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in Baltimore, MD

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Hours Full-time, Part-time
Location Baltimore, MD
Baltimore, Maryland

About this job

JOB SUMMARY:

Primary responsibilities include daily oversight of all service functions of the Bar, Lounge and Dining Room. An emphasis on quality steps of service with strong leadership abilities are the minimum standards for the successful candidate. In depth knowledge of wines and spirits are necessary to support the in house restaurant beverage programs and a working knowledge of food identification is necessary to ensure proper training to the service staff. The manager will be responsible for setting the tone of the service experience and maintaining top talent in all areas of the front of house. The Restaurant will interface with the Culinary, Beverage and Stewarding teams to ensure seamless operating systems and best in brand attitude. Creates a culture of uncompromised service features and supports "All In" legendary guest experiences.

DIRECTLY SUPERVISES (PLEASE LIST POSITION TITLES):

Assistant Restaurant Manager

Restaurant Servers

Food Runners

Host/Hostesses

Bartenders

Lounge Servers

Chefs

Cooks

Specialty Chefs

KEY JOB FUNCTIONS:

* Manages the day to day operations of the restaurant in accordance with established policies and procedures.

* Creates and implements training program for all service touch points.

* Maximizes employee's morale through leading by example in demonstrating Spotlight behaviors to both guest and employees and provides the tools, guidance and support needed to enable all restaurant employees to give world class guest service.

* Maintains high levels of customer satisfaction by building relationships with the guests (through table touches, greetings farewells) and encourages employees to build relationships with the guests.

* Responsible for understanding competitive set and creates service strategies to differentiate from the top restaurants in the casual dining category.

* Maintains an efficient program of scheduling to ensure high standard of service with the use of minimum man hours.

* Controls wine and spirit inventories and works with restaurant staff to maintain budgeted pour costs.

* Maintains all cash handling policies and procedures with all employees and ensures that proper tip compliance if maintained by all service employees.

* Creates promotional programs to up sell beverage average check and rewards top employees for sales contests.

* Performs hands on beverage training to include basic wine service, proper setting and clearing of tables and up selling techniques.

* Ensures that all service staff are exposed to all menu items and have the opportunity to taste and critique all customer experiences.

* Works with local vendors to provide additional product exposure and tastings to the restaurant team.

* Councils, guides and instructs assigned personnel to perform their duties to outlet expectations.

* Works one on one with the Restaurant culinary team to share opinions and guest feedback. Reports all quality issues and works on a common solution to resolve any food and or service defects.

* Recommends personal changes including hiring, promotion and release of personnel.

* Understands implements and enforces all CET and Total Service programs as well as implements and enforces all Standard Operating Procedures.

* Maintains daily expense control and trains subordinates to participate in cost control tracking reports.

* Responsible for maintaining a guest data base and will execute social media opportunities to our customers.

* Conducts daily pre-shift meetings with the entire restaurant team (FOH and BOH) and cultivates a team effort with all team members.

* Must be reliable and conscientious and possess the ability to interact (in English) with guest, co-workers and supervisory staff.

* Excellent interpersonal, customer service, leadership, communication, team building and problem solving skill are required.

* Must be accurate and detail oriented. Demonstrated ability in maintaining consistent, high quality guest service levels. Must be able to initiate and engage in conversation in a professional and friendly manner.

* Must have the ability to act quickly and exercise good judgment under pressure/conflict situations.

* Must have an understanding of how the job responsibilities relate to the areas of the casino and hotel.

* Communicates effectively with Food and Beverage senior leadership and is expected to assist in other areas of the division when necessary.

* Supports company programs and communicates effectively with direct reports to maintain compliance (sexual harassment, etc.)

* Walks the floor at the beginning of every shift to inspect inventory and operating supplies and makes adjustments when necessary through Stratton Warren AS/400 system.

* Produces food for the restaurant and other events in the casino meeting/conference spaces.

* Ensures that all food prepared is nutritious, safe, eye appealing and properly flavored.

* Specific duties include menu planning, maintenance of payroll, food cost and other related records.

