Assistant General Manager - Gordon Ramsay's Kitchen (Harrah's LV)
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, develops and administers training, and oversees controls for operating the restaurant economically and profitably while maintaining established standards. The position maintains efficient staff scheduling, reinforces safety procedures, monitors food presentation, addresses guest complaints, and prepares budgets, variance reports, management reports, comp reports, inventory records, and other reports as needed. It also oversees food cashier procedures and follow-up on errors, works with the Business Office and Internal Audit on compliance, guides and reviews assigned personnel, recommends personnel actions and compensation adjustments, and interviews candidates recommended by Personnel. The role requires professional written and verbal English communication, experience in a high-caliber chef-driven property and a high-volume establishment, food and beverage knowledge, the ability to compile and analyze data, flexibility to work various shifts, and familiarity with Word, Excel, Windows, and LMS. The work takes place in a fast-paced environment involving multiple tasks under time constraints, heavy business volume, and sensitive staff and guest situations.
Requirements
- Professional written and verbal communication skills in English.
- Previous work in a high-caliber chef-driven property.
- Experience working in a high-volume establishment with high 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 handle 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 restaurant’s day-to-day 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 restaurant operations economically and profitably while maintaining established standards.
- Maintain an efficient scheduling program to support high standards of food preparation and service with minimum man-hours.
- 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 inventory, and other reports requested by restaurant leadership.
- Monitor Food Cashiers to ensure they follow established policies and procedures.
- Oversee follow-up work to prevent recurring cashier errors and work with the Business Office and Internal Audit to ensure compliance.
- Counsel, guide, and instruct assigned personnel in performing their duties.
- Prepare and coordinate periodic performance reviews for assigned personnel.
- Recommend hiring, promotion, demotion, release, and wage or salary adjustments for personnel within established guidelines.
- Interview potential employees recommended by Personnel.
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What This Job Offers
Job Type
Full-time
Career Level
Manager
Education Level
No Education Listed
