful, and learning-focused culture aligned to JAG values. Financial & Administrative Support P&L targets through smart scheduling, in-shift labor deployment, and productivity tracking. Maintain timecard accuracy, tip-pool/tip-credit compliance, and cash controls. Partner with Culinary/Beverage on inventory counts, waste tracking, and COGS controls. Review KPIs (covers, check average, comps/voids, labor %, guest sentiment) and report actions. Sales & Brand Growth Drive top line revenue via upselling programs, features, pairing suggestions, and reservation pacing strategy. Support local marketing initiatives, community outreach, and private dining sales. Compliance & Safety Uphold DOH/health code, alcohol service laws, wage & hour, and safety standards. Lead incident response/reporting and ensure safety drills and certifications remain current. Projects & Openings Assist with menu launches, seasonal changes, pop-ups, training rollouts, and opening checklists as assigned. Requirements Required Qualifications 2-4+ years of progressive FOH leadership in high-volume upscale casual or fine dining; prior supervisor/assistant manager experience required. Proven success running busy shifts while balancing guest experience, team coaching, and cost controls. Working knowledge of reservations and POS platforms (e.g., Opentable/Resy/SevenRooms/TOCK/; MICROS/Toast), scheduling tools (e.g., HotSchedules), and Google Workspace. Strong communication, conflict resolution, and coaching skills; organized and detail-oriented. Familiarity with food safety, alcohol service, labor compliance, and cash handling best practices. Wine/spirits and culinary knowledge to guide guest choices and support sales. Flexibility to work days, nights, weekends, and holidays. Working Conditions & Physical Requirements Ability to stand and walk for extended periods (up to 8 hours). Ability to lift/push/pull up to 30 lbs. occasionally. Frequent reaching, bending, listening, and visual acuity in a fast-paced environment. Exposure to hot/cold environments and cleaning chemicals per safety standards. In Return, We Offer You Competitive compensation and performance-based bonus opportunities Comprehensive health & wellness benefits Retirement savings plans Employee dining discounts Growth in a values-driven, award-winning hospitality group Equal Opportunity Employer José Andrés Group is an Equal Opportunity Employer and participates in the federal E-Verify Program.

¡VIVA! is a concept by Chef Ray Garcia and in partnership with Las Vegas Restaurateurs, Oliver Wharton and Peter Carrillo, located in Resorts World Las Vegas! The restaurant brings Chef Ray's passion for executing Mexican cuisine at the highest level in a fun and lively environment at the most iconic casino property to open on the strip in over a decade. Now all we need is YOU! Being part of Team ¡VIVA! will provide you with an opportunity to work in an environment where you will be a part of the culture. Competitive wages and benefits packages with tremendous growth potential are just the beginning of the perks of being on this team. Come "Viva La Vida” with us. Core Job Responsibilities: The Restaurant Manager is responsible for leading, educating, motivating and energizing the team to provide a world class dining experience. This role will ensure food and drink quality, while maintaining daily presentation of the restaurant. Primary Job Duties: - Includes, but is not limited to: Administer all aspects of personnel to restaurant team members. Interact with customers and guests to receive feedback on their service. Provide ongoing education to team members on industry trends and service etiquettes. Ensure sanitation procedures and organization of work area adhere to all health code regulations and standards. Increase restaurant revenue through marketing strategies, networking and team member engagement. Maintain inventory levels for food, supplies and equipment. Manage budgeted revenue, cost of sales (COS), labor, supplies and operating cash flow (OCF). Audit monthly profit and loss statement and act on all variances. Promote responsible alcohol sales and service and ensure compliance with local alcohol service regulations. Assist with restaurant opening and closing responsibilities, when needed. Escalate critical issues to General Manager or Director of Restaurants. Ensure all ¡VIVA! core values and property and department standards are implemented and applied. Obtain and maintain position-specific licensing. Use personal device/ cellular phone for job related operational tasks, job duties, review company documents, etc. Other duties as assigned. Qualifications: Required: At least five years of experience working in a Restaurant in a similar or related environment. At least three years of Restaurant management experience in a similar or related environment. Working knowledge of general restaurant operations. Proficient in restaurant financial management. Working knowledge of restaurant management software system(s). Ability to effectively communicate in English. Polished appearance and demeanor. Excellent customer services skills. Ability to obtain & maintain full knowledge and understanding of company and department rules and regulations, policies and procedures. Ability to successfully lead and mentor a team. Ability to work varied shifts, including nights, weekends and holidays. At least 21 years of age. Preferred: Previous experience working in a large, luxury resort setting. Bachelor's Degree in a related field.

Restaurant Managers oversee the daily operations of a restaurant location. Their responsibilities include hiring and training staff, coordinating employee schedules, and ensuring company protocols are being followed. They also plan menus, order supplies, manage budgets and resolve customer complaints among.

