Assistant Manager-Dominique Ansel Bakery (Caesars Palace LV)

About Us

Help us roll out the red carpet at Caesars Palace! This world-renowned resort indulges our guests with 25 unique restaurants and cafes, over 3,000 rooms, 4.5 acres of pools and gardens, and a 50,000 square foot spa. If you have a passion for delivering personalized service in an exclusive setting, Caesars Palace is the place for you to start your career.

Responsibilities

• 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 employee orientation.
• 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.
• 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 or Director of Food & Beverage.
• Monitors work of Food Cashiers 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.
• Interviews potential employees who have been recommended by Personnel.

Requirements

• Must be 21 years of age or older.
• 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 Management.
• Work requires five years of restaurant/food service experience, including 3 years of supervisory experience.
• Must present a neat and professional appearance.
• Work requires ability to compile, compute, and analyze pertinent data needed for reports.
• Bilingual abilities preferred.
• Work requires flexibility to work various shifts.
• Work requires knowledge of computer programs including Word, Excel, Windows, and LMS.

Additional Requirements

• Fast-paced environment with multiple tasks to be handled under time constraints.
• Must be able to handle a heavy business volume and sensitive situations relating to staff and guest problems in a timely manner.