Asst Restaurant Manager - Wolf

Located along Lake Tahoe in the Sierra Nevada, Harrah’s and Harveys Lake Tahoe properties are the premier employer of choice. 

 Here are just a few perks of working for Caesars Entertainment, the largest casino-entertainment company in the US.

 Professional and leadership development

• Paid breaks and a free meal during each shift
• PTO/FTO
• Access to the on-site team member gym
• Health and Wellness benefits after 90 days of service
• On-site Wellness Center and monthly health and wellness initiatives
• Employee Assistance Program
• Robust educational benefits, including tuition assistance, student loan repayment options, and access to Caesars University
• Optional 401(k) plan eligibility after 90 days of service

Our Caesars family is driven by our Mission, Vision and Values. We take great pride in living these values – Together We Win, All In On Service and Blaze the Trail – every day. Our mission, “Create the Extraordinary”. Our vision, “Create spectacular worlds that immerse, inspire and connect you”. We don’t perform magic; we create it with excellence. #WeAreCaesars”.  If you are ready to create some magic, we invite you to explore our dynamic, yet unique, career opportunities.

JOB SUMMARY: 

This position is responsible for developing an environment that creates excitement for guests and employees, promoting and retaining a highly skilled work force.  Assists the Restaurant Manager with the overall activities of the restaurant operation, including prep and service.

KEY JOB FUNCTIONS:

• Responsible for actively building and retaining customer relations and acts as a mentor to team members in order to provide superior customer service.
• Hires, trains, motivates, evaluates, and supervises assigned personnel, coaches for success and continuing improvement of team member skills.
• Manages the day-to-day operation of the restaurant in accordance with established policies and procedures.
• Establishes and administers training programs within the restaurant, including new team member orientation.
• Under the direction of the General Manager, directs the development and administration of controls for all phases of the restaurant 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.
• Monitors appearance of all foods and communicates deviations from standard to salaried food prep supervisor responsible for area.
• Acts immediately on all customer complaints to ensure that corrections are made when possible.
• Monitors work of Food Host/Cashiers to ensure that established policies and procedures are being followed.  Oversees all follow-up work to ensure non-recurrence errors.
• Compiles annual budget, variance reports, weekly management reports, comp reports, linen/glass/silver/menu inventory and any other reports deemed necessary by the Restaurant Manager.

 EDUCATION and/or EXPERIENCE: 

• Associate degree, preferably in hotel and/or restaurant management or
• Graduate of post high school two-year Culinary Arts School or equivalent experience preferred           
• Five years of restaurant/food service, including 3 years supervisory experience preferred.

 

QUALIFICATIONS:

• Literate and fluent in English
• Excellent guest service skills
• Must be at least 21 years of age
• Strong background in Mixology
• Good knowledge of Wine and Beverage products
• Excellent communication skills, both verbal and written
• Excellent interpersonal skills, with emphasis in relationship building
• Good problem solving skills