Assistant Food & Beverage Manager, Multi-Outlet (Caesars New Orleans)

• Leads the planning execution and coordination of all banquet functions to ensure seamless operations and the delivery of exceptional guest experiences.
• Oversees the daily operations of assigned outlets ensuring service excellence operational efficiency and adherence to departmental standards.
• Monitors staffing levels and scheduling to ensure appropriate coverage and the consistent delivery of high-quality service.
• Ensures food presentation and quality standards are met addressing and communicating any deviations promptly with culinary leadership.
• Maintains financial accountability by implementing operational controls and ensuring established service quality and profitability standards are achieved.
• Partners with Leadership to ensure seamless execution of all special event services.
• Supervises the team ensuring the efficient movement setup and breakdown of equipment for meetings events and banquets.
• Develops implements and maintains departmental Standard Operating Procedures (SOPs) training programs and corrective action processes to support team performance and operational consistency.
• Assigns daily responsibilities and provides direction to team members to ensure successful event execution and outstanding guest service.
• Coaches mentors and develops team members fostering a culture of accountability teamwork and continuous improvement.
• Promotes and enforces safety policies and procedures ensuring a safe work environment and taking corrective action to eliminate potential hazards.
• Conducts performance evaluations and provides ongoing feedback and development opportunities for assigned team members.
• Serves as a role model for professionalism integrity and service excellence consistently representing Caesars New Orleans in a positive manner and inspiring others to do the same.

• College Degree in Hospitality/Business Management preferred.
• Preferred or equivalent years of industry related experience. Strong managerial skills.
• Minimum of 5 years of restaurant food and beverage or hospitality experience including 23 years of progressive leadership or supervisory experience in a high-volume restaurant hotel casino or similar environment.
• Demonstrated leadership ability with strong skills in team development employee relations coaching and performance management.
• Excellent verbal and written communication interpersonal organizational and problem-solving skills.
• Ability to train motivate and develop team members while ensuring consistent execution of company standards and service expectations.
• Strong analytical and decision-making skills with the ability to interpret operational and financial data to drive business results.
• Working knowledge of labor management cost controls budgeting inventory and food and beverage operations.
• Proven ability to lead by example foster teamwork and create a positive guest-focused culture.
• Ability to effectively manage multiple priorities in a fast-paced environment while maintaining attention to detail.
• Professional appearance and demeanor with a commitment to delivering exceptional guest service.
• Ability to work flexible schedules including evenings weekends and holidays as business demands require.
• Must be able to collaborate effectively across departments to achieve operational and financial goals.

Additional Requirements:

• Must be able to maneuver to all areas of the property.

• Must be able to lift up to 10 pounds and carry up to 5 pounds.

• Must be able to bend reach kneel twist and grip items when working at assigned desk area.

• Must have manual dexterity and coordination to operate office equipment including a 10 key adding machine PC computers fax machine and photocopier.

• Must be able to work at a fast pace and in stressful situations.

• Must be able to read write speak and understand English.

• Must be able to respond to visual and aural cues.

GAMINGPERMIT: N/A