JOB SUMMARY:The Assistant Manager assists the Manager with the overall activities of the outlet operation, including prep and service. ESSENTIAL JOB FUNCTIONS: Manages the day-to-day operation of the outlet in accordance with established policies and procedures. Establishes and administers training programs within the outlet, including new employee orientation. Directs the development and administration of controls for all phases of the outlet in an economical and profitable manner while maintaining established standards. Coordinates the maintenance and development methods for high quality preparation of food; assists in the maintenance and development of procedures for food service; and presents menu items for maximum customer service satisfaction. Maintains an efficient program of scheduling to ensure a high standard of food preparation and service with the use of minimum man-hours. Maintains and instructs assigned personnel as to safety policies and procedures and follows up to ensure hazards are eliminated. Monitors appearance of all foods and communicates deviations from standard to salaried food prep supervisor responsible for area. Acts immediately on all customer complaints to ensure that corrections are made when possible. Compiles annual budget, variance reports, weekly management reports, comp reports, linen/glass/silver/menu inventory and any other reports deemed necessary by the Manager or Director of Food & Beverage. Monitors work of employees to ensure that established policies and procedures are being followed. oversees all follow-up work to ensure non-recurrence of errors; works closely with Business Office and Internal Audit to ensure compliance with established procedures. Counsels, guides and instructs assigned personnel in the proper performance of their duties. Prepares and coordinates the periodical performance reviews of assigned personnel. Recommends changes including hiring, promotion, demotion and release of personnel; recommends wage and salary adjustments for personnel within established guidelines. Interview potential employees who have been recommended by Personnel. QUALIFICATIONS: Work requires effective communication in English, both verbal and written form in a professional manner. Work requires a minimum of an Associate's Degree, preferably in hotel and/or restaurant management Graduate of post high school, Two year Culinary Arts School or equivalent technical training in the food service industry may be substituted on a year for year basis. Preferred: Bachelor's Degree in Hotel or Restaurant Mgmt. Work prefers 2 years previous Starbucks supervisory experience Must present a neat and professional appearance. Work requires ability to compile, compute, and analyze pertinent data needed for reports Work prefers Bilingual abilities Work requires flexibility to work various shifts. Work requires knowledge of computer programs including: Word, Excel, and Windows. PHYSICAL, MENTAL AND ENVIRONMENTAL DEMANDS: Fast paced environment, multiple tasks to be handled under time constraint. Must be able to handle a heavy business volume, and sensitive situations relating to staff and guest problems, in a timely manner Disclaimer: This is not necessarily an exhaustive list of all responsibilities, skills, duties, requirements, efforts or working conditions associated with the job. 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).
Mar 20, 2024
Full time
JOB SUMMARY:The Assistant Manager assists the Manager with the overall activities of the outlet operation, including prep and service. ESSENTIAL JOB FUNCTIONS: Manages the day-to-day operation of the outlet in accordance with established policies and procedures. Establishes and administers training programs within the outlet, including new employee orientation. Directs the development and administration of controls for all phases of the outlet in an economical and profitable manner while maintaining established standards. Coordinates the maintenance and development methods for high quality preparation of food; assists in the maintenance and development of procedures for food service; and presents menu items for maximum customer service satisfaction. Maintains an efficient program of scheduling to ensure a high standard of food preparation and service with the use of minimum man-hours. Maintains and instructs assigned personnel as to safety policies and procedures and follows up to ensure hazards are eliminated. Monitors appearance of all foods and communicates deviations from standard to salaried food prep supervisor responsible for area. Acts immediately on all customer complaints to ensure that corrections are made when possible. Compiles annual budget, variance reports, weekly management reports, comp reports, linen/glass/silver/menu inventory and any other reports deemed necessary by the Manager or Director of Food & Beverage. Monitors work of employees to ensure that established policies and procedures are being followed. oversees all follow-up work to ensure non-recurrence of errors; works closely with Business Office and Internal Audit to ensure compliance with established procedures. Counsels, guides and instructs assigned personnel in the proper performance of their duties. Prepares and coordinates the periodical performance reviews of assigned personnel. Recommends changes including hiring, promotion, demotion and release of personnel; recommends wage and salary adjustments for personnel within established guidelines. Interview potential employees who have been recommended by Personnel. QUALIFICATIONS: Work requires effective communication in English, both verbal and written form in a professional manner. Work requires a minimum of an Associate's Degree, preferably in hotel and/or restaurant management Graduate of post high school, Two year Culinary Arts School or equivalent technical training in the food service industry may be substituted on a year for year basis. Preferred: Bachelor's Degree in Hotel or Restaurant Mgmt. Work prefers 2 years previous Starbucks supervisory experience Must present a neat and professional appearance. Work requires ability to compile, compute, and analyze pertinent data needed for reports Work prefers Bilingual abilities Work requires flexibility to work various shifts. Work requires knowledge of computer programs including: Word, Excel, and Windows. PHYSICAL, MENTAL AND ENVIRONMENTAL DEMANDS: Fast paced environment, multiple tasks to be handled under time constraint. Must be able to handle a heavy business volume, and sensitive situations relating to staff and guest problems, in a timely manner Disclaimer: This is not necessarily an exhaustive list of all responsibilities, skills, duties, requirements, efforts or working conditions associated with the job. 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).
Job Description The Busser is responsible for assisting the Servers in all duties. The Busser is responsible for maintaining the entire restaurant, including the dining room, storerooms, food pick-up area, and beverage station according to established cleanliness and stock standards. The Busser maintains all assigned uniform guidelines and works in an efficient and professional manner while maintaining a positive attitude and delivering superior guest service always. This job description is a summary of duties however it is by no means an all-inclusive list. It is merely a broad guide to the expected duties of the position. ESSENTIAL FUNCTIONS OF THE POSITION INCLUDE, BUT ARE NOT LIMITED TO: Work with servers to ensure proper guest service Coordinate table availability and constantly communicates with Server, Hostess, and Management to ensure tables are turned efficiently Serve water, coffee, and soft drinks, refilling when needed Perform all assigned duties as detailed in your opening, afternoon, and closing checklists Set and reset tables efficiently before, during, and after service periods to turn tables Attend pre-shift briefings and any scheduled meetings as directed by management Maintain complete knowledge of table/seat/station numbers, proper table set-ups, room capacity, hours of operations Be familiar with the guests on the reservation list, especially guests regarded as PIV and our regular guest's requests/preferences Clean and maintain cleanliness of all tools and work areas and surfaces tables, chairs, restaurant floors/banquette, walls, woodwork, furniture, shelves, inside and outside of side stations black cloths, sinks, shelves, surfaces, cupboards, POS stations, etc., and any other areas of the restaurant as specified on your checklists thoroughly and daily Clean and dry spillages, following our standards, immediately upon occurrence; never leave spills unattended Clear guest tables after each course and reset with appropriate settings Follow the order of service issued during training Resolve guest complaints, ensuring guest satisfaction Move furniture as directed by management, including but not limited to tables, chairs, bar stools, banquettes, bar tables, boxes, equipment, etc. Ensure that any breakage is reported and recorded at the end of every shift using the breakage form provided Maintain complete knowledge of correct maintenance and use of equipment Make sure all equipment is in good condition and continue replenishing stock throughout your shift Replenish wares inside stations throughout shift Maintain complete knowledge of proper table/tray set ups Complete closing duties as assigned Fold napkins to specifications Buff/polish all silverware and glasses as directed by management Stock up the restaurant's side stations and expo line for the shift to specified par levels (glasses, cutlery, chinaware, condiments, napkins, tea cups, tea pots, sugar bowls, wiping cloths, trays, etc.); Prepare trash bins for service and maintain throughout shift Change sanitation buckets every two hours or as needed (if applicable) Use all chemicals in accordance with OSHA regulations and venue requirements TRAINING REQUIREMENTS: Tao Group Hospitality in-venue training EDUCATION/WORKING KNOWLEDGE: Must have a minimum of one (1) years of experience as a Busser or Food Runner Knowledge of drink recipes Opening and closing duties Sanitation and safety SKILLS / PHYSICAL DEMANDS / WORK ENVIRONMENT / SCHEDULE The work environment characteristics and/or physical demands described here are representative of those a team member encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform essential job functions Ability to write and verbally communicate Must be able to move quickly Must be able to push and lift up to 50 lbs. Must be able to stand for extended periods of time Work in an environment that is subject to varying levels of noise, crowds, and smoke, the severity of which depends upon the guest volume Exposure to hot kitchen elements or cleaning materials Work indoors and/or outdoors, exposed to hot and/or cold surfaces, steam, and wet floors Office, Casino, Nightclub, Dayclub, Bar, Lounge, and/or Restaurant working environment May work extended hours irregular shifts, evening and/or weekend shifts, and holiday work may be required Maintain a professional, neat, and well-groomed appearance adhering to Company standards Must be effective as part of a team; ability to interact with internal and external customers, managers, and co-workers in a professional, courteous manner Ability to maintain confidentiality Ability to handle a fast-paced, busy, and somewhat stressful environment About Us ABOUT TAO GROUP HOSPITALITY Tao Group Hospitality delivers distinctive culinary and premium entertainment experiences through its portfolio of restaurants, nightclubs, lounges, and daylife venues. Tao Group Hospitality acquired Hakkasan Group in April 2021. The combined company operates over 80 branded locations in over 20 markets across four continents and features a collection of widely recognized hospitality brands. These include TAO, Hakkasan, OMNIA, Marquee, LAVO, Beauty & Essex, Wet Republic, Yauatcha, Ling Ling, Cathédrale, Little Sister, The Highlight Room, Sake No Hana, Jewel, and more. Tao Group Hospitality is part of Mohari Hospitality, an investment firm focused on the luxury lifestyle and hospitality sectors.
Mar 13, 2024
Full time
Job Description The Busser is responsible for assisting the Servers in all duties. The Busser is responsible for maintaining the entire restaurant, including the dining room, storerooms, food pick-up area, and beverage station according to established cleanliness and stock standards. The Busser maintains all assigned uniform guidelines and works in an efficient and professional manner while maintaining a positive attitude and delivering superior guest service always. This job description is a summary of duties however it is by no means an all-inclusive list. It is merely a broad guide to the expected duties of the position. ESSENTIAL FUNCTIONS OF THE POSITION INCLUDE, BUT ARE NOT LIMITED TO: Work with servers to ensure proper guest service Coordinate table availability and constantly communicates with Server, Hostess, and Management to ensure tables are turned efficiently Serve water, coffee, and soft drinks, refilling when needed Perform all assigned duties as detailed in your opening, afternoon, and closing checklists Set and reset tables efficiently before, during, and after service periods to turn tables Attend pre-shift briefings and any scheduled meetings as directed by management Maintain complete knowledge of table/seat/station numbers, proper table set-ups, room capacity, hours of operations Be familiar with the guests on the reservation list, especially guests regarded as PIV and our regular guest's requests/preferences Clean and maintain cleanliness of all tools and work areas and surfaces tables, chairs, restaurant floors/banquette, walls, woodwork, furniture, shelves, inside and outside of side stations black cloths, sinks, shelves, surfaces, cupboards, POS stations, etc., and any other areas of the restaurant as specified on your checklists thoroughly and daily Clean and dry spillages, following our standards, immediately upon occurrence; never leave spills unattended Clear guest tables after each course and reset with appropriate settings Follow the order of service issued during training Resolve guest complaints, ensuring guest satisfaction Move furniture as directed by management, including but not limited to tables, chairs, bar stools, banquettes, bar tables, boxes, equipment, etc. Ensure that any breakage is reported and recorded at the end of every shift using the breakage form provided Maintain complete knowledge of correct maintenance and use of equipment Make sure all equipment is in good condition and continue replenishing stock throughout your shift Replenish wares inside stations throughout shift Maintain complete knowledge of proper table/tray set ups Complete closing duties as assigned Fold napkins to specifications Buff/polish all silverware and glasses as directed by management Stock up the restaurant's side stations and expo line for the shift to specified par levels (glasses, cutlery, chinaware, condiments, napkins, tea cups, tea pots, sugar bowls, wiping cloths, trays, etc.); Prepare trash bins for service and maintain throughout shift Change sanitation buckets every two hours or as needed (if applicable) Use all chemicals in accordance with OSHA regulations and venue requirements TRAINING REQUIREMENTS: Tao Group Hospitality in-venue training EDUCATION/WORKING KNOWLEDGE: Must have a minimum of one (1) years of experience as a Busser or Food Runner Knowledge of drink recipes Opening and closing duties Sanitation and safety SKILLS / PHYSICAL DEMANDS / WORK ENVIRONMENT / SCHEDULE The work environment characteristics and/or physical demands described here are representative of those a team member encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform essential job functions Ability to write and verbally communicate Must be able to move quickly Must be able to push and lift up to 50 lbs. Must be able to stand for extended periods of time Work in an environment that is subject to varying levels of noise, crowds, and smoke, the severity of which depends upon the guest volume Exposure to hot kitchen elements or cleaning materials Work indoors and/or outdoors, exposed to hot and/or cold surfaces, steam, and wet floors Office, Casino, Nightclub, Dayclub, Bar, Lounge, and/or Restaurant working environment May work extended hours irregular shifts, evening and/or weekend shifts, and holiday work may be required Maintain a professional, neat, and well-groomed appearance adhering to Company standards Must be effective as part of a team; ability to interact with internal and external customers, managers, and co-workers in a professional, courteous manner Ability to maintain confidentiality Ability to handle a fast-paced, busy, and somewhat stressful environment About Us ABOUT TAO GROUP HOSPITALITY Tao Group Hospitality delivers distinctive culinary and premium entertainment experiences through its portfolio of restaurants, nightclubs, lounges, and daylife venues. Tao Group Hospitality acquired Hakkasan Group in April 2021. The combined company operates over 80 branded locations in over 20 markets across four continents and features a collection of widely recognized hospitality brands. These include TAO, Hakkasan, OMNIA, Marquee, LAVO, Beauty & Essex, Wet Republic, Yauatcha, Ling Ling, Cathédrale, Little Sister, The Highlight Room, Sake No Hana, Jewel, and more. Tao Group Hospitality is part of Mohari Hospitality, an investment firm focused on the luxury lifestyle and hospitality sectors.
