Job Description
General Manager - Borracha Borracha Mexican Cantina
LLC - 4.3
Henderson, NV Job Details 15 hours ago Qualifications Hotel cost control Operational cost reduction Menu design Hospitality reservation systems Hospitality business promotion Computer operation Food service health code compliance Product marketing Venue safety and compliance management Standard Operating Procedures (SOPs) implementation Operational management Coaching Staff scheduling Regulatory compliance Labor cost analysis Team scheduling Revenue management Team development Policy & process development Kitchen cost control Hospitality industry experience Team training Increasing sales revenue Managing events in a senior hospitality management role Computer skills Menu costing Restaurant cost management Managing food service teams Hotel operations budget management POS systems Full Job Description JOB OVERVIEW
The General Manager is responsible for the overall leadership, direction, and operation of the venue. This position ensures exceptional guest experiences, efficient operations, high team morale, and alignment with company values and financial goals. The GM will serve as the face of the lounge, fostering a culture of hospitality, accountability, and continuous improvement. JOB EXPECTATIONS
Responsibilities include, but are not limited to, the following: Recruitment, Training and Development Oversees all recruiting, hiring, training and development within the venue. Supervise all direct report positions. Oversees Manager evaluation of employee process Oversees Wage increase recommendation process Ensures disciplinary / termination procedures are followed Provides conflict resolution Ensures compliance with workplace standards Provides overall Leadership 2. Monitors Business during Operating Hours Oversees the overall operation Maintains quick and efficient entry system for guests Reviews all incident reports Promptly addresses all operational issues with Management and Staff Ensure Service goals and standards are defined and enforced in all venues Monitor venue environment for cleanliness, appropriate lighting, sound and temperature. 3. Enhancing Revenue / Controlling Costs Executes sales and marketing opportunities Maximizes cost controls Develops and executes strategic planning and forecasting Prepares weekly GM report Monitors / analyzes weekly and monthly Cost of Goods Sale and labor reports Create and implement clearly defined action plans for any budget deficiencies Motivates Management team to achieve business goals and objectives Ensures Point of Sales Data is current and accurate Establish and monitor all pricing Submit annual operating budget proposal to VP/COO/CEO
Attend financial & operational meetings with VP/COO/CEO
Negotiate and bid any service contracts, outside services, leasehold or capital expenses, or independent service providers 4. Facility Maintenance Manage all Facility improvements Ensure "A" grade compliance with Health department, oversees all inspections Maintain Warranty file and operations manuals on all equipment 5. Guests, Employees, Media and Partner Relations Ensures all guest complaints are resolved Maintains "open door" policy for Manager / team member communication Maintains regular communication with Company Executives and Partners Serve as primary contact and interface with Partner's Operations Departments Maintains high guest satisfaction through consistently introducing innovative products Portrays a professional, charismatic image when interacting with media. 6. Administrative and Legal Ensures all permits and licenses are maintained, up to date and posted, as required bylaw Ensures compliance with all state and local regulations and ordinances regarding business, including Union Collective Bargaining Agreement (if applicable) Monitors potential liability issues (contractual, safety, employment, union) Assists company with business insurance policies and claims (workers comp; liability), works with company accountants during audits of business Responds to all Regulatory agency inquiries Ensures compliance with lease / management agreement requirements Ensures that employees have all required certification validated (Sherriff Card, Health Card, TAM Card - Alcohol Awareness) Maintain file on site with copies of cards 7. Openings Ensure the execution of Pre-Opening checklist items Maintains compendium from hiring to opening Maintains systems, policies and procedures for use in recruiting, hiring, training, management, physical plant, inventory, scheduling, cost and operational efficiencies. Create, oversee development and execute opening for all venues SUPERVISORY RESPONSIBILITIES
This position does have supervisory responsibilities REQUIREMENTS
Minimum 3 years prior experience as a General Manager in nightlife. Must possess good communication, organizational, and supervisory skills. Must have strong coaching and development skills. Must have prior experience in labor and food cost control. Must be able to efficiently operate and control labor cost and plays an active role in contributing to the restaurant profits. Bachelor's degree in hospitality preferred but not required. Solid knowledge of Lounge products and terminology. Must be flexible and must have tolerance for long, stressful nights. Must have strong human relations skills to lead a very diverse team. Maintains operational control of all BOH and FOH managers and the day to day operations. Oversee the menu design and implements cost effective menu analysis, including menu engineering. Provide Management and support of all employees ensuring proper scheduling and vacation planning. Must have the ability to understand and execute Marketing requirements Establish measurable goals and objectives that focus on profit, product and people. Good communication skills and ability to multi-task required; multilingual is a plus. Ability to read and write in English proficiently. Physically able to walk without assistance on various surfaces for an extended period of time. Professionally groomed and act as a role model. Basic computer skills and experience with computer based reservations systems. Positive attitude, self motivated, polite, energetic and is a willing learner. Ability to digest complex information and communicate this to all employees. Keep current on all standard operating procedures. Monitor all lost and found items, record in Log under lost and found. Knowledgeable about health and safety regulations. CERTIFICATIONS, LICENSES & REGISTRATIONS
Must be able to qualify for licenses and permits required by federal, state and local regulations. ) i.e. health card, ServSafe, Alcohol Awareness Card, and Nevada Non Gaming Licence s. Must be able to work under time constraints and within established deadlines. Must regularly lift and/move up to 50-100 pounds, and must have the ability to push, pull, reach, bend, twist, kneel and balance when performing job duties in varying work areas such as confined spaces. Work is performed indoors in a climate-controlled environment and exposed to various environmental factors such as but not limited to noise, dust and smoke. PHYSICAL REQUIREMENTS
Physical ability and stamina to carry heavy trays and stand for long hours Physically able to walk without assistance on various surfaces for an extended period of time. WORKING CONDITIONS
Work is performed indoors in a climate-controlled environment and exposed to various environmental factors such as but not limited to noise, dust and smoke.
