Restaurant Assistant General Manager

The Assistant General of QSR Operations assists the General Manager with the overall activities of the operation, including prep and service.

Come join our team at the fun place to play- Harrah's! We're looking for friendly and energetic team members who will entertain our guests in more than 2,500 rooms and suites, 86,000 square feet of casino space and seven outstanding restaurants. The excitement of Carnival Court coupled with the American spirit of Toby Keith's I Love This Bar and Grill provides a familiar atmosphere for you to start your career.

• Work requires effective communication in English, both verbal and written form in a professional manner.
• Previous work in a high caliber Lounge.
• Work in a high-volume establishment with the highest of standards and food and beverage knowledge.
• Work requires ability to compile, compute, and analyze pertinent data needed for reports.
• Work requires flexibility to work various shifts.
• Work requires knowledge of computer programs including Word, Excel, Windows, LMS.

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.
• Manages the day-to-day operation of QSR Operations for the Flamingo, Linq and Harrahs POD in accordance with established policies and procedures.
• Establishes and administers training programs within QSR Operations, including new employee orientation.
• Directs the development and administration of controls for all phases of QSR Operations in an economical and profitable manner while maintaining established standards.
• 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 food and beverage items and communicates deviations from standard to Chef on Duty or addresses issues.
• 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 Restaurant General Manager or Director of Food & Beverage.
• Monitors work of Fountain Workers, Bussers, IRD, Mini Bar, Leads, and all associated QSR Operations staff to ensure that established policies and procedures are being followed.
• Oversees all follow-up work to ensure non-recurrence of cashier 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.
• Interview potential employees who have been recommended by Personnel.
• Be able to read and speak to monthly, quarterly and yearly P&L statements.
• Ability to meet with vendors and be a liaison with our partners.
• Ability to work within multiple venues across multiple properties.
• Manages the day-to-day operation of QSR Operations for the Flamingo, Linq and Harrahs POD in accordance with established policies and procedures.
• Establishes and administers training programs within QSR Operations, including new employee orientation.
• Directs the development and administration of controls for all phases of QSR Operations in an economical and profitable manner while maintaining established standards.
• 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 food and beverage items and communicates deviations from standard to Chef on Duty or addresses issues.
• 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 Restaurant General Manager or Director of Food & Beverage.
• Monitors work of Fountain Workers, Bussers, IRD, Mini Bar, Leads, and all associated QSR Operations staff to ensure that established policies and procedures are being followed.
• Oversees all follow-up work to ensure non-recurrence of cashier 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.
• Interview potential employees who have been recommended by Personnel.
• Be able to read and speak to monthly, quarterly and yearly P&L statements.
• Ability to meet with vendors and be a liaison with our partners.
• Ability to work within multiple venues across multiple properties.