JOB SUMMARY:The Assistant Restaurant Manager assists the Restaurant Manager with the overall activities of the restaurant operation, including prep and service. ESSENTIAL JOB FUNCTIONS: Manages the day-to-day operation of the restaurant in accordance with established policies and procedures. Establishes and administers training programs within the restaurant, including new employee orientation. Directs the development and administration of controls for all phases of the restaurant in an economical and profitable manner while maintaining established standards. Coordinates the maintenance and development methods for high quality preparation of food; assists in the maintenance and development of procedures for food service; and presents menu items for maximum customer service satisfaction. Maintains an efficient program of scheduling to ensure a high standard of food preparation and service with the use of minimum man-hours. Maintains and instructs assigned personnel as to safety policies and procedures and follows up to ensure hazards are eliminated. Monitors appearance of all foods and communicates deviations from standard to salaried food prep supervisor responsible for area. Acts immediately on all customer complaints to ensure that corrections are made when possible. Compiles annual budget, variance reports, weekly management reports, comp reports, linen/glass/silver/menu inventory and any other reports deemed necessary by the Restaurant Manager or Director of Food & Beverage. Monitors work of Food Cashiers to ensure that established policies and procedures are being followed. Oversees all follow-up work to ensure non-recurrence of cashier errors; works closely with Business Office and Internal Audit to ensure compliance with established procedures. Counsels, guides and instructs assigned personnel in the proper performance of their duties. Prepares and coordinates the periodical performance reviews of assigned personnel. Recommends changes including hiring, promotion, demotion and release of personnel; recommends wage and salary adjustments for personnel within established guidelines. Interview potential employees who have been recommended by Personnel. QUALIFICATIONS: Work requires effective communication in English, both verbal and written form in a professional manner. Work requires a minimum of an Associate's Degree, preferably in hotel and/or restaurant management, Graduate of post high school, Two year Culinary Arts School or equivalent technical training in the food service industry may be substituted on a year for year basis. Preferred: Bachelor's Degree in Hotel or Restaurant Mgmt. Work requires five years of restaurant/food service, including 3 years supervisory experience Must present a neat and professional appearance. Work requires ability to compile, compute, and analyze pertinent data needed for reports Work prefers Bilingual abilities Work requires flexibility to work various shifts. Work requires knowledge of computer programs including: Word, Excel, Windows, LMS. PHYSICAL, MENTAL AND ENVIRONMENTAL DEMANDS: Fast paced environment, multiple tasks to be handled under time constraint. Must be able to handle a heavy business volume, and sensitive situations relating to staff and guest problems, in a timely manner Disclaimer: This is not necessarily an exhaustive list of all responsibilities, skills, duties, requirements, efforts or working conditions associated with the job. 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).The above statements are intended to describe the general nature and level of work being performed by people assigned to this classification. They are not intended to be construed as an exhaustive list of all responsibilities, duties and skills required of personnel so classified. Caesars Entertainment reserves the right to make changes to the job description whenever necessary. As a part of Caesars Entertainment's employment process, finalist candidates will be required to complete a drug test and background check prior to an offer being extended. Caesars Entertainment Inc. is an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, national origin, gender, age, religion, disability, sexual orientation, veteran status, or marital status.
Mar 04, 2024
Full time
JOB SUMMARY:The Assistant Restaurant Manager assists the Restaurant Manager with the overall activities of the restaurant operation, including prep and service. ESSENTIAL JOB FUNCTIONS: Manages the day-to-day operation of the restaurant in accordance with established policies and procedures. Establishes and administers training programs within the restaurant, including new employee orientation. Directs the development and administration of controls for all phases of the restaurant in an economical and profitable manner while maintaining established standards. Coordinates the maintenance and development methods for high quality preparation of food; assists in the maintenance and development of procedures for food service; and presents menu items for maximum customer service satisfaction. Maintains an efficient program of scheduling to ensure a high standard of food preparation and service with the use of minimum man-hours. Maintains and instructs assigned personnel as to safety policies and procedures and follows up to ensure hazards are eliminated. Monitors appearance of all foods and communicates deviations from standard to salaried food prep supervisor responsible for area. Acts immediately on all customer complaints to ensure that corrections are made when possible. Compiles annual budget, variance reports, weekly management reports, comp reports, linen/glass/silver/menu inventory and any other reports deemed necessary by the Restaurant Manager or Director of Food & Beverage. Monitors work of Food Cashiers to ensure that established policies and procedures are being followed. Oversees all follow-up work to ensure non-recurrence of cashier errors; works closely with Business Office and Internal Audit to ensure compliance with established procedures. Counsels, guides and instructs assigned personnel in the proper performance of their duties. Prepares and coordinates the periodical performance reviews of assigned personnel. Recommends changes including hiring, promotion, demotion and release of personnel; recommends wage and salary adjustments for personnel within established guidelines. Interview potential employees who have been recommended by Personnel. QUALIFICATIONS: Work requires effective communication in English, both verbal and written form in a professional manner. Work requires a minimum of an Associate's Degree, preferably in hotel and/or restaurant management, Graduate of post high school, Two year Culinary Arts School or equivalent technical training in the food service industry may be substituted on a year for year basis. Preferred: Bachelor's Degree in Hotel or Restaurant Mgmt. Work requires five years of restaurant/food service, including 3 years supervisory experience Must present a neat and professional appearance. Work requires ability to compile, compute, and analyze pertinent data needed for reports Work prefers Bilingual abilities Work requires flexibility to work various shifts. Work requires knowledge of computer programs including: Word, Excel, Windows, LMS. PHYSICAL, MENTAL AND ENVIRONMENTAL DEMANDS: Fast paced environment, multiple tasks to be handled under time constraint. Must be able to handle a heavy business volume, and sensitive situations relating to staff and guest problems, in a timely manner Disclaimer: This is not necessarily an exhaustive list of all responsibilities, skills, duties, requirements, efforts or working conditions associated with the job. 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).The above statements are intended to describe the general nature and level of work being performed by people assigned to this classification. They are not intended to be construed as an exhaustive list of all responsibilities, duties and skills required of personnel so classified. Caesars Entertainment reserves the right to make changes to the job description whenever necessary. As a part of Caesars Entertainment's employment process, finalist candidates will be required to complete a drug test and background check prior to an offer being extended. Caesars Entertainment Inc. is an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, national origin, gender, age, religion, disability, sexual orientation, veteran status, or marital status.
JOB SUMMARY:The Assistant Banquet/Catering Manager assists the Service Manager in ensuring service standards are met with each assigned banquet/catering function/event. They communicate with other department personnel regarding type of equipment needed and placement, supervise the breakdown and setup of function rooms, assist in training and supervising staff, and assigning staff according to schedule of events. ESSENTIAL JOB FUNCTIONS: Manages the day-to-day operation of banquets/catering in accordance with established policies and procedures. Establishes and administers training programs within the department, including new employee orientation. Directs the development and administration of controls for all phases of the department in an economical and profitable manner while maintaining established standards. Coordinates the maintenance and development methods for high quality preparation of food; assists in the maintenance and development of procedures for food service; and presents menu items for maximum customer service satisfaction. Maintains an efficient program of scheduling to the schedule of events with the use of minimum man-hours. Maintains and instructs assigned personnel as to safety policies and procedures and follows up to ensure hazards are eliminated. Acts immediately on all customer complaints to ensure that corrections are made when possible. Compiles annual budget, variance reports, weekly management reports, comp reports, and any other reports deemed necessary by the Banquet/Catering Manager or Director. Counsels, guides and instructs assigned personnel in the proper performance of their duties. Prepares and coordinates the periodical performance reviews of assigned personnel. Recommends changes including hiring, promotion, demotion and release of personnel; recommends wage and salary adjustments for personnel within established guidelines. Interview potential employees who have been recommended by Personnel. QUALIFICATIONS: Work requires effective communication in English, both verbal and written form in a professional manner.Work requires a minimum of an Associate's Degree, preferably in hotel and/or restaurant management, Graduate of post high school two year Culinary Arts School or equivalent technical training in the food service industry may be substituted on a year for year basis. Preferred: Bachelor's Degree in Hotel or Banquet Management. Work requires Five years of restaurant/food service, including 3 years supervisory experience Must present a neat and professional appearance. Work requires ability to compile, compute, and analyze pertinent data needed for reports Work prefers Bilingual abilities Work requires flexibility to work various shifts. Work requires knowledge of computer programs including: Word, Excel, Windows, LMS. PHYSICAL, MENTAL AND ENVIRONMENTAL DEMANDS:Fast paced environment, multiple tasks to be handled under time constraint. Must be able to handle a heavy business volume, and sensitive situations relating to staff and guest problems, in a timely manner. Disclaimer: This is not necessarily an exhaustive list of all responsibilities, skills, duties, requirements, efforts or working conditions associated with the job. 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).
Mar 27, 2024
Full time
JOB SUMMARY:The Assistant Banquet/Catering Manager assists the Service Manager in ensuring service standards are met with each assigned banquet/catering function/event. They communicate with other department personnel regarding type of equipment needed and placement, supervise the breakdown and setup of function rooms, assist in training and supervising staff, and assigning staff according to schedule of events. ESSENTIAL JOB FUNCTIONS: Manages the day-to-day operation of banquets/catering in accordance with established policies and procedures. Establishes and administers training programs within the department, including new employee orientation. Directs the development and administration of controls for all phases of the department in an economical and profitable manner while maintaining established standards. Coordinates the maintenance and development methods for high quality preparation of food; assists in the maintenance and development of procedures for food service; and presents menu items for maximum customer service satisfaction. Maintains an efficient program of scheduling to the schedule of events with the use of minimum man-hours. Maintains and instructs assigned personnel as to safety policies and procedures and follows up to ensure hazards are eliminated. Acts immediately on all customer complaints to ensure that corrections are made when possible. Compiles annual budget, variance reports, weekly management reports, comp reports, and any other reports deemed necessary by the Banquet/Catering Manager or Director. Counsels, guides and instructs assigned personnel in the proper performance of their duties. Prepares and coordinates the periodical performance reviews of assigned personnel. Recommends changes including hiring, promotion, demotion and release of personnel; recommends wage and salary adjustments for personnel within established guidelines. Interview potential employees who have been recommended by Personnel. QUALIFICATIONS: Work requires effective communication in English, both verbal and written form in a professional manner.Work requires a minimum of an Associate's Degree, preferably in hotel and/or restaurant management, Graduate of post high school two year Culinary Arts School or equivalent technical training in the food service industry may be substituted on a year for year basis. Preferred: Bachelor's Degree in Hotel or Banquet Management. Work requires Five years of restaurant/food service, including 3 years supervisory experience Must present a neat and professional appearance. Work requires ability to compile, compute, and analyze pertinent data needed for reports Work prefers Bilingual abilities Work requires flexibility to work various shifts. Work requires knowledge of computer programs including: Word, Excel, Windows, LMS. PHYSICAL, MENTAL AND ENVIRONMENTAL DEMANDS:Fast paced environment, multiple tasks to be handled under time constraint. Must be able to handle a heavy business volume, and sensitive situations relating to staff and guest problems, in a timely manner. Disclaimer: This is not necessarily an exhaustive list of all responsibilities, skills, duties, requirements, efforts or working conditions associated with the job. 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).
JOB SUMMARY:The Assistant Manager assists the Manager with the overall activities of the outlet operation, including prep and service. ESSENTIAL JOB FUNCTIONS: Manages the day-to-day operation of the outlet in accordance with established policies and procedures. Establishes and administers training programs within the outlet, including new employee orientation. Directs the development and administration of controls for all phases of the outlet in an economical and profitable manner while maintaining established standards. Coordinates the maintenance and development methods for high quality preparation of food; assists in the maintenance and development of procedures for food service; and presents menu items for maximum customer service satisfaction. Maintains an efficient program of scheduling to ensure a high standard of food preparation and service with the use of minimum man-hours. Maintains and instructs assigned personnel as to safety policies and procedures and follows up to ensure hazards are eliminated. Monitors appearance of all foods and communicates deviations from standard to salaried food prep supervisor responsible for area. Acts immediately on all customer complaints to ensure that corrections are made when possible. Compiles annual budget, variance reports, weekly management reports, comp reports, linen/glass/silver/menu inventory and any other reports deemed necessary by the Manager or Director of Food & Beverage. Monitors work of employees to ensure that established policies and procedures are being followed. oversees all follow-up work to ensure non-recurrence of errors; works closely with Business Office and Internal Audit to ensure compliance with established procedures. Counsels, guides and instructs assigned personnel in the proper performance of their duties. Prepares and coordinates the periodical performance reviews of assigned personnel. Recommends changes including hiring, promotion, demotion and release of personnel; recommends wage and salary adjustments for personnel within established guidelines. Interview potential employees who have been recommended by Personnel. QUALIFICATIONS: Work requires effective communication in English, both verbal and written form in a professional manner. Work requires a minimum of an Associate's Degree, preferably in hotel and/or restaurant management Graduate of post high school, Two year Culinary Arts School or equivalent technical training in the food service industry may be substituted on a year for year basis. Preferred: Bachelor's Degree in Hotel or Restaurant Mgmt. Work prefers 2 years previous Starbucks supervisory experience Must present a neat and professional appearance. Work requires ability to compile, compute, and analyze pertinent data needed for reports Work prefers Bilingual abilities Work requires flexibility to work various shifts. Work requires knowledge of computer programs including: Word, Excel, and Windows. PHYSICAL, MENTAL AND ENVIRONMENTAL DEMANDS: Fast paced environment, multiple tasks to be handled under time constraint. Must be able to handle a heavy business volume, and sensitive situations relating to staff and guest problems, in a timely manner Disclaimer: This is not necessarily an exhaustive list of all responsibilities, skills, duties, requirements, efforts or working conditions associated with the job. 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).
Mar 25, 2024
Full time
JOB SUMMARY:The Assistant Manager assists the Manager with the overall activities of the outlet operation, including prep and service. ESSENTIAL JOB FUNCTIONS: Manages the day-to-day operation of the outlet in accordance with established policies and procedures. Establishes and administers training programs within the outlet, including new employee orientation. Directs the development and administration of controls for all phases of the outlet in an economical and profitable manner while maintaining established standards. Coordinates the maintenance and development methods for high quality preparation of food; assists in the maintenance and development of procedures for food service; and presents menu items for maximum customer service satisfaction. Maintains an efficient program of scheduling to ensure a high standard of food preparation and service with the use of minimum man-hours. Maintains and instructs assigned personnel as to safety policies and procedures and follows up to ensure hazards are eliminated. Monitors appearance of all foods and communicates deviations from standard to salaried food prep supervisor responsible for area. Acts immediately on all customer complaints to ensure that corrections are made when possible. Compiles annual budget, variance reports, weekly management reports, comp reports, linen/glass/silver/menu inventory and any other reports deemed necessary by the Manager or Director of Food & Beverage. Monitors work of employees to ensure that established policies and procedures are being followed. oversees all follow-up work to ensure non-recurrence of errors; works closely with Business Office and Internal Audit to ensure compliance with established procedures. Counsels, guides and instructs assigned personnel in the proper performance of their duties. Prepares and coordinates the periodical performance reviews of assigned personnel. Recommends changes including hiring, promotion, demotion and release of personnel; recommends wage and salary adjustments for personnel within established guidelines. Interview potential employees who have been recommended by Personnel. QUALIFICATIONS: Work requires effective communication in English, both verbal and written form in a professional manner. Work requires a minimum of an Associate's Degree, preferably in hotel and/or restaurant management Graduate of post high school, Two year Culinary Arts School or equivalent technical training in the food service industry may be substituted on a year for year basis. Preferred: Bachelor's Degree in Hotel or Restaurant Mgmt. Work prefers 2 years previous Starbucks supervisory experience Must present a neat and professional appearance. Work requires ability to compile, compute, and analyze pertinent data needed for reports Work prefers Bilingual abilities Work requires flexibility to work various shifts. Work requires knowledge of computer programs including: Word, Excel, and Windows. PHYSICAL, MENTAL AND ENVIRONMENTAL DEMANDS: Fast paced environment, multiple tasks to be handled under time constraint. Must be able to handle a heavy business volume, and sensitive situations relating to staff and guest problems, in a timely manner Disclaimer: This is not necessarily an exhaustive list of all responsibilities, skills, duties, requirements, efforts or working conditions associated with the job. 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).
