Assistant Restaurant Manager - Wolf by Vanderpump

Job description

This position is responsible for developing an environment that creates excitement for guests and employees, promoting and retaining a highly skilled work force. Assists the Restaurant Manager with the overall activities of the restaurant operation, including prep and service.

Responsibilities

Responsible for actively building and retaining customer relations and acts as a mentor to team members in order to provide superior customer service. Hires, trains, motivates, evaluates, and supervises assigned personnel, coaches for success and continuing improvement of team member skills. 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 team member orientation.

Under the direction of the General Manager, 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. Acts immediately on all customer complaints to ensure that corrections are made when possible.

Monitors work of Food Host/Cashiers to ensure that established policies and procedures are being followed. Oversees all follow-up work to ensure non-recurrence errors. 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.

Qualifications

Associate degree, preferably in hotel and/or restaurant management or Graduate of post high school two-year Culinary Arts School or equivalent experience preferred Five years of restaurant/food service, including 3 years supervisory experience preferred.

Literate and fluent in English

• Excellent guest service skills
• Must be at least
• 21 years of age
• Strong background in Mixology Good knowledge of Wine and Beverage products
• Excellent communication skills, both verbal and written
• Excellent interpersonal skills, with emphasis in relationship building Good problem solving skills
• Ability to compile, compute, and analyze pertinent data needed for reports
• Ability to negotiate with diverse departments
• Ability to implement strategic vision and plan into day-to-day operations
• 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

ADDITIONAL REQUIREMENTS

Ability to lift and carry large, heavy banquet trays and beverage trays weighing up to 30 lbs.

• Ability to grasp, hold, reach, bend, push-pull, use a step stool, have hand-eye coordination
• Ability to coordinate multiple tasks at once
• Ability to constantly walk and stand during shift Mobility to move quickly and easily throughout the restaurant and kitchen areas
• Ability to hear and use visual inspection 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