Assistant Manager-Dominique Ansel Bakery (Caesars Palace LV)

The Assistant Restaurant Manager assists the Restaurant Manager with the overall activities of the restaurant operation, including prep and service.

• 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 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.
• Must be 21 years of age or older
• Work requires effective communication in English, both verbal and written form in a professional manner.
• Work requires a minimum of an associate’s 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: Bachelor’s 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.
• Nevada Food Handlers' Certification
• Nevada Alcohol Awareness Certification

ADDITIONAL REQUIREMENTS

• Fast paced environment, multiple tasks to be handled under time constraint.
• Must be able to handle a heavy business volume, and sensitive situations relating to staff and guest problems, in a timely manner