JOB SUMMARY:Position is responsible for supervising the daily operation of the Front Office area. The main areas of supervision include: Front Desk and VIP Services. Recommends and implements services and procedural changes. Monitors and controls expenses within approved budget constraints.ESSENTIAL JOB FUNCTIONS: Supervise the Front Desk and VIP employees; interview, schedule, train, develop, empower, coach and counsel, recommend performance reviews, resolve problems, provide open communications and recommend discipline and termination as appropriate. Develop Standard Operating Procedures which govern the daily operations of the guest service area. Supervise for compliance of Standard Operating Procedures, safety regulations and ensure the optimal level of quality service and hospitality are provided to the hotel guests. Coordinate and supervise the activities and foster good relations with event coordinators, meeting planners, on-site contacts, travel organizations, limo services, etc., to provide the maximum level of quality service. Assist the Sales and Marketing Departments in attracting and retaining customers by providing customers top quality customer service. Provide information and assist employees in recommending area restaurants, theaters, community events, activities, etc., to ensure optimum guest satisfaction. Monitor the Department budget to minimize expenses. Implement emergency training procedures to ensure appropriate protection of the hotel guests, staff and company assets. Maintain a knowledge of emergency procedures including guest related responsibilities and evacuation procedures. Perform special projects and other responsibilities as assigned. Participate in task forces and committees as requested. Perform other tasks as assigned by the Hotel Operations Manager.EDUCATION AND EXPERIENCE: One to two years of post high school education. One to two full years of employment in a related position within this company or other hotel organization(s).OTHER MINIMUM QUALIFICATIONS: Requires thorough knowledge of guest services and the hotel services, policies, procedures and operations, Front Desk and Casino/VIP Operations. General knowledge of other hotel departments. Supervisory/management skills. Requires the ability to compile facts and figures. Ability to make occasional decisions guided by established policies and procedures. Oral and written communication skills. Ability to develop and enforce Standard Operating Procedures.PHYSICAL, MENTAL AND ENVIRONMENTAL DEMANDS: Must be able to work flexible hours including evenings, weekends, and holidays as needed. Must be able to stand or walk for an extended for the entire shift. Must be able to speak, read, write and understand English. Must be able to tolerate areas containing second hand smoke. Ability to maintain regular, predictable attendance according to schedule Fast paced environment, multiple tasks to be handled under time constraint. Must be able to handle a heavy business volume, and sensitive situations relating to team member and guest problems, in a timely manner. Ability to simultaneously manage several projects, and not be frustrated by changing priorities and unforeseen obstacles to achieving objectives. Respond to visual and aural cues. Must have manual dexterity to operate all office equipment. Must be able to recognize and respond to individuals with questions. Must be able to maneuver around office and property. Must be able to work independently. Must be able to lift and carry 10 pounds. Must be able to bend, crouch, kneel, twist and work at a desk/counter when performing functions of the job. Disclaimer: This is not necessarily an exhaustive list of all responsibilities, skills, duties, requirements, efforts or working conditions associated with the job. 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).The above statements are intended to describe the general nature and level of work being performed by people assigned to this classification. They are not intended to be construed as an exhaustive list of all responsibilities, duties and skills required of personnel so classified. Caesars Entertainment reserves the right to make changes to the job description whenever necessary.As a part of Caesars Entertainment's employment process, finalist candidates will be required to complete a drug test and background check prior to an offer being extended. Caesars Entertainment Inc. is an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, national origin, gender, age, religion, disability, sexual orientation, veteran status, or marital status.
Mar 25, 2024
Full time
JOB SUMMARY:Position is responsible for supervising the daily operation of the Front Office area. The main areas of supervision include: Front Desk and VIP Services. Recommends and implements services and procedural changes. Monitors and controls expenses within approved budget constraints.ESSENTIAL JOB FUNCTIONS: Supervise the Front Desk and VIP employees; interview, schedule, train, develop, empower, coach and counsel, recommend performance reviews, resolve problems, provide open communications and recommend discipline and termination as appropriate. Develop Standard Operating Procedures which govern the daily operations of the guest service area. Supervise for compliance of Standard Operating Procedures, safety regulations and ensure the optimal level of quality service and hospitality are provided to the hotel guests. Coordinate and supervise the activities and foster good relations with event coordinators, meeting planners, on-site contacts, travel organizations, limo services, etc., to provide the maximum level of quality service. Assist the Sales and Marketing Departments in attracting and retaining customers by providing customers top quality customer service. Provide information and assist employees in recommending area restaurants, theaters, community events, activities, etc., to ensure optimum guest satisfaction. Monitor the Department budget to minimize expenses. Implement emergency training procedures to ensure appropriate protection of the hotel guests, staff and company assets. Maintain a knowledge of emergency procedures including guest related responsibilities and evacuation procedures. Perform special projects and other responsibilities as assigned. Participate in task forces and committees as requested. Perform other tasks as assigned by the Hotel Operations Manager.EDUCATION AND EXPERIENCE: One to two years of post high school education. One to two full years of employment in a related position within this company or other hotel organization(s).OTHER MINIMUM QUALIFICATIONS: Requires thorough knowledge of guest services and the hotel services, policies, procedures and operations, Front Desk and Casino/VIP Operations. General knowledge of other hotel departments. Supervisory/management skills. Requires the ability to compile facts and figures. Ability to make occasional decisions guided by established policies and procedures. Oral and written communication skills. Ability to develop and enforce Standard Operating Procedures.PHYSICAL, MENTAL AND ENVIRONMENTAL DEMANDS: Must be able to work flexible hours including evenings, weekends, and holidays as needed. Must be able to stand or walk for an extended for the entire shift. Must be able to speak, read, write and understand English. Must be able to tolerate areas containing second hand smoke. Ability to maintain regular, predictable attendance according to schedule Fast paced environment, multiple tasks to be handled under time constraint. Must be able to handle a heavy business volume, and sensitive situations relating to team member and guest problems, in a timely manner. Ability to simultaneously manage several projects, and not be frustrated by changing priorities and unforeseen obstacles to achieving objectives. Respond to visual and aural cues. Must have manual dexterity to operate all office equipment. Must be able to recognize and respond to individuals with questions. Must be able to maneuver around office and property. Must be able to work independently. Must be able to lift and carry 10 pounds. Must be able to bend, crouch, kneel, twist and work at a desk/counter when performing functions of the job. Disclaimer: This is not necessarily an exhaustive list of all responsibilities, skills, duties, requirements, efforts or working conditions associated with the job. 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).The above statements are intended to describe the general nature and level of work being performed by people assigned to this classification. They are not intended to be construed as an exhaustive list of all responsibilities, duties and skills required of personnel so classified. Caesars Entertainment reserves the right to make changes to the job description whenever necessary.As a part of Caesars Entertainment's employment process, finalist candidates will be required to complete a drug test and background check prior to an offer being extended. Caesars Entertainment Inc. is an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, national origin, gender, age, religion, disability, sexual orientation, veteran status, or marital status.
JOBSUMMARY:The Assistant F&B Manager assists the Pool manager with the overall food and beverage activities of the outlet operation. ESSENTIAL JOB FUNCTIONS: Manages the day-to-day operation of the outlet in accordance with established policies and procedures. Establishes and administers training programs within the outlet, including new employee orientation. Directs the development and administration of controls for all phases of the outlet in an economical and profitable manner while maintaining established standards. Coordinates the maintenance and development methods for high quality preparation of food and drink Maintains an efficient program of scheduling to ensure a high standard of service with the use of minimum person-hours. Maintains and instructs assigned personnel as to safety policies and procedures and follows up to ensure hazards are eliminated. Acts immediately on all customer complaints to ensure that corrections are made when possible. Compiles annual budget, variance reports, weekly management reports, comp reports, and any other reports deemed necessary Monitors work of employees to ensure that established policies and procedures are being followed. Oversees all follow-up work to ensure non-recurrence of errors; works closely with Business Office and Internal Audit to ensure compliance with established procedures. Counsels, guides, and instructs assigned personnel in the proper performance of their duties. Prepares and coordinates the periodical performance reviews of assigned personnel. Recommends changes including hiring, promotion, demotion, and release of personnel; recommends wage and salary adjustments for personnel within established guidelines. Interview potential employees who have been recommended by Personnel.Directly supervise all pool personnel and operations during assigned shifts.Ensure all activities and job duties are performed according to established company and departmental policies, procedures and goals.Properly schedule employees in accordance with customer volumes.Resolve customer claims or other disputes between subordinate employees in a fair and patient manner.Seek ways in which to reduce departmental operating costs without affecting the quality of F&B or service.Keep the Pool Manager informed of all pertinent information and irregularities occurring in the department.Make sure prompt, courteous service is consistently provided to all customers and that employees conduct themselves Ina professional manner at all teract effectively with all other departments. QUALIFICATIONS: Work requires effective communication in English, both verbal and written form in a professional manner. Work requires a minimum of an associate degree, preferably in hotel and/or restaurant management,Graduate of post high school,Two-year Culinary Arts School or equivalent technical training in the food service industry may be substituted on a year for year basis.Preferred: Bachelor's Degree in Hotel or Restaurant Mgmt. Work requires 3 years F&B supervisory experience Must present a neat and professional appearance. Work requires ability to compile, compute, and analyze pertinent data needed for reports Work prefers Bilingual abilities Work requires flexibility to work various shifts. PHYSICAL, MENTAL AND ENVIRONMENTAL DEMANDS: Fast paced environment, multiple tasks to be handled undertime constraint. Must be able to handle heavy business volume, and sensitive situations relating to staff and guest problems, in a timely manner.Disclaimer: This is not necessarily an exhaustive list of all responsibilities, skills, duties, requirements, efforts or working conditions associated with the job. 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).
Mar 25, 2024
Full time
JOBSUMMARY:The Assistant F&B Manager assists the Pool manager with the overall food and beverage activities of the outlet operation. ESSENTIAL JOB FUNCTIONS: Manages the day-to-day operation of the outlet in accordance with established policies and procedures. Establishes and administers training programs within the outlet, including new employee orientation. Directs the development and administration of controls for all phases of the outlet in an economical and profitable manner while maintaining established standards. Coordinates the maintenance and development methods for high quality preparation of food and drink Maintains an efficient program of scheduling to ensure a high standard of service with the use of minimum person-hours. Maintains and instructs assigned personnel as to safety policies and procedures and follows up to ensure hazards are eliminated. Acts immediately on all customer complaints to ensure that corrections are made when possible. Compiles annual budget, variance reports, weekly management reports, comp reports, and any other reports deemed necessary Monitors work of employees to ensure that established policies and procedures are being followed. Oversees all follow-up work to ensure non-recurrence of errors; works closely with Business Office and Internal Audit to ensure compliance with established procedures. Counsels, guides, and instructs assigned personnel in the proper performance of their duties. Prepares and coordinates the periodical performance reviews of assigned personnel. Recommends changes including hiring, promotion, demotion, and release of personnel; recommends wage and salary adjustments for personnel within established guidelines. Interview potential employees who have been recommended by Personnel.Directly supervise all pool personnel and operations during assigned shifts.Ensure all activities and job duties are performed according to established company and departmental policies, procedures and goals.Properly schedule employees in accordance with customer volumes.Resolve customer claims or other disputes between subordinate employees in a fair and patient manner.Seek ways in which to reduce departmental operating costs without affecting the quality of F&B or service.Keep the Pool Manager informed of all pertinent information and irregularities occurring in the department.Make sure prompt, courteous service is consistently provided to all customers and that employees conduct themselves Ina professional manner at all teract effectively with all other departments. QUALIFICATIONS: Work requires effective communication in English, both verbal and written form in a professional manner. Work requires a minimum of an associate degree, preferably in hotel and/or restaurant management,Graduate of post high school,Two-year Culinary Arts School or equivalent technical training in the food service industry may be substituted on a year for year basis.Preferred: Bachelor's Degree in Hotel or Restaurant Mgmt. Work requires 3 years F&B supervisory experience Must present a neat and professional appearance. Work requires ability to compile, compute, and analyze pertinent data needed for reports Work prefers Bilingual abilities Work requires flexibility to work various shifts. PHYSICAL, MENTAL AND ENVIRONMENTAL DEMANDS: Fast paced environment, multiple tasks to be handled undertime constraint. Must be able to handle heavy business volume, and sensitive situations relating to staff and guest problems, in a timely manner.Disclaimer: This is not necessarily an exhaustive list of all responsibilities, skills, duties, requirements, efforts or working conditions associated with the job. 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).
JOB SUMMARY:Position is responsible for supervising the daily operation of the Front Office area. The main areas of supervision include: Front Desk and VIP Services. Recommends and implements services and procedural changes. Monitors and controls expenses within approved budget constraints. ESSENTIAL JOB FUNCTIONS: Supervise the Front Desk and VIP employees; interview, schedule, train, develop, empower, coach and counsel, recommend performance reviews, resolve problems, provide open communications and recommend discipline and termination as appropriate. Develop Standard Operating Procedures which govern the daily operations of the guest service area. Supervise for compliance of Standard Operating Procedures, safety regulations and ensure the optimal level of quality service and hospitality are provided to the hotel guests. Coordinate and supervise the activities and foster good relations with event coordinators, meeting planners, on-site contacts, travel organizations, limo services, etc., to provide the maximum level of quality service. Assist the Sales and Marketing Departments in attracting and retaining customers by providing customers top quality customer service. Provide information and assist employees in recommending area restaurants, theaters, community events, activities, etc., to ensure optimum guest satisfaction. Monitor the Department budget to minimize expenses. Implement emergency training procedures to ensure appropriate protection of the hotel guests, staff and company assets. Maintain a knowledge of emergency procedures including guest related responsibilities and evacuation procedures. Perform special projects and other responsibilities as assigned. Participate in task forces and committees as requested. Perform other tasks as assigned by the Hotel Operations Manager. EDUCATION AND EXPERIENCE: One to two years of post high school education. One to two full years of employment in a related position within this company or other hotel organization(s). OTHER MINIMUM QUALIFICATIONS: Requires thorough knowledge of guest services and the hotel services, policies, procedures and operations, Front Desk and Casino/VIP Operations. General knowledge of other hotel departments. Supervisory/management skills. Requires the ability to compile facts and figures. Ability to make occasional decisions guided by established policies and procedures. Oral and written communication skills. Ability to develop and enforce Standard Operating Procedures. PHYSICAL, MENTAL AND ENVIRONMENTAL DEMANDS: Must be able to work flexible hours including evenings, weekends, and holidays as needed. Must be able to stand or walk for an extended for the entire shift. Must be able to speak, read, write and understand English. Must be able to tolerate areas containing second hand smoke. Ability to maintain regular, predictable attendance according to schedule Fast paced environment, multiple tasks to be handled under time constraint. Must be able to handle a heavy business volume, and sensitive situations relating to team member and guest problems, in a timely manner. Ability to simultaneously manage several projects, and not be frustrated by changing priorities and unforeseen obstacles to achieving objectives. Respond to visual and aural cues. Must have manual dexterity to operate all office equipment. Must be able to recognize and respond to individuals with questions. Must be able to maneuver around office and property. Must be able to work independently. Must be able to lift and carry 10 pounds. Must be able to bend, crouch, kneel, twist and work at a desk/counter when performing functions of the job. Disclaimer: This is not necessarily an exhaustive list of all responsibilities, skills, duties, requirements, efforts or working conditions associated with the job. 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).The above statements are intended to describe the general nature and level of work being performed by people assigned to this classification. They are not intended to be construed as an exhaustive list of all responsibilities, duties and skills required of personnel so classified. Caesars Entertainment reserves the right to make changes to the job description whenever necessary.As a part of Caesars Entertainment's employment process, finalist candidates will be required to complete a drug test and background check prior to an offer being extended. Caesars Entertainment Inc. is an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, national origin, gender, age, religion, disability, sexual orientation, veteran status, or marital status.
