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Assistant Restaurant Manager - Prime
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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