Assistant Manager Restaurant - Wolf by Vanderpump at Caesars Entertainment

South Lake Tahoe, California, United States -

Full Time

Start Date

Immediate

Expiry Date

21 Jun, 26

Salary

0.0

Posted On

23 Mar, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Customer Relations, Mentoring, Supervision, Training, Operations Management, Food Preparation, Service Procedures, Scheduling, Safety Policies, Budget Compilation, Variance Reporting, Inventory Management, Mixology, Wine Knowledge, Beverage Knowledge, Problem Solving

Industry

Gambling Facilities and Casinos

Description

Located along Lake Tahoe in the Sierra Nevada, Harrah’s and Caesars Republic Lake Tahoe properties are the premier employer of choice. Here are just a few perks of working for Caesars Entertainment, the largest casino-entertainment company in the US. Professional and leadership development * Paid breaks and a free meal during each shift * PTO/FTO * Access to the on-site team member gym * Health and Wellness benefits after 90 days of service * On-site Wellness Center and monthly health and wellness initiatives * Employee Assistance Program * Robust educational benefits, including tuition assistance, student loan repayment options, and access to Caesars University * Optional 401(k) plan eligibility after 90 days of service Our Caesars family is driven by our Mission, Vision and Values. We take great pride in living these values – Together We Win, All In On Service and Blaze the Trail – every day. Our mission, “Create the Extraordinary”. Our vision, “Create spectacular worlds that immerse, inspire and connect you”. We don’t perform magic; we create it with excellence. #WeAreCaesars”. If you are ready to create some magic, we invite you to explore our dynamic, yet unique, career opportunities. JOB SUMMARY: 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. KEY JOB FUNCTIONS: * 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. EDUCATION and/or EXPERIENCE: * 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. QUALIFICATIONS: * 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 PHYSICAL, MENTAL AND ENVIRONMENTAL DEMANDS: * 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 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. Disclaimer This is not necessarily an exhaustive list of all responsibilities, skills, duties, requirements, efforts or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the current job or to require that other or different tasks be performed when circumstances change, (e.g. emergencies, changes in personnel, workload, rush jobs or technical developments). At Harrah’s and Caesars Republic Lake Tahoe, we want you as a partner in a win-win relationship. We want you to maximize your skills and talents to become the best you can be in your chosen ﬁeld. We are proud to be one of the leaders in the hospitality business. One of the reasons our resorts have consistently received 4-Star and 4-Diamond Awards is because of the friendly, top quality people we hire to serve our guests. Harrah’s and Caesars Republic Lake Tahoe are located on the south shore of magnificent Lake Tahoe, America’s largest alpine lake and number one vacation destination. Visitors are drawn to Lake Tahoe’s year round recreation, which includes skiing and snowboarding in the winter months and hiking, fishing, mountain biking, golf kayaking, sailing and a plethora of other recreation opportunities in the spring, summer and fall. Add to this, the lively, round-the-clock gaming and indoor entertainment, world-class amenities, which include two heated pools , a full-service health spa, various restaurants, including the world renowned, Hell’s Kitchen, 1,254 rooms and suites plus excellent guest service, and you can understand why Harrah’s & Caesars Republic are popular choices for travelers and vacationers throughout the year. Besides living in one of the Earth’s most beautiful locations you will join a company that understands how to treat employees. As an industry leader, Harrah’s believes a successful company starts with satisﬁed employees. Whether it’s professional advancement or personal recognition, Harrah’s provides accolades and incentives as you move along your career path.

Responsibilities

This role is responsible for fostering an environment that excites both guests and employees while assisting the Restaurant Manager with all aspects of restaurant operations, including preparation and service. Key functions include actively building customer relations, supervising personnel, managing daily operations, and directing cost-effective restaurant development under the General Manager.