Each Café Lola location Manager must provide strategic direction for their restaurant. Managers must maintain operations as set forth below and must drive results through staff development, sales and profit maximization. The Manager must hire, train and develop Team Members and Leads that share our Café Lola values and culture. The Manager must convey this culture to his/her crew and be a leading team player who possesses exceptional work ethic and shows sincere dedication to Café Lola. The Manager must ensure that the restaurant is always delivering the ultimate guest experience. PRINCIPAL DUTIES AND RESPONSIBILITIES: Team Management: Lead the team in personal image and professional behavior while always driving the company standard; Be responsible for maintaining staffing levels within the restaurant and coordinating with the Director of Operations and the RH Marketing team to recruit potential Team Members, provide timely feedback on interviews to the Director of Operations, monitor the selection process, make all final hire and separation decisions for the restaurant and ensure proper procedures are followed in regard to hiring, promotions and separations; Oversee the facilitation of the orientation and training process from start to finish and ensure the implementation of the Café Lola training program aligns with the standards of the company; Evaluate and implement Team Member one-on-ones, oversee Team Member disciplinary actions, and keep track of all accrued points and notes to file for each Team Member Create and/or approve Team Member schedules to ensure proper staffing levels for expected daily sales volumes, while taking Crewmember availability, payroll and overtime into account Oversight of daily staffing levels and implementation of “early outs” to maintain daily labor percentage set by Director of Operations Promote a work hard, have fun environment while owning the performance, culture and motivation of the entire Team; Implement Café Lola recognition program in the restaurant and foster an environment built on respect, recognition and reward Ensure the restaurant environment is safe at all times for both Team Members and Guests Daily Operations Oversight: Execute a complete understanding of The Book of Lola while providing an elevated guest experience paired with a warm smile and industry leading service; Ensure the highest quality, preparation and presentation of all restaurant food and beverage product Adhere to all food and beverage menu matrix and training videos Maintain an impeccable FOH and BOH environment ensuring all FOH and BOH areas are clean and tidy and all equipment, décor, signage, etc is maintained and well kept. Coordinate any repairs and maintenance needs with the Director of Operations Utilize company-provided tools to coach, mentor and develop a high performing restaurant team; Ensure effective communication of all company policies, product and service updates to all Team Members by posting updates to the onsite pre-shift board. Ensure all Team Members have read and are aware of all updates and have initialed pre-shift documents. Team Members must ALWAYS be knowledgeable and this responsibility directly falls upon the onsite Manager Partner with Director of Operations to ensure proper company standards are met for risk, human resources, information technology and vendor management meet company standards Ensure all restaurant areas are up to code and Southern Nevada Health Department Standards Guest Focused: Lead a guest focused team by driving the standards of making each guest the focus in all business decisions Oversee guest recovery and management of customer complaints, refires, voids and comps Act as the ambassador of the brand and build pride and commitment around company initiatives Motivate the restaurant team to excel and deliver exceptional guest service while following the guest service steps Actively seek feedback from both guests and crew to ensure that restaurant operations are guest focused QUALIFICATIONS: Minimum of High School Diploma or equivalent required, College degree preferred Must be 21 years of age or older Minimum of 4 plus years of previous food service, retail or restaurant management experience Proficient in a variety of technology systems, especially Microsoft Office (Word, Excel, Outlook), POS systems and able to adapt to new systems quickly Have the ability to lift and carry, push or pull heavy objects up to 50 pounds; kneel, bend or stoop, ascend or descend stairs; reach and grasp objects Training experience a plus Takes initiative Has excellent verbal and written skills Knowledge of Health Department Standards Knowledge and skills in people management including recruiting and scheduling Is a brand ambassador both in and outside of the restaurant ADDITIONAL REQUIREMENTS: The intellectual and physical demands described below are representative of what must be met by a Crewmember to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable Crewmembers with disabilities to perform the essential functions. Ability to lead, motivate, and empower the Café Lola Team Members to higher levels of performance Ability to align crewmembers with Café Lola culture by balancing working hard and having fun Ability to manage basic tasks, the restaurant's Team Members and fiscal operations Ability to manage all public dealings in a professional manner Ability to recognize problems and problem solve Ability to accept feedback and willingness to improve Ability to set goals, create plans, and convert plans into action Ability to measure performance, subjectively and objectively BENEFITS/PERKS: Annual Paid Vacation - Up to ten (10) days per calendar year Benefits/Insurance - Eligible for medical, dental, and vision on the first of the month after 60 days in the position Equity Opportunity - Equity opportunities will be evaluated upon consistent, superior personal and business performance as well as growth into the Area Manager or Director level, either of the two levels required to qualify for such consideration Complimentary Team Member Meal & Drink while on Shift 50% Discount off any item at any time Refined Hospitality/The Refined Agency Refined Hospitality is a hospitality consulting agency specializing in business and culinary development, hospitality operations, concept creation, profit maximization, and strategic marketing. We are experts in the food and beverage industry and work with our clients to determine how best to maximize their strengths, combat challenges, and capitalize on opportunities. Our team of experts has built successful food and beverage concepts from the ground up and has overseen daily operations, staff training, creation of systems and procedures, marketing strategy, and finance for both internal and external projects.

Each Café Lola location Manager must provide strategic direction for their restaurant. Managers must maintain operations as set forth below and must drive results through staff development, sales and profit maximization. The Manager must hire, train and develop Team Members and Leads that share our Café Lola values and culture. The Manager must convey this culture to his/her crew and be a leading team player who possesses exceptional work ethic and shows sincere dedication to Café Lola. The Manager must ensure that the restaurant is always delivering the ultimate guest experience. PRINCIPAL DUTIES AND RESPONSIBILITIES: Team Management: Lead the team in personal image and professional behavior while always driving the company standard; Be responsible for maintaining staffing levels within the restaurant and coordinating with the Director of Operations and the RH Marketing team to recruit potential Team Members, provide timely feedback on interviews to the Director of Operations, monitor the selection process, make all final hire and separation decisions for the restaurant and ensure proper procedures are followed in regard to hiring, promotions and separations; Oversee the facilitation of the orientation and training process from start to finish and ensure the implementation of the Café Lola training program aligns with the standards of the company; Evaluate and implement Team Member one-on-ones, oversee Team Member disciplinary actions, and keep track of all accrued points and notes to file for each Team Member Create and/or approve Team Member schedules to ensure proper staffing levels for expected daily sales volumes, while taking Crewmember availability, payroll and overtime into account Oversight of daily staffing levels and implementation of “early outs” to maintain daily labor percentage set by Director of Operations Promote a work hard, have fun environment while owning the performance, culture and motivation of the entire Team; Implement Café Lola recognition program in the restaurant and foster an environment built on respect, recognition and reward Ensure the restaurant environment is safe at all times for both Team Members and Guests Daily Operations Oversight: Execute a complete understanding of The Book of Lola while providing an elevated guest experience paired with a warm smile and industry leading service; Ensure the highest quality, preparation and presentation of all restaurant food and beverage product Adhere to all food and beverage menu matrix and training videos Maintain an impeccable FOH and BOH environment ensuring all FOH and BOH areas are clean and tidy and all equipment, décor, signage, etc is maintained and well kept. Coordinate any repairs and maintenance needs with the Director of Operations Utilize company-provided tools to coach, mentor and develop a high performing restaurant team; Ensure effective communication of all company policies, product and service updates to all Team Members by posting updates to the onsite pre-shift board. Ensure all Team Members have read and are aware of all updates and have initialed pre-shift documents. Team Members must ALWAYS be knowledgeable and this responsibility directly falls upon the onsite Manager Partner with Director of Operations to ensure proper company standards are met for risk, human resources, information technology and vendor management meet company standards Ensure all restaurant areas are up to code and Southern Nevada Health Department Standards Guest Focused: Lead a guest focused team by driving the standards of making each guest the focus in all business decisions Oversee guest recovery and management of customer complaints, refires, voids and comps Act as the ambassador of the brand and build pride and commitment around company initiatives Motivate the restaurant team to excel and deliver exceptional guest service while following the guest service steps Actively seek feedback from both guests and crew to ensure that restaurant operations are guest focused QUALIFICATIONS: Minimum of High School Diploma or equivalent required, College degree preferred Must be 21 years of age or older Minimum of 4 plus years of previous food service, retail or restaurant management experience Proficient in a variety of technology systems, especially Microsoft Office (Word, Excel, Outlook), POS systems and able to adapt to new systems quickly Have the ability to lift and carry, push or pull heavy objects up to 50 pounds; kneel, bend or stoop, ascend or descend stairs; reach and grasp objects Training experience a plus Takes initiative Has excellent verbal and written skills Knowledge of Health Department Standards Knowledge and skills in people management including recruiting and scheduling Is a brand ambassador both in and outside of the restaurant ADDITIONAL REQUIREMENTS: The intellectual and physical demands described below are representative of what must be met by a Crewmember to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable Crewmembers with disabilities to perform the essential functions. Ability to lead, motivate, and empower the Café Lola Team Members to higher levels of performance Ability to align crewmembers with Café Lola culture by balancing working hard and having fun Ability to manage basic tasks, the restaurant's Team Members and fiscal operations Ability to manage all public dealings in a professional manner Ability to recognize problems and problem solve Ability to accept feedback and willingness to improve Ability to set goals, create plans, and convert plans into action Ability to measure performance, subjectively and objectively BENEFITS/PERKS: Complimentary Team Member Meal & Drink while on Shift 20% Discount off any item at any time Here at Café Lola, we feel what separates the “good” from the “great” can be found in the details! Personalized touches and anticipation of guest needs are what will elevate us above the rest. It is important to remember that even the finest coffee and food offerings cannot turn an occasional guest into a loyal guest if our team fails to create an atmosphere in which the guest feels comfortable and welcome. As a member of the Café Lola team, you will contribute to our success with your personality, demeanor, product knowledge, and dedication. You are the foundation of this Café and our number one asset! The Book of Lola is a guide to assist you throughout the training process and also act as a reference for daily operations. Throughout the training process, you will have the opportunity to work with our trainers and ask them questions. Knowledge is power, and we want to make sure you are always comfortable asking questions. We expect that after training you will continue to utilize all training videos and station matrixes to deliver a great guest experience. We expect each Café Lola team member to work hard and to always work to make each guest experience great through consistency and great guest service. Without you, there is no Café Lola! So, make us proud and do what you do best. Be the amazing individual we know you are and always remember the heart of Café Lola!

