Las Vegas, Nevada, United States Full-time

Job Summary: The primary responsibility of the Assistant Manager is to assist with overseeing the day to day operations of Gold Spike. All duties are to be performed in accordance with all policies, practices, and procedures.

Essential Duties and Responsibilities:

  • Responsible for overseeing and coordinating all aspects of daily operations on assigned shift
  • Supervision of staff including interviewing, training, employee development, staffing, scheduling, performance reviews and employee relations matters
  • Ensure all staff is knowledgeable and held accountable for all policies/procedures, guest service standards, sequence of service, cleanliness standards and property maintenance
  • Responsible for revenue, property and labor control management
  • Maintain effective inventory control, ordering, cost of goods, and asset protection
  • Ensure proper completion and distribution of reports
  • Monitor and maintain overall cleanliness of the property
  • Monitor and ensure adherence of staff to all policies and procedures
  • Communicate with staff all property and DTP information in a timely manner
  • Maintain short-term and long-term financial goals set by the General Manager
  • Ensure high-level of guest service/ hospitality in all aspects of operations; including necessary sequence of service, and guest service training


  • Excellent customer service and interpersonal skills
  • Excellent written and verbal communication skills
  • Proven track record growing and developing a successful team
  • Attention to detail and operational awareness
  • Ability to prioritize and delegate projects in a fast paced and dynamic working environment
  • Able to effectively communicate in English in both the verbal and written form
  • Ability to work flexible hours/ late nights and weekends
  • Working knowledge of Microsoft Office and POS systems
  • Ability to create a fun and exciting work environment for team members while promoting business growth


  • High School Diploma required
  • Two (2) years of supervisory experience preferably in F&B hospitality environment
  • Prior working knowledge of customer service standards and procedures required
  • Familiar with all aspects of F&B including but not limited to; revenue management, cost analysis, inventory controls, events and staff administration


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