A Legacy of Excellence

Entertaining Your World

Jacobs Entertainment, Inc. (JEI) is a developer, owner and operator of gaming and entertainment facilities across the United States. Core to the company’s value is our commitment to ethical leadership, outstanding training, and open employee communication.

Jacobs Entertainment is currently in search of a “Restaurant General Manager—Hannah’s Table” for the All-New J Resort. The J Resort is a full-service hotel-casino with over 500 rooms and wide variety of Slots and Table Games. The J has a unique blend of original art, live music, bold flavors, luxurious accommodations, and exciting casino action…And we are just getting started!

Be a part of the transformation of Reno’s newest premier resort—A Reno resort unlike any other.

$60,000 - $70,000 per year plus attractive annual performance bonus and benefit package

Are you an up and coming highly driven Food & Beverage leader? Are you ready to make your mark unveiling the J Resort’s new Three Meal Restaurant? We’re looking for a take charge leader that is proactive and ready for a challenge. Someone that’s great at building a unified team with an eye for detail and a drive to create unique and memorable dining experiences for our guests. Responsible for the pre-opening training and day-to-day management.

Our employees are supported with a comprehensive benefits program that include the following:

• $500 Referral Bonus
• Tuition Reimbursement
• Wellness Programs—Get paid to go to the doctor
• 7 paid Holidays
• 80 hours of Vacation after 1 year of employment
• 48 Hours of Paid Sick Leave available immediately and renews annually
• We offer a variety of affordable medical, dental, vision and flexible spending account plans after 60 days
• Employee Assistance Program FREE of charge
• Company paid Life Insurance and AD&D
• Matching 401K program after 90 days
• Employee Meal Discounts
• Ongoing learning and development programs
• Work towards your future advancement within the company—most of our supervisors and managers are promoted from within
• A wide variety of other programs

Essential Job Responsibilities and Duties:

• Establish and administer safety policies and procedures and assure adherence to these policies and procedures
• Counsel, guide and instruct the restaurant managers and assistant managers in the proper performance of their duties. Prepare and coordinate the periodical performance review of assigned personnel
• Assist and support restaurant managers and assistant managers with hiring, promotions, approval of vacations, and leave of absences
• Establish and maintain effective channels of communication with all employees in the F&B Department and support departments
• Establish with the Resort F&B Director departmental policies and procedures in accordance with JEI and J Resort’s standards
• At times will actively be responsible for assisting in FOH when necessary including, host, server, busser, bartender side work, expediting, putting requisitions away and any additional assignments form FOH leadership
• Responsible for ensuring that all financial (invoices review and submission, reporting, paid-outs) and personnel/payroll-related administrative duties are completed accurately, on time, and in accordance with company policies and procedures
• Ensure colleagues have current knowledge of outlet offerings, products, services, facilities, events, pricing and policies and knowledge of the local area and events
• Maintain an active presence throughout the restaurant and event spaces - lead daily line-ups and regular department meetings, conduct daily walk-throughs of operational setups, coordinate, and participate in REO meetings
• Responsible for all restaurant inventories including food, liquor, beer, wine, furniture, accessories, office supplies, equipment, & tool inventories and must constantly manage & maintain documented detailed status in all areas including on-hand quantities, costs, & quality levels
• Utilize labor effectively to meet budgets while ensuring high standards of Quality, Service & Cleanliness. Schedule labor as required by anticipated business activity while ensuring that all positions are staffed as needed and labor cost objectives are met
• Monitor budgets and payroll records and review financial transactions to ensure that expenditures are authorized and budgeted. The GM maximizes financial performance and profit
• Demonstrate working knowledge and perform staff training of wines spirits, cocktails, and elevated beverage services
• Promote a from scratch environment to include food offerings, signature cocktails as well as service attributes.
• Along with the Restaurant Executive Chef, build, plan, and execute a Private Events program in our Private Dining room, lounge, and the restaurant space itself
• Promote the brand in the local community through word-of-mouth and restaurant events
• Recommend ways to reach a broader audience (e.g., discounts and social media ads)
• Train new and current employees on proper customer service practices in an upscale environment
• Familiarity with restaurant management software, like OpenTable, InfoGenesis and RedRocks
• Prepare operational reports and analyses setting forth progress and adverse trends and making appropriate recommendations
• Supervise all the front-of-the-house employees. Is responsible for the overall direction, coordination, and evaluation of the restaurant
• Work with Resort Director of Food and Beverage to instill company culture, build morale and create an ongoing positive work environment, using established as well as newly developed initiatives
• Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems
• Responsible for ensuring consistent high quality of food preparation and service to maintain professional restaurant image, including restaurant cleanliness, proper uniforms, health department regulations and appearance standards
• Understand and follow written company procedures with 100% accuracy and regulations to our front-of-the-house team

Skills, Education and Other Requirements

• Bachelor’s degree or 3 to 5 years Equivalent Work Experience
• Must have upscale, buffet, bar, and restaurant experience
• Must be 21 years of age
• Must be able to clearly communicate with guests in conversational English
• Must have prior cash handling experience
• Nevada Alcohol Awareness card
• Gaming Registration
• Identification that establishes identity
• Identification that establishes the right to work in the United States

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