Restaurant Manager

Job Description This position is responsible for developing an environment that creates excitement for guests and employees, promoting and retaining a highly skilled workforce. Assists the Restaurant Manager with the overall activities of the restaurant operation, including prep and service. Responsibilities Actively build and retain customer relations and serve as a mentor to team members to provide superior customer service. Hire, train, motivate, evaluate, and supervise assigned personnel; coach for success and ongoing improvement of team skill sets. Manage the day‑to‑day operation of the restaurant in accordance with established policies and procedures. Establish and administer training programs within the restaurant, including new team member orientation. Direct the development and administration of controls for all phases of the restaurant in an economical and profitable manner while maintaining established standards. Coordinate the maintenance and development methods for high‑quality preparation of food; assist in the maintenance and development of procedures for food service, and present menu items for maximum customer service satisfaction. Maintain an efficient scheduling program to ensure a high standard of food preparation and service with the use of minimum man‑hours. Instruct assigned personnel on safety policies and procedures and follow up to ensure hazards are eliminated. Monitor the appearance of all foods and communicate deviations from standards to the salaried food prep supervisor responsible for the area. Act immediately on all customer complaints to ensure that corrections are made when possible. Monitor the work of Food Cashiers to ensure that established policies and procedures are being followed. Oversee all follow‑up work to ensure non‑recurrence of cashier errors. Compile annual budget, variance reports, weekly management reports, comp reports, linen/glass/silver/menu inventory, and any other reports deemed necessary by the Restaurant Manager. Qualifications Associate’s Degree, preferably in hotel and/or restaurant management, or comparable experience. Graduate of a two‑year Culinary Arts School or equivalent experience preferred. Five years of restaurant/food service experience, including 3 years of supervisory experience preferred. 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 an emphasis on relationship building. Good problem‑solving skills. 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, encouraging others to do the same. Adheres to all regulatory, company, and department policies and procedures. Additional Requirements 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, and have hand‑eye coordination. Ability to coordinate multiple tasks at once. 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. Positions that have contact with the public require the ability to work in a noisy environment and may be exposed to guests who use tobacco products. Non‑public contact positions may be required to enter public areas from time to time, in connection with their duties, and may be subject to the same environment. #J-18808-Ljbffr