Assistant Restaurant Manager - Guy Fieri's (Harrah's LV)

Caesars Entertainment•Las Vegas, NV

1d•Onsite

About The Position

The Assistant Restaurant Manager assists the Restaurant Manager with the overall activities of the restaurant operation, including prep and service. This role involves managing the day-to-day operations, establishing and administering training programs, developing and maintaining controls for economical and profitable restaurant management, coordinating high-quality food preparation and service, managing staff scheduling, ensuring safety policies are followed, monitoring food appearance, addressing customer complaints, and compiling various financial and operational reports. The Assistant Restaurant Manager also oversees cashier operations, counsels and instructs assigned personnel, conducts performance reviews, and participates in hiring and personnel adjustments.

Requirements

Effective communication in English, both verbal and written form in a professional manner.
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.
Five years of restaurant/food service experience, including 3 years’ supervisory experience.
Must present a neat and professional appearance.
Ability to compile, compute, and analyze pertinent data needed for reports.
Flexibility to work various shifts.
Knowledge of computer programs including Word, Excel, Windows, LMS.
Must be able to stand for extended periods of time.
Must be able to lift, pull, or push 25 lbs.
Must be able to twist, bend, or reach with no significant boundaries.
Nevada Health Card
Non-Gaming Card

Nice To Haves

Bachelor’s Degree in Hotel or Restaurant Mgmt.
Bilingual abilities

Responsibilities

Manages the day-to-day operation of the restaurant in accordance with established policies and procedures.
Establishes and administers training programs within the restaurant, including new employee orientation.
Directs the development and administration of controls for all phases of the restaurant 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.
Act 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 Restaurant Manager or Director of Food & Beverage.
Monitors work Food Cashiers to ensure that established policies and procedures are being followed.
Overseas all follow-up work to ensure non-recurrence of cashier errors; work closely with the 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.
Recommend changes including hiring, promotion, demotion, and release of personnel; recommend wage and salary adjustments for personnel within established guidelines.
Interview potential employees who have been recommended by Personnel.