Restaurant Manager- Full Time, Hell's Kitchen (Harrah's SoCal)

This role is responsible for the day-to-day operations of the Hells Kitchen Restaurant and Bar, the largest built to-date. This includes but is not limited to employee relations and developing and implementing objectives in accordance with budgetary and service requirements and all menu, beverage, retail, and brand standards. Oversees all facets of the restaurants food and beverage operation. Is expected to ensure that the restaurant and bar is focused on outstanding customer service, well trained service team, driving maximum value and overall profitability creating a high intent to return.

Our ideal candidate:

• Bachelors degree in Hotel and Restaurant Management, Business Administration, or related field preferred.
• Five to ten years of restaurant industry work, including two years in food preparation and service and five years in supervision of a high-end Steakhouse.
• Preferred Wine Sommelier training, level 1 or above.
• Literate and fluent in English
• Excellent guest service skills
• Must be flexible with scheduled, able to work any assigned day or shift, with weekdays as off days.
• Must be at least 21 years of age.
• Excellent communication skills, both verbal and written
• Excellent interpersonal skills, with emphasis in relationship building.
• Good problem-solving skills
• Ability to coordinate multiple tasks at once.
• 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.

About the role:

• 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 or team members, responding with sincerity, and using appropriate service recovery tools.
• Uses tools such as Avero to analyze business trends and employee performance to make necessary adjustments to drive a better outcome.
• In conjunction with the Food and Beverage Operations Director, develops ideas to maximize revenue, service and/or reduce expenses, outlining goals and objectives.
• Acts as a mentor to employees to provide superior customer service and a quality food product/overall experience.
• Oversees all budgetary aspects of the operation to include annual preparation of budgets and capital requests.
• Presents monthly profit and loss statements to senior management.
• Manages costs and projects to successful completion.
• Maintains an efficient program of scheduling to ensure a high standard of food service with the use of minimum man-hours.
• Ability to manage a high-volume restaurant while, meeting or beating budgeted costs, service scores, turnover target, safety measures an all other measurables.
• Hires, trains, motivates, evaluates, and supervises assigned personnel, coaches for success and continuing improvement of employee skills.
• Instructs assigned personnel regarding safety policies and procedures. Assures that any hazards within the restaurant are eliminated.
• Prepares and presents periodic performance reviews for assigned personnel.
• Recommends changes including hiring, promotion, demotion, and termination of assigned team members. Recommends wage and salary adjustments for personnel within Wage and Salary Guidelines.
• Must ensure department meets and maintains all OSHA requirements/standards.
• Ensures timely performance reviews, department safety training, BASE standards.
• Must pass Brand Audits achieving 100% scores.
• Maintains low turnover, 10% or less annually.
• Develops and trains, highly effective members of management.

A few more things:

• 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 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.
• High 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.

Salary: Starting at $100k per year, depending on experience.

The above is a minimal description of duties and responsibilities. Other work requirements may be necessary and assigned as the business needs evolve or change. Harrahs Resort Southern California reserves the right to make changes to this job description whenever necessary.

Harrahs Resort Southern California is proud to be an Equal Opportunity Employer: All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, or status as a qualified individual with a disability or protected veteran.

Preference is given to qualified Rincon tribal members and members of other federally recognized tribes.

NOTE: By providing a mobile number, you agree to receive calls/texts to your number about your application, and other opportunities that may be of interest to you. You understand that, where applicable, messages may be sent using an automatic telephone dialing system and your consent to receive messages does not require you to make a purchase.