Restaurant General Manager
Location(s) Las Vegas, NV
Employment Type Permanent
Job Listed 02-Jun-2019
Job Description

Pampas Brazilian Grille, an eight-million-dollar restaurant on the Las Vegas Strip, is seeking a General Manager for our new ventures that possesses outstanding business and interpersonal skills as well as the ability to maintain high standards of quality and guest satisfaction. The candidate must be a self-starter and goal oriented in achieving outcomes that will generate revenue and control costs.

Annual Salary plus Quartly performance pay and Annual bonus opportunities.

Concept and History

We are Pampas, “Churrascaria Brazilian Grille”. We are not a buffet or a steakhouse; we share something in the world of dining that only a small percent of other restaurants is a part of. Since the very first spit was laid across the searing coals in the Pampas plains of Brazil, very little has changed. Gathering together to celebrate, the Gaucho of the Pampas plains always brought their finest to the fire. Local farmers joined in by contributing the best that their fertile soils had brought forth. The best meats and produce were simply served with little or no adornment to showcase their natural goodness. Today we continue this time-honored tradition the Gaucho of the Pampas plains began over two centuries ago by bringing you the best every day.

The idea is to be the menu to the guest at Pampas.  Tell them what they want.  We believe that the spoken word is far more effective than dropping a piece of paper in front of them and leaving them to figure it out for themselves. After the menu is explained to them the written can be referred to in more detail if the guest is looking for something else.  What sets us apart from other Churrascaria is that we offer a menu in addition to our Rodizio options.  We also are known for our Surf and Turf Rodizio. Guests are greeted by our hosts with warmth, a smile and a genuine pride in where they work. They describe the dining experience for our future guests, the system of service “Rodizio Style”. The types of meat that we serve, they tell about our extensive salad bar and all our hot items that accompany their meal, not forgetting the appetizers. They offer to take the guests on a tour of the salad bar. Here at Pampas we take pride in our concept, this is something that usually will amaze them and most times they ask to be seated after that.

Our Way of Doing Business

Pampas Brazilian Grille’s success depends on our people. Our restaurant can only prosper and provide opportunities for employment and growth when we continually improve ourselves, and the work we do. We recognize however, that success is not measured by sales; guest counts, and numbers alone. We are measured as much by the way in which we achieve our goals, as we are by the actual achievements themselves. We believe that a commitment to uncompromising values and integrity should always guide our decisions and actions as we pursue our goals.

Following are the core values that form the foundation of our measurement of success:

  • We believe in providing legendary service.
  • Our goal is to provide the kind of unique and genuine sort of personal care and attention that our guests tell stories about.
  • We believe that good enough isn’t.
  • We never stop trying to do it better, no matter how good we are. We constantly strive to "raise the bar.”
  • We believe in honesty and trust.
  • We work to build trust with others in each transaction and interaction.
  • We recognize that honesty and trust form the bond that holds organizations and relationships together.
  • We believe in the ongoing training and development of our people.
  • We see it as a worthy investment in the future of the restaurant and as a way of enabling our people to achieve their potential in whatever they do.
  • We believe our continued success depends on teamwork.
  • We know that great achievements are only possible from helping and respecting each other.
  • We believe in doing business in a professional and orderly manner.
  • We take great pride in having good systems, standardized procedures and being organized.
  • We believe in being responsible to others and to ourselves.
  • We do what we say we are going to do when we say we are going to do it. We believe in personal accountability and avoid blaming others when things don’t turn out as planned                                                            

Duties & Responsibilities:

  • Provide leadership and management to ensure that the mission and core values of the Company are put into practice.
  • Developing business strategies and new business opportunities.
  • Assisting in development of forms and tools to increase company efficiency and risk management.
  • Providing vision regarding overall success and health of the company.
  • Effectively managing through clear, direct, and respectful communications.
  • Establishing organizational goals and objectives.
  • Fostering a success-oriented, accountable environment within the Company.
  • Handling all staffing responsibilities, including hiring, training, scheduling, and terminating.
  • Purchasing all food and supplies and overseeing use of food and beverages within required dates and with a minimum of waste.
  • Supervising all staff in terms of food preparation, customer service, cleaning, and repairs to restaurant and grounds.
  • Promoting cooperative effort, a team spirit, and good morale among employees.
  • Delivering excellent customer service including personally greeting and seating guests.
  • Resolving complaints from customers in a polite, friendly manner.
  • Performing daily inspections and periodic audits to check safety of equipment and to ensure that food is cooked properly; addressing engineering problems involving the cost, installation, and maintenance of such equipment.
  • Participating in training about standardized policies and conferring weekly with Senior Management about restaurant operations.
  • Administering payroll and maintaining records of sales and cash receipts including related areas of accounting, budgeting, credit policies, and banking methods.
  • Providing regular, accurate, computerized reports of operations to Senior Management.
  • Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.
  • Helping with duties of other employees (e.g., host, server, cook, etc.) when necessary because of an unexpected absence or extra volume.
  • Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures.
  • Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees and guests.
  • Responding to customer and community interests to develop marketing and advertising.
  • Performs other duties and responsibilities as required or requested.

Supervision of Others:

  • 100+ employees each shift.

Qualifications:

  • Must have a college degree and at least 5 years’ experience in business management.
  • Proficiency in Microsoft Office (Word, Excel, Outlook, PowerPoint) and other computer software.
  • Ability to inspire and motivate others to perform well, and accept feedback from others; delegate work assignments, give authority to work independently, set expectations, and monitor delegated activities.
  • Ability to involve staff in planning, decision-making, facilitating, and process improvement; be available to staff; provide regular performance feedback; and develop subordinates’ skills and encourages growth.
  • Comprehensive knowledge of industry and industry related trends and forecasts.
  • Ability to identify and resolve problems in a timely manner as well as skillfully gather and analyze information.
  • Speak clearly and persuasively in positive or negative situations, demonstrate group presentation skills, and conduct productive meetings.
  • Willingness to explore ways to improve and promote quality; demonstrate accuracy and thoroughness; and maintain compliance with legal and regulatory aspects.
  • Observe safety and security procedures, and use equipment and materials properly.
  • Ability to multitask and work in a fast-paced setting.
  • Understanding of how to develop and implement business strategies through knowledge of company history, culture, identity, and goals.
  • Be able to communicate (both oral and written) and understand the predominant language (English) of the restaurant’s trading area.
  • Be able to work in a standing position for long periods of time (at least 8 hours).
  • Be able to reach, bend, stoop and frequently lift up to 50 pounds.
  • Must have the stamina to work 50 to 60 hours per week.



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