Restaurant Assistant Manager, Brew Brothers Sports Bar

Manages daily operations of the assigned outlet(s) during a shift. Directly supervises servers bartenders bussers food runners (all front of house) and reports to the Food and Beverage Manager.

Directly supervises Outlet operations services and product quality affecting the department on an assigned shift. Directly responsible for all front of house operations. Indirectly responsible for maintaining back of house operations with all set standards and specifications. Involved with hiring training and development of personnel. Ensures Supervisors are held accountable for OJT manuals 90 Day Timelines Standard Operating Procedures Snapshots and

Coachings. Share responsibility of overall budgets profit and loss statements cost analysis planning and promotions with Outlet Manager. Counsels guides and instructs personnel in the proper performance of their duties with providing corrective and positive feedback. Monitors appearance of food served and communication deviation from standard. Responsible for scheduling of employees to ensure the highest possible level of service while maintaining labor cost within budgets. Ensures regulatory internal controls and policy and procedures are in compliance with set standards and manages company assets. Ensures that all areas are kept clean safe and in proper condition. Implements training programs that ensure high quality service. Available to work any shift any day when necessary.

Responsible for overall operation of the Banquet for hiring and development of personnel labor analysis cost analysis budgets long range planning booking of inhouse functions and purchasing and maintenance of banquet functions to ensure delivery of exceptional guest service experience. Establishes and administers training programs. Counsels guides and instructs personnel in the proper performance of their duties. Direct the development and administration of controls for all phases of the banquet area in an economical and profitable manner while maintaining established with the sales department and kitchen in the maintenance and development of procedures for food service and presentation of menu items for maximum customer staff and ensures proper staffing levels in order to provide high standards of service with minimum labor hours. Ensures that available facilities are adequate for performance of duties by assigned personnel. Maintains and instructs assigned personnel on safety policies and procedures and follows up to ensure that hazards are eliminated. Monitors appearance of food served and communicates deviations from standard. Performs assigned input work in compiling annual budgets. Prepares and coordinates the periodical performance reviews of assigned personnel. Acts as a role model to other employees and always presents oneself as a credit to Harrahs.

The term management includes duties such as interviewing; training; selecting and adjusting rates of pay and hours of work; directing the work of employees; maintaining production; appraising employees productivity and efficiency for purposes of recommending promotions or other changes (evaluations); handling employees grievances and complaints; disciplining employees; planning work; providing for safety and security; and monitoring or implementing legal compliance matters.

1. College Degree preferred.
2. Knowledge of food and labor costs and introduction to Budget and P&L knowledge.
3. Strong managerial skills.
4. Ability to communicate well among staff and guests at all levels.
5. Ability to manage multiple tasks and priorities at one time.
6. Ability to work well with others including ability to interact with guests and employees.
7. Ability to motivate and empower employees to perform to a higher level.
8. 5 years experience in restaurant industry with a minimum of 2 years supervisory role preferred.

Physical Requirements:

1. This position may require long periods of sitting standing and typing at a computer keyboard.
2. Must be able to lift up to 25 pounds on an occasional basis reach above head occasionally bend below knee level occasionally and rotate torso periodically.
3. Ability to stand and maneuver in confined area.
4. Ability to continually stand and/or walk entire shift.
5. Must be able to work a fluctuating schedule that includes nights weekends and holidays.
6. Ability to work in hot or cold environment.

Important Notice:

This job description is not an exclusive or exhaustive list of all job functions that an employee in this position may be asked to perform from time to time. Guest service is an intricate portion of all job positions on property. Because of this you may also be asked to perform other duties or tasks in focus of truly great service.

Licensing and Certification Required:

Employees may be required to obtain a Missouri Gaming Commission initial license is paid for by the employee through payroll deduction. All subsequent renewals for the license are paid by Harrahs North Kansas City.