Restaurant General Manager-Hell's Kitchen (Caesars Palace LV)

Caesars Entertainment•Las Vegas, NV

About The Position

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 don’t 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. JOB SUMMARY The Restaurant Manager is responsible for the day-to-day operations of the outlet including but not limited to employee relations and developing and implementing objectives in accordance with budgetary and service requirements.

Requirements

Must be 21 years of age or older
Must have a positive and professional interaction with all casino/hotel departments.
Consistently demonstrates excellent communication and facilitation skills.
Assists co-workers as needed.
Proficient in Microsoft Word, Excel, Power Point and Outlook E-mail programs.
High school diploma or equivalent required.
Minimum five years high-volume Food and Beverage experience.
Minimum three years supervisory experience.
Nevada Food Handler Certification
Nevada Alcohol Awareness Certification
Nevada non-gaming (Sheriff’s) Certification
Must be congenial and have neat, professional appearance with good personal hygiene.
Must be reliable and conscientious.
Possess the ability to interact (in English) with guests, co-workers and supervisory staff.
Must be accurate and detail oriented.
Strong interpersonal and communication skills.
Ability to act quickly and exercise good judgment under pressure and/or conflict situations.
Knowledge of current PC software including word processing and spreadsheets.
Proficiency in Point of Sales systems (i.e. Micros, InfoGenesis)

Nice To Haves

College degree preferred.

Responsibilities

Maintains high levels of customer satisfaction by building relationships with the guests (through table touches, greetings or warm farewells) and encourages employees to build relationships with the guests.
Resolves customer complaints and/or service deficiencies by listening to the guest, responding with sincerity, and using appropriate service recovery tools.
Use tools such as Avero to analyze business trends and employee performance.
In conjunction with the Food and Beverage Operations Director, develops ideas to maximize revenue and/or reduce expenses, outlining goals and objectives.
Making sure that the restaurant and/or bar are in compliance with the Health Department Regulations and Standards and maintain the “A” grade.
Knowledge of Health Department Rules and Regulations.
Maximizes employee morale through leading by example in demonstrating Spotlight 5 behaviors to both guests and employees and provides the tools, guidance and support needed to enable all restaurant employees to give world class guest service.
Conducts individual and team QIT, CIP’s,EOS/SFS, Step 1 and Buzz sessions and uses the Harrah's coaching cycle in giving both positive and corrective feedback.
Follows and enhances departmental and restaurant specific policies, procedures and sequence of service.
Additional duties as requested by the Food and Beverage Director.