Restaurant General Manager-Hell's Kitchen (Caesars Palace LV)

Caesars Entertainment • Las Vegas, NV

13h • Onsite

About The Position

The Restaurant Manager is responsible for the day-to-day operations of the outlet including but not limited to employee relations and developing and implementing objectives in accordance with budgetary and service requirements.

Requirements

• Must be 21 years of age or older
• Must have a positive and professional interaction with all casino/hotel departments.
• Consistently demonstrates excellent communication and facilitation skills.
• Assists co-workers as needed.
• Proficient in Microsoft Word, Excel, Power Point and Outlook E-mail programs.
• High school diploma or equivalent required. College degree preferred.
• Minimum five years high-volume Food and Beverage experience.
• Minimum three years supervisory experience.
• Nevada Food Handler Certification
• Nevada Alcohol Awareness Certification
• Nevada non-gaming (Sheriff’s) Certification
• Must be congenial and have neat, professional appearance with good personal hygiene.
• Must be reliable and conscientious.
• Possess the ability to interact (in English) with guests, co-workers and supervisory staff.
• Must be accurate and detail oriented.
• Strong interpersonal and communication skills.
• Ability to act quickly and exercise good judgment under pressure and/or conflict situations.
• Knowledge of current PC software including word processing and spreadsheets.
• Proficiency in Point of Sales systems (i.e. Micros, InfoGenesis)

Responsibilities

• Maintains high levels of customer satisfaction by building relationships with the guests (through table touches, greetings or warm farewells) and encourages employees to build relationships with the guests.
• Resolves customer complaints and/or service deficiencies by listening to the guest, responding with sincerity, and using appropriate service recovery tools.
• Use tools such as Avero to analyze business trends and employee performance.
• In conjunction with the Food and Beverage Operations Director, develops ideas to maximize revenue and/or reduce expenses, outlining goals and objectives.
• Making sure that the restaurant and/or bar are in compliance with the Health Department Regulations and Standards and maintain the “A” grade. Knowledge of Health Department Rules and Regulations.
• Maximizes employee morale through leading by example in demonstrating Spotlight 5 behaviors to both guests and employees and provides the tools, guidance and support needed to enable all restaurant employees to give world class guest service.
• Conducts individual and team QIT, CIP’s,EOS/SFS, Step 1 and Buzz sessions and uses the Harrah's coaching cycle in giving both positive and corrective feedback.
• Follows and enhances departmental and restaurant specific policies, procedures and sequence of service.
• Additional duties as requested by the Food and Beverage Director.

What This Job Offers

• Job Type: Full-time
• Career Level: Manager
• Education Level: High school or GED