Restaurant Assistant Manager - Jean Georges Steakhouse (Aria)

Location Las Vegas, Nevada, United States Of America

Location:

Las Vegas, Nevada

Become one of the stars behind the show and become part of the world's most powerful entertainment brands. Our Company has one exciting mission: To Entertain The Human Race.

PRIMARY PURPOSE:

As a Restaurant Assistant Manager, you will be responsible for the daily operations of the restaurant. You will also set the stage for guest experience with your welcoming smile and service. By understanding their unique stories and needs, you will own their experience to create WOW memories they will carry with them far and beyond their stay with us.

PRINCIPAL DUTIES AND RESPONSIBILITIES:

Make daily floor plans per shift to ensure proper rotation and coverage of stations

Supervise floor service in dining rooms during hours of operation

Perform employee evaluations and manage issues related to attendance records

Maintain communication with the Chef on all food service and menu issues

Communicate with management, chefs and culinary staff in order to fulfill and address issues or needs requested by guests and employees

Order supplies through the IP System and Purchasing; prepare purchase requisitions for any outlets from the warehouse or support departments

Keep inventory form and stocking area updated

Inspect food coming from support departments to assure freshness and quality

Maintain direct communication with guests for special requests and large party reservations

Perform other job-related duties as requested

KNOWLEDGE, SKILLS, AND ABILITIES:

High volume restaurant management or supervisory experience required 

Basic knowledge of computer software to include Outlook, MS Word, Excel, and PowerPoint as well as office equipment, i.e. telephone, copier, fax machine

Effective listening abilities with strong judgment skills

Excellent customer service skills and interpersonal skills to effectively communicate with all business contacts

MINIMUM REQUIREMENTS:

High school diploma or equivalent

Two (2) years of related experience

Work varied shifts, to include weekends and holidays

PREFERRED:

Bachelor’s degree or equivalent work experience

Three (3) years of Food and Beverage experience to include supervisory/managerial experience

Experience working in a similar resort setting

Working knowledge of all Food and Beverage products, menu items and equipment

Working knowledge of Culinary Union contracts

Working knowledge of health, safety and sanitation regulations.

Working knowledge of Point of Sale (POS) systems and operations.

Bilingual, English as the primary or secondary language