Assistant Restaurant Manager - Full Time - Caramella (Planet Hollywood LV)

Caesars Entertainment•Las Vegas, NV

About The Position

JOB SUMMARY: The Manager assists the Assistant Restaurant General Manager in all aspects and activities of the restaurant operation. Responsibilities will include, but not only subject to: training, setting and maintaining service standards, scheduling, leading, coaching, managing, and overall business cost controls while ensuring all team members are at all times exceeding the service standards of Caramella’s. Restaurant Manager shall exude the highest level of professionalism at all times and lead by example. ESSENTIAL JOB FUNCTIONS: Manage all aspects of day to day operations of venue in accordance with established policies and procedures. Ensures venue is always on brand and meets all avenues of brand standards. Creates and conducts team training programs, and onboards new hires, while ensuring all team members are up to date on continued education requirements. Maintains an open door policy with all team members. Prepares and conducts pre-shifts and post shifts. Develops team members, and assists in the growth and development process. Coaches and supports outlet to effectively manage wages and controllable expenses. Strive to maintain profit margins without compromising guest experience, team member satisfaction or brand. Maintains an efficient program of scheduling to ensure a high standard of food preparation and service with the use of minimum man-hours. Serves as a guest advocate for the property. Efficiently and effectively utilizes necessary resources to resolve guest and operational challenges. Maintains and instructs assigned personnel as to safety policies and procedures and follows up to ensure hazards are eliminated. Ensures building and outlet are well maintained, and operational areas have an atmosphere that meets or exceeds guest expectations and brand standards. Ensure property is always safe and secure for guests and team members. Monitors appearance of all food and beverage and communicates deviations from standard to supervisor / manager responsible for area. Acts immediately on all guest complaints / requests to ensure that corrections are made when possible. Is highly visible and interfaces with guests on a regular basis to obtain feedback on quality of product, service, and overall experience. Observe service behaviors of team members and provides feedback. Continuously strives to improve service performance and guest experience. Review guest feedback from surveys and monitors social media trends, performances, and feedback. Analyzes service issues and identifies trends. Facilitates the development of creative solutions to overcome obstacles and ensures implementation to continually improve overall guest experience. Compiles annual budget, variance reports, weekly management reports, comp reports, linen/glass/silver/menu inventory and any other reports deemed necessary by the Restaurant General Manager or Director of Food & Beverage. 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. Recommends changes including hiring, promotion, demotion, and release of personnel; recommends wage and salary adjustments for personnel within established guidelines.

Requirements

Work requires effective communication in English, both verbal and written form in a professional manner.
Previous work in a high caliber chef driven property.
Work in a high volume establishment with the highest of standards, and of food and beverage knowledge.
Work requires five years of restaurant / food service, including two years supervisory experience.
Must present a neat and professional appearance.
Work requires ability to compile, compute, and analyze pertinent data needed for reports.
Work requires schedule flexibility which may include nights, weekends, holidays.
Work requires knowledge of computer programs including: Word, Excel, Windows, LMS.
Work requires knowledge of Point of Sale systems.
Strong interpersonal and communication skills.

Nice To Haves

At minimum Associate’s Degree
Bilingual abilities a plus.

Responsibilities

Manage all aspects of day to day operations of venue in accordance with established policies and procedures.
Ensures venue is always on brand and meets all avenues of brand standards.
Creates and conducts team training programs, and onboards new hires, while ensuring all team members are up to date on continued education requirements.
Maintains an open door policy with all team members.
Prepares and conducts pre-shifts and post shifts.
Develops team members, and assists in the growth and development process.
Coaches and supports outlet to effectively manage wages and controllable expenses.
Strive to maintain profit margins without compromising guest experience, team member satisfaction or brand.
Maintains an efficient program of scheduling to ensure a high standard of food preparation and service with the use of minimum man-hours.
Serves as a guest advocate for the property.
Efficiently and effectively utilizes necessary resources to resolve guest and operational challenges.
Maintains and instructs assigned personnel as to safety policies and procedures and follows up to ensure hazards are eliminated.
Ensures building and outlet are well maintained, and operational areas have an atmosphere that meets or exceeds guest expectations and brand standards.
Ensure property is always safe and secure for guests and team members.
Monitors appearance of all food and beverage and communicates deviations from standard to supervisor / manager responsible for area.
Acts immediately on all guest complaints / requests to ensure that corrections are made when possible.
Is highly visible and interfaces with guests on a regular basis to obtain feedback on quality of product, service, and overall experience.
Observe service behaviors of team members and provides feedback.
Continuously strives to improve service performance and guest experience.
Review guest feedback from surveys and monitors social media trends, performances, and feedback.
Analyzes service issues and identifies trends.
Facilitates the development of creative solutions to overcome obstacles and ensures implementation to continually improve overall guest experience.
Compiles annual budget, variance reports, weekly management reports, comp reports, linen/glass/silver/menu inventory and any other reports deemed necessary by the Restaurant General Manager or Director of Food & Beverage.
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.
Recommends changes including hiring, promotion, demotion, and release of personnel; recommends wage and salary adjustments for personnel within established guidelines.