Assistant General Manager - Gordon Ramsay Steak (Paris LV)

Caesars Entertainment • Las Vegas, NV

1d

About The Position

The Assistant General Restaurant Manager assists the Restaurant General Manager with the overall activities of the restaurant operation, including preparation and service. The role manages day-to-day operations in accordance with established policies and procedures, while supporting efficient, economical, and profitable restaurant performance and maintaining established standards.

The position helps deliver a high standard of food preparation and service, oversees training and personnel matters, monitors food presentation and cashier procedures, responds to guest complaints, and prepares operational and financial reports. The work takes place in a fast-paced environment with multiple tasks and time constraints, requiring the ability to handle heavy business volume and sensitive staff and guest situations promptly.

The role is with Gordon Ramsay Steak at Paris Las Vegas. The posting describes Paris Las Vegas as offering a romantic ambiance and classic European style, with 2,900 guest rooms, 295 suites, 11 restaurants, and the Eiffel Tower.

Requirements

• Effective professional communication in English, both verbally and in writing.
• Previous work in a high-caliber, chef-driven property.
• Experience working in a high-volume establishment with the highest standards and food-and-beverage knowledge.
• Ability to compile, compute, and analyze data needed for reports.
• Flexibility to work various shifts.
• Knowledge of Word, Excel, Windows, and LMS.
• Ability to manage multiple tasks under time constraints in a fast-paced environment.
• Ability to handle heavy business volume and sensitive staff and guest situations in a timely manner.

Responsibilities

• Manage the day-to-day restaurant operation in accordance with established policies and procedures.
• Establish and administer restaurant training programs, including new employee orientation.
• Develop and administer controls for all phases of the restaurant in an economical and profitable manner while maintaining established standards.
• Maintain an efficient scheduling program to support high standards of food preparation and service using minimum man-hours.
• Maintain and instruct assigned personnel on safety policies and procedures, and follow up to ensure hazards are eliminated.
• Monitor food appearance and communicate deviations from standards to the Chef on Duty.
• Respond immediately to customer complaints and ensure corrections are made when possible.
• Compile the annual budget, variance reports, weekly management reports, comp reports, linen/glass/silver/menu inventories, and other reports requested by the Restaurant General Manager or Director of Food & Beverage.
• Monitor Food Cashiers to ensure established policies and procedures are followed.
• Oversee follow-up work to prevent recurrence of cashier errors and work with the Business Office and Internal Audit to ensure compliance with established procedures.
• Counsel, guide, and instruct assigned personnel in the proper performance of their duties.
• Prepare and coordinate periodic performance reviews for assigned personnel.
• Recommend personnel changes, including hiring, promotion, demotion, and release, and recommend wage and salary adjustments within established guidelines.
• Interview potential employees recommended by Personnel.

What This Job Offers

• Job Type: Full-time
• Career Level: Manager
• Education Level: No Education Listed