Role: Responsible for daily operations of the front-of-the-house functions including appearance, presentation, guest experience and professional leadership and direction to front-of-the-house associates. Adheres to all Company, safety and department policies and procedures. Fosters teamwork and provides excellent guest service, anticipates guest needs to exceed guest expectations. Builds brand loyalty by living the JW Marriott Core Values. SKILLS/QUALIFICATIONS : Minimum of 2 years of previous polished casual or fine dining experience Strong and stable work history Availability to work a flexible schedule (nights, weekends, and holidays) Must be at least 21 years of age Basic computer proficiency REQUIRED CERTIFICATE/LICENSE: Non-Gaming License TAM (Alcohol Awareness) Health Card (SNHD) MAJOR JOB DUTIES: Duties include, but are not limited, to the following: Assists with staffing level and determining which staff are assigned to each shift Manages all employees to maintain high employment quality standards including hiring, training and development Enforces safety and sanitary practices and maintenance for front-of-the-house Ensures compliance with operational standards, company policies, federal/state/local laws, and ordinances; all health inspections meet required state standards Actively participates as a member of the management team Responds to guest comments and seeking opportunity to build guest count Sets excellent guest service and work examples Demonstrates knowledge of entire menu and preparation PHYSICAL, ENVIRONMENTAL & OTHER REQUIREMENTS: The physical demands described here are representative of those that must be met by an Associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Work is performed in an office environment and in other locations throughout the property. Must be tolerant to varying conditions of noise level, temperature, illumination and air quality. The noise level in the work environment is usually moderate. When on the casino floor, the noise level increases to loud. A casino environment typically allows smoking. Interacts with management, applicants, fellow Associates and/or guests. Ability to verbally communicate effectively with guests and coworkers Requires prolonged standing, walking and mobility. Requires bending and reaching. Requires transporting, pushing, pulling, and maneuvering items weighing up to 15 lbs. Requires lifting items weighing up to 15 lbs. Prolonged periods of standing and/or walking Requires eye/hand coordination. Working knowledge of all floors cleaning equipment to include buffers, walk behind scrubbers, strippers. Requires stooping upward reaching. Ability to and comply with Policies and Procedures, Job Description, daily memorandums, chemical labels (MSDS) and other instructions. Exposure to cleaning chemicals and always requires to use personal protective equipment (PPE)

Job Title: Restaurant Manager Company: V&E Hospitality Group Job Type: Full-Time About V&E Hospitality Group: V&E Hospitality Group is a renowned hospitality company committed to delivering exceptional dining and entertainment experiences to our patrons. We take pride in our diverse portfolio of bars and restaurants, each offering a unique atmosphere and a dedication to outstanding customer service. Position Overview: V&E Hospitality Group is seeking a results-driven and passionate individual to join our team as a Restaurant Manager. The Restaurant Manager is responsible for overseeing the day-to-day operations of the restaurant, ensuring exceptional customer service, and leading a team to deliver a superior dining experience. If you are a dedicated hospitality professional with strong leadership skills, we encourage you to apply. Key Responsibilities: Operations Management: Oversee all aspects of restaurant operations, including staffing, scheduling, inventory management, and cost control, to achieve financial and operational goals. Customer Service: Maintain a high standard of customer service by setting the example for staff, addressing customer concerns, and ensuring a welcoming and enjoyable dining experience. Staff Supervision: Recruit, train, and supervise restaurant staff, including servers, bartenders, hosts, and kitchen personnel. Foster a positive work environment and provide ongoing coaching and feedback. Financial Management: Monitor and manage restaurant budgets, expenses, and revenue, with a focus on achieving profitability targets. Ensure accurate cash handling and financial reporting. Quality Control: Uphold and enforce food safety and quality standards, ensuring the consistency of food and beverage offerings. Conduct regular inspections and audits. Guest Relations: Build and maintain strong guest relationships, address feedback, and proactively seek opportunities to enhance the guest experience. Inventory and Procurement: Manage inventory levels, conduct regular inventory counts, and place orders for supplies and ingredients as needed. Optimize vendor relationships for cost savings. Marketing and Promotion: Collaborate with the marketing team to develop and implement promotional strategies, events, and marketing campaigns to drive business growth. Compliance: Ensure compliance with all local, state, and federal regulations, including health and safety standards, liquor laws, and labor laws. Qualifications: Previous experience in restaurant management, including front-of-house and back-of-house operations, is required. Strong leadership, communication, and interpersonal skills. Excellent problem-solving abilities and a proactive approach to addressing challenges. Financial acumen and the ability to analyze and interpret financial reports. Knowledge of food safety, sanitation, and industry best practices. Availability to work evenings, weekends, and holidays as needed. Bachelor's degree in hospitality management or a related field is a plus. Physical qualifications: · Ability to move throughout the dining room effectively. · Ability to lift and carry serving trays weighing up to 15lbs and bus tubs weighing up to 40 lbs. · Ability to perform reaching and stooping motions. Benefits: Competitive salary and performance-based bonuses. Opportunities for career advancement within V&E Hospitality Group. Employee discounts on food and beverages. A positive and dynamic work environment. Training and development opportunities. Health, vision, and dental benefits. V&E Hospitality Group is an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, or protected veteran status and will not be discriminated against on the basis of disability.