Mar 21, 2024
Full time
JOB SUMMARY:Position is responsible for supervising the daily operation of the Front Office area. The main areas of supervision include: Front Desk and VIP Services. Recommends and implements services and procedural changes. Monitors and controls expenses within approved budget constraints. ESSENTIAL JOB FUNCTIONS: Supervise the Front Desk and VIP employees; interview, schedule, train, develop, empower, coach and counsel, recommend performance reviews, resolve problems, provide open communications and recommend discipline and termination as appropriate. Develop Standard Operating Procedures which govern the daily operations of the guest service area. Supervise for compliance of Standard Operating Procedures, safety regulations and ensure the optimal level of quality service and hospitality are provided to the hotel guests. Coordinate and supervise the activities and foster good relations with event coordinators, meeting planners, on-site contacts, travel organizations, limo services, etc., to provide the maximum level of quality service. Assist the Sales and Marketing Departments in attracting and retaining customers by providing customers top quality customer service. Provide information and assist employees in recommending area restaurants, theaters, community events, activities, etc., to ensure optimum guest satisfaction. Monitor the Department budget to minimize expenses. Implement emergency training procedures to ensure appropriate protection of the hotel guests, staff and company assets. Maintain a knowledge of emergency procedures including guest related responsibilities and evacuation procedures. Perform special projects and other responsibilities as assigned. Participate in task forces and committees as requested. Perform other tasks as assigned by the Hotel Operations Manager. EDUCATION AND EXPERIENCE: One to two years of post high school education. One to two full years of employment in a related position within this company or other hotel organization(s). OTHER MINIMUM QUALIFICATIONS: Requires thorough knowledge of guest services and the hotel services, policies, procedures and operations, Front Desk and Casino/VIP Operations. General knowledge of other hotel departments. Supervisory/management skills. Requires the ability to compile facts and figures. Ability to make occasional decisions guided by established policies and procedures. Oral and written communication skills. Ability to develop and enforce Standard Operating Procedures. PHYSICAL, MENTAL AND ENVIRONMENTAL DEMANDS: Must be able to work flexible hours including evenings, weekends, and holidays as needed. Must be able to stand or walk for an extended for the entire shift. Must be able to speak, read, write and understand English. Must be able to tolerate areas containing second hand smoke. Ability to maintain regular, predictable attendance according to schedule Fast paced environment, multiple tasks to be handled under time constraint. Must be able to handle a heavy business volume, and sensitive situations relating to team member and guest problems, in a timely manner. Ability to simultaneously manage several projects, and not be frustrated by changing priorities and unforeseen obstacles to achieving objectives. Respond to visual and aural cues. Must have manual dexterity to operate all office equipment. Must be able to recognize and respond to individuals with questions. Must be able to maneuver around office and property. Must be able to work independently. Must be able to lift and carry 10 pounds. Must be able to bend, crouch, kneel, twist and work at a desk/counter when performing functions of the job. Disclaimer: This is not necessarily an exhaustive list of all responsibilities, skills, duties, requirements, efforts or working conditions associated with the job. 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).The above statements are intended to describe the general nature and level of work being performed by people assigned to this classification. They are not intended to be construed as an exhaustive list of all responsibilities, duties and skills required of personnel so classified. Caesars Entertainment reserves the right to make changes to the job description whenever necessary.As a part of Caesars Entertainment's employment process, finalist candidates will be required to complete a drug test and background check prior to an offer being extended. Caesars Entertainment Inc. is an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, national origin, gender, age, religion, disability, sexual orientation, veteran status, or marital status.
Job Description Guides guests to appropriate table as directed by the maître d'. Interacts with the restaurant guests, fellow team members, and supervisors in a polite, courteous, and hospitable manner to ensure gracious hospitality. ESSENTIAL FUNCTIONS OF THE POSITION INCLUDE, BUT ARE NOT LIMITED TO: Anticipates and accommodates the needs of the guest. Maintains the general cleanliness and orderliness of the entrance area. Complies with Department of Health and company sanitation standards. Actively takes and processes reservations for guests. Assists with incoming calls and answering questions from guests. Responsible for checking guests' coats and other belongings (where applicable). Assists with setting up front desk area, performs side-work and other opening/closing procedures as directed by management, including: Ensures that all appropriate menus are printed and ready for service. Responsible for making sure all menu books are organized with current menus. Collects menus throughout the venue during shift. Performs opening side-work as prescribed. Performs closing side-work as prescribed. Reports all breakage, and damage of equipment or furniture immediately to management. Attends and participates in daily pre-service meetings. Participates in any training sessions or departmental meetings. Learn by listening, observing other team members, and sharing knowledge while leading by example. Portrays a positive and professional attitude. Demonstrates knowledge of Tao Group Hospitality, its partners, and supporting hotel environments. Works as part of a team and provides help and support to all fellow team members. Assist and/ or complete additional tasks as assigned. TRAINING REQUIREMENTS: Tao Group Hospitality in-venue host person training EDUCATION/WORKING KNOWLEDGE: Previous hospitality experience. Previous host person experience. Experience in a high-volume restaurant/nightclub/lounge. SKILLS / PHYSICAL DEMANDS / WORK ENVIRONMENT / SCHEDULE The work environment characteristics and/or physical demands described here are representative of those a team member encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform essential job functions. Ability to write and verbally communicate Must have good positive energy throughout the day Must be able to print legibly for team members, management, and guests to read Must be able to kneel, bend, sit, and stand for extended periods of time Must be able to move quickly Must be able to push and lift up to 50 lbs. Work in an environment that is subject to varying levels of noise, crowds, and smoke, the severity of which depends upon the guest volume May work extended hours irregular shifts, evening and/or weekend shifts, and holiday work may be required Exposure to cleaning materials Exposure to hot kitchen elements or cleaning materials. May work extended hours irregular shifts, evening and/or weekend shifts, and holiday work may be required Office, Casino, Nightclub, Bar, Lounge, and/or Restaurant working environment Maintain a professional, neat, and well-groomed appearance adhering to Company standards Must be effective as part of a team; ability to interact with internal and external customers, managers, and co-workers in a professional, courteous manner Ability to maintain confidentiality Ability to handle a fast-paced, busy, and somewhat stressful environment About Us ABOUT TAO GROUP HOSPITALITY Tao Group Hospitality delivers distinctive culinary and premium entertainment experiences through its portfolio of restaurants, nightclubs, lounges, and daylife venues. Tao Group Hospitality acquired Hakkasan Group in April 2021. The combined company operates over 80 branded locations in over 20 markets across four continents and features a collection of widely recognized hospitality brands. These include TAO, Hakkasan, OMNIA, Marquee, LAVO, Beauty & Essex, Wet Republic, Yauatcha, Ling Ling, Cathédrale, Little Sister, The Highlight Room, Sake No Hana, Jewel, and more. Tao Group Hospitality is part of Mohari Hospitality, an investment firm focused on the luxury lifestyle and hospitality sectors.
Mar 19, 2024
Full time
Job Description Guides guests to appropriate table as directed by the maître d'. Interacts with the restaurant guests, fellow team members, and supervisors in a polite, courteous, and hospitable manner to ensure gracious hospitality. ESSENTIAL FUNCTIONS OF THE POSITION INCLUDE, BUT ARE NOT LIMITED TO: Anticipates and accommodates the needs of the guest. Maintains the general cleanliness and orderliness of the entrance area. Complies with Department of Health and company sanitation standards. Actively takes and processes reservations for guests. Assists with incoming calls and answering questions from guests. Responsible for checking guests' coats and other belongings (where applicable). Assists with setting up front desk area, performs side-work and other opening/closing procedures as directed by management, including: Ensures that all appropriate menus are printed and ready for service. Responsible for making sure all menu books are organized with current menus. Collects menus throughout the venue during shift. Performs opening side-work as prescribed. Performs closing side-work as prescribed. Reports all breakage, and damage of equipment or furniture immediately to management. Attends and participates in daily pre-service meetings. Participates in any training sessions or departmental meetings. Learn by listening, observing other team members, and sharing knowledge while leading by example. Portrays a positive and professional attitude. Demonstrates knowledge of Tao Group Hospitality, its partners, and supporting hotel environments. Works as part of a team and provides help and support to all fellow team members. Assist and/ or complete additional tasks as assigned. TRAINING REQUIREMENTS: Tao Group Hospitality in-venue host person training EDUCATION/WORKING KNOWLEDGE: Previous hospitality experience. Previous host person experience. Experience in a high-volume restaurant/nightclub/lounge. SKILLS / PHYSICAL DEMANDS / WORK ENVIRONMENT / SCHEDULE The work environment characteristics and/or physical demands described here are representative of those a team member encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform essential job functions. Ability to write and verbally communicate Must have good positive energy throughout the day Must be able to print legibly for team members, management, and guests to read Must be able to kneel, bend, sit, and stand for extended periods of time Must be able to move quickly Must be able to push and lift up to 50 lbs. Work in an environment that is subject to varying levels of noise, crowds, and smoke, the severity of which depends upon the guest volume May work extended hours irregular shifts, evening and/or weekend shifts, and holiday work may be required Exposure to cleaning materials Exposure to hot kitchen elements or cleaning materials. May work extended hours irregular shifts, evening and/or weekend shifts, and holiday work may be required Office, Casino, Nightclub, Bar, Lounge, and/or Restaurant working environment Maintain a professional, neat, and well-groomed appearance adhering to Company standards Must be effective as part of a team; ability to interact with internal and external customers, managers, and co-workers in a professional, courteous manner Ability to maintain confidentiality Ability to handle a fast-paced, busy, and somewhat stressful environment About Us ABOUT TAO GROUP HOSPITALITY Tao Group Hospitality delivers distinctive culinary and premium entertainment experiences through its portfolio of restaurants, nightclubs, lounges, and daylife venues. Tao Group Hospitality acquired Hakkasan Group in April 2021. The combined company operates over 80 branded locations in over 20 markets across four continents and features a collection of widely recognized hospitality brands. These include TAO, Hakkasan, OMNIA, Marquee, LAVO, Beauty & Essex, Wet Republic, Yauatcha, Ling Ling, Cathédrale, Little Sister, The Highlight Room, Sake No Hana, Jewel, and more. Tao Group Hospitality is part of Mohari Hospitality, an investment firm focused on the luxury lifestyle and hospitality sectors.
JOB SUMMARY:The Assistant F&B Manager assists the Pool manager with the overall food and beverage activities of the outlet operation. ESSENTIAL JOB FUNCTIONS: Manages the day-to-day operation of the outlet in accordance with established policies and procedures. Establishes and administers training programs within the outlet, including new employee orientation. Directs the development and administration of controls for all phases of the outlet in an economical and profitable manner while maintaining established standards. Coordinates the maintenance and development methods for high quality preparation of food and drink Maintains an efficient program of scheduling to ensure a high standard of service with the use of minimum man-hours. Maintains and instructs assigned personnel as to safety policies and procedures and follows up to ensure hazards are eliminated. Acts immediately on all customer complaints to ensure that corrections are made when possible. Compiles annual budget, variance reports, weekly management reports, comp reports, and any other reports deemed necessary Monitors work of employees to ensure that established policies and procedures are being followed. Oversees all follow-up work to ensure non-recurrence of errors; works closely with Business Office and Internal Audit to ensure compliance with established procedures. Counsels, guides and instructs assigned personnel in the proper performance of their duties. Prepares and coordinates the periodical performance reviews of assigned personnel. Recommends changes including hiring, promotion, demotion and release of personnel; recommends wage and salary adjustments for personnel within established guidelines. Interview potential employees who have been recommended by Personnel.Directly supervise all pool personnel and operations during assigned shifts.Ensure all activities and job duties are performed according to established company and departmental policies, procedures and goals.Properly schedule employees in accordance with customer volumes.Resolve customer claims or other disputes between subordinate employees in a fair and patient manner.Seek ways in which to reduce departmental operating costs without affecting the quality of F&B or service.Keep the Pool Manager informed of all pertinent information and irregularities occurring in the department.Make sure prompt, courteous service is consistently provided to all customers and that employees conduct themselves in a professional manner at all teract effectively with all other departments. QUALIFICATIONS: Work requires effective communication in English, both verbal and written form in a professional manner. Work requires a minimum of an Associate's Degree, preferably in hotel and/or restaurant management,Graduate of post high school,Two year Culinary Arts School or equivalent technical training in the food service industry may be substituted on a year for year basis.Preferred: Bachelor's Degree in Hotel or Restaurant Mgmt. Work requires 3 years F&B supervisory experience Must present a neat and professional appearance. Work requires ability to compile, compute, and analyze pertinent data needed for reports Work prefers Bilingual abilities Work requires flexibility to work various shifts. PHYSICAL, MENTAL AND ENVIRONMENTAL DEMANDS: Fast paced environment, multiple tasks to be handled under time constraint. Must be able to handle a heavy business volume, and sensitive situations relating to staff and guest problems, in a timely manner Disclaimer: This is not necessarily an exhaustive list of all responsibilities, skills, duties, requirements, efforts or working conditions associated with the job. 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).
Mar 15, 2024
Full time
JOB SUMMARY:The Assistant F&B Manager assists the Pool manager with the overall food and beverage activities of the outlet operation. ESSENTIAL JOB FUNCTIONS: Manages the day-to-day operation of the outlet in accordance with established policies and procedures. Establishes and administers training programs within the outlet, including new employee orientation. Directs the development and administration of controls for all phases of the outlet in an economical and profitable manner while maintaining established standards. Coordinates the maintenance and development methods for high quality preparation of food and drink Maintains an efficient program of scheduling to ensure a high standard of service with the use of minimum man-hours. Maintains and instructs assigned personnel as to safety policies and procedures and follows up to ensure hazards are eliminated. Acts immediately on all customer complaints to ensure that corrections are made when possible. Compiles annual budget, variance reports, weekly management reports, comp reports, and any other reports deemed necessary Monitors work of employees to ensure that established policies and procedures are being followed. Oversees all follow-up work to ensure non-recurrence of errors; works closely with Business Office and Internal Audit to ensure compliance with established procedures. Counsels, guides and instructs assigned personnel in the proper performance of their duties. Prepares and coordinates the periodical performance reviews of assigned personnel. Recommends changes including hiring, promotion, demotion and release of personnel; recommends wage and salary adjustments for personnel within established guidelines. Interview potential employees who have been recommended by Personnel.Directly supervise all pool personnel and operations during assigned shifts.Ensure all activities and job duties are performed according to established company and departmental policies, procedures and goals.Properly schedule employees in accordance with customer volumes.Resolve customer claims or other disputes between subordinate employees in a fair and patient manner.Seek ways in which to reduce departmental operating costs without affecting the quality of F&B or service.Keep the Pool Manager informed of all pertinent information and irregularities occurring in the department.Make sure prompt, courteous service is consistently provided to all customers and that employees conduct themselves in a professional manner at all teract effectively with all other departments. QUALIFICATIONS: Work requires effective communication in English, both verbal and written form in a professional manner. Work requires a minimum of an Associate's Degree, preferably in hotel and/or restaurant management,Graduate of post high school,Two year Culinary Arts School or equivalent technical training in the food service industry may be substituted on a year for year basis.Preferred: Bachelor's Degree in Hotel or Restaurant Mgmt. Work requires 3 years F&B supervisory experience Must present a neat and professional appearance. Work requires ability to compile, compute, and analyze pertinent data needed for reports Work prefers Bilingual abilities Work requires flexibility to work various shifts. PHYSICAL, MENTAL AND ENVIRONMENTAL DEMANDS: Fast paced environment, multiple tasks to be handled under time constraint. Must be able to handle a heavy business volume, and sensitive situations relating to staff and guest problems, in a timely manner Disclaimer: This is not necessarily an exhaustive list of all responsibilities, skills, duties, requirements, efforts or working conditions associated with the job. 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).
