Assistant Director Casual Dining

Directs the overall front of house operations of the Casual Dining Restaurants and acts as Liaison to all 3rd Party Restaurants in the Food and Beverage Department

• Assist the VP of Food and Beverage in establishing Food and Beverage strategy and positioning. Think strategically and operationally about factors such as food concepts, pricing, quality, marketing, price/value perceptions, customer satisfaction, employee training and development as they relate to the overall Food and Beverage products.

• Directs the development and administration of controls for all phases of the department in an economical and profitable manner, while maintaining established standards

• Assists with financial and business operating plans and capital expenditure plans that are consistent with the overall strategic positioning of the property.

• Anticipates and reacts to changes in planning assumptions and alters plans as necessary.

• Formally presents updates to plans and provides appropriate explanations and solutions to variances.

• Responsible for actively building and retaining customer relations and acting as a mentor to team members to provide superior customer service.

• Hires, trains, motivates, evaluates, and supervises assigned personnel; coaches for success and continuing improvement of team member skills.

• Recommends changes including hiring, promotion, demotion and release of personnel.

• Implements new restaurant concepts with shared vision by the VP of Food and Beverage.

• Stays abreast of industry trends, consumer preferences and expectations and competing restaurant offerings in the immediate market.

• Bachelor's Degree in Hotel and Restaurant Management, Business Administration or related field preferred. Either an associate degree (Hotel and Restaurant Management major preferred); graduate post high school two-year Culinary Arts School; or equivalent technical training in the food and beverage field is required.

• Five to ten years of restaurant industry work. Must have a thorough knowledge of all aspects of Food and Beverage operations pertaining to a hotel/casino or property of this size.

• 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 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

• Must possess financial abilities and cost control techniques and be capable of designing and engineering menus.

• Must have the ability to be effective in a diverse organization and to tie operational challenges to strategic direction, with skills in organizational development and personnel assessment/development.

• Must have excellent guest service and communication skills.

• Must be able to partner with the senior management team and contribute to the development and execution of strategic initiatives.

• Must have the ability to develop sound financial, business and capital expenditure plans that maximize guest experiences and link to the overall strategic positioning of the property

• 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

   

   

  ADDITIONAL REQUIREMENTS 

   

• Manual dexterity to use office equipment

• Mobility to move quickl