Restaurant Assistant General Manager-Caramella

3 months ago

Las Vegas, United States Planet Hollywood LV Full time

JOB SUMMARY:

The Assistant General Restaurant Manager assists the Restaurant General Manager in all aspects and activities of the restaurant operation. Responsibilities will include, but not only subject to: training, setting and maintaining service standards, scheduling, leading, coaching, managing, and overall business cost controls while ensuring all team members are at all times exceeding the service standards of Caramella’s. Restaurant Assistant General Manager shall exude the highest level of professionalism at all times and lead by example. 

ESSENTIAL JOB FUNCTIONS:  

Manage all aspects of day to day operations of venue in accordance with established policies and procedures. Ensures venue is always on brand meets all avenues of brand standards. Creates and conducts team training programs, and onboards new hires, while ensuring all team members are up to date on continued education requirements. Interview potential candidates, and hire new team members. Maintains an open door policy with all team members. Prepares and conducts pre-shifts and post shifts.  Develops team members, and assists in growth and development process. Coaches and supports outlet to effectively manage wages and controllable expenses. Strive to maintain profit margins without compromising guest experience, team member satisfaction or brand. Maintains an efficient program of scheduling to ensure a high standard of food preparation and service with the use of minimum man-hours. Serves as a guest advocate for the property. Efficiently and effectively utilizes necessary resources to resolve guest and operational challenges and while ensuring positively impactful results. Maintains and instructs assigned personnel as to safety policies and procedures and follows up to ensure hazards are eliminated. Ensures that building and outlet is well maintained and that operational areas have an atmosphere that meets or exceeds guest expectations and brand standards. Ensuring property is safe and secure facility for guests and team members. Monitors appearance of all food and beverage and communicates deviations from standard to supervisor / manager responsible for area. Acts immediately on all guest complaints to ensure that corrections are made when possible. Is highly visible and interfaces with guests on a regular basis to obtain feedback on quality of product, service, and overall experience. Observe service behaviors of team members and provides feedback. Continuously strives to improve service performance and guest experience.  Review guest feedback from surveys and monitors social media trends, performances, and feedback. Analyzes service issues and identifies trends. Efficiently and effectively creates solutions to overcome obstacles and ensures implementation to continually improve guest experience. 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. Works 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. Recommends changes including hiring, promotion, demotion, and release of personnel; recommends wage and salary adjustments for personnel within established guidelines. Interview potential employees who have been recommended by Personnel.

QUALIFICATIONS:  

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 of standards and food and beverage knowledge. Preferred: Bachelor’s Degree in Hotel or Restaurant Mgmt.  Work requires five years of restaurant / food service, including three years supervisory experience. Must present a neat and professional appearance. Bilingual abilities a plus. Work requires ability to compile, compute, and analyze pertinent data needed for reports. Work requires schedule flexibility which may include nights, weekends, holidays.  Work requires knowledge of computer programs including: Word, Excel, Windows, LMS. Work requires knowledge of Point of Sale systems. Strong interpersonal and communication skills.

PHYSICAL, MENTAL AND ENVIRONMENTAL DEMANDS:   

Fast paced, high volume environment involving constant interaction with team members, guests and public. Shifts may vary based on business needs. Must be able to professionally and graciously manage challenging situations. Standing for extended periods of time. Bending, reaching, and lifting up to twenty pounds may be needed to fulfill job duties. 

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, (. emergencies, changes in personnel, workload, rush jobs or technical developments).

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