Assistant Manager - Brioche by Guy Savoy (Paris LV)

Caesars Entertainment•Las Vegas, NV

16h•Onsite

About The Position

The Assistant Manager assists the Manager with the overall activities of the outlet operation, including prep and service. This role manages the day-to-day operation of the outlet in accordance with established policies and procedures. It also establishes and administers training programs within the outlet, including new employee orientation, and directs the development and administration of controls for all phases of the outlet in an economical and profitable manner while maintaining established standards. The Assistant Manager coordinates the maintenance and development methods for high quality preparation of food, assists in the maintenance and development of procedures for food service, and presents menu items for maximum customer service satisfaction. They maintain an efficient program of scheduling to ensure a high standard of food preparation and service with the use of minimum man-hours. Additionally, this role maintains and instructs assigned personnel as to safety policies and procedures and follows up to ensure hazards are eliminated. The Assistant Manager monitors the appearance of all foods and communicates deviations from standard to the salaried food prep supervisor responsible for the area. They act immediately on all customer complaints to ensure that corrections are made when possible. This role compiles annual budgets, variance reports, weekly management reports, comp reports, linen/glass/silver/menu inventory, and any other reports deemed necessary by the Manager or Director of Food & Beverage. The Assistant Manager monitors the work of employees to ensure that established policies and procedures are being followed, and oversees all follow-up work to ensure non-recurrence of errors, working closely with the Business Office and Internal Audit to ensure compliance with established procedures. They counsel, guide, and instruct assigned personnel in the proper performance of their duties, and prepare and coordinate the periodical performance reviews of assigned personnel. Finally, the Assistant Manager recommends changes including hiring, promotion, demotion, and release of personnel, and recommends wage and salary adjustments for personnel within established guidelines. They also interview potential employees who have been recommended by Personnel.

Requirements

Work requires effective communication in English, both verbal and written form in a professional manner.
Work requires a minimum of an Associate’s Degree, preferably in hotel and/or restaurant management Graduate of post high school, Two year Culinary Arts School or equivalent technical training in the food service industry may be substituted on a year for year basis.
Must present a neat and professional appearance.
Work requires ability to compile, compute, and analyze pertinent data needed for reports
Work requires flexibility to work various shifts.
Work requires knowledge of computer programs including: Word, Excel, and Windows.
Fast paced environment, multiple tasks to be handled under time constraint.
Must be able to handle a heavy business volume, and sensitive situations relating to staff and guest problems, in a timely manner

Nice To Haves

Preferred: Bachelor’s Degree in Hotel or Restaurant Mgmt.
Work prefers 2 years previous Starbucks supervisory experience
Work prefers Bilingual abilities

Responsibilities

Manages the day-to-day operation of the outlet in accordance with established policies and procedures.
Establishes and administers training programs within the outlet, including new employee orientation.
Directs the development and administration of controls for all phases of the outlet in an economical and profitable manner while maintaining established standards.
Coordinates the maintenance and development methods for high quality preparation of food; assists in the maintenance and development of procedures for food service; and presents menu items for maximum customer service satisfaction.
Maintains an efficient program of scheduling to ensure a high standard of food preparation and service with the use of minimum man-hours.
Maintains and instructs assigned personnel as to safety policies and procedures and follows up to ensure hazards are eliminated.
Monitors appearance of all foods and communicates deviations from standard to salaried food prep supervisor responsible for area.
Acts immediately on all customer complaints to ensure that corrections are made when possible.
Compiles annual budget, variance reports, weekly management reports, comp reports, linen/glass/silver/menu inventory and any other reports deemed necessary by the Manager or Director of Food & Beverage.
Monitors work of employees to ensure that established policies and procedures are being followed.
Oversees all follow-up work to ensure non-recurrence of errors; works closely with Business Office and Internal Audit to ensure compliance with established procedures.
Counsels, guides and instructs assigned personnel in the proper performance of their duties.
Prepares and coordinates the periodical performance reviews of assigned personnel.
Recommends changes including hiring, promotion, demotion and release of personnel; recommends wage and salary adjustments for personnel within established guidelines.
Interview potential employees who have been recommended by Personnel.