Restaurant Manager - Sapori Italian Kitchen

Caesars Entertainment•South Lake Tahoe, CA

24d

About The Position

The Restaurant Manager oversees the daily operations of Sapori Italian Kitchen, ensuring exceptional guest service, high-quality food and beverage standards, team development, operational efficiency, and financial performance. The manager leads and coaches staff, manages scheduling and labor costs, maintains safety and service standards, and supports guest satisfaction through a positive dining experience. The role includes overseeing restaurant operations and reservations, greeting and seating guests, developing staff through training and performance evaluations, and maintaining economical and profitable controls. The manager supports quality food preparation and service procedures, may assist with annual budgeting, submits capital project proposals, and oversees approved project costs. The position also involves personnel recommendations and wage adjustment recommendations. The position works in a fast-paced restaurant environment with public interaction and varying noise levels. It requires flexibility to work evenings, weekends, holidays, and special events based on business demands. The employer describes career advancement, recognition, and incentives as part of its employee experience.

Requirements

Associate degree in Hotel and/or Restaurant Management, completion of a post-secondary Culinary Arts program, or equivalent food and beverage training and experience.
Five to ten years of restaurant industry experience, including at least two years in food preparation and service and three years in a supervisory role.
Must be at least 21 years of age.
Literacy and fluency in English, with strong verbal and written communication skills.
Ability to compile, analyze, and interpret operational and financial data for business decisions and reporting.
Ability to collaborate effectively with diverse departments and stakeholders.
Ability to translate strategic initiatives into day-to-day restaurant operations.
Ability to handle difficult guest situations with professionalism, tact, diplomacy, and sound judgment.
Ability to maintain composure and professionalism in a fast-paced, high-pressure environment.
Strong communication, interpersonal, leadership, and guest-service skills.
Computer proficiency and ability to use restaurant management and business software systems.
Ability to uphold integrity, confidentiality, and regulatory compliance.
Ability to model company values and comply with company, department, and regulatory policies and procedures.
Ability to lift and carry up to 30 pounds.
Ability to move quickly and efficiently through restaurant and kitchen areas.
Ability to coordinate multiple tasks and priorities simultaneously.
Sufficient manual dexterity, hand-eye coordination, and fine motor skills to perform assigned duties.
Ability to use hearing and visual observation skills to monitor operations, food quality, safety, and guest-service standards.
Ability to stand, walk, bend, squat, reach, and climb stairs for extended periods.
Flexibility to work evenings, weekends, holidays, and special events based on business demands.

Nice To Haves

Bachelor's degree in Hotel or Restaurant Management.

Responsibilities

Oversee the day-to-day operations of the assigned restaurant in accordance with established policies and procedures.
Greet guests, assign tables, and ensure service meets high standards.
Supervise the reservation function.
Establish and administer restaurant training programs; counsel, guide, and instruct personnel in their duties.
Develop and administer controls for all phases of restaurant operations economically and profitably while maintaining established standards.
Coordinate the development and maintenance of quality food-preparation methods and monitor the appearance of food served.
Assist in developing and maintaining food-service and menu-item procedures to maximize customer satisfaction.
May assist with the annual budgeting process.
Submit proposals for capital expense projects and manage approved project costs through completion.
Maintain an efficient scheduling program to provide a high standard of food service while using labor hours effectively.
Instruct personnel on safety policies and procedures and ensure restaurant hazards are identified and eliminated.
Prepare and present periodic performance evaluations for assigned personnel.
Recommend personnel actions, including hiring, promotion, demotion, and termination.
Recommend wage and salary adjustments within established guidelines.