Job Details Job Location S&W Las Vegas - Las Vegas, NV Position Type Full Time Job Category Restaurant - Food Service Description The Busser is responsible for clearing, and re-setting tables. Other responsibilities include but are not limited to maintaining the cleanliness of the restaurant and assisting guests as needed. The Busser directly reports to the FOH Manager or Manager on Duty DUTIES & RESPONSIBILITIES: Clears away dishes from guests. Re-sets tabletops with place settings, wipes down chairs. Inspects and cleans carpet and other flooring when debris/liquid is detected. Responds to guests' questions and makes recommendations as appropriate. Sets up and maintains the work including but not limited to setting up tables at the beginning or end of shift. Carries trays back to dishwasher, unloads, and wipes trays clean. Scrapes and stacks dishes. Returns dirty dishes, silverware to the dishwashing area, sorting and placing them in a prescribed area in preparation for washing. Stocks stations with silverware, napkins etc. Checks restrooms for cleanliness. Responds to any guests' additional request and assists servers with their tables as needed. Inspects floor for debris, spills and sweeps/dries as necessary. Other duties as required or assigned by Management. Qualifications SKILLS & COMPETENCIES: Demonstrates good judgment. Must be pleasant, cooperative and take direction well with excellent interpersonal and communication skills. Exhibits and uses good manners, proper personal hygiene, positive attitude, and promptness. Must be able to perform under pressure in a high-volume restaurant setting. Must be able to interact verbally and listen attentively to guests, co-workers, and supervisors. MINIMUM EDUCATION & TRAINING: High school diploma, equivalency degree or related experience preferred. ENVIRONMENTAL WORKING CONDITIONS: Restaurant Setting Must be able to stand and exert fast-paced mobility for entire shift. Must have a good sense of balance, be able to lift, bend, kneel, stoop, squat, push and pull. Must be able to frequently lift chairs, adjust tables and lift trays weighing up to 50 pounds. Position involves repetitive hand and wrist motion.
Mar 13, 2024
Full time
Job Details Job Location S&W Las Vegas - Las Vegas, NV Position Type Full Time Job Category Restaurant - Food Service Description The Busser is responsible for clearing, and re-setting tables. Other responsibilities include but are not limited to maintaining the cleanliness of the restaurant and assisting guests as needed. The Busser directly reports to the FOH Manager or Manager on Duty DUTIES & RESPONSIBILITIES: Clears away dishes from guests. Re-sets tabletops with place settings, wipes down chairs. Inspects and cleans carpet and other flooring when debris/liquid is detected. Responds to guests' questions and makes recommendations as appropriate. Sets up and maintains the work including but not limited to setting up tables at the beginning or end of shift. Carries trays back to dishwasher, unloads, and wipes trays clean. Scrapes and stacks dishes. Returns dirty dishes, silverware to the dishwashing area, sorting and placing them in a prescribed area in preparation for washing. Stocks stations with silverware, napkins etc. Checks restrooms for cleanliness. Responds to any guests' additional request and assists servers with their tables as needed. Inspects floor for debris, spills and sweeps/dries as necessary. Other duties as required or assigned by Management. Qualifications SKILLS & COMPETENCIES: Demonstrates good judgment. Must be pleasant, cooperative and take direction well with excellent interpersonal and communication skills. Exhibits and uses good manners, proper personal hygiene, positive attitude, and promptness. Must be able to perform under pressure in a high-volume restaurant setting. Must be able to interact verbally and listen attentively to guests, co-workers, and supervisors. MINIMUM EDUCATION & TRAINING: High school diploma, equivalency degree or related experience preferred. ENVIRONMENTAL WORKING CONDITIONS: Restaurant Setting Must be able to stand and exert fast-paced mobility for entire shift. Must have a good sense of balance, be able to lift, bend, kneel, stoop, squat, push and pull. Must be able to frequently lift chairs, adjust tables and lift trays weighing up to 50 pounds. Position involves repetitive hand and wrist motion.
Greets guests, answers phone calls, and receives funds from customers. Completes cash, check, or credit-card charge transactions. Counts money to verify amounts and issues receipts for funds received. Works in an efficient manner in a high-volume restaurant atmosphere. Works in a professional manner while maintaining a positive attitude and delivering superior Guest service at all times. ESSENTIAL FUNCTIONS OF THE POSITION INCLUDE, BUT ARE NOT LIMITED TO: Greet Guest's promptly, courteously, and in a timely, friendly manner with an upbeat attitude Respond to Guest inquiries and requests in a courteous and polite manner Anticipate Guest needs Provide Guest's with information and directions Refers all unusual requests to Manager for proper handling Adhere to all The Company Standard Operating Procedures Maintain all The Company Sequence of Service Standards Take and place order, and serve and garnish food and drinks efficiently and accurately in work area as applicable Collect money, while following all proper cash handling and comp procedures Maintain the cleanliness, sanitation, and the appearance of the front and back of house, clear tables and counters; sweep and maintain the cleanliness of the dining area without interfering with the comfort of guests Pack and complete order as per guests' preference with any necessary condiments Properly label and date products per safety and sanitation procedures Unload warehouse orders and stock the orders to designated storage maintaining organization, stock and replenish products as needed in work station, counters, tables, etc. Provide information to Guests regarding our venues, menus, and pricing Recognize and cultivate regular Guests and repeat business Maintain line of sight/atmosphere control by circulating through your work area throughout shift Report any incidents of theft, vandalism, or violations Processes all payments including room charges, cash, credit card, comps, etc. Respond to Guest concerns/complaints regarding service or correct errors or resolve complaints with a positive attitude Ability to communicate in English with Guests and co-workers Keep the area clean and free of debris throughout shift Keep area organized Ensure nightly/weekly and opening/running/closing duties are completed Record and report any equipment failure and/or safety hazards to a Manager immediately Maintain Company Safety and Sanitation Standards Clean all spills and waste immediately Disposes trash in designated receptacles Prepare Guest checks through POS terminal functions Process Guest payment by cash, credit card, venue comps, and all other appropriate tender types Ability to perform basic math skills Obtain and return issued bank each day, count the bank and ensure it balances Responsible to ensure accurate accounting of all cashier monies Prepare the proper reporting forms for the day with name, date, shift, and outlet Stock cashier station with proper supplies Responsible for following proper checkout procedures Interact and entertain Guests in a professional, cordial and exemplary manner Assist all other team members as needed Create and maintain a SENSE OF URGENCY Appear in uniform for all shifts and promotional activities at scheduled time Performs other job-related duties as assigned Inform Management of any complaint, comments, or incident Assist and/ or complete additional tasks as assigned TRAINING REQUIREMENTS: Tao Group Hospitality in-venue cashier training EDUCATION/WORKING KNOWLEDGE: 1 years' experience in hospitality working in a high-volume venue 21+ years of age POS systems Guest relations Knowledge of menu items, including mixing and serving beverages, standard beverage recipes, preparation methods, glassware, garnishes, products, menu items, supplies and equipment Knowledge of standard kitchen equipment, including, but not limited to toasters, refrigerators and coolers, slicers and beverage machines Knowledge of health, safety and sanitation regulations SKILLS / PHYSICAL DEMANDS / WORK ENVIRONMENT / SCHEDULE The work environment characteristics and/or physical demands described here are representative of those a team member encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform essential job functions Ability to write and verbally communicate Must have good positive energy throughout the day Must be able to print legibly for team members, management, and guests to read Must be able to bend, kneel, and/or stand for extended periods of time Must be able to move quickly Must be able to push and lift up to 50 lbs. Work in an environment that is subject to varying levels of noise, crowds, and smoke, the severity of which depends upon the guest volume Work indoors and/or outdoors, exposed to hot and/or cold surfaces, steam, and wet floors May work extended hours irregular shifts, evening and/or weekend shifts, and holiday work may be required Exposure to cleaning materials May work extended hours irregular shifts, evening and/or weekend shifts, and holiday work may be required Maintain a professional, neat, and well-groomed appearance adhering to Company standards Ability to maintain confidentiality Ability to handle a fast-paced, busy, and somewhat stressful environment Office, Casino, Nightclub, Bar, Lounge, and/or Restaurant working environment Must be effective as part of a team; ability to interact with internal and external customers, managers, and co-workers in a professional, courteous manner
Mar 10, 2024
Full time
Greets guests, answers phone calls, and receives funds from customers. Completes cash, check, or credit-card charge transactions. Counts money to verify amounts and issues receipts for funds received. Works in an efficient manner in a high-volume restaurant atmosphere. Works in a professional manner while maintaining a positive attitude and delivering superior Guest service at all times. ESSENTIAL FUNCTIONS OF THE POSITION INCLUDE, BUT ARE NOT LIMITED TO: Greet Guest's promptly, courteously, and in a timely, friendly manner with an upbeat attitude Respond to Guest inquiries and requests in a courteous and polite manner Anticipate Guest needs Provide Guest's with information and directions Refers all unusual requests to Manager for proper handling Adhere to all The Company Standard Operating Procedures Maintain all The Company Sequence of Service Standards Take and place order, and serve and garnish food and drinks efficiently and accurately in work area as applicable Collect money, while following all proper cash handling and comp procedures Maintain the cleanliness, sanitation, and the appearance of the front and back of house, clear tables and counters; sweep and maintain the cleanliness of the dining area without interfering with the comfort of guests Pack and complete order as per guests' preference with any necessary condiments Properly label and date products per safety and sanitation procedures Unload warehouse orders and stock the orders to designated storage maintaining organization, stock and replenish products as needed in work station, counters, tables, etc. Provide information to Guests regarding our venues, menus, and pricing Recognize and cultivate regular Guests and repeat business Maintain line of sight/atmosphere control by circulating through your work area throughout shift Report any incidents of theft, vandalism, or violations Processes all payments including room charges, cash, credit card, comps, etc. Respond to Guest concerns/complaints regarding service or correct errors or resolve complaints with a positive attitude Ability to communicate in English with Guests and co-workers Keep the area clean and free of debris throughout shift Keep area organized Ensure nightly/weekly and opening/running/closing duties are completed Record and report any equipment failure and/or safety hazards to a Manager immediately Maintain Company Safety and Sanitation Standards Clean all spills and waste immediately Disposes trash in designated receptacles Prepare Guest checks through POS terminal functions Process Guest payment by cash, credit card, venue comps, and all other appropriate tender types Ability to perform basic math skills Obtain and return issued bank each day, count the bank and ensure it balances Responsible to ensure accurate accounting of all cashier monies Prepare the proper reporting forms for the day with name, date, shift, and outlet Stock cashier station with proper supplies Responsible for following proper checkout procedures Interact and entertain Guests in a professional, cordial and exemplary manner Assist all other team members as needed Create and maintain a SENSE OF URGENCY Appear in uniform for all shifts and promotional activities at scheduled time Performs other job-related duties as assigned Inform Management of any complaint, comments, or incident Assist and/ or complete additional tasks as assigned TRAINING REQUIREMENTS: Tao Group Hospitality in-venue cashier training EDUCATION/WORKING KNOWLEDGE: 1 years' experience in hospitality working in a high-volume venue 21+ years of age POS systems Guest relations Knowledge of menu items, including mixing and serving beverages, standard beverage recipes, preparation methods, glassware, garnishes, products, menu items, supplies and equipment Knowledge of standard kitchen equipment, including, but not limited to toasters, refrigerators and coolers, slicers and beverage machines Knowledge of health, safety and sanitation regulations SKILLS / PHYSICAL DEMANDS / WORK ENVIRONMENT / SCHEDULE The work environment characteristics and/or physical demands described here are representative of those a team member encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform essential job functions Ability to write and verbally communicate Must have good positive energy throughout the day Must be able to print legibly for team members, management, and guests to read Must be able to bend, kneel, and/or stand for extended periods of time Must be able to move quickly Must be able to push and lift up to 50 lbs. Work in an environment that is subject to varying levels of noise, crowds, and smoke, the severity of which depends upon the guest volume Work indoors and/or outdoors, exposed to hot and/or cold surfaces, steam, and wet floors May work extended hours irregular shifts, evening and/or weekend shifts, and holiday work may be required Exposure to cleaning materials May work extended hours irregular shifts, evening and/or weekend shifts, and holiday work may be required Maintain a professional, neat, and well-groomed appearance adhering to Company standards Ability to maintain confidentiality Ability to handle a fast-paced, busy, and somewhat stressful environment Office, Casino, Nightclub, Bar, Lounge, and/or Restaurant working environment Must be effective as part of a team; ability to interact with internal and external customers, managers, and co-workers in a professional, courteous manner
JOB SUMMARY:The Stewarding Supervisor is responsible to standardize, maintain, and continuously improve quality of cleanliness and maintenance in all back of house F&B areas. The Stewarding Operations Manager is responsible for the management of all aspects of the Stewarding Department functions, in accordance with hotel standards. The Stewarding Operations Manager directs, implements and maintains a service and management philosophy, which serves as a guide to respective staff.ESSENTIAL JOB FUNCTIONS: The overall cleanliness of all F&B related BOH areas Monitor and evaluate staffing levels and hire, train and motivate staff to ensure adequate guidance and resources exist to accomplish established objectives Develops highly skilled, successful employees, sets realistic and measurable service standards and goals Oversees and / or conducts inspections of back of the house areas for cleanliness and maintenance of equipment Supervises the cleaning necessary to meet the requirements of the SNHD Conducts internal health inspection in conjunction with the Executive Chef/ safety team Prepare weekly work schedules in accordance with staffing guidelines and labor forecasts, adjusting schedules throughout the week to meet the business demands Continuously improves BOH related services by evaluating problems using feedback or data Perform BUZZ meetings with staff, ensuring that service is technically proficient Keeps team well informed of property promotions and events Consistently follows company policies, procedures and industry regulations Practice and observe safety rules and regulations and ensure others to do the same. Ensure that all items are stored in accordance with State/Local Health and Fire Departments regulations and according to Hotel requirements Clearly communicates and enforces company expectations including Code of Commitment, policies, procedures, department goals and business strategies Addresses employee performance issues, coaches for improvement and provides ongoing feedback Inspect grooming and attire of staff; rectify any deficiencies Holds employees accountable Maintains accurate and up-to-date employee records, completes performance reviews in a timely fashion Clearly understands and abides by the CBA Union contract Ensures that cleanliness of all kitchen and stewarding equipment is adhered to Maintain complete knowledge of correct maintenance and use of equipment Responsible for training staff in the use of chemicals related to the department and proper methods for cleaning Responsible for the delegation of job duties to work force Oversees the disposal of trash and garbage Check storage areas for proper supplies, organization and cleanliness Monitor and ensure that all temperature and chemical solution requirements are met with regard to dishwashing, pot washing and storage Identify dish machine problems by inspecting washed wares; resolve problem situations Prepare contingency plans for equipment which cannot be repaired immediately Monitor and maintain pest control requirements in accordance with hotel standards Perform training sessions with staff, ensuring that service is technically proficient Review Kitchen and Restaurant service needs from Stewarding throughout the shift and ensure that all requirements are met according to specifications Assist Stewarding Staff with their job functions where needed to ensure optimum cleanliness and service standards Respond to emergency situations accordingly Perform all other job-related duties as requested EDUCATION AND EXPERIENCE: Minimum of 3 years' experience in a similar role I a high-volume food service or food processing environment OTHER MININMUM QUALIFICATIONS: Able to manage team of 15-20 managers and supervisors and 200 hourly employees In-depth knowledge on latest cleaning and sanitation practices including chemicals Passionate approach to streamline operational procedures and increase productivity of department Excellent communication and administration skills Passion to explore and test latest technologies Applies best industry best practices Ability to maintain and further develop the standards set by Caesars Entertainment Work requires effective communication in English, both verbal and written form in a professional manner Must present a neat and professional appearance Bilingual abilities are preferred but not required Flexibility with working various shifts PHYSICAL, MENTAL AND ENVIRONMENTAL DEMANDS: Requires mobility. Ability to grasp, lift, move, or push goods on cart/truck weighing a maximum of 100 pounds Ability to work in confined spaces Eye/hand coordination and manual dexterity Ability to distinguish letters, symbols, and colors Normal vision and hearing range Requires mobility Operate in a working environment that is subject to varying levels of cold, heat, and noise Observe and direct the actions of subordinates and to inspect any areas for which responsible Review and comprehend all necessary documentation Use the equipment associated with the position Effectively and efficiently move around kitchen and restaurant areas Work is physical in nature and requires physical mobility, including but not limited to bending, carrying, climbing, reaching, and twisting- these actions are required in order to monitor and inspect restaurant Must be able to lift up to 50 lbs. Must be able to obtain ServSafe Certification DIRECTLY SUPERVISES (PLEASE LIST POSITION TITLES): Kitchen Worker, Pot Washer, Utility Porter and Linen Attendant Disclaimer: This is not necessarily an exhaustive list of all responsibilities, skills, duties, requirements, efforts or working conditions associated with the job. 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).
