Restaurant Assistant General Manager-Peter Luger Steakhouse (Caesars Palace LV)

The Assistant General Restaurant Manager assists the Restaurant General Manager with the overall activities of the restaurant operations, including prep and service.
Must be 21 years of age or older
Work requires effective communication in English, both verbal and written form in a professional manner.
Previous work in a high caliber chef driven property.
Work in a high-volume establishment with the highest standards and food and beverage knowledge.
Work requires ability to compile, compute, and analyze pertinent data needed for reports.
Work requires flexibility to work various shifts.
Work requires knowledge of computer programs including Word, Excel, Windows, LMS.
Nevada Food Handler’s Certification
Nevada Alcohol Awareness Certification
Nevada Non-gaming (Sheriff’s) Certification
ADDITIONAL REQUIREMENTS
Fast paced environment, multiple tasks to be handled under time constraint.
Must be able to handle heavy business volume, and sensitive situations relating to staff and guest problems, in a timely manner
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.
Maintains an efficient program of scheduling to ensure a high standard of food preparation and service with the use of minimum-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 Chef on Duty.
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 General Manager or Director of Food & Beverage.
Monitors work Food Cashiers to ensure that established policies and procedures are being followed.
Oversees all follow-ups work to ensure no-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.

Skills
Excel

Work arrangement
No