Restaurant Manager - WSKY Stadium

Position Overview 
The Restaurant Manager is responsible for the overall financial and operational performance of the restaurant. This role ensures team members have a full understanding of operational standards, policies, and procedures while actively demonstrating them. The Restaurant Manager must build and develop a strong team that delivers exceptional guest recognition, top-quality food, and outstanding service, all while maintaining compliance with Southern Nevada Health Department guidelines and codes. Additionally, this position plays a key role in driving continuous sales growth to maximize profitability. 

Essential Duties and Responsibilities 

• Oversee all aspects of restaurant operations, ensuring efficiency and guest satisfaction. 

• Lead the hiring, training, and ongoing development of team members. 

• Manage fiscal budgets and meet or exceed established financial goals. 

• Focus on delivering an exceptional Guest Experience by ensuring each guest receives personalized and memorable service. 

• Ensure compliance with all Health Department and Alcohol regulations and maintain operational standards throughout business hours. 

• Coach, counsel, and discipline team members who fall short of company standards. 

• Collaborate with Back of House operations and provide support to the Chef. 

• Serve as subject matter expert on the Point of Sales (POS) system and other restaurant software. 

• Manage beverage and food ordering, establish and maintain par levels, and oversee inventory. 

• Support team members as needed and perform additional responsibilities within the scope of the role. 

SKILLS/QUALIFICATIONS 

• High school diploma or equivalent required, higher education in hospitality or business a plus. 

• 1–2 years of prior Restaurant Manager experience preferred. 

• 3–5 years of food and beverage service industry experience. 

• Open availability with flexibility to work all shifts, holidays, and weekends. 

• Strong knowledge of restaurant operations including personnel management, food planning, preparation, purchasing, inventory, sanitation, health codes, and security. 

• Proven ability to understand and manage Profit and Loss (P&L) statements. 

• Demonstrated ability to control operating costs within budget. 

• Familiarity with restaurant management software and POS systems. 

• Must demonstrate honesty and integrity inside and outside the workplace. 

• Proficient computer literacy skills. 

• Excellent leadership, coaching, and team development skills. 

• Strong organizational and detail-orientation with the ability to prioritize and delegate effectively. 

• Strong interpersonal and communication skills. 

• Passion for hospitality and commitment to 100% guest satisfaction. 

CERTIFICATES, LICENSES, AND REGISTRATIONS 

Employee must be able to qualify for licenses and permits required by federal, state and local regulations.  

• Food Handler’s Card 

• Alcohol Awareness Card 

• Non-Gaming Card 

LANGUAGE SKILLS 

• Ability to read, write, and interpret documents in English such as safety rules, operating procedures, and policy manuals. 

• Strong verbal communication skills in English . 

REASONING ABILITY 

• Ability to apply sound judgment in solving problems and carrying out instructions in written, oral, or diagram form. 

• Capable of handling standardized situations with multiple variables. 

WORK ENVIRONMENT 

• The noise level is generally moderate but can increase during peak business periods. 

• Fast-paced restaurant environment requiring adaptability and multitasking. 

• Must be able to handle sensitive and confidential information with integrity. 

PHYSICAL DEMANDS 

• Standing for long periods of time. 

• Ability to lift and carry up to 45 lbs. 

• Frequent stooping, reaching, lifting, and handling of restaurant equipment and supplies.