Mar 28, 2024
Full time
JOB SUMMARY:The Stewarding Supervisor is responsible to standardize, maintain, and continuously improve quality of cleanliness and maintenance in all back of house F&B areas. The Stewarding Operations Manager is responsible for the management of all aspects of the Stewarding Department functions, in accordance with hotel standards. The Stewarding Operations Manager directs, implements and maintains a service and management philosophy, which serves as a guide to respective staff.ESSENTIAL JOB FUNCTIONS: The overall cleanliness of all F&B related BOH areas Monitor and evaluate staffing levels and hire, train and motivate staff to ensure adequate guidance and resources exist to accomplish established objectives Develops highly skilled, successful employees, sets realistic and measurable service standards and goals Oversees and / or conducts inspections of back of the house areas for cleanliness and maintenance of equipment Supervises the cleaning necessary to meet the requirements of the SNHD Conducts internal health inspection in conjunction with the Executive Chef/ safety team Prepare weekly work schedules in accordance with staffing guidelines and labor forecasts, adjusting schedules throughout the week to meet the business demands Continuously improves BOH related services by evaluating problems using feedback or data Perform BUZZ meetings with staff, ensuring that service is technically proficient Keeps team well informed of property promotions and events Consistently follows company policies, procedures and industry regulations Practice and observe safety rules and regulations and ensure others to do the same. Ensure that all items are stored in accordance with State/Local Health and Fire Departments regulations and according to Hotel requirements Clearly communicates and enforces company expectations including Code of Commitment, policies, procedures, department goals and business strategies Addresses employee performance issues, coaches for improvement and provides ongoing feedback Inspect grooming and attire of staff; rectify any deficiencies Holds employees accountable Maintains accurate and up-to-date employee records, completes performance reviews in a timely fashion Clearly understands and abides by the CBA Union contract Ensures that cleanliness of all kitchen and stewarding equipment is adhered to Maintain complete knowledge of correct maintenance and use of equipment Responsible for training staff in the use of chemicals related to the department and proper methods for cleaning Responsible for the delegation of job duties to work force Oversees the disposal of trash and garbage Check storage areas for proper supplies, organization and cleanliness Monitor and ensure that all temperature and chemical solution requirements are met with regard to dishwashing, pot washing and storage Identify dish machine problems by inspecting washed wares; resolve problem situations Prepare contingency plans for equipment which cannot be repaired immediately Monitor and maintain pest control requirements in accordance with hotel standards Perform training sessions with staff, ensuring that service is technically proficient Review Kitchen and Restaurant service needs from Stewarding throughout the shift and ensure that all requirements are met according to specifications Assist Stewarding Staff with their job functions where needed to ensure optimum cleanliness and service standards Respond to emergency situations accordingly Perform all other job-related duties as requested EDUCATION AND EXPERIENCE: Minimum of 3 years' experience in a similar role I a high-volume food service or food processing environment OTHER MININMUM QUALIFICATIONS: Able to manage team of 15-20 managers and supervisors and 200 hourly employees In-depth knowledge on latest cleaning and sanitation practices including chemicals Passionate approach to streamline operational procedures and increase productivity of department Excellent communication and administration skills Passion to explore and test latest technologies Applies best industry best practices Ability to maintain and further develop the standards set by Caesars Entertainment Work requires effective communication in English, both verbal and written form in a professional manner Must present a neat and professional appearance Bilingual abilities are preferred but not required Flexibility with working various shifts PHYSICAL, MENTAL AND ENVIRONMENTAL DEMANDS: Requires mobility. Ability to grasp, lift, move, or push goods on cart/truck weighing a maximum of 100 pounds Ability to work in confined spaces Eye/hand coordination and manual dexterity Ability to distinguish letters, symbols, and colors Normal vision and hearing range Requires mobility Operate in a working environment that is subject to varying levels of cold, heat, and noise Observe and direct the actions of subordinates and to inspect any areas for which responsible Review and comprehend all necessary documentation Use the equipment associated with the position Effectively and efficiently move around kitchen and restaurant areas Work is physical in nature and requires physical mobility, including but not limited to bending, carrying, climbing, reaching, and twisting- these actions are required in order to monitor and inspect restaurant Must be able to lift up to 50 lbs. Must be able to obtain ServSafe Certification DIRECTLY SUPERVISES (PLEASE LIST POSITION TITLES): Kitchen Worker, Pot Washer, Utility Porter and Linen Attendant Disclaimer: This is not necessarily an exhaustive list of all responsibilities, skills, duties, requirements, efforts or working conditions associated with the job. 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).
JOB SUMMARY:To assist the Executive Chef (Restaurant) and Chef de Cuisine with the day to day running of the department and be responsible for the outlet and overall quality of products produced. ESSENTIAL JOB FUNCTIONS: Assume responsibilities in the absence of Executive Chef (Restaurant) and Chef de Cuisine. Display professionalism by conducting oneself with responsibility, integrity, accountability and excellence. Run all aspects of daily BOH operations including but not limited to; managing staff schedules and station assignments, ordering and receiving product, preparing prep lists and instruction for the team, quality checking product during all stages of preparation, general oversight of production and service, conducting regular internal health and safety inspections, managing daily food cost and spend. Ensure quality food product and presentations. Ensure food is handled in a respectful manner and is processed and stored in accordance with SNHD regulation. Adhere to and enforce company policies and statutory requirements with regards to health and safety, sanitation, fire procedures and HACCP. Ensure safe and proper use of equipment. Ensure kitchen equipment is in good working order, address any equipment issues promptly. Maintain a high standard of cleanliness and sanitation in and around all culinary work areas. Teach and develop and give support to culinary team as needed. Hold team members accountable on a fair and consistent basis. Support and foster a caring work environment. Work with General Manager and front of house staff to ensure a positive guest experience. Maintain food cost, labor cost, supply cost, and other controllable expenses within budget guidelines. Minimize waste and spoilage by monitoring occupancy forecasts. Maintain high standards of appearance and good personal hygiene. Be willing to undertake additional duties and responsibilities of work outside the normal daily/weekly routine but within the overall scope of the position. EDUCATION AND EXPERIENCE: Minimum of 5 years of cooking experience preferred Bachelor's Degree preferred Culinary school or apprenticeship preferred Must have experience operating in a similar role for minimum of 1 year Experience working in a fast-paced, high volume environment Experience and proven track record within the 5-star framework of deluxe hotels or reputable free-standing restaurants OTHER MINIMUM QUALIFICATIONS: ServSafe Certified Knowledge, understanding, and compliance of policies and procedures, job descriptions, daily memorandums, statutory requirements regarding health and safety, sanitation, proper chemical usage, fire procedures, and HACCP Knowledge of all kitchen equipment operations Ability to read, write, and understand English Ability to perform basic/intermediate math skills Ability to establish and maintain an effective working relationship with management, staff, and guests License Certificate: Food Safety Employee Training required and Food Handler's Card PHYSICAL, MENTAL AND ENVIRONMENTAL DEMANDS: Able to manage team of up to 100 managers and supervisors and 600 hourly employees Passionate approach to streamline operational procedures and increase productivity of department Excellent communication and administration skills Applies best industry best practices Ability to maintain and further develop the standards set by Caesars Entertainment Must possess a wealth of experience and in-depth knowledge of up-to date culinary trends Must demonstrate culinary creativity Emphasis on creative thinking, problem solving, and consistently well executed food product Must be aware of market trends and latest developments in international cuisine and pastry Knowledge of all kitchen equipment operations. Ability to establish and maintain an effective working relationship with management, staff, and guests Knowledge, understanding, and compliance of policies and procedures, job descriptions, daily memorandums, chemical labels, and other instructions Requires mobility. Ability to grasp, lift, move, or push goods on cart/truck weighing a maximum of 100 pounds Ability to work in confined spaces Sense of smell, taste, touch, and sound Eye/hand coordination and manual dexterity Ability to distinguish letters, symbols, and colors Normal vision and hearing range Requires mobility Must be able to work any shift and long hours when necessary DIRECTLY SUPERVISES (PLEASE LIST POSITION TITLES): Chef Tournants Cooks Disclaimer: This is not necessarily an exhaustive list of all responsibilities, skills, duties, requirements, efforts or working conditions associated with the job. 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).
Mar 27, 2024
Full time
JOB SUMMARY:To assist the Executive Chef (Restaurant) and Chef de Cuisine with the day to day running of the department and be responsible for the outlet and overall quality of products produced. ESSENTIAL JOB FUNCTIONS: Assume responsibilities in the absence of Executive Chef (Restaurant) and Chef de Cuisine. Display professionalism by conducting oneself with responsibility, integrity, accountability and excellence. Run all aspects of daily BOH operations including but not limited to; managing staff schedules and station assignments, ordering and receiving product, preparing prep lists and instruction for the team, quality checking product during all stages of preparation, general oversight of production and service, conducting regular internal health and safety inspections, managing daily food cost and spend. Ensure quality food product and presentations. Ensure food is handled in a respectful manner and is processed and stored in accordance with SNHD regulation. Adhere to and enforce company policies and statutory requirements with regards to health and safety, sanitation, fire procedures and HACCP. Ensure safe and proper use of equipment. Ensure kitchen equipment is in good working order, address any equipment issues promptly. Maintain a high standard of cleanliness and sanitation in and around all culinary work areas. Teach and develop and give support to culinary team as needed. Hold team members accountable on a fair and consistent basis. Support and foster a caring work environment. Work with General Manager and front of house staff to ensure a positive guest experience. Maintain food cost, labor cost, supply cost, and other controllable expenses within budget guidelines. Minimize waste and spoilage by monitoring occupancy forecasts. Maintain high standards of appearance and good personal hygiene. Be willing to undertake additional duties and responsibilities of work outside the normal daily/weekly routine but within the overall scope of the position. EDUCATION AND EXPERIENCE: Minimum of 5 years of cooking experience preferred Bachelor's Degree preferred Culinary school or apprenticeship preferred Must have experience operating in a similar role for minimum of 1 year Experience working in a fast-paced, high volume environment Experience and proven track record within the 5-star framework of deluxe hotels or reputable free-standing restaurants OTHER MINIMUM QUALIFICATIONS: ServSafe Certified Knowledge, understanding, and compliance of policies and procedures, job descriptions, daily memorandums, statutory requirements regarding health and safety, sanitation, proper chemical usage, fire procedures, and HACCP Knowledge of all kitchen equipment operations Ability to read, write, and understand English Ability to perform basic/intermediate math skills Ability to establish and maintain an effective working relationship with management, staff, and guests License Certificate: Food Safety Employee Training required and Food Handler's Card PHYSICAL, MENTAL AND ENVIRONMENTAL DEMANDS: Able to manage team of up to 100 managers and supervisors and 600 hourly employees Passionate approach to streamline operational procedures and increase productivity of department Excellent communication and administration skills Applies best industry best practices Ability to maintain and further develop the standards set by Caesars Entertainment Must possess a wealth of experience and in-depth knowledge of up-to date culinary trends Must demonstrate culinary creativity Emphasis on creative thinking, problem solving, and consistently well executed food product Must be aware of market trends and latest developments in international cuisine and pastry Knowledge of all kitchen equipment operations. Ability to establish and maintain an effective working relationship with management, staff, and guests Knowledge, understanding, and compliance of policies and procedures, job descriptions, daily memorandums, chemical labels, and other instructions Requires mobility. Ability to grasp, lift, move, or push goods on cart/truck weighing a maximum of 100 pounds Ability to work in confined spaces Sense of smell, taste, touch, and sound Eye/hand coordination and manual dexterity Ability to distinguish letters, symbols, and colors Normal vision and hearing range Requires mobility Must be able to work any shift and long hours when necessary DIRECTLY SUPERVISES (PLEASE LIST POSITION TITLES): Chef Tournants Cooks Disclaimer: This is not necessarily an exhaustive list of all responsibilities, skills, duties, requirements, efforts or working conditions associated with the job. 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).
JOB SUMMARY:Provide the guest with an experience that will always be remembered and with the highest level of responsiveness. Provide personal services of the highest level that may include, but not limited, to restaurant reservations, recreation requests, floral orders, shoe shine, etc. They also have the ability to make available maps, literature, and other materials. Arrange for, suggest, recommend, book, and confirm, deliverable services that may include, but not limited to, purchasing gifts, premium tickets, dry cleaning and other errands. ESSENTIAL JOB FUNCTIONS: Provide the guest with an experience that will always be remembered and with the highest level of responsiveness. Provide personal services of the highest level that may include, but not limited, to restaurant reservations, recreation requests, floral orders, shoe shine, etc. They also have the ability to make available maps, literature, and other materials. Arrange for, suggest, recommend, book, and confirm, deliverable services that may include, but not limited to, purchasing gifts, premium tickets, dry cleaning and other errands. Project an approachable and professional image in personal appearance, manner, and demeanor. Maintain a work environment of cleanliness and organization. Assure prompt and positive action on all guest complaints, questions, concerns and suggestions, as well as conduct quality assurance follow-up. Acknowledge and greet all guests with utmost courtesy and urgency, moving out from behind the front desk to open doors and assist guests. Listen and work with guests who present service opportunities or challenges. Attempt to resolve them and/or elevate and communicate them to a manager. Maintain consistent presence at work station. When so directed, participate in hotel functions. Use professional telephone etiquette in handling internal and external guest requests. Use work order system when necessary. Be knowledgeable of local current restaurants, spas, attractions and events (concerts, theater, sporting events, special events, and more.) Assist and coordinate with VIP Agent Functions (Check in, Check Out, Keys and Mail). Assist with package and amenity deliveries. Log receipts of packages delivered for guests. Provide continuous updates, edits, reviews, and additions to the electronic guest database (list of guest preferences, birthdays, anniversary and other special dates, restaurants, service providers, etc.). QUALIFICATIONS: Prefer a minimum of two years prior hospitality experience. Some higher education or vocational training specializing in the hospitality industry desired. Excellent geographic knowledge of the surrounding area PHYSICAL,MENTAL AND ENVIRONMENTAL DEMANDS: Have flexibility to work different shifts. Frequent interruptions may occur. Maintain a clean cut and professional appearance. Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations. Ability to perform basic math skills such as addition, subtraction, multiplication and division. Requires strong communication, organizational, decision-making and interpersonal skills. Ability to be detail-oriented while maintaining thorough follow-through. Ability to multi-task and to work well under pressure. Requires professional demeanor with ability to use independent judgment to handle any guest services matters and needs Proficiency with electronic resources such as Internet search, Outlook, Word, Go Concierge, HotSOS, and LMS. Ability to stand, walk, sit, talk, and use phone. Ability to lift up to 20 pounds. Requires the use of close and distance vision. Disclaimer: This is not necessarily an exhaustive list of all responsibilities, skills, duties, requirements, efforts or working conditions associated with the job. 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).The above statements are intended to describe the general nature and level of work being performed by people assigned to this classification. They are not intended to be construed as an exhaustive list of all responsibilities, duties and skills required of personnel so classified. Caesars Entertainment reserves the right to make changes to the job description whenever necessary.As a part of Caesars Entertainment's employment process, finalist candidates will be required to complete a drug test and background check prior to an offer being extended. Caesars Entertainment Inc. is an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, national origin, gender, age, religion, disability, sexual orientation, veteran status, or marital status.
