Restaurant Assistant General Manager-Peter Luger Steakhouse (Caesars Palace LV)
About The Position
The Restaurant Assistant General Manager assists the Restaurant General Manager with overall restaurant operations, including preparation and service. The role manages day-to-day operations in accordance with established policies and procedures, supports training and personnel development, maintains operational controls and service standards, and helps ensure the restaurant operates economically and profitably. It also includes scheduling, safety oversight, food-quality monitoring, handling customer complaints, preparing reports and inventories, and overseeing cashier procedures and follow-up. The position works in a fast-paced, high-volume environment and must handle multiple tasks and sensitive staff or guest situations under time constraints.
Requirements
- Must be at least 21 years of age.
- Effective professional communication in English, both verbally and in writing.
- 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 for reports.
- Flexibility to work various shifts.
- Knowledge of computer programs including Word, Excel, Windows, and LMS.
- Nevada Food Handler’s Certification.
- Nevada Alcohol Awareness Certification.
- Nevada Non-gaming (Sheriff’s) Certification.
- 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 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 restaurant operations 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 hours.
- Maintain and instruct assigned personnel on safety policies and procedures, and follow up to ensure hazards are eliminated.
- Monitor the appearance of foods and communicate deviations from standards to the Chef on Duty.
- Act promptly on customer complaints and ensure corrections are made when possible.
- Compile annual budgets, variance reports, weekly management reports, comp reports, linen, glass, silver, and menu inventories, 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 the proper performance of their duties.
- Prepare and coordinate periodic performance reviews of assigned personnel.
- Recommend personnel changes, including hiring, promotion, demotion, release, and wage or salary adjustments 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
