Assistant Restaurant Manager - Wolf by Vanderpump

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.

• 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.
• 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

ADDITIONAL REQUIREMENTS

• 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 

• 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.