Mar 26, 2024
Full time
JOB SUMMARY:Provide the guest with an experience that will always be remembered and with the highest level of responsiveness. Provide personal services of the highest level that may include, but not limited, to restaurant reservations, recreation requests, floral orders, shoe shine, etc. They also have the ability to make available maps, literature, and other materials. Arrange for, suggest, recommend, book, and confirm, deliverable services that may include, but not limited to, purchasing gifts, premium tickets, dry cleaning and other errands. ESSENTIAL JOB FUNCTIONS: Provide the guest with an experience that will always be remembered and with the highest level of responsiveness. Provide personal services of the highest level that may include, but not limited, to restaurant reservations, recreation requests, floral orders, shoe shine, etc. They also have the ability to make available maps, literature, and other materials. Arrange for, suggest, recommend, book, and confirm, deliverable services that may include, but not limited to, purchasing gifts, premium tickets, dry cleaning and other errands. Project an approachable and professional image in personal appearance, manner, and demeanor. Maintain a work environment of cleanliness and organization. Assure prompt and positive action on all guest complaints, questions, concerns and suggestions, as well as conduct quality assurance follow-up. Acknowledge and greet all guests with utmost courtesy and urgency, moving out from behind the front desk to open doors and assist guests. Listen and work with guests who present service opportunities or challenges. Attempt to resolve them and/or elevate and communicate them to a manager. Maintain consistent presence at work station. When so directed, participate in hotel functions. Use professional telephone etiquette in handling internal and external guest requests. Use work order system when necessary. Be knowledgeable of local current restaurants, spas, attractions and events (concerts, theater, sporting events, special events, and more.) Assist and coordinate with VIP Agent Functions (Check in, Check Out, Keys and Mail). Assist with package and amenity deliveries. Log receipts of packages delivered for guests. Provide continuous updates, edits, reviews, and additions to the electronic guest database (list of guest preferences, birthdays, anniversary and other special dates, restaurants, service providers, etc.). QUALIFICATIONS: Prefer a minimum of two years prior hospitality experience. Some higher education or vocational training specializing in the hospitality industry desired. Excellent geographic knowledge of the surrounding area PHYSICAL,MENTAL AND ENVIRONMENTAL DEMANDS: Have flexibility to work different shifts. Frequent interruptions may occur. Maintain a clean cut and professional appearance. Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations. Ability to perform basic math skills such as addition, subtraction, multiplication and division. Requires strong communication, organizational, decision-making and interpersonal skills. Ability to be detail-oriented while maintaining thorough follow-through. Ability to multi-task and to work well under pressure. Requires professional demeanor with ability to use independent judgment to handle any guest services matters and needs Proficiency with electronic resources such as Internet search, Outlook, Word, Go Concierge, HotSOS, and LMS. Ability to stand, walk, sit, talk, and use phone. Ability to lift up to 20 pounds. Requires the use of close and distance vision. Disclaimer: This is not necessarily an exhaustive list of all responsibilities, skills, duties, requirements, efforts or working conditions associated with the job. 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).The above statements are intended to describe the general nature and level of work being performed by people assigned to this classification. They are not intended to be construed as an exhaustive list of all responsibilities, duties and skills required of personnel so classified. Caesars Entertainment reserves the right to make changes to the job description whenever necessary.As a part of Caesars Entertainment's employment process, finalist candidates will be required to complete a drug test and background check prior to an offer being extended. Caesars Entertainment Inc. is an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, national origin, gender, age, religion, disability, sexual orientation, veteran status, or marital status.
JOB SUMMARY:To assist the Sr. Chef Tournant and Chef de Cuisine with the day to day running of the department and be responsible for the outlet and overall quality of products produced. ESSENTIAL JOB FUNCTIONS: Assume responsibilities in the absence of Chef de Cuisine and Senior Chef Tournant. Display professionalism by conducting oneself with responsibility, integrity, accountability and excellence. Run all aspects of daily BOH operations including but not limited to; managing staff schedules and station assignments, ordering and receiving product, preparing prep lists and instruction for the team, quality checking product during all stages of preparation, general oversight of production and service, conducting regular internal health and safety inspections, managing daily food cost and spend. Ensure quality food product and presentations. Ensure food is handled in a respectful manner and is processed and stored in accordance with SNHD regulation. Adhere to and enforce company policies and statutory requirements with regards to health and safety, sanitation, fire procedures and HACCP. Ensure safe and proper use of equipment. Ensure kitchen equipment is in good working order, address any equipment issues promptly. Maintain a high standard of cleanliness and sanitation in and around all culinary work areas. Teach and develop and give support to culinary team as needed. Hold team members accountable on a fair and consistent basis. Support and foster a caring work environment. Work with General Manager and front of house staff to ensure a positive guest experience. Maintain food cost, labor cost, supply cost, and other controllable expenses within budget guidelines. Minimize waste and spoilage by monitoring occupancy forecasts. Maintain high standards of appearance and good personal hygiene. Be willing to undertake additional duties and responsibilities of work outside the normal daily/weekly routine but within the overall scope of the position. EDUCATION AND EXPERIENCE: Minimum of 5 years of cooking experience required Bachelor's Degree preferred Culinary school or apprenticeship preferred Must have experience operating in a similar role for minimum of 1 year Experience working in a fast-paced, high volume environment Experience and proven track record within the 5-star framework of deluxe hotels or reputable free-standing restaurants OTHER MINIMUM QUALIFICATIONS: ServSafe Certified Knowledge, understanding, and compliance of policies and procedures, job descriptions, daily memorandums, statutory requirements regarding health and safety, sanitation, proper chemical usage, fire procedures, and HACCP Knowledge of all kitchen equipment operations Ability to read, write, and understand English Ability to perform basic/intermediate math skills Ability to establish and maintain an effective working relationship with management, staff, and guests License Certificate: Food Safety Employee Training required and Food Handler's Card PHYSICAL, MENTAL AND ENVIRONMENTAL DEMANDS: Able to manage team of up to 100 managers and supervisors and 600 hourly employees Passionate approach to streamline operational procedures and increase productivity of department Excellent communication and administration skills Applies best industry best practices Ability to maintain and further develop the standards set by Caesars Entertainment Must possess a wealth of experience and in-depth knowledge of up-to date culinary trends Must demonstrate culinary creativity Emphasis on creative thinking, problem solving, and consistently well executed food product Must be aware of market trends and latest developments in international cuisine and pastry Knowledge of all kitchen equipment operations. Ability to establish and maintain an effective working relationship with management, staff, and guests Knowledge, understanding, and compliance of policies and procedures, job descriptions, daily memorandums, chemical labels, and other instructions Requires mobility. Ability to grasp, lift, move, or push goods on cart/truck weighing a maximum of 100 pounds Ability to work in confined spaces Sense of smell, taste, touch, and sound Eye/hand coordination and manual dexterity Ability to distinguish letters, symbols, and colors Normal vision and hearing range Requires mobility Must be able to work any shift and long hours when necessary DIRECTLY SUPERVISES: Cooks Disclaimer: This is not necessarily an exhaustive list of all responsibilities, skills, duties, requirements, efforts or working conditions associated with the job. 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).
Mar 25, 2024
Full time
JOB SUMMARY:To assist the Sr. Chef Tournant and Chef de Cuisine with the day to day running of the department and be responsible for the outlet and overall quality of products produced. ESSENTIAL JOB FUNCTIONS: Assume responsibilities in the absence of Chef de Cuisine and Senior Chef Tournant. Display professionalism by conducting oneself with responsibility, integrity, accountability and excellence. Run all aspects of daily BOH operations including but not limited to; managing staff schedules and station assignments, ordering and receiving product, preparing prep lists and instruction for the team, quality checking product during all stages of preparation, general oversight of production and service, conducting regular internal health and safety inspections, managing daily food cost and spend. Ensure quality food product and presentations. Ensure food is handled in a respectful manner and is processed and stored in accordance with SNHD regulation. Adhere to and enforce company policies and statutory requirements with regards to health and safety, sanitation, fire procedures and HACCP. Ensure safe and proper use of equipment. Ensure kitchen equipment is in good working order, address any equipment issues promptly. Maintain a high standard of cleanliness and sanitation in and around all culinary work areas. Teach and develop and give support to culinary team as needed. Hold team members accountable on a fair and consistent basis. Support and foster a caring work environment. Work with General Manager and front of house staff to ensure a positive guest experience. Maintain food cost, labor cost, supply cost, and other controllable expenses within budget guidelines. Minimize waste and spoilage by monitoring occupancy forecasts. Maintain high standards of appearance and good personal hygiene. Be willing to undertake additional duties and responsibilities of work outside the normal daily/weekly routine but within the overall scope of the position. EDUCATION AND EXPERIENCE: Minimum of 5 years of cooking experience required Bachelor's Degree preferred Culinary school or apprenticeship preferred Must have experience operating in a similar role for minimum of 1 year Experience working in a fast-paced, high volume environment Experience and proven track record within the 5-star framework of deluxe hotels or reputable free-standing restaurants OTHER MINIMUM QUALIFICATIONS: ServSafe Certified Knowledge, understanding, and compliance of policies and procedures, job descriptions, daily memorandums, statutory requirements regarding health and safety, sanitation, proper chemical usage, fire procedures, and HACCP Knowledge of all kitchen equipment operations Ability to read, write, and understand English Ability to perform basic/intermediate math skills Ability to establish and maintain an effective working relationship with management, staff, and guests License Certificate: Food Safety Employee Training required and Food Handler's Card PHYSICAL, MENTAL AND ENVIRONMENTAL DEMANDS: Able to manage team of up to 100 managers and supervisors and 600 hourly employees Passionate approach to streamline operational procedures and increase productivity of department Excellent communication and administration skills Applies best industry best practices Ability to maintain and further develop the standards set by Caesars Entertainment Must possess a wealth of experience and in-depth knowledge of up-to date culinary trends Must demonstrate culinary creativity Emphasis on creative thinking, problem solving, and consistently well executed food product Must be aware of market trends and latest developments in international cuisine and pastry Knowledge of all kitchen equipment operations. Ability to establish and maintain an effective working relationship with management, staff, and guests Knowledge, understanding, and compliance of policies and procedures, job descriptions, daily memorandums, chemical labels, and other instructions Requires mobility. Ability to grasp, lift, move, or push goods on cart/truck weighing a maximum of 100 pounds Ability to work in confined spaces Sense of smell, taste, touch, and sound Eye/hand coordination and manual dexterity Ability to distinguish letters, symbols, and colors Normal vision and hearing range Requires mobility Must be able to work any shift and long hours when necessary DIRECTLY SUPERVISES: Cooks Disclaimer: This is not necessarily an exhaustive list of all responsibilities, skills, duties, requirements, efforts or working conditions associated with the job. 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).
JOB SUMMARY:To assist the Executive Chef (Restaurant) and Chef de Cuisine with the day to day running of the department and be responsible for the outlet and overall quality of products produced. ESSENTIAL JOB FUNCTIONS: Assume responsibilities in the absence of Executive Chef (Restaurant) and Chef de Cuisine. Display professionalism by conducting oneself with responsibility, integrity, accountability and excellence. Run all aspects of daily BOH operations including but not limited to; managing staff schedules and station assignments, ordering and receiving product, preparing prep lists and instruction for the team, quality checking product during all stages of preparation, general oversight of production and service, conducting regular internal health and safety inspections, managing daily food cost and spend. Ensure quality food product and presentations. Ensure food is handled in a respectful manner and is processed and stored in accordance with SNHD regulation. Adhere to and enforce company policies and statutory requirements with regards to health and safety, sanitation, fire procedures and HACCP. Ensure safe and proper use of equipment. Ensure kitchen equipment is in good working order, address any equipment issues promptly. Maintain a high standard of cleanliness and sanitation in and around all culinary work areas. Teach and develop and give support to culinary team as needed. Hold team members accountable on a fair and consistent basis. Support and foster a caring work environment. Work with General Manager and front of house staff to ensure a positive guest experience. Maintain food cost, labor cost, supply cost, and other controllable expenses within budget guidelines. Minimize waste and spoilage by monitoring occupancy forecasts. Maintain high standards of appearance and good personal hygiene. Be willing to undertake additional duties and responsibilities of work outside the normal daily/weekly routine but within the overall scope of the position. EDUCATION AND EXPERIENCE: Minimum of 5 years of cooking experience preferred Bachelor's Degree preferred Culinary school or apprenticeship preferred Must have experience operating in a similar role for minimum of 1 year Experience working in a fast-paced, high volume environment Experience and proven track record within the 5-star framework of deluxe hotels or reputable free-standing restaurants OTHER MINIMUM QUALIFICATIONS: ServSafe Certified Knowledge, understanding, and compliance of policies and procedures, job descriptions, daily memorandums, statutory requirements regarding health and safety, sanitation, proper chemical usage, fire procedures, and HACCP Knowledge of all kitchen equipment operations Ability to read, write, and understand English Ability to perform basic/intermediate math skills Ability to establish and maintain an effective working relationship with management, staff, and guests License Certificate: Food Safety Employee Training required and Food Handler's Card PHYSICAL, MENTAL AND ENVIRONMENTAL DEMANDS: Able to manage team of up to 100 managers and supervisors and 600 hourly employees Passionate approach to streamline operational procedures and increase productivity of department Excellent communication and administration skills Applies best industry best practices Ability to maintain and further develop the standards set by Caesars Entertainment Must possess a wealth of experience and in-depth knowledge of up-to date culinary trends Must demonstrate culinary creativity Emphasis on creative thinking, problem solving, and consistently well executed food product Must be aware of market trends and latest developments in international cuisine and pastry Knowledge of all kitchen equipment operations. Ability to establish and maintain an effective working relationship with management, staff, and guests Knowledge, understanding, and compliance of policies and procedures, job descriptions, daily memorandums, chemical labels, and other instructions Requires mobility. Ability to grasp, lift, move, or push goods on cart/truck weighing a maximum of 100 pounds Ability to work in confined spaces Sense of smell, taste, touch, and sound Eye/hand coordination and manual dexterity Ability to distinguish letters, symbols, and colors Normal vision and hearing range Requires mobility Must be able to work any shift and long hours when necessary DIRECTLY SUPERVISES (PLEASE LIST POSITION TITLES): Chef Tournants Cooks Disclaimer: This is not necessarily an exhaustive list of all responsibilities, skills, duties, requirements, efforts or working conditions associated with the job. 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).
