Manager Restaurant - Hells Kitchen

Responsible for overseeing the daily operations of Gordon Ramsay Hells Kitchen at Caesars Republic Lake Tahoe, ensuring a high-energy, world-class dining experience that reflects the brands standards for excellence. Leads all aspects of restaurant and bar operations, including team leadership, guest service, and financial performance.

Drives operational success by managing employee relations, hiring, training, and performance development, while fostering a culture of accountability, teamwork, and exceptional service. Ensures all food and beverage offerings meet established quality, presentation, and timing standards in alignment with the Hells Kitchen brand.

Collaborates in the development and execution of strategic objectives aligned with budgetary goals, maximizing revenue, controlling costs, and increasing profitability. Oversees menu execution, beverage programs, and overall guest experience, ensuring consistency, efficiency, and adherence to brand standards.

Delivers an elevated dining experience by maintaining a focus on outstanding guest satisfaction, operational excellence, and a highly trained, engaged team

• Maintains high levels of customer satisfaction by building relationships with the guests (through table touches, greetings or warm farewells) and encourages employees to build relationships with the guests. Resolves customer complaints and/or service deficiencies by listening to the guest, responding with sincerity, and using appropriate service recovery tools. Uses tools such as Avero to analyze business trends and employee performance.
• In conjunction with the Food and Beverage Operations Director, develops ideas to maximize revenue and/or reduce expenses, outlining goals and objectives.
• Acts as a mentor to employees in order to provide superior customer service and a quality food product
• Oversees all budgetary aspects of the operation.
• Manages the annual budgets. Submits proposals for capital expense projects and manages cost of approved projects to completion.
• Maintains an efficient program of scheduling to ensure a high standard of food service with the use of minimum man-hours.
• Hires, trains, motivates, evaluates, and supervises assigned personnel; coaches for success and continuing improvement of employee skills.
• Instructs assigned personnel regarding safety policies and procedures. Assures that any hazards within the restaurant are eliminated.
• Prepares and presents periodic performance reviews for assigned personnel.
• Recommends changes including hiring, promotion, demotion and termination of assigned team members. Recommends wage and salary adjustments for personnel within 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
• Positions that have contact with the public require the ability to work in a noisy
  environment and may be exposed to guests who use tobacco products. Also, non-public contact positions may be required to enter public areas from time to time, in connection with their duties, and may be subject to the same environment.