Restaurant General Manager - Gordon Ramsay's Kitchen (Harrah's LV)

Job description

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.

Responsibilities

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. Uses 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, CIP’s, EOS/SFS, Step 1 and Buzz sessions and uses the Harrah's 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.

Qualifications

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.

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 accuracy 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)