Restaurant Operations Manager Multi-Outlet (Caesars New Orleans)

The Restaurant Operations Manager is responsible for the overall management of all customer relationships and daily operations of multiple outlets on property.

• Lead and oversee front-of-house operations across multiplefull-service upscale dining outlets ensuring a seamless and elevated guest experience.
• Maintain exceptional service standards with a strong presence on the floor to drive hospitality service flow and guest satisfaction.
• Partner with culinary and beverage leadership to deliver cohesive and consistent food and beverage experiences across assigned venues.
• Manage daily operations including reservations service execution guest recovery and floor management.
• Monitor staffing levels scheduling and labor deployment to ensure efficiency while maintaining service standards.
• Uphold and enforce service presentation and brand standards; proactively address and resolve any deviations.
• Analyze outlet performance including labor and revenue trends to drive operational improvements and financial results.
• Develop and implement FOH procedures service standards and training programs aligned with upscale dining expectations.
• Lead coach and mentor service teams building a culture of professionalism accountability and hospitality excellence.
• Manage performance including coaching counseling and conducting regular evaluations.
• Ensure compliance with health safety and sanitation standards maintaining a safe and polished environment for guests and team members.
• Collaborate with leadership on special events VIP experiences and operational initiatives across outlets.
• Act as a visible leader and ambassador of Caesars consistently modeling professionalism and high service standards.

• Bachelors degree in Hospitality BusinessManagement or related field preferred.
• Minimum five years of experience in full-service upscale or fine dining restaurant operations with multi-unit or multi-outlet experience preferred.
• Proven leadership experience in front-of-house management within a high-volume high-touch environment.
• Strong knowledge of service standards OpenTable reservations systems guest relations and floor operations.
• Familiarity with food and beverage financials including labor management and cost controls.
• Exceptional leadership communication and team development skills.
• Demonstrated ability to deliver elevated guest experiences and effectively resolve service challenges.

GAMING PERMIT: N/A