KEY JOB FUNCTIONS:
· Oversees the day-to-day operations of the assigned restaurant in accordance with established policies and procedures.
· Greets guests in person, assigns tables, and assures all service is above reproach.
· Supervises the reservation function.
· Establishes and administers training programs for the restaurant. Counsels, guides and instructs assigned personnel in the proper performance of their duties.
· 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 of methods for quality preparation of food and monitors appearance of food served; assists in the maintenance and development of procedures for food service and menu items for maximum customer satisfaction.
· May assist with the annual budgeting process. Submits proposals for capital expense projects and manages cost of approved projects to completion.
· Maintains an efficient program of scheduling to ensure a high standard of food service with the use of minimum labor hours.
· Instructs assigned personnel regarding safety policies and procedures. Assures that any hazards within the restaurant are eliminated.
· Prepares and presents periodical performance reviews for assigned personnel.
· Recommends changes including hiring, promotion, demotion and termination of assigned employees.
· Recommends wage and salary adjustments for personnel within Wage and Salary Guidelines.
EDUCATION and/or EXPERIENCE:
· Associate degree in hotel and/or restaurant management, graduation from post-high school two-year
culinary arts school, or equivalent training in food and beverage field substituted on a year-to-year basis required. Bachelor’s Degree in hotel/restaurant management preferred
· Five to 10 years of restaurant industry work, including two years in food preparation /service and three years in supervision
QUALIFICATIONS:
· Must be at least 21 years of age
· Literacy and fluency in English
· Ability to compile, compute and analyze data for reports
· Ability to negotiate with diverse departments
· Ability to implement a strategic vision and plan into day-to-day operations
· Ability to handle difficult guests/situations with tact and diplomacy
· Ability to maintain a professional demeanor in stressful situations
· Above average communication and interactive skills
· Legible handwriting
· Excellent computer skills
· Excellent guest service skills
· Ability to uphold and demonstrate the highest level of integrity in all situations and recognize standards required by a regulated business
· Acts as a role model to other Team Members and always presents oneself as a credit to Caesars Entertainment and encourages others to do the same. Adheres to all regulatory, company and department policies and procedures
PHYSICAL, MENTAL and ENVIRONMENTAL DEMANDS:
· Ability to lift up to 30 lbs
· Mobility to move quickly and easily throughout the restaurant and kitchen areas
· Ability to coordinate multiple tasks at one time
· Ability to grasp, finger dexterity, hand-eye coordination
· Ability to hear and use visual inspection
· Ability to stand, walk, bend, squat, reach and climb stairs
Positions that have contact with the public require the ability to work in a noisy
environment, and may be exposed to guests who use tobacco products. Also, non-public contact positions may be required to enter public areas from time to time, in connection with their duties, and may be subject to the same environment.
Disclaimer
This is not necessarily an exhaustive list of all responsibilities, skills, duties, requirements, efforts or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the current job or to require that other or different tasks be performed when circumstances change, (e.g. emergencies, changes in personnel, workload, rush jobs or technical developments).