Restaurant Manager- Full time, Hell's Kitchen (Harrah's SoCal)

Caesars Entertainment•Valley Center, CA

About The Position

This role is responsible for the day-to-day operations of the Hell’s Kitchen Restaurant and Bar, the largest built to-date. This includes but is not limited to employee relations and developing and implementing objectives in accordance with budgetary and service requirements and all menu, beverage, retail, and brand standards. Oversees all facets of the restaurant’s food and beverage operation. Is expected to ensure that the restaurant and bar is focused on outstanding customer service, well trained service team, driving maximum value and overall profitability creating a high intent to return.

Requirements

Five to ten years of restaurant industry work, including two years in food preparation and service and five years in supervision of a high-end Steakhouse.
Literate and fluent in English
Excellent guest service skills
Must be flexible with scheduled, able to work any assigned day or shift, with weekdays as off days.
Must be at least 21 years of age.
Excellent communication skills, both verbal and written
Excellent interpersonal skills, with emphasis in relationship building.
Good problem-solving skills
Ability to coordinate multiple tasks at once.
Ability to compile, compute, and analyze pertinent data needed for reports.
Ability to negotiate with diverse departments.
Ability to implement strategic vision and plan into day-to-day operations.
Ability to uphold and demonstrate the highest level of integrity in all situations and recognize standards required by a regulated business.
Acts as a role model to other Team Members and always presents oneself as a credit to Caesars Entertainment and encourages others to do the same.
Adheres to all regulatory, company and department policies and procedures.
Ability to lift and carry large, heavy banquet trays and beverage trays weighing up to 30 lbs.
Ability to grasp, hold, reach, bend, push-pull, use a step stool, have hand-eye coordination.
Ability to constantly walk and stand during shift.
Mobility to move quickly and easily throughout the restaurant and kitchen areas.
Ability to hear and use visual inspection.
High contact with the public, require the ability to work in a noisy environment and may be exposed to guests who use tobacco products.

Nice To Haves

Bachelor’s degree in Hotel and Restaurant Management, Business Administration, or related field preferred.
Preferred Wine Sommelier training, level 1 or above.

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 or team members, responding with sincerity, and using appropriate service recovery tools.
Uses tools such as Avero to analyze business trends and employee performance to make necessary adjustments to drive a better outcome.
In conjunction with the Food and Beverage Operations Director, develops ideas to maximize revenue, service and/or reduce expenses, outlining goals and objectives.
Acts as a mentor to employees to provide superior customer service and a quality food product/overall experience.
Oversees all budgetary aspects of the operation to include annual preparation of budgets and capital requests.
Presents monthly profit and loss statements to senior management.
Manages costs and projects to successful completion.
Maintains an efficient program of scheduling to ensure a high standard of food service with the use of minimum man-hours.
Ability to manage a high-volume restaurant while, meeting or beating budgeted costs, service scores, turnover target, safety measures an all other measurables.
Hires, trains, motivates, evaluates, and supervises assigned personnel, coaches for success and continuing improvement of employee skills.
Instructs assigned personnel regarding safety policies and procedures. Assures that any hazards within the restaurant are eliminated.
Prepares and presents periodic performance reviews for assigned personnel.
Recommends changes including hiring, promotion, demotion, and termination of assigned team members. Recommends wage and salary adjustments for personnel within Wage and Salary Guidelines.
Must ensure department meets and maintains all OSHA requirements/standards.
Ensures timely performance reviews, department safety training, BASE standards.
Must pass Brand Audits achieving 100% scores.
Maintains low turnover, 10% or less annually.
Develops and trains, highly effective members of management.