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Restaurant Assistant Manager

Planet 13 Las Vegas, NV

  • Expired: over a month ago. Applications are no longer accepted.
Job Description: Trece Las Vegas is seeking an experienced Restaurant Assistant Manager candidate who is passionate about creating renowned customer experience within our restaurant. Trece is located inside the Planet 13 Entertainment Complex. SummaryThe Assistant Restaurant Manager is someone that is passionate about the food and beverage industry and guest’s service. The Assistant Restaurant Manager is a problem solver with strong work ethic and leadership skills, they are responsible for managing the daily operations of the restaurant, including the selection, development, and performance management of employees. In addition, they oversee proper staff training, the inventory and ordering of beverages and supplies, optimize profits and ensure that guests are satisfied with their dining experience. Essential Duties and Responsibilities include the following. Other duties may be assigned.Manages operation with integrity and knowledge while promoting the culture and values of the establishment.Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen, bar, and dining areas. Ensure labels are kept up to date and proper rotation of product is implied. Ensure compliance with operational standards, company policies, federal/state/local laws, and ordinances. Coordinate daily Front of the House and Back of the House restaurant operations.Deliver superior service and maximize guest satisfaction.Respond efficiently and accurately to guest complaints.Regularly review product quality, maintain proper product inventory ensuring all menu items are in stock.Organize and supervise shifts and assign side work.Appraise staff performance and provide feedback to improve productivity. Assign accurate schedules based on business volume. Conduct daily pre-shift meetings to ensure staff knowledge on daily specials and new procedures.Ensure compliance with sanitation and safety regulations.Manage restaurant’s good image and suggest ways to improve it, promotes restaurant’s specials, happy hour, and other promotions.Promote the brand in the local community through word-of-mouth and restaurant events.Recommend ways to reach a broader audience (e.g. discounts and social media ads).Train new and current employees on proper guest service practices and ensure they are following the restaurant’s steps of service manual.Manages the workflow in the restaurant daily basis and reports to General Manager and Executive Chef.Follow restaurant’s policies and protocols Supervisory Responsibilities Manages supervise a total of 30+ employees in the Food and Beverage department. The Assistant General Manager is responsible for the overall direction, coordination, and compliance daily for the restaurant team. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; placing and receiving orders in a timely manner, addressing complaints, and resolving problems SummaryThe Assistant General Manager is someone that is passionate about the food and beverage industry and guest’s service. The Assistant General Manager is a problem solver with strong work ethic and leadership skills, they are responsible for managing the daily operations of the restaurant, including the selection, development, and performance management of employees. In addition, they oversee proper staff training, the inventory and ordering of beverages and supplies, optimize profits and ensure that guests are satisfied with their dining experience. Essential Duties and Responsibilities include the following. Other duties may be assigned.Manages operation with integrity and knowledge while promoting the culture and values of the establishment.Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen, bar, and dining areas. Ensure labels are kept up to date and proper rotation of product is implied. Ensure compliance with operational standards, company policies, federal/state/local laws, and ordinances. Coordinate daily Front of the House and Back of the House restaurant operations.Deliver superior service and maximize guest satisfaction.Respond efficiently and accurately to guest complaints.Regularly review product quality, maintain proper product inventory ensuring all menu items are in stock.Organize and supervise shifts and assign side work.Appraise staff performance and provide feedback to improve productivity. Assign accurate schedules based on business volume. Conduct daily pre-shift meetings to ensure staff knowledge on daily specials and new procedures.Ensure compliance with sanitation and safety regulations.Manage restaurant’s good image and suggest ways to improve it, promotes restaurant’s specials, happy hour, and other promotions.Promote the brand in the local community through word-of-mouth and restaurant events.Recommend ways to reach a broader audience (e.g. discounts and social media ads).Train new and current employees on proper guest service practices and ensure they are following the restaurant’s steps of service manual.Manages the workflow in the restaurant daily basis and reports to General Manager and Executive Chef.Follow restaurant’s policies and protocols Supervisory Responsibilities Manages supervise a total of 30+ employees in the Food and Beverage department. The Assistant General Manager is responsible for the overall direction, coordination, and compliance daily for the restaurant team. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; placing and receiving orders in a timely manner, addressing complaints, and resolving problems SummaryThe Assistant General Manager is someone that is passionate about the food and beverage industry and guest’s service. The Assistant General Manager is a problem solver with strong work ethic and leadership skills, they are responsible for managing the daily operations of the restaurant, including the selection, development, and performance management of employees. In addition, they oversee proper staff training, the inventory and ordering of beverages and supplies, optimize profits and ensure that guests are satisfied with their dining experience. Essential Duties and Responsibilities include the following. Other duties may be assigned. Manages operation with integrity and knowledge while promoting the culture and values of the establishment.Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen, bar, and dining areas. Ensure labels are kept up to date and proper rotation of product is implied. Ensure compliance with operational standards, company policies, federal/state/local laws, and ordinances. Coordinate daily Front of the House and Back of the House restaurant operations.Deliver superior service and maximize guest satisfaction.Respond efficiently and accurately to guest complaints.Regularly review product quality, maintain proper product inventory ensuring all menu items are in stock.Organize and supervise shifts and assign side work.Appraise staff performance and provide feedback to improve productivity. Assign accurate schedules based on business volume. Conduct daily pre-shift meetings to ensure staff knowledge on daily specials and new procedures.Ensure compliance with sanitation and safety regulations.Manage restaurant’s good image and suggest ways to improve it, promotes restaurant’s specials, happy hour, and other promotions.Promote the brand in the local community through word-of-mouth and restaurant events.Recommend ways to reach a broader audience (e.g. discounts and social media ads).Train new and current employees on proper guest service practices and ensure they are following the restaurant’s steps of service manual.Manages the workflow in the restaurant daily basis and reports to General Manager and Executive Chef.Follow restaurant’s policies and protocols Certificates, Licenses, Registrations Must be 21 years of age or older. TAM card, heath card and non-gaming card.Physical Demands The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this Job, the employee is regularly required to use hands to finger, handle, or feel and talk or hear. The employee is frequently required to stand; walk; sit; reach with hands and arms and stoop, kneel, crouch, or crawl. The employee is occasionally required to climb or balance and taste or smell. The employee must occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, peripheral vision, depth perception and ability to adjust focus. Powered by JazzHR FcTAFEhqTm

Planet 13

Address

Las Vegas, NV
89109 USA

Industry

Food

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