Restaurant Manager - Brew Brothers

Caesars Entertainment•South Lake Tahoe, CA

6d•Onsite

About The Position

Responsible for the day-to-day operations of Brew Brothers Restaurant and Bar. 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, and retail selections. 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, maximum value, food and beverage staff is timely with well prepared food orders and drinks that the restaurant and bar service realizes food and beverage profitability.

Requirements

Five to ten years of restaurant industry work, including two years in food preparation and service and five years in supervision
Literate and fluent in English
Excellent guest service skills
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

Nice To Haves

Bachelor’s degree in Hotel and Restaurant Management, Business Administration or related field 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.
Uses 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.
Acts as a mentor to employees in order to provide superior customer service and a quality food product.
Oversees all budgetary aspects of the operation.
Manages the annual budgets.
Submits proposals for capital expense projects and manages cost of approved projects to completion.
Maintains an efficient program of scheduling to ensure a high standard of food service with the use of minimum man-hours.
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.