Restaurant Assistant Manager Full Time Guy Fieri's (Harrah's LV)

HOW YOU WILL CREATE THE EXTRAORDINARY

• 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 employee 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.
  • Act 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 Manager or Director of Food & Beverage.
  • Monitors work Food Cashiers to ensure that established policies and procedures are being followed.
  • Overseas all follow-up work to ensure non-recurrence of cashier errors; work closely with the 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.
  • Recommend changes including hiring promotion demotion and release of personnel; recommend wage and salary adjustments for personnel within established guidelines.
  • Interview potential employees who have been recommended by Personnel.

WHAT YOU WILL NEED

• Work requires effective communication in English both verbal and written form in a professional manner.
  • Work requires a minimum of an associates degree preferably in hotel and/or restaurant management
  • Graduate of post high school
  • Two-year Culinary Arts School or equivalent technical training in the food service industry may be substituted on a year for year basis.
  • Preferred: Bachelors Degree in Hotel or Restaurant Mgmt.
  • Work requires five years of restaurant/food service including 3 years supervisory experience.
  • Must present a neat and professional appearance.
  • Work requires ability to compile compute and analyze pertinent data needed for reports.
  • Work prefers Bilingual abilities.
  • Work requires flexibility to work various shifts.
  • Work requires knowledge of computer programs including Word Excel Windows LMS.

ADDITIONAL REQUIREMENTS

• Must be able to stand for extended periods of time.
  • Must be able to lift pull or push 25 lbs.
  • Must be able to twist bend or reach with no significant boundaries.
  • This position may be exposed to a smoke-filled environment
  • Nevada Health Card
  • Non-Gaming Card