Restaurant General Manager - Sorellina by Giada

Introduction ... Overview We7re always looking for talent that believes in having fun. At PENN Entertainment, you7ll get to be a part of an exciting industry, where the days and nights are fast paced. You7ll work with an incredibly diverse set of coworkers driven by their enthusiasm for helping people find and have more fun. You7ll also get to work at a company that cares about your career growth and will help you get the support you need to expand your possibilities. Initial placement within the salary range is based on an individual7s relevant knowledge, skills, and experience. Base salary is just one component of our competitive Total Rewards package, which includes wellness programs designed to support our team members' financial, physical, and mental well-being.Specific benefits such as day-one medical coverage, 401(k) matching, and annual performance bonus mayvaryby position.Paid time off is earned according to the local policy and increases with the length of employment. Click HERE to discover how we empower team members to grow, thrive, and advance in their careers. The General Manager is responsible for the overall leadership, strategic direction, and daily operation of Sorellina by Giada. This position ensures an exceptional dining experience while maintaining the restaurant7s culinary identity, service standards, financial performance, and brand reputation. Responsibilities Provides overall leadership and operational oversight for all front-of-house activities. Partners closely with the Executive Chef to ensure seamless coordination between front- and back-of-house operations. Ensures the restaurant consistently delivers an elevated, personalized, and memorable guest experience. Upholds all Sorellina by Giada and PENN Entertainment brand standards, operating procedures, and service expectations. Develops and executes strategies to increase revenue, manage expenses, improve profitability, and achieve established financial goals. Reviews and analyzes profit-and-loss statements, labor reports, forecasts, guest feedback, and other operational data. Prepares operating budgets, forecasts business volumes, and develops staffing plans based on anticipated business needs. Maintains appropriate labor levels while ensuring service standards and the overall guest experience are not adversely affected. Monitors food, beverage, labor, supply, and operating costs and implements corrective action when necessary. Ensures proper inventory controls, purchasing practices, product rotation, and loss-prevention procedures are followed. Collaborates with culinary, marketing, casino operations, and property leadership to develop promotions, special events, and revenue-generating opportunities. Recruits, selects, trains, develops, coaches, and retains a high-performing restaurant leadership and service team. Establishes clear performance expectations and holds leaders and team members accountable for achieving operational and service goals. Conducts regular pre-shift meetings, leadership meetings, performance discussions, and team member development sessions. Creates a positive, professional, inclusive, and engaging work environment that promotes teamwork and recognition. Responds to guest concerns promptly and professionally, using service recovery practices to strengthen guest loyalty. Maintains a visible presence throughout the restaurant and actively engages with guests and team members. Ensures consistent execution of service standards, table presentation, menu knowledge, beverage service, and fine-dining etiquette. Monitors guest satisfaction results and implements action plans to address trends and improve performance. Ensures compliance with all applicable federal, state, and local laws, gaming regulations, liquor regulations, health codes, and company policies. Maintains strict standards for sanitation, food safety, responsible alcohol service, cash handling, and workplace safety. Ensures the restaurant, service stations, storage areas, equipment, furnishings, and public spaces are clean, organized, safe, and properly maintained. Understands and consistently administers the Collective Bargaining Agreement, where applicable. Investigates and resolves team member and operational concerns in accordance with established policies and procedures. Partners with Human Resources on recruitment, employee relations, performance management, training, and succession planning. Maintains accurate operational, financial, scheduling, inventory, and compliance records. Serves as the primary restaurant liaison with property leadership, brand partners, vendors, and other internal departments. Performs other duties as assigned. Requirements High school diploma or equivalent required. Bachelors degree in Hospitality Management, Business Administration, Culinary Management, or a related field preferred. Minimum of five years of progressive restaurant leadership experience required, including at least three years in a restaurant General Manager or comparable senior leadership position. Previous leadership experience in a high-volume, upscale, luxury, celebrity-chef, or fine-dining restaurant strongly preferred. Experience managing restaurant financial performance, including budgets, forecasts, labor, inventory, cost controls, and profit-and-loss statements. Demonstrated ability to lead, develop, and retain large and diverse restaurant teams. Strong knowledge of food and beverage operations, fine-dining service standards, sanitation requirements, responsible alcohol service, and inventory controls. Experience working in a casino, resort, hotel, entertainment, or union environment preferred. Strong business judgment, organizational ability, and problem-solving skills. Excellent interpersonal, written, and verbal communication skills. Ability to build productive partnerships across culinary, hospitality, marketing, casino operations, and property leadership. Ability to work a flexible schedule, including evenings, weekends, holidays, and extended hours based on business demands. Must be able to obtain and maintain all licenses, permits, certifications, and registrations required for the position. Must be proficient in Microsoft Office and restaurant point-of-sale, scheduling, inventory, and financial reporting systems. Must be able to understand and communicate effectively in English.

PHYSICAL DEMANDS

The physical demands described here represent those that an employee must meet to successfully perform the essential functions of this position. Reasonable accommodations may be provided to enable qualified individuals with disabilities to perform the essential functions. While performing the duties of this position, the employee is regularly required to stand, walk, talk, hear, and interact with guests and team members. The employee may occasionally be required to sit, reach, bend, stoop, kneel, or crouch and may occasionally lift or move up to 50 pounds. The employee must possess the manual dexterity necessary to operate required equipment and may be required to push or pull carts and equipment. Specific vision requirements include close, distance, peripheral, and depth perception. #J-18808-Ljbffr ViziRecruiter,LLC.