Assistant General Manager - Gordon Ramsay's Kitchen (Harrah's LV)

Caesars Entertainment•Las Vegas, NV

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, supports training and staff development, maintains operational and safety standards, and helps ensure efficient, profitable restaurant performance. It also involves monitoring food presentation and cashier procedures, responding to customer complaints, preparing reports and budgets, and recommending personnel actions.

Requirements

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

Responsibilities

Manage the day-to-day operation of the restaurant in accordance with established policies and procedures.
Establish and administer restaurant training programs, including new employee orientation.
Direct the development and administration of 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 while using minimum man-hours.
Maintain and instruct assigned personnel on safety policies and procedures, and follow up to ensure hazards are eliminated.
Monitor the appearance of food 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 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 cashier errors from recurring and work with the Business Office and Internal Audit to ensure compliance with established procedures.
Counsel, guide, and instruct assigned personnel in performing 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.