Spiegelworld creates genre-defying live entertainment destinations, combining smash-hit shows with one-of-a-kind cocktail and dining experiences, powered by the world's most talented artists and artisans and devoured by savvy, seen-it-all adult audiences. Founded in 2006, Spiegelworld is a community of 700+ organizers, agitators, dreamers, doers, insiders, outsiders and iconoclasts of every flavor, on a mission to make the world a more art-filled, inspired and playful place, one unforgettable memory at a time. About the Role Spiegelworld is looking for a driven and versatile Assistant Restaurant & Bar Manager to join the leadership team at DISCOSHOW & Diner Ross Steakhouse. This role carries a strong bar focus while overseeing all aspects of venue operations, ensuring a seamless flow between restaurant and bar service. The Assistant Manager will support the Leadership Team in creating unforgettable guest experiences, inspiring the FOH team, and maintaining operational excellence. This position reports to the General Manager. This is a full-time position that pays $55,000/year. What You'll Do Lead both restaurant and bar operations, shifting seamlessly between the two as business needs demand. Support the General Manager & Bar Manager in overseeing daily service, opening and closing procedures, and overall venue readiness. Maintain a hands-on presence on the floor, with a strong focus on guest interaction, table touching, and bar engagement. Actively engage in our antiracist commitment and internal practices by participating in offered learnings, engaging in conversations around Equity, Diversity, Inclusion, and Accessibility, and helping us maintain a safe and welcoming workspace. Create a work environment which promotes teamwork, performance feedback, recognition, mutual respect, and employee satisfaction. Manage and monitor bar program operations, including cocktail quality, menu updates, staff education, and guest service standards. Conduct shift briefings, daily updates, and ensure alignment across all profit centers. Oversee and enforce policies regarding responsible alcohol service. Oversee and enforce all Spiegelworld policies, procedures, and standards. Manage labor, scheduling, and cash control, balancing operations and service. Track, order, and maintain inventory for bar and restaurant needs, ensuring accuracy in systems and timely communication Perform pre/post shift checks, including guest notes, VIPs, and readiness. Input & monitor work orders for repairs and maintain venue cleanliness & safety standards. Resolve guest concerns quickly and professionally, with ownership of service recovery. Be able to expertly step into service roles (server, runner, bartender, busser, etc) as needed to support the team during high volume or absences. Other duties as assigned by your manager. All duties are to be performed in accordance with departmental and Spiegelworld policies, practices, and procedures. What You Bring Minimum 3 years of management experience in a high-volume, high-end bar or restaurant. Expertise in craft cocktails, bar operations, and beverage service standards. Strong leadership and people management skills with the ability to coach and inspire diverse teams. Proven ability to manage both dining room and bar service, with strong adaptability between the two. Strong written and verbal communication skill A passion for hospitality, guest service, and creating memorable experiences. Ability to thrive in a high-pressure, always-changing environment. Working knowledge of POS and bar management systems (Bread Crumb, Toast, Seven Rooms preferred) Must have a flexible schedule with the ability to work nights, weekends, and holidays. Must be 21 years of age or older Successful background check clearance prior to hire. Must have valid work authorization for the US. Physical Requirements The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Work is performed in a high volume professional foodservice / theater environment. Must be tolerant to varying conditions of noise level, temperature, illumination and air quality. The noise level in the work environment is usually moderate to high. Able to stand and walk for up to 8 hours. Able to lift or carry up to 50lbs. What We Offer Spiegelworld is proud to offer a comprehensive compensation and benefits package to our eligible full time and part time employees that is designed to elevate your experience. We prioritize your well-being with 100% employer-paid health coverage Generous vacation and paid time off, including holidays Fuel your growth with professional development funding Embrace the chance to make a difference through paid time off for community service Secure your future with a 401k and matching contribution Enjoy employee discounts on diverse goods and services IDEA All Spiegelworld employees participate in deepening the organization's commitment to becoming an inclusive and accessible organization by participation in IDEA. Standing for Inclusion, Diversity, Equity, & Accessibility, the Spiegelworld IDEA program is an internal culture program that serves as the foundation of our lifelong commitment to antiracism within our company and the greater entertainment and hospitality circles we participate in. Each employee is responsible for conducting their work in an equitable manner and our staff works together to continue to learn about anti-racism, practice harm prevention, and support the greater communities we work in. Please visit our website to learn more about our Statement of Inclusivity and Commitment to Anti Racism. Hiring Journey Community and collaboration are integral to the work we do and worlds we create at Spiegelworld. When filling new positions in our organization we feel it is so important to make sure the fit, for both you and us, is just right. While our goal is always to fill positions in a timely manner, we prioritize taking the time to truly get to know prospective candidates. The hiring timeline varies from role to role but can take anywhere from 2 weeks to several months.

