Assistant Restaurant Manager- Starbucks- (Planet Hollywood LV)

JOB SUMMARY: 

The Assistant Restaurant Manager assists the Restaurant General Manager with the overall activities of the restaurant operation, including prep and service. 

ESSENTIAL JOB FUNCTIONS:   

• Manages the day-to-day operation of the Lounge in accordance with established policies and procedures. 

• Establishes and administers training programs within the Lounge, including new employee orientation. 

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

• 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 & Cocktails and communicates deviations from standard to Chef on Duty or addresses issues. 

• Acts immediately on all customer complaints to ensure that corrections are made when possible. 

• Compiles annual budget, variance reports, weekly management reports, comp reports, linen/glass/silver/menu inventory and any other reports deemed necessary by the Restaurant General Manager or Director of Food & Beverage. 

• Monitors work of Cashiers to ensure that established policies and procedures are being followed. 

• Oversees all follow-up work to ensure non-recurrence of cashier 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. 

• Interview potential employees who have been recommended by Personnel. 

• Be able to read and speak to monthly, quarterly and yearly P&L statements. 

• Ability to meet with vendors and be a liaison with our partners. 

 

QUALIFICATIONS:   

• Age Requirements:  21

• Work Cards Required:  Food Handler’s Card, Alcohol Awareness Card, Non-Gaming Card 

• Work requires effective communication in English, both verbal and written form in a professional manner. 

• Previous work in a high caliber Lounge. 

• Work in a high-volume establishment with the highest of standards and food and beverage knowledge. 

• Work requires ability to compile, compute, and analyze pertinent data needed for reports. 

• Work requires flexibility to work various shifts. 

• Work requires knowledge of computer programs including Word, Excel, Windows, LMS. 

  

PHYSICAL, MENTAL AND ENVIRONMENTAL DEMANDS:   

• Fast paced environment, multiple tasks to be handled under time constraint.  
• Must be able to handle a heavy business volume, and sensitive situations relating to staff and guest problems, in a timely manner. 

ESSENTIAL JOB FUNCTIONS:   

• Manages the day-to-day operation of the Lounge in accordance with established policies and procedures. 

• Establishes and administers training programs within the Lounge, including new employee orientation. 

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

• 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 & Cocktails and communicates deviations from standard to Chef on Duty or addresses issues. 

• Acts immediately on all customer complaints to ensure that corrections are made when possible. 

• Compiles annual budget, variance reports, weekly management reports, comp reports, linen/glass/silver/menu inventory and any other reports deemed necessary by the Restaurant General