Restaurant Assistant Manager - Flavortown (Horseshoe LV)

Caesars Entertainment•Las Vegas, NV

About The Position

The Restaurant Assistant Manager assists the Restaurant Manager with the overall operation of the restaurant, including food preparation and service. The role manages day-to-day operations in accordance with established policies and procedures, supports high-quality food preparation and service, maintains customer satisfaction, and helps ensure efficient and profitable restaurant operations. It also oversees staff training, scheduling, safety, performance, and compliance, and prepares operational and financial reports.

Requirements

Effective professional communication in English, both verbally and in writing.
Graduate of post-high school education.
Five years of restaurant or food-service experience, including three years of supervisory experience.
Neat and professional appearance.
Ability to compile, compute, and analyze data needed for reports.
Flexibility to work various shifts.
Knowledge of Word, Excel, Windows, and LMS.

Nice To Haves

Bilingual abilities.

Responsibilities

Manage the restaurant’s day-to-day operation 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.
Coordinate methods for maintaining and developing high-quality food preparation and food-service procedures, and present menu items to maximize customer satisfaction.
Maintain an efficient scheduling program that supports high standards of food preparation and service using minimum man-hours.
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 responsible salaried food-preparation supervisor.
Respond promptly 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 Manager or Director of Food & Beverage.
Monitor Food Cashiers’ work to ensure established policies and procedures are followed.
Oversee follow-up work to prevent recurrence of cashier errors 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 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.