General Manager-Celebrity Food Hall (Caesars Palace LV)

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.

• 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 CIPsEOS/SFS Step 1 and Buzz sessions and uses the Harrahs 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.

• 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 (Sheriffs) Certification

ADDITIONAL REQUIREMENTS

• 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)