General Restaurant Manager - Gordan Ramsay's Hells Kitchen

The incumbent is responsible for the daytoday operations of the Hells Kitchen Restaurant and Bar, delivering a bold, highenergy dining experience that exceeds guest expectations. This role provides leadership across all aspects of the food and beverage operation, including employee relations, staffing, training, and performance development.

The position is accountable for developing and executing operational objectives that align with budgetary goals, service excellence, and brand standards, encompassing all menu offerings, beverage programs, retail selections, and entertainment elements. Oversight includes ensuring consistent quality, efficiency, and execution at every touchpoint.

This leader sets the tone for outstanding customer service by cultivating a welltrained, motivated service team and driving a culture of urgency, precision, and hospitality. The role ensures food and beverage orders are prepared and delivered accurately and timely while maintaining high standards for presentation and guest satisfaction. With a strong focus on maximizing value and driving profitability, this position plays a critical role in the continued success and reputation of Hells Kitchen

• Maintains high levels of customer satisfaction by building strong relationships with guests through table touches, warm greetings, and genuine farewells. Encourages and coaches team members to do the same to create memorable guest experiences.

• Resolves guest concerns and service deficiencies by actively listening, responding with sincerity, and utilizing appropriate service recovery tools to ensure guest loyalty and satisfaction.

• Utilizes analytical tools, including Avero, to evaluate business trends, monitor performance, and assess employee effectiveness.

• In partnership with the Food and Beverage Operations Director, develops and implements strategic initiatives to maximize revenue opportunities and control or reduce operating expenses by establishing clear goals and objectives.

• Acts as a mentor and leader to the service team, providing guidance and training to consistently deliver superior customer service and highquality food and beverage offerings.

• Oversees all budgetary aspects of the operation, ensuring financial accountability and operational efficiency.

• Manages annual operating budgets; submits capital expenditure proposals and oversees approved projects through completion while maintaining cost controls.

• Develops and maintains efficient scheduling practices that ensure service excellence while optimizing labor and minimizing manhours.

• Hires, trains, motivates, evaluates, and supervises assigned personnel; provides ongoing coaching to support professional growth and continuous improvement.

• Ensures all team members are instructed on safety policies and procedures and takes proactive measures to identify and eliminate hazards within the restaurant.

• Prepares and delivers periodic performance evaluations for assigned personnel, providing constructive feedback and development planning.

• Recommends personnel actions including hiring, promotion, demotion, and termination. Recommends wage and salary adjustments in accordance with established Wage and Salary Guidelines.

• Bachelors degree in Hotel and Restaurant Management, Business Administration or related field preferred.

• Five to ten years of restaurant industry work, including two years in food preparation and service and five years in supervision

• Literate and fluent in English

• Excellent guest service skills

• Must be at least 21 years of age

• Excellent communication skills, both verbal and written

• Excellent interpersonal skills, with emphasis in relationship building

• Good problem solving skills

• Ability to coordinate multiple tasks at once

• 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 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