Restaurant Assistant Manager - Full Time - 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. WE ARE CAESARS At Caesars Entertainment, our Mission, Vision & Values reflect our unique purpose, providing people with possibilities and places to have fun. Our Mission, Vision & Values represent a unifying and inspiring way forward, and all Team Members are expected to uphold them. Our Mission: “Create the Extraordinary” Our Vision: “We create spectacular worlds that immerse, inspire, and connect you. We do not perform magic; we create it with excellence.” Our Values: “Blaze the Trail, Together We Win, All-In on Service” Our corporate social responsibility framework, People Planet Play, represents our continuous dedication to enhancing economic development, uplifting the wellbeing of our Team Members and their families, and making positive contributions to the communities we operate in. HOW YOU WILL CREATE THE EXTRAORDINARY 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.

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.
Work requires five years of restaurant/food service, including 3 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 flexibility to work various shifts.
Work requires 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.
This position may be exposed to a smoke-filled environment
Nevada Health Card
Non-Gaming Card

Nice To Haves

Preferred: Bachelor’s Degree in Hotel or Restaurant Mgmt.
Work prefers 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.