Restaurant Assistant General Manager-Brasserie B (Caesars Palace LV

JOB SUMMARY:

The Assistant General 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 restaurant in accordance with established policies and procedures.

·         Participates in operation calls and site visits.

·         Ensures outlet meets brand standards.

·         Establishes and administers training programs within the restaurant, including new employee orientation.

·         Interviews and hires team members who demonstrate strong expertise and service to meet the business needs.

·         Establishes and maintains open, collaborative relationships with direct reports and the entire team. Ensures direct reports do the same for their team.

·         Ensures quarterly training programs are established and well run.

·         Fosters team member commitment to providing exceptional service, runs daily pre-shifts and models desired service behaviors in all interactions with guests and team members. Demonstrates and communicates drivers of guest satisfaction; ensures core elements of service strategy are in place to produce the desired results.

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

·         Coaches and supports outlet to effectively manage wages and controllable expenses. Strive to maintain profit margins without compromising guest experience, team member satisfaction or brand.

·         Creates staff engagement and an open door policy within the venue.

·         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.

·         Serves as a guest advocate for the property. Pulls together resources to resolve guest and operational issues and impact results.

·         Maintains and instructs assigned personnel as to safety policies and procedures and follows up to ensure hazards are eliminated

·         Ensures that building and outlet is well maintained and that operational areas have an atmosphere that meets or exceeds guest expectations and brand standards. . Ensuring property is safe and secure facility for guests and team members.

·         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.

·         Is highly visible and interfaces with guests on a regular basis to obtain feedback on quality of product, service levels and overall satisfaction.

·         Observers service behaviors of team members and provide feedback. Continuously strives to improve service performance.

·         Review guest feedback from surveys and monitors social media trends, performances and feedback.

·         Analyzes service issues and identifies trends. Facilitates the development of creative solutions to overcome obstacles and ensures implementation to continually improve guest satisfaction results.

·         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 or Director of Food & Beverage.

·         Monitors work of Food 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.

 

QUALIFICATIONS:  

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

·         Previous work in a high caliber chef driven property.

·         Work in a high volume establishm