The Assistant Manager is responsible for assisting the General Manager in the day-to day operations of the quick service outlets including, but not limited to employee relations and developing and implementing objectives in accordance with budgetary and service requirements. This role will oversee multiple outlets at multiple properties
As part of our award winning team, you will help to create the romantic ambiance and classic European style that our most prestigious guests have come to expect from Paris Las Vegas. Your stylish and playful attitude will entertain our guests as they enjoy 2,900 guest rooms, 295 opulent suites, 11 restaurants and the Eiffel Tower. If casual sophistication is enticing to you, Paris is the place to be!
- Work requires effective communication in English, both verbal and written form in a professional manner.
- Work requires a minimum of an Associate's Degree, preferably in hotel and/or restaurant management, Graduate of post high school, two year Culinary Arts School, or equivalent technical training in the food service industry may be substituted on a year for year basis. Preferred: Bachelor's Degree in Hotel or Restaurant Mgmt.
- Work prefers previous Starbucks or other quick service supervisory experience
- Must present a neat and professional appearance.
- Work requires ability to compile, compute, and analyze pertinent data needed for reports
- Work prefers Bilingual abilities
- Work requires flexibility to work various shifts.
- Work requires knowledge of computer programs including: Word, Excel, and Windows.
- Food Handler's Card, Alcohol Awareness Card, and Non-Gaming Card
ADDITIONAL REQUIREMENTS:
Fast paced environment, multiple tasks to be handled under time constraint. Must be able to handle a heavy business volume, and sensitive situations relating to staff and guest problems, in a timely manner
EDUCATION and/or EXPERIENCE:
3 Year experience as Assistant Manager or Assistant General Manager.
- Manages the day-to-day operation of the outlet in accordance with established policies and procedures.
- Establishes and administers training programs within the outlet, including new employee orientation.
- Directs the development and administration of controls for all phases of the outlet 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.
- Compiles annual budget, variance reports, weekly management reports, comp reports, linen/glass/silver/menu inventory and any other reports deemed necessary by the Manager or Director of Food & Beverage.
- Monitors work of employees to ensure that established policies and procedures are being followed.
- Oversees all follow-up work to ensure non-recurrence of errors; 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.
- Manages the day-to-day operation of the outlet in accordance with established policies and procedures.
- Establishes and administers training programs within the outlet, including new employee orientation.
- Directs the development and administration of controls for all phases of the outlet 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.
- Compiles annual budget, variance reports, weekly management reports, comp reports, linen/glass/silver/menu inventory and any other reports deemed necessary by the Manager or Director of Food & Beverage.
- Monitors work of employees to ensure that established policies and procedures are being followed.
- Oversees all follow-up work to ensure non-recurrence of errors; 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.