Job Title:   Assistant Restaurant Manager - Prime
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21 and over

  • Make daily floor plans per shift to ensure proper rotation and coverage of stations.
  • Review staffing, schedules and vacations
  • Coach and train on policies and procedures
  • Train employees in the performance of their duties
  • Supervise floor service in dining rooms during hours of operation
  • Maintain contacts with cashiers to ensure correct policies and procedures for check handling / closing are maintained by service staff
  • Delegate responsibilities to employees and supervise tasks to completion, correctly and on time.
  • Supervise staff activities, ways of access and egress to ensure complete compliance with Health Department and Fire Marshall Regulations.
  • Perform employee evaluations and manage all issues related to attendance records and FileNet in general
  • Discipline or commend employees following departmental rules and complying with the Union contract.
  • Maintain communication with the Chef on all food service and menu issues
  • Effectively communicate with management, chefs and culinary staff in order to fulfill and address any issues or needs requested by guests and or other employees
  • Order supplies through the IP System and Purchasing
  • Prepare purchase requisitions for any outlets from the Bellagio warehouse or support departments
  • Keep inventory form and stocking area updated
  • Inspect the food coming from support departments to assure freshness and quality
  • Properly label and date all products to ensure safe keeping and sanitation
  • Analyze financial reports on a daily, monthly, and yearly basis.
  • Identify and implement cost-cutting measures and initiatives Able to contact engineering department or other vendors to repair equipment
  • Understand and manage Profit & Loss statements, general business practices of restaurant operation
  • Maintain par levels and direct purchase of china, glass and silverware
  • Manage Infogenesis pricing / maintenance issues to ensure checks can be processed correctly
  • Follow current proper policies and procedures for Manager comps and voids
  • Utilizes Avero to maximize sales and profits, manage daily labor and other operating expenses
  • Exercise cost controls for all aspects of restaurant operation
  • Conduct weekly FF&E checklists to maintain furniture, fixtures and equipment. Ensure dining rooms are in accordance with the 5 Star/5 Diamond Maintenance Program, to include carpet, walls, light bulbs, windows and overall general cleanliness
  • Check on all reservations and special guest needs



  • At least 3 year of service experience in a similar dining environment.
  • Working knowledge of Point of Sale (POS) systems and operations.
  • Working knowledge of health, safety and sanitation regulations.
  • Working knowledge of all Food and Beverage products, menu items and equipment
  • Working knowledge of Culinary Union contracts.
  • Excellent customer service skills.
  • Able to lead and mentor a team.
  • Have interpersonal skills to deal effectively with all business contacts.
  • Professional appearance and demeanor.
  • Work varied shifts, including weekends and holidays.
  • High school diploma or equivalent.
  • Able to effectively communicate in English, in both written and oral forms. 


  • Previous experience working in a similar resort setting.

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