Restaurant Manager - 360 Steakhouse (Harrah's)

Caesars Entertainment • Council Bluffs, IA

1d • Onsite

About The Position

The Restaurant Manager manages overall front-of-house operations for Vertigo and 360 Steakhouse at Harrah’s Council Bluffs, creating a differentiated service experience and ensuring optimum performance. The role directly supervises Food Server Gourmet, Server Assistant Gourmet, Bartender, Host, and Restaurant Lead positions, and shares responsibility with the Room Chef for outlet budgets, profit and loss, cost analysis, labor analysis, planning, and promotions.

The manager establishes and implements service standards, monitors food presentation and cashiering procedures, manages customer concerns, and prepares budgets, variance reports, management reports, and inventories. The role schedules, hires, trains, develops, coaches, and manages team members; ensures compliance with company policies, internal controls, regulations, and sanitation requirements; and monitors performance to maintain high-quality service.

This is a fast-paced role requiring flexibility to work nights, weekends, and holidays, and availability for emergency or facility needs. The work environment may include dust, secondhand smoke, varying noise and temperature levels, vibration, crowds, and varying lighting and air quality. Physical requirements include standing and walking throughout the shift and lifting, pushing, pulling, reaching, bending, twisting, stooping, stacking, crouching, kneeling, and balancing; the position requires the ability to push, pull, carry, and lift up to 40 pounds, with reasonable accommodations.

Requirements

• Five years of restaurant or food-service experience, including three years of supervisory experience.
• Good oral and written communication skills; fluency and literacy in English.
• Excellent interpersonal skills and organizational ability.
• Proficiency in Excel, Word, PowerPoint, Access, and Microsoft Outlook.
• Ability to prioritize multiple projects and meet strict deadlines.
• Ability to understand and analyze budgets and profit-and-loss statements.
• Ability to respond calmly and make rational decisions in stressful situations involving coworkers, guests, and vendors.
• Ability to stand and walk and move around the property for an entire shift; ability, with reasonable accommodations, to push, pull, carry, and lift up to 40 pounds and perform the listed movement tasks.
• Ability to uphold high standards of integrity and recognize requirements of a regulated business.
• Ability to work in a fast-paced environment, handle multiple tasks under time constraints, and manage heavy business volume and sensitive staff or guest situations.
• Flexibility to work nights, weekends, and holidays as required, and be subject to call 24 hours a day for emergencies or facility needs.

Nice To Haves

• Bachelor’s degree in Hotel or Restaurant Management.

Responsibilities

• Manage front-of-house operations for Vertigo and 360 Steakhouse and deliver a differentiated service experience.
• Share responsibility with the Room Chef for outlet budgets, profit and loss statements, cost and labor analysis, planning, and promotions.
• Establish and implement service sequences and maintain consistent, high-quality service standards.
• Monitor food appearance and communicate deviations from standards to the Room Chef.
• Prepare annual budgets, variance reports, weekly management reports, comp reports, inventories, and other reports requested by the Director of Food & Beverage.
• Monitor Food Cashiers to ensure policies and procedures are followed; oversee follow-up to prevent recurring cashiering errors and coordinate with Accounting and Audit on compliance.
• Provide customer service and resolve in-person and phone customer issues efficiently and courteously.
• Schedule and direct work to meet business demands and support optimal operations and customer satisfaction during business hours.
• Develop and train staff, inspect and evaluate results, analyze performance, and make changes as needed to achieve desired standards.
• Manage team members’ day-to-day and long-term operations, including hiring, training, development, coaching, mentoring, performance management, and separation when appropriate.
• Ensure compliance with regulatory requirements, internal controls, and company policies and procedures.
• Meet or exceed State of Iowa and company sanitation requirements, including ServSafe standards.
• Model integrity and professionalism and encourage the same in others.
• Indirectly help maintain back-of-house operations in accordance with culinary and operational standards and specifications.

Benefits

• Four medical coverage levels for full-time team members and access to an on-site clinic.
• Dental and vision plans and other voluntary benefits.
• Tuition assistance, student loan debt repayment, and dependent scholarship programs.
• 401(k) enrollment with company match.
• Free parking.
• Team member activities.
• Free meals in the team member dining room while on shift.

What This Job Offers

• Job Type: Full-time
• Career Level: Manager
• Education Level: No Education Listed