SMASHED PIG GENERAL MANAGER

We are a group of passionate people committed to helping to transform Downtown Las Vegas into the most community-focused large city in the world. We are doing that by inspiring and empowering people to follow their passions to create a vibrant, connected urban core.

About The Smashed Pig: The Smashed Pig is a gastropub that offers high-quality food, excellent craft beers, hand-made Pigtails and a contemporary urban dining experience in Downtown Las Vegas. The chefs are committed to preparing exquisite and savory dishes in an open kitchen every day.

Job Summary:  The primary responsibility of the General Manager is to oversee/manage all aspects of the Food & Beverage Operations for Smashed Pig ensuring the vision, guest experience, and financial performance is executed on.  All duties are to be performed in accordance with all policies, procedures, and industry practices. 

Essential Duties and Responsibilities:

• Oversee and coordinate all aspects of FOH and BOH daily operations
• Lead, develop, and oversee a team of 10 employees including hiring, employee development, staffing, scheduling, training, and employee relations matters.
• Ensure the team is knowledgeable and held accountable for all policies/procedures, guest service standards, sequence of service, cleanliness standards and property maintenance 
• Develop and maintain team member training programs to ensure consistency, communication, and clear direction across the business
• Create a positive work environment supporting the creativity and talents that all team members contribute to for moving the brand forward
• Ensure high-level of guest service/ hospitality in all aspects of operations; including necessary sequence of service, and guest service training
• Active engagement in the flow of the room and overall guest experience: touching tables, identifying guest issues and resolving them, supporting the team through filling operational gaps, etc.
• Establish guest service and property maintenance expectations and ensure management team holds staff accountable
• Manage guest responses on all social media outlets and ensure timely and appropriate resolution.
• Directly responsible for all areas of revenue, property and labor management control
• Continue to enhance “off-peak” offerings to include happy hour, dinner, late night, etc to evolve and mold a new niche for the business.
• Work with the DTP Executive Chef to create a culinary destination for the different aspects of a guest experience
• Work with the bar team to cultivate new and creative ideas surrounding the craft cocktail and overall bar program, keeping in mind the multi-tasked aspect and volume hurdles that exist.

• Create a culture of creativity.  Work with the culinary team to push boundries and create fun and instagrammable food items.
• Ensures orders for supplies and products are timely and accurate.

• Monitor and ensure effective inventory control, ordering, cost of goods, and asset protection management
• Create events, campaigns, and programming that drives brand awareness/ new and repeat guests
• Maintain short-term and long-term financial goals set by the Operations team 

Qualifications:

• Outstanding communication and active listening skills
• Highly responsible and reliable 
• Ability to lead and motivate a team
• Proven track record growing and developing a successful team
• Experience with driving social media campaigns through various mediums 
• Attention to detail and operational awareness
• Ability to prioritize and delegate projects in a fast paced and dynamic working environment
• Ability to work with others within the organization towards a common goal
• Able to effectively communicate in English in both the verbal and written form
• Ability to work flexible hours/ Late nights and weekends
• Proficient in Microsoft Office and POS systems
• Ability to create a fun and exciting work environment for team members while promoting business growth
• Exceptional guest service skills and experience

Education/Experience:

• High School Diploma required
• Bachelor’s Degree preferred in hospitality management, business administration or related field
• Minimum three (4) years F&B management experience
• Thorough working knowledge of all aspects of F&B including but not limited to; revenue management, cost analysis, inventory controls, marketing/promotions, events, profit/loss statements, budgeting and staff administration

Personal Character:

• Behave Ethically: Understand ethical behavior and business practices, and ensure that own behavior and the behavior of others is consistent with these standards and aligns with the values of the organization
• Build Relationships: Establish and maintain positive working relationships with others, both internally and externally, to achieve the goals for the organization
• Communicate Effectively: Speak, listen and write in a clear, thorough and timely manner using appropriate and effective communication tools and techniques
• Creativity/Innovation: Develop new and unique ways to improve operations of the organization and to create new opportunities
• Focus on Client Needs: Anticipate, understand, and respond to the needs of internal and external clients to meet or exceed their expectations within the organizational parameters
• Foster Teamwork: Work cooperatively and effectively with others to set goals, resolve problems, and make decisions that enhance organizational effectiveness
• Lead: Positively influence others to achieve results that are in the best interest of the organization
• Make Decisions: Assess situations to determine the importance, urgency and risks, and make clear decisions which are timely and in the best interests of the organization
• Organize: Set priorities, develop a work schedule, monitor progress towards goals, and track details, date information and activities
• Plan: Determine strategies to move the organization forward, set goals, create and implement actions plans and evaluate the process and results
• Solve Problems: Assess problem situations to identify causes, gather and process relevant information, generate possible solutions, and make recommendations and/or resolve the problem

Working Environment:

• Work is performed in an office environment or in the field.  Fieldwork includes exposure to all types of weather and temperate conditions.