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Job Title:   General Manager - Lago (FT)
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Food & Beverage - Beverage/Bartending/Cocktails
Food & Beverage - Kitchen/Chef/Cook/Helper
Food & Beverage - Service/Food Server/Banquet/Cate
21 and over

It is the primary responsibility of the General Manager - Lago to oversee the day to day operations of the outlet.  All duties are to be performed in accordance with department and property policies, practices and procedures.
  • Create weekly schedules to effectively control labor costs and optimize service standards.
  • Review daily schedules and manage time off and vacation requests.
  • Coach and train on policies and procedures.
  • Train employees in the performance of their duties.
  • Supervise floor service in dining rooms during hours of operation.
  • Supervise cashiers to ensure correct policies and procedures for check handling / closing are maintained by service staff.
  • Delegate responsibilities to employees and management to ensure supervision of tasks to completion, correctly and on time.
  • Supervise staff and management activities; means of access and egress, to ensure complete compliance with Health Department and Fire Marshall Regulations.
  • Perform employee evaluations and manage all issues related to attendance records and FileNet in general.
  • Directly communicate with the Chef on all food service and menu issues.
  • Assist in seasonal menu changes and holiday menu changes.
  • Review/analyze food and beverage costs.
  • Effectively communicate with management, chefs and culinary staff in order to fulfill and address any issues or needs requested by guests and or other employees.
  • Order supplies through the IP System and Purchasing.
  • Exercise cost controls for all aspects of restaurant operation.
  • Understand and manage Profit & Loss statements, general business practices of restaurant operation.
  • Maintain par levels and direct purchase of china, glass and silverware.
  • Manage Infogenesis pricing / maintenance issues to ensure checks can be processed correctly.
  • Follow current proper policies and procedures for Manager Comps and voids.
  • Utilizes Avero to maximize sales and profits, manage labor and control costs.
  • Conduct weekly FF&E checklists to maintain furniture, fixtures and equipment. Ensure dining rooms are in accordance with the 5 Star/5 Diamond Maintenance Program, to include carpet, walls, light bulbs, windows and overall general cleanliness.
  • Adhere to sanitation policies and procedures as well as all Health Department codes and regulations.
  • Supervise reservations and special guest needs.
  • Manage hiring of new staff and management.
  • Direct communication with guests for special requests and large party reservations.
  • Maintain a level of professionalism that will make guests want to return.
  • Anticipate the guests’ needs and respond appropriately with a sense of urgency – personal supervision of guest complaints.
  • Communicate, train and support all company initiatives to front and back of the house staff.
  • Work as a team member, assisting guests’ and employees’ needs and inquiries.
  • Performs all other job related duties as assigned.

  • At least 6 years of service experience in a similar dining environment.
  • Working knowledge of health, safety and sanitation regulations.
  • Working knowledge of Culinary Union contracts.
  • Professional knowledge of kitchen operations.
  • Excellent knowledge of all food and beverage products, menu items and equipment used to perform these duties.
  • Excellent knowledge of beverage and wine service.
  • Excellent customer service skills.
  • Ability to lead and mentor a team.
  • Have interpersonal skills to deal effectively with all business contacts.
  • Professional appearance and demeanor.
  • Work varied shifts, including weekends and holidays.
  • High School diploma or equivalent.
  • Able to effectively communicate in English, in both written and oral forms.
  • Formal education with a degree in a related field or equivalent work experience.
  • Previous experience managing employees using a Collective Bargaining Agreement.
  • Previous experience working in a similar resort setting.