Assistant Manager - Nobu Restaurant (Caesars Palace LV)

Expectation Overview

Successful job performance is dependent upon many factors – not the least of which is a full and clear understanding of and commitment to job performance expectations and applicable Caesars Palace policies and procedures.  Leaders are expected to understand and follow job and workplace performance standards and to take advantage of the many resources available to support a successful performance. 

Nobu Restaurant Manager Expectations

The Restaurant Manager assists the Management team with the overall activities of the outlet operational service and administrative duties. 

• Leading hostess pre-shift to set the tone for service
  • Reviewing blocking sheet with full team during main pre-shift 
• Front door expectations
  • Assisting with blocking when anchor is plotting during service.
  • Actively involved with the seating guests at door. 
  • Checking guests in and communicating wait times or rebook times. 
  • Identifying busy seating times and communicating with team when tables need to be turned through rebooking and notifying servers and managers.
  • Large Parties Rebook Reservations - Be it BEO’s or a large party rebook effectively articulating back to both guests, team members and management team
  • Teppan reservations – Times, guest count, communicating with Chef teams
  • VIPs – Identifying VIPS and assigning appropriate tables, examples of VIPs to include
    • Fareast
    • Caesars Leadership
    • Caesars Hotel & Casino VIPs 
    • Hosted guests 
    • Villa’s / Penthouse Guests
    • Nobu VIPs
  • Turn times – monitoring tables that we need back via rebook or expected exit time by communicating to server and managers on floor.
  • Important OpenTable Chits – VIPS, Comps, CC authorizations distributed to server and managers.
  • If assistant manager needs to step away from door it needs to be communicated to managers on floor to ensure adequate coverage is always present. 

Additional essential job functions:  

• Assists with managing the day-to-day operation of the outlet in accordance with established policies and procedures.
• Establishes and administers training programs within the outlet, including new employee orientation.
• Directs the development and administration of controls for all phases of the outlet in an economical and profitable manner while maintaining established standards.
• Coordinates the maintenance and development methods for high quality preparation of food; assists in the maintenance and development of procedures for food service; and presents menu items for maximum customer service satisfaction.
• Maintains an efficient program of scheduling to ensure a high standard of food preparation and service with the use of minimum man-hours.
• Maintains and instructs assigned personnel as to safety policies and procedures and follows up to ensure hazards are eliminated.
• Acts immediately on all customer complaints to ensure that corrections are made when possible.
• Assists and compiles annual budget, variance reports, weekly management reports, comp reports, linen/glass/silver/menu inventory and any other reports deemed necessary by their direct Management.
• Monitors work of employees to ensure that established policies and procedures are being followed.
• Oversees all follow-up work to ensure non-recurrence of errors; works closely with Business Office and Internal Audit to ensure compliance with established procedures.
• Counsels, guides, and instructs assigned personnel in the proper performance of their duties.       
• Prepares and coordinates the periodical performance reviews of assigned personnel.
• Recommends changes including hiring, promotion, demotion, and release of personnel; recommends wage and salary adjustments for personnel within established guidelines.
• Closing duties all Team Members have properly checked out and completed given side work, restaurant is fully reset for the following day, closing reports are sent out nightly with correct reporting.
• Interview potential candidates who have been recommended by Personnel.

Restaurant Demands:  

Fast paced environment with multiple tasks to be handled under time constraint.  Must be able to handle a heavy business volume, sensitive situations relating to staff and guest opportunities, in a timely manner. This includes demonstrating an upbeat and positive demeanor while being approachable as a Leader. 

Disclaimer: This is not necessarily an exhaustive list of all responsibilities, skills, duties, requirements, efforts or working conditions associated with the job.  While this is intended to be an