Benefits: Bonus based on performance Company parties Competitive salary Dental insurance Employee discounts Flexible schedule Free food & snacks Health insurance Opportunity for advancement Paid time off Parental leave Training & development Vision insurance Each Sorellina Cucina Italiana location Manager must provide strategic direction for their restaurant. Managers must maintain operations as set forth below and must drive results through staff development, sales and profit maximization. The Manager must hire, train and develop Team Members and Leads that share our Café Lola values and culture. The Manager must convey this culture to his/her crew and be a leading team player who possesses exceptional work ethic and shows sincere dedication to Café Lola. The Manager must ensure that the restaurant is always delivering the ultimate guest experience. PRINCIPAL DUTIES AND RESPONSIBILITIES: Team Management: Lead the team in personal image and professional behavior while always driving the company standard; Be responsible for maintaining staffing levels within the restaurant and coordinating with the Director of Operations and the RH Marketing team to recruit potential Team Members, provide timely feedback on interviews to the Director of Operations, monitor the selection process, make all final hire and separation decisions for the restaurant and ensure proper procedures are followed in regard to hiring, promotions and separations; Oversee the facilitation of the orientation and training process from start to finish and ensure the implementation of the Café Lola training program aligns with the standards of the company; Evaluate and implement Team Member one-on-ones, oversee Team Member disciplinary actions, and keep track of all accrued points and notes to file for each Team Member Create and/or approve Team Member schedules to ensure proper staffing levels for expected daily sales volumes, while taking Crewmember availability, payroll and overtime into account Oversight of daily staffing levels and implementation of “early outs” to maintain daily labor percentage set by General Manager Promote a work hard, have fun environment while owning the performance, culture and motivation of the entire Team; Implement Café Lola recognition program in the restaurant and foster an environment built on respect, recognition and reward Ensure the restaurant environment is safe at all times for both Team Members and Guests Daily Operations Oversight: Execute a complete understanding of The Book of Lola while providing an elevated guest experience paired with a warm smile and industry leading service; Ensure the highest quality, preparation and presentation of all restaurant food and beverage product Adhere to all food and beverage menu matrix and training videos Maintain an impeccable FOH and BOH environment ensuring all FOH and BOH areas are clean and tidy and all equipment, décor, signage, etc is maintained and well kept. Coordinate any repairs and maintenance needs with the Director of Operations Utilize company-provided tools to coach, mentor and develop a high performing restaurant team; Ensure effective communication of all company policies, product and service updates to all Team Members by posting updates to the onsite pre-shift board. Ensure all Team Members have read and are aware of all updates and have initialed pre-shift documents. Team Members must ALWAYS be knowledgeable and this responsibility directly falls upon the onsite Manager Partner with Director of Operations to ensure proper company standards are met for risk, human resources, information technology and vendor management meet company standards Ensure all restaurant areas are up to code and Southern Nevada Health Department Standards Guest Focused: Lead a guest focused team by driving the standards of making each guest the focus in all business decisions Oversee guest recovery and management of customer complaints, refires, voids and comps Act as the ambassador of the brand and build pride and commitment around company initiatives Motivate the restaurant team to excel and deliver exceptional guest service while following the guest service steps Actively seek feedback from both guests and crew to ensure that restaurant operations are guest focused QUALIFICATIONS: Minimum of High School Diploma or equivalent required, College degree preferred Must be 21 years of age or older Minimum of 4 plus years of previous food service, retail or restaurant management experience Proficient in a variety of technology systems, especially Microsoft Office (Word, Excel, Outlook), POS systems and able to adapt to new systems quickly Have the ability to lift and carry, push or pull heavy objects up to 50 pounds; kneel, bend or stoop, ascend or descend stairs; reach and grasp objects Training experience a plus Takes initiative Has excellent verbal and written skills Knowledge of Health Department Standards Knowledge and skills in people management including recruiting and scheduling Is a brand ambassador both in and outside of the restaurant ADDITIONAL REQUIREMENTS: The intellectual and physical demands described below are representative of what must be met by a Crewmember to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable Crewmembers with disabilities to perform the essential functions. Ability to lead, motivate, and empower the Café Lola Team Members to higher levels of performance Ability to align crewmembers with Café Lola culture by balancing working hard and having fun Ability to manage basic tasks, the restaurant's Team Members and fiscal operations Ability to manage all public dealings in a professional manner Ability to recognize problems and problem solve Ability to accept feedback and willingness to improve Ability to set goals, create plans, and convert plans into action Ability to measure performance, subjectively and objectively BENEFITS/PERKS: Annual Paid Vacation - Up to ten (10) days per calendar year Benefits/Insurance - Eligible for medical, dental, and vision on the first of the month after 60 days in the position Equity Opportunity - Equity opportunities will be evaluated upon consistent, superior personal and business performance as well as growth into the Area Manager or Director level, either of the two levels required to qualify for such consideration Complimentary Team Member Meal & Drink while on Shift 50% Discount off any item at any time Compensation: $48,000.00 - $55,000.00 per year

Benefits: Bonus based on performance Company parties Competitive salary Dental insurance Employee discounts Flexible schedule Free food & snacks Health insurance Opportunity for advancement Paid time off Parental leave Training & development Vision insurance Each Emilio's Contemporary Mexican location Manager must provide strategic direction for their restaurant. Managers must maintain operations as set forth below and must drive results through staff development, sales and profit maximization. The Manager must hire, train and develop Team Members and Leads that share our Café Lola values and culture. The Manager must convey this culture to his/her crew and be a leading team player who possesses exceptional work ethic and shows sincere dedication to Café Lola. The Manager must ensure that the restaurant is always delivering the ultimate guest experience. PRINCIPAL DUTIES AND RESPONSIBILITIES: Team Management: Lead the team in personal image and professional behavior while always driving the company standard; Be responsible for maintaining staffing levels within the restaurant and coordinating with the Director of Operations and the RH Marketing team to recruit potential Team Members, provide timely feedback on interviews to the Director of Operations, monitor the selection process, make all final hire and separation decisions for the restaurant and ensure proper procedures are followed in regard to hiring, promotions and separations; Oversee the facilitation of the orientation and training process from start to finish and ensure the implementation of the Café Lola training program aligns with the standards of the company; Evaluate and implement Team Member one-on-ones, oversee Team Member disciplinary actions, and keep track of all accrued points and notes to file for each Team Member Create and/or approve Team Member schedules to ensure proper staffing levels for expected daily sales volumes, while taking Crewmember availability, payroll and overtime into account Oversight of daily staffing levels and implementation of “early outs” to maintain daily labor percentage set by General Manager Promote a work hard, have fun environment while owning the performance, culture and motivation of the entire Team; Implement Café Lola recognition program in the restaurant and foster an environment built on respect, recognition and reward Ensure the restaurant environment is safe at all times for both Team Members and Guests Daily Operations Oversight: Execute a complete understanding of The Book of Lola while providing an elevated guest experience paired with a warm smile and industry leading service; Ensure the highest quality, preparation and presentation of all restaurant food and beverage product Adhere to all food and beverage menu matrix and training videos Maintain an impeccable FOH and BOH environment ensuring all FOH and BOH areas are clean and tidy and all equipment, décor, signage, etc is maintained and well kept. Coordinate any repairs and maintenance needs with the Director of Operations Utilize company-provided tools to coach, mentor and develop a high performing restaurant team; Ensure effective communication of all company policies, product and service updates to all Team Members by posting updates to the onsite pre-shift board. Ensure all Team Members have read and are aware of all updates and have initialed pre-shift documents. Team Members must ALWAYS be knowledgeable and this responsibility directly falls upon the onsite Manager Partner with Director of Operations to ensure proper company standards are met for risk, human resources, information technology and vendor management meet company standards Ensure all restaurant areas are up to code and Southern Nevada Health Department Standards Guest Focused: Lead a guest focused team by driving the standards of making each guest the focus in all business decisions Oversee guest recovery and management of customer complaints, refires, voids and comps Act as the ambassador of the brand and build pride and commitment around company initiatives Motivate the restaurant team to excel and deliver exceptional guest service while following the guest service steps Actively seek feedback from both guests and crew to ensure that restaurant operations are guest focused QUALIFICATIONS: Minimum of High School Diploma or equivalent required, College degree preferred Must be 21 years of age or older Minimum of 4 plus years of previous food service, retail or restaurant management experience Proficient in a variety of technology systems, especially Microsoft Office (Word, Excel, Outlook), POS systems and able to adapt to new systems quickly Have the ability to lift and carry, push or pull heavy objects up to 50 pounds; kneel, bend or stoop, ascend or descend stairs; reach and grasp objects Training experience a plus Takes initiative Has excellent verbal and written skills Knowledge of Health Department Standards Knowledge and skills in people management including recruiting and scheduling Is a brand ambassador both in and outside of the restaurant ADDITIONAL REQUIREMENTS: The intellectual and physical demands described below are representative of what must be met by a Crewmember to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable Crewmembers with disabilities to perform the essential functions. Ability to lead, motivate, and empower the Café Lola Team Members to higher levels of performance Ability to align crewmembers with Café Lola culture by balancing working hard and having fun Ability to manage basic tasks, the restaurant's Team Members and fiscal operations Ability to manage all public dealings in a professional manner Ability to recognize problems and problem solve Ability to accept feedback and willingness to improve Ability to set goals, create plans, and convert plans into action Ability to measure performance, subjectively and objectively BENEFITS/PERKS: Annual Paid Vacation - Up to ten (10) days per calendar year Benefits/Insurance - Eligible for medical, dental, and vision on the first of the month after 60 days in the position Equity Opportunity - Equity opportunities will be evaluated upon consistent, superior personal and business performance as well as growth into the Area Manager or Director level, either of the two levels required to qualify for such consideration Complimentary Team Member Meal & Drink while on Shift 50% Discount off any item at any time Compensation: $48,000.00 - $55,000.00 per year Our Story At Emilio's, food is more than a meal-it's a celebration of family, tradition, and the vibrant flavors of Mexico. Inspired by generations of home-cooked recipes, we bring the warmth of our heritage to every dish, using fresh ingredients and time-honored techniques. From sizzling fajitas to handcrafted tacos, each bite is made to be shared, savored, and enjoyed with the ones you love. So come in, grab a seat, and let's celebrate life-one delicious meal at a time.

