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ARC-Restaurant Assistant Manager-Lake Tahoe

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.
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 Cashiers to ensure that established policies and procedures are being followed. Oversees all follow-up work to ensure non-recurrence of cashier 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:
Associates 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
Excellent communication skills, both verbal and written
Excellent interpersonal skills, with emphasis in relationship building
Good problem solving skills
Ability to compile, compute, and analyze pertinent data needed for reports
Ability to negotiate with diverse departments
Ability to implement strategic vision and plan into day-to-day operations
Ability to uphold and demonstrate the highest level of integrity in all situations and recognize standards required by a regulated business
Acts as a role model to other Team Members and always presents oneself as a credit to Caesars Entertainment and encourages others to do the same.
Adheres to all regulatory, company and department policies and procedures
PHYSICAL, MENTAL AND ENVIRONMENTAL DEMANDS:
Ability to lift and carry large, heavy banquet trays and beverage trays weighing up to 30 lbs.
Ability to grasp, hold, reach, bend, push-pull, use a step stool, have hand-eye coordination
Ability to coordinate multiple tasks at once
Ability to constantly walk and stand during shift
Mobility to move quickly and easily throughout the restaurant and kitchen areas
Ability to hear and use visual inspection
Positions that have contact with the public require the ability to work in a noisy
environment, and may be exposed to guests who use tobacco products. Also, non-public contact positions may be required to enter public areas from time to time, in connection with their duties, and may be subject to the same environment.
Disclaimer
This is not necessarily an exhaustive list of all responsibilities, skills, duties, requirements, efforts or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the current job or to require that other or different tasks be performed when circumstances change, (e.g. emergencies, changes in personnel, workload, rush jobs or technical developments).
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.
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 Cashiers to ensure that established policies and procedures are being followed. Oversees all follow-up work to ensure non-recurrence of cashier 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:
Associates 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
Excellent communication skills, both verbal and written
Excellent interpersonal skills, with emphasis in relationship building
Good problem solving skills
Ability to compile, compute, and analyze pertinent data needed for reports
Ability to negotiate with diverse departments
Ability to implement strategic vision and plan into day-to-day operations
Ability to uphold and demonstrate the highest level of integrity in all situations and recognize standards required by a regulated business
Acts as a role model to other Team Members and always presents oneself as a credit to Caesars Entertainment and encourages others to do the same.
Adheres to all regulatory, company and department policies and procedures
PHYSICAL, MENTAL AND ENVIRONMENTAL DEMANDS:
Ability to lift and carry large, heavy banquet trays and beverage trays weighing up to 30 lbs.
Ability to grasp, hold, reach, bend, push-pull, use a step stool, have hand-eye coordination
Ability to coordinate multiple tasks at once
Ability to constantly walk and stand during shift
Mobility to move quickly and easily throughout the restaurant and kitchen areas
Ability to hear and use visual inspection
Positions that have contact with the public require the ability to work in a noisy
environment, and may be exposed to guests who use tobacco products. Also, non-public contact positions may be required to enter public areas from time to time, in connection with their duties, and may be subject to the same environment.
Disclaimer
This is not necessarily an exhaustive list of all responsibilities, skills, duties, requirements, efforts or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the current job or to require that other or different tasks be performed when circumstances change, (e.g. emergencies, changes in personnel, workload, rush jobs or technical developments).

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