Restaurant General Manager

Las Vegas, NV, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $51,900.00 - $71,600.00

Work Schedule

Flexible

Day Shifts

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Employee Discounts

Career development opportunities

Paid holidays

Job Description

Category 10 is a newly established restaurant located in the premier Flamingo Las Vegas area. This venue is distinguished by its unique combination of a live music experience, bar, and dining establishment, creating a vibrant atmosphere that appeals to both guests looking for great food and those seeking entertainment. With its prime location and multi-experiential concept, Category 10 stands out as a destination for locals and tourists alike, offering an innovative setting that blends culinary excellence with dynamic live performances. Backed by Opry Entertainment Group (OEG), the venue benefits from a rich heritage in entertainment and hospitality, ensuring high standards and best practices in all aspects of its operations.

The role of the General Manager at Category 10 is critical to the success of this multi-dimensional venue. As the leader responsible for daily operations, the General Manager oversees every facet of the facility, from staffing and service strategies to entertainment programming and culinary direction. This role requires a strategic mind to develop and implement business strategies that not only optimize operational efficiency but also enhance the guest experience at each touchpoint. The General Manager must possess a thorough understanding of budgeting, financial forecasting, and profit and loss management, as they will be responsible for driving revenue growth while keeping costs in check.

Strong leadership is a prerequisite, as the General Manager is charged with shaping the culture of the venue, fostering a work environment that encourages teamwork, accountability, and guest-first service. The position demands active involvement in talent acquisition, training, and performance management to build a skilled, motivated team across all departments including culinary, front-of-house, entertainment, retail, and events. Communication skills are also paramount, enabling the General Manager to liaise effectively with corporate leadership, internal departments such as HR and Marketing, and external partners.

Handling complex operational challenges such as security, facility maintenance, and compliance with health and safety regulations will be part of the day-to-day responsibilities. Furthermore, the General Manager must effectively handle guest concerns, turning any dissatisfaction into loyalty through prompt and meaningful resolution. Special events and private catering require meticulous planning and execution, reflecting the venue's commitment to excellence.

This position requires a high level of professionalism and adherence to corporate standards, including maintaining a respectful, discrimination-free workplace in line with corporate values and legal requirements. The successful candidate will have the opportunity to work in a dynamic and fast-paced environment that supports innovation and creativity in the hospitality and entertainment sector, contributing to the vibrant Las Vegas scene.

Job Requirements

High school diploma or equivalent
College degree preferred
Degree in hotel/restaurant management desirable
7+ years' progressive, high-volume restaurant management experience
Experience building and supporting company culture
Experience with union and labor relations preferred
State Alcohol Education Card required
State Food Handler Safety Card required
Non-Gaming Work Permit Card required
Certified Food Safety Manager certification within 90 days of hire
CPR certification within 90 days of hire
Crowd Management training upon hire
Valid driver's license with satisfactory driving record

Job Qualifications

High school diploma or equivalent required
College degree preferred
Degree in hotel/restaurant management is desirable
Combination of practical experience and education will be considered as an alternative
7+ years' progressive, high-volume restaurant management experience required
Experience building and supporting a fair and consistent company culture in compliance and alignment with established policies and procedures
Experience managing operations in accordance with union and labor relations agreements preferred
Micros POS, Compeat and Hot Schedules experience a plus
Effective interpersonal, written, and verbal communication skills
Skilled in food planning and preparation, purchasing, sanitation, security, company policies and procedures, personnel management, recordkeeping and report preparation
Strong understanding of health, safety and labor regulations
Ability to establish clear direction, set goals, monitor progress and measure results
Passion for hospitality business and compassion for people
Capable of creating fun in a fast-paced and stressful environment
Ability to communicate assertively in a non-aggressive, candid manner
Proficient with Microsoft Office (Outlook, Word, Excel)

Job Duties

Organize and lead all staff and operations of the venue
Provide overall leadership and support for all areas of operation and corresponding staff functions by creating and influencing the appropriate culture and character of the venue
Responsible for the implementation and execution of policies, operating procedures and training programs, directives, menus, work schedules, rules and regulations for the staff
Ensure positive guest service in all areas
Respond to complaints, taking all appropriate actions to turn dissatisfied guests into return guests
Actively participate in the attraction, selection, development and retention of venue staff and management
Work closely with Human Resources regarding employee and labor relations, as needed
Develop direct reports by communicating performance expectations and delivering timely feedback through verbal communication, weekly meetings and goal-setting programming through designated performance management system
Partner with corporate leadership to prepare annual budgets, monthly forecasts and conduct P&L oversight/management
Develop short- and long-term plans for revenue growth and cost control measures
Ensure restaurant and individual departments meet or exceed all budgeted financial expectations
Execute and maintain standardized inventory control through operating systems and procedures as defined in SOPs
Work with internal business partners, such as Marketing, IT, Human Resources and Accounting, to oversee and support all staffing and venue programming
Facilitate proper communication and organization within the venue and with the corporate office
Provide conflict resolutions in a positive, effective manner
Manage the security function to protect the restaurant's assets and the personal safety of the employees and guests
Manage physical facility to ensure proper maintenance and repair
Support a high level of community involvement and partnership via personal and/or team presence and participation at designated events/functions
Ensure that all special events are executed properly to the client's satisfaction
Ensure compliance with corporate standards to maintain a working environment free of discrimination and harassment
Maintain personal integrity by abiding by and supporting the Company's values and principles
Communicate and uphold all corporate standards, guidelines, policies, and procedures in accordance with local, state, and federal laws and regulations
Follow and support brand SOPs
Participate in and respond to annual company audits
Perform other duties as assigned