Position: Restaurant Asst. Manager, Brew Brothers
About: Manages daily operations of the assigned outlet(s) during a shift. Directly supervises the Room Supervisor and reports to the Food and Beverage Manager. Directly supervises Outlet operations, services, and product quality affecting the department on an assigned shift. Directly responsible for all front of house operations. Indirectly responsible for maintaining back of house operations with all set standards and specifications. Involved with hiring, training and development of personnel. Ensures Supervisors are held accountable for OJT manuals, 90 Day Timelines, Standard Operating Procedures, Snapshots, and Coachings. Shares responsibility of overall budgets, profit and loss statements, cost analysis, planning, and promotions with Outlet Manager. Counsels, guides, and instructs personnel in the proper performance of their duties, providing corrective and positive feedback. Monitors appearance of food served and communicates deviations from standard. Responsible for scheduling employees to ensure the highest possible level of service while maintaining labor cost within budgets. Ensures regulatory, internal controls, policy and procedures are in compliance with set standards and manages company assets. Ensures that all areas are kept clean, safe and in proper condition. Implements training programs that ensure high-quality service. Available to work any shift, any day when necessary. Responsible for the overall operation of the Banquet department. Responsible for hiring and development of personnel, labor analysis, cost analysis, budgets, long-range planning, booking of in-house functions, and purchasing and maintenance of equipment. Supervises banquet functions to ensure the delivery of an exceptional guest service experience. Establishes and administers training programs. Counsels, guides, and instructs personnel in the proper performance of their duties. Directs the development and administration of controls for all phases of the banquet area in an economical and profitable manner while maintaining established standards. Coordinates with the sales department and kitchen in the maintenance and development of procedures for food service and presentation of menu items for maximum customer satisfaction. Supervises staff and ensures proper staffing levels to provide high standards of service with minimum labor hours. Ensures that available facilities are adequate for the performance of duties by assigned personnel. Maintains and instructs assigned personnel on safety policies and procedures and follows up to ensure that hazards are eliminated. Monitors appearance of food served and communicates deviations from standard. Performs assigned input work in compiling annual budgets. Prepares and coordinates the periodic performance reviews of assigned personnel. Acts as a role model to other employees and always presents oneself as a credit to Harrah’s. The term “management” includes duties such as interviewing, training, selecting and adjusting rates of pay and hours of work, directing the work of employees, maintaining production, appraising employees’ productivity and efficiency for purposes of recommending promotions or other changes (evaluations), handling employees’ grievances and complaints, disciplining employees, planning work, providing for safety and security, and monitoring or implementing legal compliance matters.
Requirements: College Degree preferred; knowledge of food and labor costs and introduction to Budget and P&L knowledge; strong managerial skills; ability to communicate well among staff and guests at all levels; ability to manage multiple tasks and priorities at one time; ability to work well with others including ability to interact with guests and employees; ability to motivate and empower employees to perform to a higher level; 5 years’ experience in the restaurant industry, with a minimum of 2 years in a supervisory role preferred.
Benefits: health insurance, 401(k), employee discount on food and beverages
