Restaurant General Manager, Emeril's Kitchen (Caesars New Orleans)

JOIN A TEAM THAT GOES ALL-IN ON YOU

Caesars New Orleans Casino & Hotel is a destination property in the heart of the city, we are continually striving to attract the best talent to deliver extraordinary experiences for our guests. Are you ready to join a team that embraces a family culture, blazes the trail, and commits to delivering Family-Style Service at every turn? We want you to become an integral part of our vision to create spectacular worlds that immerse, inspire, and connect you. Become a part of our winning team and bring your fun spirit along with you!

Caesars Entertainment is Blazing the Trail for our team members with an all-new benefits program. Full-time team members are able to choose from four different medical coverage levels. We also have an on-site clinic for team members to take advantage of. Team members also have a variety of options with dental and vision plans, along with other voluntary benefits. All full-time team members are able to take advantage of enrolling in this benefits jackpot with their new career at Caesars Entertainment. Additional benefits include the option to enroll in 401k with a company match, free parking, and a wide variety of team member activities.

JOB SUMMARY: The Restaurant General Manager at Emeril's Kitchen is responsible for leading the Front of House food service team in a fine dining environment, ensuring the completion of daily work assignments while providing a clear vision for the future. This role maintains the highest level of guest satisfaction, staff support, and financial/operational performance. The manager offers leadership, motivation, training, coaching, and mentoring to all direct reports and subordinates. Additionally, the manager fosters an environment of trust and respect through staff empowerment at all levels, encourages high morale, and promotes teamwork and collaboration among all team members.

KEY JOB FUNCTIONS:

• Ensures highest degree of operations and customer satisfaction of the food and beverage outlet.
• Builds systems and processes to ensure quality operations occur.
• Determines, implements, and updates policies and procedures for the food and beverage venue.
• Seeks out new revenue generation opportunities and presents to Executive Leadership/Marketing Team.
• Analyzes and evaluates food and beverage management and profit and loss statement information to determine alternate courses of action.
• Institutes cost control procedures and standards of performance and ensures all operational expenses are within budget.
• Ensures all menus and respective pricing structures are appropriately executed.
• Ensures that all hiring practices, employee disciplinary actions, and expectations of the employees are in accordance with operating procedures.
• Reports department activity to senior management regularly.
• Acts as a role model to other employees.
• Always presents oneself as a credit to Harrah’s and encourages others to do the same. Meets the attendance guidelines of the job and adheres to regulatory, departmental and company policies.
• Accountable for insuring Staff meets or exceeds all sanitation requirements.
• Responds to guest comments.
• Display excellent leadership abilities.
• Fosters environment of empowerment and partnership.
• Demonstrates strong interpersonal communication skills.
• Coaches and mentors direct reports and subordinates daily.
• Meets and greets all new hires.
• Ensure consistent application of all disciplining procedures.
• Use appropriate rewards to motivate team.
• Provides quarterly feedback and evaluation performance of direct reports.
• Supports safety and accident prevention programs.
• Ensures proper handling and resolution of guest complaints.

QUALIFICATION:

• Bachelor’s degree in Hospitality Management, Business Administration, or related field preferred.
• Minimum 5+ years of progressive management experience in a fine dining or upscale restaurant environment.
• Proven track record of managing high-volume operations while maintaining exceptional service standards.
• Experience in coaching and mentoring staff to achieve performance goals.
• Skilled in conflict resolution and maintaining a positive work culture.
• In-depth knowledge of food and beverage operations, including inventory control, scheduling, and cost management.
• High level of professionalism and attention to detail.
• Ability to thrive in a fast-paced, high-pressure environment.
• Flexible schedule, including nights, weekends, and holidays.

PHYSICAL, MENTAL AND ENVIRONMENTAL DEMANDS: Must be able to maneuver to all areas of the casino. Must be able to lift up to 10 pounds and carry u