The primary responsibility of the Manager - Banquets is to interpret the needs of the guests and see that these needs are met in a most aggressive, positive manner, which will prove to the guest that The Venetian Resort is driven toward guest satisfaction by each and every employee they encounter. All duties are to be performed in accordance with departmental and The Venetian Resort's policies, practices, and procedures. Essential Duties & Responsibilities: * Checks storage areas for proper supplies, organization and cleanliness. Instructs designated personnel to rectify any cleanliness/organization deficiencies. * Establishes par levels for supplies and equipment. Completes requisitions to replenish shortages or additional items needed for the anticipated business. * Reviews sales for previous day and resolve discrepancies with Accounting. Tracks revenue against budget. * Retrieves and organizes Banquet Event Orders (B.E.O.'s) according to departmental standards. Make note of changes as received from Catering and post function sheets for the next 7 days. * Inspects the scheduled function areas/rooms for cleanliness, working condition and proper furniture/equipment set up; rectify any deficiencies with respective departments. * Meets with the Chef and Stewarding to review scheduled group's menu and equipment requirements. Ensures agreement of delivery times, amounts and special arrangements. * Conducts pre-function meeting with Servers and reviews all information pertinent to set-up and service of group. * Directs servers on timing of service throughout function. * Communicates additional meal requirements and special requests to the kitchen. * Constantly monitors staff performance in all phases of service and job functions, ensuring that all procedures are carried out to departmental standards; rectifies any deficiencies with respective personnel. Additional Duties & Responsibilities: * Assists Banquet staff with their job functions to ensure optimum service to guests. * Observes guest reactions and confers frequently with service staff to ensure guest satisfaction. * Totals all charges for the group function, prepares check and presents to group contact for payment. Adheres to all cashiering procedures/policies. * Answers outlet phone within 3 rings, using correct salutations and telephone etiquette. * Accesses all functions of the P.O.S. system in accordance to specifications. Restocks journal tape and changes ribbons as needed. * Issues manual checks when the system is down and ensures accountability of such. * Runs system closing reports and ensures that all servers' checks are closed before they sign out. * Responds to all pages by beeper promptly. * Prepares and submits daily / weekly payroll and tip distribution records. * Completes work orders for maintenance repairs and submits to Engineering. Contacts Engineering directly for urgent repairs. * Prepares weekly forecast of revenues, covers and labor costs. * Coordinates deliveries of scheduled function amenities (i.e., flowers) with vendors. * Schedules and completes function room inspections in accordance with departmental standards. * Must be able to touch and handle supplies in a safe and non-hazardous manner, maintaining proper hygiene, cleanliness, and disposal methods. * Manages responsibilities for the department to include: hiring of new Team Members, promotions, creating a work environment that promotes teamwork, performance feedback, discipline, recognition, and termination. * Consistent and regular attendance is an essential function of this job. * Performs other related duties as assigned. Additional Duties & Responsibilities: Additional Duties & Responsibilities: Company Standards of Conduct All Venetian Resort Team Members are expected to conduct and carry themselves in a professional manner at all times. Team Members are required to observe the Company's standards, work requirements and rules of conduct. Minimum Qualifications: * 21 years of age. * Proof of authorization/eligibility to work in the United States. * High school diploma * Must be able to obtain and maintain a Health, Alcohol Awareness Card (TAM) and any other certification or license, as required by law or policy. * 3 years of experience as a banquet manager. * Demonstrated experience in in a 4 star hotel preferred. * Ability to communicate clearly and effectively in English, both in spoken and written form. * Strong interpersonal skills with the ability to communicate effectively with guests and other Team Members of different backgrounds and levels of experience. * Must be able to work varied shifts, including nights, weekends and holidays. Physical Requirements: Must be able to: * Lift or carry 30 pounds, unassisted, in the performance of specific tasks, as assigned. * Physically access all areas of the property and drive areas with or without a reasonable accommodation. * Maintain composure under pressure and consistently meet deadlines with internal and external customers and contacts. * Ability to interact appropriately and effectively with guests, management, other team members, and outside contacts. * Ability for prolonged periods of time to walk, stand, stretch, bend and kneel. * Work in a fast-paced and busy environment. * Work indoors and be exposed to various environmental factors such as, but not limited to, CRT, noise, dust, and cigarette smoke.

We are looking for an Assistant Restaurant Manager for PUB 365 who will be assisting the Restaurant Manager with the overall activities of the PUB 365 operation. ESSENTIAL DUTIES & RESPONSIBILITIES Oversees the PUB 365 and the supervision of all Front of the House service staff in accordance with Tuscany Suites & Casino operating policies. Responsible for the training, supervising of all Front of the House employees in conjunction with the Restaurant Manager. Responsible for ensuring that proper food handling procedures and presentation are being met by the staff. Must possess a sense of urgency, enjoy fast paced environment, and guest service focus. Excellent customer service skills and interpersonal skills to effectively communicate with all business contacts. Responsible for reviewing financial transactions and monitoring the budget to ensure that expenditures stay within budget limitations. 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. In the absence of restaurant manager responsibilities would include ordering, scheduling, payroll, etc in correlation with executive chef. Ability to stand and walk around a restaurant to supervise operations for 8-10 hours. Ability to lift 50 pounds and ability to bend, stoop, and raise arms above head on occasion. Work varied shifts, including weekends and holidays. All other duties as assigned. EDUCATION & EXPERIENCE High school diploma or GED required. Must have 2 years of full-service restaurant experience along with a passion for creating high quality food, a proven track record of achieving results and building a winning team. Must have craft beer experience. Must be at least 21 years old. Must have a current TAM, Health, and Gaming cards. Must be able to work in an environment with exposure to secondhand smoke and high noise levels. Normal work schedules may vary based on business needs. Position requires availability for evenings, weekends, holidays and special events.

