Restaurant General Manager - Gordon Ramsay's Kitchen (Harrah's LV)

Caesars Entertainment•Las Vegas, NV

About The Position

The Restaurant Manager oversees the outlet’s day-to-day operations, including employee relations and developing and implementing objectives in line with budgetary and service requirements. The role focuses on guest satisfaction, service recovery, revenue and expense management, compliance with Health Department regulations, employee morale, coaching, and adherence to restaurant policies and service standards. The manager works with the Food and Beverage Operations Director and performs additional duties as requested by the Food and Beverage Director.

Requirements

High school diploma or equivalent required.
At least five years of high-volume Food and Beverage experience.
At least three years of supervisory experience.
Positive and professional interaction with casino and hotel departments.
Excellent communication and facilitation skills; strong interpersonal and communication skills.
Proficiency in Microsoft Word, Excel, PowerPoint, and Outlook email programs; knowledge of current PC software, including word processing and spreadsheets.
Proficiency in Point of Sale systems, such as Micros or Infogenesis.
Knowledge of Health Department rules and regulations.
Ability to interact in English with guests, co-workers, and supervisory staff.
Accuracy and attention to detail.
Ability to act quickly and exercise good judgment under pressure or in conflict situations.
Congenial manner, neat and professional appearance, and good personal hygiene.
Reliability and conscientiousness.

Nice To Haves

College degree preferred.

Responsibilities

Build relationships with guests and encourage employees to do the same, helping maintain high customer satisfaction.
Resolve guest complaints and service deficiencies by listening, responding sincerely, and using appropriate service recovery tools.
Use Avero to analyze business trends and employee performance.
Work with the Food and Beverage Operations Director to develop ideas to maximize revenue or reduce expenses, and outline goals and objectives.
Ensure the restaurant and/or bar complies with Health Department regulations and standards and maintains an “A” grade.
Promote employee morale by modeling Spotlight 5 behaviors and providing employees with the tools, guidance, and support needed to deliver world-class guest service.
Conduct individual and team QIT, CIP’s, EOS/SFS, Step 1, and Buzz sessions; use the Harrah’s coaching cycle to provide positive and corrective feedback.
Follow and enhance departmental and restaurant-specific policies, procedures, and sequence of service.
Perform additional duties as requested by the Food and Beverage Director.
Interact professionally with casino and hotel departments and assist co-workers as needed.