Future Opening: Restaurant Manager
- Manage restaurant efficiencies for economic-growth, staff morale and guest satisfaction.
- Assist with employee hiring, training, scheduling, payroll, and terminations.
- Communicates effectively with the kitchen on new menu rollouts, changes, or any 86ed items.
- Manage weekly front of house costs and employee payroll budgets.
- Participate in daily pre-shift meetings with front of house staff.
- Follow all SNHD food and sanitation guidelines.
- Must have Food Handler Safety Card in Nevada.
- Must be able to assist with cleaning projects.
- Assist other areas of the restaurant when necessary.
- All other duties as assigned.
- Candidates must have at least 3-years prior experience as a Manager.
- Candidates must be experienced with computers, including Microsoft Office, and email.
- Candidates must be able to bend and lift to 50 lbs.
- Must be 21 years of age or older.
- Must be a team leader, team player and have a positive attitude.
- Candidates must be able to work a flexible schedule and be able to work weekends and holidays.
Before the James Beard Award and the Gourmet Magazine review, Lotus of Siam was a small little hole in the wall located in Commercial Center in Las Vegas. November 1999 was the month Chef Saipin and her husband Bill took over Lotus of Siam. Since then, Thai food became an adventure for those willing to step out of their comfort zones for Asian Cuisine. Chef Saipin’s distinct cooking has been passed down from generations after generations, from both her grandmothers and her husband’s grandmothers. Her northern style cooking has opened America into the “Northern” world of Thailand, away from the Bangkok style of sweet and tang. The northern menu consists of hearty herbs and spices, along with Thai style stews and coconut-less curries. Through her set menu’s, our guest can dine and enjoy recipes from over 100 years in the Chutima family.
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