Please click here to review our Applicant Privacy Policy. SET THE COURSE The Marlin Bar Assistant Manager is responsible for restaurant operations and to ensure the Marlin Bar restaurant team delivers exceptional service experiences to our Guests while exhibiting Tommy Bahama Core Values, and Hospitality Standards. BE THE ISLAND GUIDE Assists in creating a learning and nurturing environment for all Marlin Bar Team Members that promotes sales and service success, and internal career growth. Assist the Marlin Bar Manager to develop and implement strategies to increase qualified applicants, including but not limited to proactively recruiting. Thoughtfully hire, develop, and mentor the team. Maintain appropriate staff levels. Hire qualified people, taking time to effectively orient new employees, set clear performance expectations, train, coach, and give constructive performance feedback. Facilitate implementation of company learning/training programs, follow-up and monitor performance to ensure transfer of learned skills on-the-job. Practice proactive performance management in partnership with the Regional Manager (and HR when necessary) to ensure adherence to employment policies and procedures. In partnership with the Marlin Bar Manager, assist employees with career development strategies to improve employee retention and build bench strength. Manage individual restaurant expenses ensuring budgetary compliance. Ensure consistent execution of Company policies and procedures. Develop/streamline Marlin Bar processes in partnership with the Marlin Bar Manager. Communicate the Tommy Bahama lifestyle through brand execution, both visual and experiential. Ensure employee appearance appropriately reflects the Tommy Bahama brand image. Manage upkeep of kitchen, bar, and Marlin Bar exterior in partnership with the Marlin Bar Manager, and Marlin Bar Store Manager Responsible for embracing, articulating, and reflecting on the Tommy Bahama Culture. Influence the team to embrace, articulate, and reflect the Tommy Bahama Values. Demonstrate the Tommy Bahama Core Values in all business decisions and actions. Commit to maintain the culture through the evolution of the business. Be receptive to feedback and coaching. Possess complete knowledge and enforcement of all food and beverage menus - including ingredients, preparation methods, and presentation. Possess complete knowledge, application, and enforcement of all Hospitality Standards. Ability to interact with the guest and cultivate authentic relationships in the community. Practice proper cash handling and proper operation of the point-of-sale system. Be proficient in food handling, safety and sanitation guidelines. Other duties as assigned. ESSENTIALS FOR LIFE IN PARADISE High School diploma or GED required. Must be 18 years of age or older. Generally, 3 years of Food and Beverage experience with some leadership experienced preferred. Must have current food handler's card and alcohol service certification as required by federal/state/local law. Familiarity with Open Table reservation systems preferred. Ability to work schedule shifts determined by business needs which may include nights, weekends and holidays. Basic math skills. Computer (Microsoft Office) skills. ESSENTIAL PHYSICAL REQUIREMENTS Lift and/or move up to approximately 50 pounds frequently Bending/stooping/kneeling required - frequently Climbing ladders - occasionally Routine standing for duration of shift (up to 8 hours) Possible Travel for training and assisting at other Tommy Bahama locations Ability to work varied hours and days including nights, weekends and holidays as needed Pay Range: $22.00 or minimum wage - $27.00 Mahalo (thank you) for your interest in Tommy Bahama! Tommy Bahama is an equal opportunity employer and does not discriminate against qualified applicants based on race, color, sex, gender, gender identity, gender expression, religious creed, sexual orientation, pregnancy, national origin, ancestry, age, military and veteran status, marital status, physical or mental disability, protected medical condition, genetic information, reproductive health decision-making or any other characteristic protected by law. If you need an accommodation to complete an online application, please contact the location you are applying to or send an email to our recruiting team at *************************. Tommy Bahama participates in E-Verify. Details in English and Spanish. Right to Work Statement in English and Spanish.

JOB TITLE: Assistant General Manager REPORTS TO: General Manager CLASSIFICATION: Non-Exempt DEPARTMENT: Restaurant Operations LEVEL: Management SUMMARY OF POSITION: Non-exempt, full-time position. The Assistant General Manager is a mid-level restaurant management position with progressive leadership responsibilities. An Assistant General Manager will be required to be cross-trained in all crew-level job positions and maintain a working knowledge and proficiency in each, sufficient to supervise the execution of these positions and to aid in the orientation and training of new team members to these positions. The Assistant General Manager is required to have a proven track record of all proficiencies and job responsibilities of a Shift Manager prior to promotion to this position. ESSENTIAL DUTIES AND RESPONSIBILITIES: Responsible for contributing to the planning and execution of strategic short- and long-term business goals of the restaurant including profitability. Including developing and implementing marketing and sales strategies to drive revenue growth and meet business objectives. Helps with the controls of costs and managing budgets, including labor costs, food and beverage costs, and other operating expenses. Actively participates in the selection, onboarding & orientation, and training of all new team members. Responsible for the ongoing training and development of all existing restaurant team members. Responsible for the effective productivity of day-to-day operations for their shift and functions of the Farmer Boys restaurant consistently using independent decisions daily. Ensuring all food and beverage offerings are of high quality, consistent, and meet guests' expectations. Record keeping, ordering/receiving, inventory, proper sales procedures, cash management, successful team member deployment, and relations are included in the administrative duties. Leads with and maintains a positive and professional image in the restaurant and the community. Follow and uphold Company policies, procedures, and processes. Ensures compliance with local, state, and federal rules and regulations, including health and safety standards, labor laws, and licensing requirements. Follow the work schedule as posted unless a change in the schedule is arranged with General Manager. Other duties as assigned. CASH HANDLING PROCEDURES Accepts and accurately processes payments using the cash register operating system. Ensures all sales are processed according to policy. Has a safe combination for getting proper coin and currency needed for cashiers, making drops, and depositing daily proceeds into the safe. Assigns registers; closes out and counts down the registers. Investigates all sales, cash, or operating discrepancies according to the procedure. Follows policy concerning the amount of cash kept in the register; counts and verifies cash drawer per store policy. Follow all of Brinks' safe procedures and policies. FOOD SAFETY Proactively protects critical limits and standards assigned to product critical control points. Unwavering protection of the safety of products above all other job priorities. Responsible to ensure that any and all necessary corrective actions are taken to mitigate food safety risks. Ensure consistent and accurate records are kept for temperature logs, critical control points, etc. Required to periodically attend and implement assigned food safety training classes and education opportunities. Adheres to food safety standards and procedures. SAFETY AND SECURITY Holds and safeguards keys to the restaurant. Opens and closes restaurants following all specified security procedures. Responsible for providing a safe working environment for all team members at all times. Immediately notifies the Supervisor of any guest or employee accidents or injuries and follow established procedures. Protects assets at all times but does not put self at risk. Practices safe work habits and reports any unsafe conditions to General Manager. Reads, understands and follows instructions and labeling system on all Safety Data Sheets. JON REQUIREMENTS Minimum age requirement is 18. High School diploma or G.E.D. required. State or County mandated Food Handler Card required within the time allotted for the specific State or County. ServSafe certification is preferred. Must be able to successfully pass a background check. Ability to work a scheduled 50-hour work week, weekdays, nights, weekends, and holidays. Proficient in Word, Excel, and Outlook. 1 - 3 years of entry-level leadership/management or combination of experience in a restaurant or customer service establishment. Proven track record exhibiting core leadership competencies as outlined in the Farmer Boys Management Competency Model. Exceptional interpersonal and communication skills, including writing, speaking and active listening. Must have effective conflict resolution and problem-solving skills. Ability to speak, understand, take direction, read, and write in the English language. Ability to communicate effectively and teach job functions to a variety of audiences. Comfortable in a fast-paced or high-pressure environment and able to manage multiple tasks simultaneously. WORKING ENVIRONMENT/MINIMUM PHYSICAL REQUIREMENTS This is a restaurant operations position. While performing the duties of the job, the team member is regularly exposed to the risk of fumes. The use of solvents and industrial degreasers are required regularly to clean equipment, tools, and floors; fumes occur when cleaning. Physical requirements include standing (up to 4 hours at a time); walking, bending, and stooping. Requirements also include lifting (up to 40 pounds). Approximately 99% of the time is spent in standing and/or walking mode.