* Prepares food, establishes quality standards, trains employees in cooking methods, presentation techniques and portion control.

* Interviews, hires, evaluate and disciplines kitchen personnel as appropriate.

* Understands and communicates to kitchen personnel all property and department rules, policies and procedures.

* Trains kitchen personnel in food production principles and practices.

* Establishes quality standards for menu items and for food production practices.

* Plans and prices menus.

* Establishes portion sizes and standards of service for all menu items.

* Schedules kitchen employees in conjunction with business forecasts and predetermined budget.

* Experience with I-App and BOD.

* Maintains payroll records for submission to payroll department.

* Controls food cost by establishing proper storage requirements, standardization of recipes and waste control.

* Trains kitchen personnel in safe operating procedures of all equipment, utensils, and machinery.

* Provides safety training in lifting, carrying, hazardous material control, and chemical control.

* Trains kitchen personnel in sanitation practices and help establish cleaning schedules, stock rotation, refrigeration temperature control points and any other sanitary controls.

* Leads employees by creating a positive, supportive environment where talents, skills, and trade practices are exchanged, practiced and enhanced.

* Understands and administers the PAR form, sets performance expectations and provides coaching and operational support for the kitchen production staff.

* Enforces all appearance and uniform guidelines.

* Demonstrates Horseshoe Spotlight 5 behaviors: Initiates Friendly Greeting, Smiles and Makes Eye Contact, Demonstrates Upbeat and Positive Attitude, Checks for Satisfaction, Provides a Warm Farewell.

* Lead an organization with methods and actions that are ethical and in full compliance with all applicable laws, regulations, and Company policies.

* Identify compliance risks and take actions necessary to eliminate or minimize risks.

* Champion, within the organization, a commitment to honesty, integrity, and responsible corporate behavior.

* Create a compliance culture within the organization and foster an environment where employees feel comfortable reporting potential violations or misconduct.

Qualifications:

EDUCATION and/or EXPERIENCE:

* 5 years Chef experience

* Knowledge of basic administrative functions including scheduling, inventory, and computer functions, inter-departmental communication.

* Two year Food and Beverage degree or comparable industry experience.

* Minimum of two years experience as a restaurant server in a casual dining environment.

* Minimum of two years experience in a supervisory capacity in a similar style of restaurant.

* Preferred experience as a Restaurant Manager in the Baltimore market, but not mandatory.

* Preferred certificate of completion of a wine and spirit training program.

* Experience with promotional strategies and monitoring redemption results.

* Experience operating point of sales systems and cash transactions.

QUALIFICATIONS:

* Must be qualified to diffuse guest complaints and

* Work requires effective communication in English, both verbal and written form in a professional manner.

* Must present a neat and professional appearance and display a team player attitude.

* Must be physically mobile with reasonable accommodations.

* Must be able to lift and carry upwards of 50 pounds.

* Knowledge of basic food preparation and presentation.

* Required to spend a minimum of one week cross training in the kitchen and working one on one with culinary team.

* Degree from a post secondary Culinary Arts School required.

* A minimum of 5 years as a Sous Chef plus 3 years in another food preparation position.

* Proven performance in implementing and maintaining food production operational standards.

* Ability to uphold and demonstrate the highest level of integrity in all situations and recognize standards required by a regulated business

PHYSICAL, MENTAL AND ENVIRONMENTAL DEMANDS:

* Fast paced environment and must be able to sustain multiple tasks with time constraints.

* Must be able to handle heavy business volume and perform under mental and physical pressure.

* Creates a professional environment for team members to perform at their peak performance without barriers and with all the necessary tools required.

Disclaimer

While this is intended to be an accurate reflection of the current job, management reserves the right to revise the current job or to require that other or different tasks be performed when circumstances change, (e.g. emergencies, changes in personnel, workload, rush jobs or technical developments).

As part of Caesars Entertainment's employment process, finalist candidates will be required to complete a background check, prior to an offer being extended. These background checks include:

* Prior Employment Verification

* Education Verification

* Social Security Trace

* Criminal Background Check

* Drug Screen

* Motor Vehicles Records (where required for position)