Assistant General Manager (Premium) | Caesars Superdome

ASM Global•New Orleans, LA

20h•Onsite

About The Position

The Assistant General Manager of Premium Services position will report to the General Manager and is responsible for effectively and profitably managing and directing all day-to-day aspects of the premium services operations including Clubs, Suites, Club Level, In-Seat Service, and all other pertinent areas of premium services.

Requirements

Bachelor’s degree with a minimum of 5-7 years of management experience in the contract foodservice industry, with at least 3 years in premium services or the equivalent, in a sports and entertainment venue.
Excellent written and verbal communication skills
Ability to multi-task and prioritize in a deadline-oriented environment
Unwavering commitment to delivering a high level of customer and client service with demonstrated initiative, leadership and management skills
Customer service oriented with the ability to interact with all levels of Legends and KSE management
Must be available to work extended hours due to business requirements including late nights, weekends and holidays
Must be able to work in a team environment
Experience with Appetize and NCR/Quest point-of-sales systems is required

Nice To Haves

Knowledge of accounting policy and procedures is preferred

Responsibilities

Manage all facets of the premium food and beverage operations to achieve operational budgets, manage monthly P&L statements and ensure that all financial reporting is accurate
Provide leadership, coaching and mentorship to staff responsible for executing the premium business plan
Achieved planned costs in labor and COGS and work within budgeted guidelines
Develop annual operating budget and quarterly reviews vs plan
Provide quality service and excellent products while maintaining positive customer and client relations and prudent financial practices
Oversee monthly inventory for premium services operations
Accountable for establishing and maintaining proper safety and sanitation procedures as well as creating a working relationship with local health officials
Ensuring proper operational condition of all food service equipment
Work closely with sub-contractors to ensure all operational needs are met and terms of contract are followed
Develop new concepts that best serve the desires of our guest and incorporate industry trends
Recruit, interview, hire, training and further the abilities of all event service staff