The Restaurant General Manager will oversee all aspects of the restaurant operations, including managing staff, ensuring high-quality customer service, and maximizing profitability. ESSENTIAL DUTIES & RESPONSIBILITIES Oversees the daily restaurant operations and manages service staff in accordance with the company 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. Strong interpersonal and communication skills. Ability to act quickly and exercise good judgment under pressure and/or conflict situations. 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.

Please click here to review our Applicant Privacy Policy. SET THE COURSE The Marlin Bar Assistant Manager is responsible for restaurant operations and to ensure the Marlin Bar restaurant team delivers exceptional service experiences to our Guests while exhibiting Tommy Bahama Core Values, and Hospitality Standards. BE THE ISLAND GUIDE * Assists in creating a learning and nurturing environment for all Marlin Bar Team Members that promotes sales and service success, and internal career growth. * Assist the Marlin Bar Manager to develop and implement strategies to increase qualified applicants, including but not limited to proactively recruiting. Thoughtfully hire, develop, and mentor the team. * Maintain appropriate staff levels. * Hire qualified people, taking time to effectively orient new employees, set clear performance expectations, train, coach, and give constructive performance feedback. * Facilitate implementation of company learning/training programs, follow-up and monitor performance to ensure transfer of learned skills on-the-job. * Practice proactive performance management in partnership with the Regional Manager (and HR when necessary) to ensure adherence to employment policies and procedures. * In partnership with the Marlin Bar Manager, assist employees with career development strategies to improve employee retention and build bench strength. * Manage individual restaurant expenses ensuring budgetary compliance. * Ensure consistent execution of Company policies and procedures. * Develop/streamline Marlin Bar processes in partnership with the Marlin Bar Manager. * Communicate the Tommy Bahama lifestyle through brand execution, both visual and experiential. * Ensure employee appearance appropriately reflects the Tommy Bahama brand image. * Manage upkeep of kitchen, bar, and Marlin Bar exterior in partnership with the Marlin Bar Manager, and Marlin Bar Store Manager * Responsible for embracing, articulating, and reflecting on the Tommy Bahama Culture. * Influence the team to embrace, articulate, and reflect the Tommy Bahama Values. * Demonstrate the Tommy Bahama Core Values in all business decisions and actions. * Commit to maintain the culture through the evolution of the business. * Be receptive to feedback and coaching. * Possess complete knowledge and enforcement of all food and beverage menus - including ingredients, preparation methods, and presentation. * Possess complete knowledge, application, and enforcement of all Hospitality Standards. * Ability to interact with the guest and cultivate authentic relationships in the community. * Practice proper cash handling and proper operation of the point-of-sale system. * Be proficient in food handling, safety and sanitation guidelines. * Other duties as assigned. ESSENTIALS FOR LIFE IN PARADISE * High School diploma or GED required. * Must be 18 years of age or older. * Generally, 3 years of Food and Beverage experience with some leadership experienced preferred. * Must have current food handler's card and alcohol service certification as required by federal/state/local law. * Familiarity with Open Tabel reservation systems preferred. * Ability to work schedule shifts determined by business needs which may include nights, weekends and holidays. * Basic math skills. Computer (Microsoft Office) skills. ESSENTIAL PHYSICAL REQUIREMENTS * Lift and/or move up to approximately 50 pounds frequently Bending/stooping/kneeling required - frequently * Climbing ladders - occasionally * Routine standing for duration of shift (up to 8 hours) * Possible Travel for training and assisting at other Tommy Bahama locations * Ability to work varied hours and days including nights, weekends and holidays as needed Multiple factors will vary the applicable rate of pay for this role, including an individual's experience, knowledge, and skillset, as well as work location and available budget. Rate Range: $22.00 or minimum wage - $27.00/hourly Tommy Bahama is an equal opportunity employer and does not discriminate against qualified applicants based on race, color, sex, gender, gender identity, gender expression, religious creed, sexual orientation, pregnancy, national origin, ancestry, age, military and veteran status, marital status, physical or mental disability, protected medical condition, genetic information, reproductive health decision-making or any other characteristic protected by law. If you need an accommodation to complete an online application, please contact the location you are applying to or send an email to our recruiting team at *************************. Mahalo (thank you) for your interest in Tommy Bahama! Tommy Bahama is an equal opportunity employer and does not discriminate against qualified applicants based on race, color, sex, gender, gender identity, gender expression, religious creed, sexual orientation, pregnancy, national origin, ancestry, age, military and veteran status, marital status, physical or mental disability, protected medical condition, genetic information, reproductive health decision-making or any other characteristic protected by law. If you need an accommodation to complete an online application, please contact the location you are applying to or send an email to our recruiting team at *************************. Tommy Bahama participates in E-Verify. Details in English and Spanish. Right to Work Statement in English and Spanish.