Mar 20, 2024
Full time
JOB SUMMARY:To assist the Executive Chef (Restaurant) and Chef de Cuisine with the day to day running of the department and be responsible for the outlet and overall quality of products produced. ESSENTIAL JOB FUNCTIONS: Assume responsibilities in the absence of Executive Chef (Restaurant) and Chef de Cuisine. Display professionalism by conducting oneself with responsibility, integrity, accountability and excellence. Run all aspects of daily BOH operations including but not limited to; managing staff schedules and station assignments, ordering and receiving product, preparing prep lists and instruction for the team, quality checking product during all stages of preparation, general oversight of production and service, conducting regular internal health and safety inspections, managing daily food cost and spend. Ensure quality food product and presentations. Ensure food is handled in a respectful manner and is processed and stored in accordance with SNHD regulation. Adhere to and enforce company policies and statutory requirements with regards to health and safety, sanitation, fire procedures and HACCP. Ensure safe and proper use of equipment. Ensure kitchen equipment is in good working order, address any equipment issues promptly. Maintain a high standard of cleanliness and sanitation in and around all culinary work areas. Teach and develop and give support to culinary team as needed. Hold team members accountable on a fair and consistent basis. Support and foster a caring work environment. Work with General Manager and front of house staff to ensure a positive guest experience. Maintain food cost, labor cost, supply cost, and other controllable expenses within budget guidelines. Minimize waste and spoilage by monitoring occupancy forecasts. Maintain high standards of appearance and good personal hygiene. Be willing to undertake additional duties and responsibilities of work outside the normal daily/weekly routine but within the overall scope of the position. EDUCATION AND EXPERIENCE: Minimum of 5 years of cooking experience preferred Bachelor's Degree preferred Culinary school or apprenticeship preferred Must have experience operating in a similar role for minimum of 1 year Experience working in a fast-paced, high volume environment Experience and proven track record within the 5-star framework of deluxe hotels or reputable free-standing restaurants OTHER MINIMUM QUALIFICATIONS: ServSafe Certified Knowledge, understanding, and compliance of policies and procedures, job descriptions, daily memorandums, statutory requirements regarding health and safety, sanitation, proper chemical usage, fire procedures, and HACCP Knowledge of all kitchen equipment operations Ability to read, write, and understand English Ability to perform basic/intermediate math skills Ability to establish and maintain an effective working relationship with management, staff, and guests License Certificate: Food Safety Employee Training required and Food Handler's Card PHYSICAL, MENTAL AND ENVIRONMENTAL DEMANDS: Able to manage team of up to 100 managers and supervisors and 600 hourly employees Passionate approach to streamline operational procedures and increase productivity of department Excellent communication and administration skills Applies best industry best practices Ability to maintain and further develop the standards set by Caesars Entertainment Must possess a wealth of experience and in-depth knowledge of up-to date culinary trends Must demonstrate culinary creativity Emphasis on creative thinking, problem solving, and consistently well executed food product Must be aware of market trends and latest developments in international cuisine and pastry Knowledge of all kitchen equipment operations. Ability to establish and maintain an effective working relationship with management, staff, and guests Knowledge, understanding, and compliance of policies and procedures, job descriptions, daily memorandums, chemical labels, and other instructions Requires mobility. Ability to grasp, lift, move, or push goods on cart/truck weighing a maximum of 100 pounds Ability to work in confined spaces Sense of smell, taste, touch, and sound Eye/hand coordination and manual dexterity Ability to distinguish letters, symbols, and colors Normal vision and hearing range Requires mobility Must be able to work any shift and long hours when necessary DIRECTLY SUPERVISES (PLEASE LIST POSITION TITLES): Chef Tournants Cooks Disclaimer: This is not necessarily an exhaustive list of all responsibilities, skills, duties, requirements, efforts or working conditions associated with the job. 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).
JOB TITLE: EXECUTIVE CHEF (RESTAURANT) GRADE: L12 DEPARTMENT: FOOD & BEVERAGE REPORTS TO: EXECUTIVE CHEF (PROPERTY) PAY TYPE: EXEMPT JOB SUMMARY: To assist the Executive Chef (Property) with the day to day running of the department and be responsible for the outlet and overall quality of products produced. ESSENTIAL JOB FUNCTIONS: Display professionalism by conducting oneself with responsibility, integrity, accountability and excellence. Run all aspects of daily BOH operations including but not limited to; managing staff schedules and station assignments, ordering and receiving product, preparing prep lists and instruction for the team, quality checking product during all stages of preparation, general oversight of production and service, conducting regular internal health and safety inspections, managing daily food cost and spend. Design and implement menus that fit the requirements of a particular outlet as set out by the Executive Chef and/or Chef Partner. Provide training materials to both front and back of the house staff for relevant jobs as it pertains to the menu knowledge and cooking procedures. Set and maintain a very high standard of food quality in preparation and execution. Ensure food is handled in a respectful manner and is processed and stored in accordance with SNHD regulation. Adhere to and enforce company policies and statutory requirements with regards to health and safety, sanitation, fire procedures and HACCP. Ensure safe and proper use of equipment. Ensure kitchen equipment is in good working order, address any equipment issues promptly. Maintain a high standard of cleanliness and sanitation in and around all culinary work areas. Teach and develop and give support to culinary team as needed. Hold team members accountable on a fair and consistent basis. Support and foster a caring work environment. Work with General Manager and front of house staff to ensure a positive guest experience. Maintain food cost, labor cost, supply cost, and other controllable expenses within budget guidelines. Minimize waste and spoilage by monitoring occupancy forecasts. Conduct daily BUZZ sessions or pre-shift meetings with staff. Maintain high standards of appearance and good personal hygiene. Be willing to undertake additional duties and responsibilities of work outside the normal daily/weekly routine but within the overall scope of the position. EDUCATION AND EXPERIENCE: Minimum of 5 years of chef experience preferred Bachelor s Degree preferred Culinary school or apprenticeship preferred Must have experience operating in a similar role for minimum of 3-5years Experience working in a fast-paced, high volume environment Experience and proven track record within the 5-star framework of deluxe hotels or reputable free-standing restaurants OTHER MINIMUM QUALIFICATIONS: ServSafe Certified Knowledge, understanding, and compliance of policies and procedures, job descriptions, daily memorandums, statutory requirements regarding health and safety, sanitation, proper chemical usage, fire procedures, and HACCP Knowledge of all kitchen equipment operations Ability to read, write, and understand English Ability to perform basic/intermediate math skills Ability to establish and maintain an effective working relationship with management, staff, and guests License Certificate: Food Safety Employee Training required and Food Handler s Card PHYSICAL, MENTAL AND ENVIRONMENTAL DEMANDS: Able to manage team of up to 100 managers and supervisors and 600 hourly employees Passionate approach to streamline operational procedures and increase productivity of department Excellent communication and administration skills Applies best industry best practices Ability to maintain and further develop the standards set by Caesars Entertainment Must possess a wealth of experience and in-depth knowledge of up-to date culinary trends Must demonstrate culinary creativity Emphasis on creative thinking, problem solving, and consistently well executed food product Must be aware of market trends and latest developments in international cuisine and pastry Knowledge of all kitchen equipment operations. Ability to establish and maintain an effective working relationship with management, staff, and guests Knowledge, understanding, and compliance of policies and procedures, job descriptions, daily memorandums, chemical labels, and other instructions Requires mobility. Ability to grasp, lift, move, or push goods on cart/truck weighing a maximum of 100 pounds Ability to work in confined spaces Sense of smell, taste, touch, and sound Eye/hand coordination and manual dexterity Ability to distinguish letters, symbols, and colors Normal vision and hearing range Requires mobility Must be able to work any shift and long hours when necessary DIRECTLY SUPERVISES (PLEASE LIST POSITION TITLES): Senior Chef Tournants Chef Tournants Cooks INFORMATION PROVIDED BY: FLSA: Exempt (Salary): Non-Exempt (Hourly): Property Code: Multi-Property: Dual Rate: Bonus Plan: MGNT CSA Other License(s) Type: EEOC Code: Disclaimer : This is not necessarily an exhaustive list of all responsibilities, skills, duties, requirements, efforts or working conditions associated with the job. 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).At Caesars Entertainment, Inc., our Team Members create the extraordinary. We are the largest casino-entertainment company in the U.S. and one of the world s most diversified casino-entertainment providers. Since beginning in Reno, Nevada, in 1937, Caesars Entertainment has grown through the development of new resorts, expansions and acquisitions. Our resorts operate primarily under the Caesars, Harrah s, Horseshoe and Eldorado brand names. We focus on building loyalty and value with our guests through a combination of impeccable service, operational excellence and technological leadership. The company is committed to its Team Members, suppliers, communities and the environment through its PEOPLE PLANET PLAY framework. Our Caesars family is driven by our Mission, Vision and Values. We take great pride in living these values - Together We Win, All In On Service and Blaze the Trail - every day. Our mission, Create the Extraordinary . Our vision, Create spectacular worlds. That immerse, inspire and connect you. We don t perform magic; we create it with excellence. WeAreCaesars . If you are ready to create some magic, we invite you to explore our dynamic, yet unique, career opportunities.
Mar 20, 2024
Full time
JOB TITLE: EXECUTIVE CHEF (RESTAURANT) GRADE: L12 DEPARTMENT: FOOD & BEVERAGE REPORTS TO: EXECUTIVE CHEF (PROPERTY) PAY TYPE: EXEMPT JOB SUMMARY: To assist the Executive Chef (Property) with the day to day running of the department and be responsible for the outlet and overall quality of products produced. ESSENTIAL JOB FUNCTIONS: Display professionalism by conducting oneself with responsibility, integrity, accountability and excellence. Run all aspects of daily BOH operations including but not limited to; managing staff schedules and station assignments, ordering and receiving product, preparing prep lists and instruction for the team, quality checking product during all stages of preparation, general oversight of production and service, conducting regular internal health and safety inspections, managing daily food cost and spend. Design and implement menus that fit the requirements of a particular outlet as set out by the Executive Chef and/or Chef Partner. Provide training materials to both front and back of the house staff for relevant jobs as it pertains to the menu knowledge and cooking procedures. Set and maintain a very high standard of food quality in preparation and execution. Ensure food is handled in a respectful manner and is processed and stored in accordance with SNHD regulation. Adhere to and enforce company policies and statutory requirements with regards to health and safety, sanitation, fire procedures and HACCP. Ensure safe and proper use of equipment. Ensure kitchen equipment is in good working order, address any equipment issues promptly. Maintain a high standard of cleanliness and sanitation in and around all culinary work areas. Teach and develop and give support to culinary team as needed. Hold team members accountable on a fair and consistent basis. Support and foster a caring work environment. Work with General Manager and front of house staff to ensure a positive guest experience. Maintain food cost, labor cost, supply cost, and other controllable expenses within budget guidelines. Minimize waste and spoilage by monitoring occupancy forecasts. Conduct daily BUZZ sessions or pre-shift meetings with staff. Maintain high standards of appearance and good personal hygiene. Be willing to undertake additional duties and responsibilities of work outside the normal daily/weekly routine but within the overall scope of the position. EDUCATION AND EXPERIENCE: Minimum of 5 years of chef experience preferred Bachelor s Degree preferred Culinary school or apprenticeship preferred Must have experience operating in a similar role for minimum of 3-5years Experience working in a fast-paced, high volume environment Experience and proven track record within the 5-star framework of deluxe hotels or reputable free-standing restaurants OTHER MINIMUM QUALIFICATIONS: ServSafe Certified Knowledge, understanding, and compliance of policies and procedures, job descriptions, daily memorandums, statutory requirements regarding health and safety, sanitation, proper chemical usage, fire procedures, and HACCP Knowledge of all kitchen equipment operations Ability to read, write, and understand English Ability to perform basic/intermediate math skills Ability to establish and maintain an effective working relationship with management, staff, and guests License Certificate: Food Safety Employee Training required and Food Handler s Card PHYSICAL, MENTAL AND ENVIRONMENTAL DEMANDS: Able to manage team of up to 100 managers and supervisors and 600 hourly employees Passionate approach to streamline operational procedures and increase productivity of department Excellent communication and administration skills Applies best industry best practices Ability to maintain and further develop the standards set by Caesars Entertainment Must possess a wealth of experience and in-depth knowledge of up-to date culinary trends Must demonstrate culinary creativity Emphasis on creative thinking, problem solving, and consistently well executed food product Must be aware of market trends and latest developments in international cuisine and pastry Knowledge of all kitchen equipment operations. Ability to establish and maintain an effective working relationship with management, staff, and guests Knowledge, understanding, and compliance of policies and procedures, job descriptions, daily memorandums, chemical labels, and other instructions Requires mobility. Ability to grasp, lift, move, or push goods on cart/truck weighing a maximum of 100 pounds Ability to work in confined spaces Sense of smell, taste, touch, and sound Eye/hand coordination and manual dexterity Ability to distinguish letters, symbols, and colors Normal vision and hearing range Requires mobility Must be able to work any shift and long hours when necessary DIRECTLY SUPERVISES (PLEASE LIST POSITION TITLES): Senior Chef Tournants Chef Tournants Cooks INFORMATION PROVIDED BY: FLSA: Exempt (Salary): Non-Exempt (Hourly): Property Code: Multi-Property: Dual Rate: Bonus Plan: MGNT CSA Other License(s) Type: EEOC Code: Disclaimer : This is not necessarily an exhaustive list of all responsibilities, skills, duties, requirements, efforts or working conditions associated with the job. 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).At Caesars Entertainment, Inc., our Team Members create the extraordinary. We are the largest casino-entertainment company in the U.S. and one of the world s most diversified casino-entertainment providers. Since beginning in Reno, Nevada, in 1937, Caesars Entertainment has grown through the development of new resorts, expansions and acquisitions. Our resorts operate primarily under the Caesars, Harrah s, Horseshoe and Eldorado brand names. We focus on building loyalty and value with our guests through a combination of impeccable service, operational excellence and technological leadership. The company is committed to its Team Members, suppliers, communities and the environment through its PEOPLE PLANET PLAY framework. Our Caesars family is driven by our Mission, Vision and Values. We take great pride in living these values - Together We Win, All In On Service and Blaze the Trail - every day. Our mission, Create the Extraordinary . Our vision, Create spectacular worlds. That immerse, inspire and connect you. We don t perform magic; we create it with excellence. WeAreCaesars . If you are ready to create some magic, we invite you to explore our dynamic, yet unique, career opportunities.
Company Description Job Description As a Host Person your role will include: The Host Person is responsible for providing superior guest service that is consistent with Forbes 5 Star Standard rating. All duties and assignments are to be performed according to departmental and Wynn company policy and procedure. The Host person is responsible for greeting and seating guests. Will also assist guests with reservations via phone and in-person. Assists Managers with table management to maximize seating. Qualifications Must be able to communicate in English fluently and in a professional manner. 1 year of work experience as host person in a high-end restaurant or lounge is preferred. Exhibit phone etiquette, organizational skills, basic computer knowledge (incl. reservations management system). Requires the ability to multi-task, work efficiently and within a team environment. Must be available to work all shifts to include day, swing, weekdays, weekends, and holidays. Must be able to obtain and maintain any licensing or active work cards required, at present or in the future, for this position at all times. Must be a minimum of 18 years of age. Candidates under the age of 21 years of age will be prohibited from serving alcohol. Additional Information Wynn Resorts is an equal opportunity employer committed to hiring a diverse workforce and sustaining an inclusive culture. Wynn Resorts does not discriminate on the basis of disability, veteran status or any other basis protected under federal, state or local laws.
Mar 19, 2024
Full time
Company Description Job Description As a Host Person your role will include: The Host Person is responsible for providing superior guest service that is consistent with Forbes 5 Star Standard rating. All duties and assignments are to be performed according to departmental and Wynn company policy and procedure. The Host person is responsible for greeting and seating guests. Will also assist guests with reservations via phone and in-person. Assists Managers with table management to maximize seating. Qualifications Must be able to communicate in English fluently and in a professional manner. 1 year of work experience as host person in a high-end restaurant or lounge is preferred. Exhibit phone etiquette, organizational skills, basic computer knowledge (incl. reservations management system). Requires the ability to multi-task, work efficiently and within a team environment. Must be available to work all shifts to include day, swing, weekdays, weekends, and holidays. Must be able to obtain and maintain any licensing or active work cards required, at present or in the future, for this position at all times. Must be a minimum of 18 years of age. Candidates under the age of 21 years of age will be prohibited from serving alcohol. Additional Information Wynn Resorts is an equal opportunity employer committed to hiring a diverse workforce and sustaining an inclusive culture. Wynn Resorts does not discriminate on the basis of disability, veteran status or any other basis protected under federal, state or local laws.
Job Description SUMMARY: It is the responsibility of the host to be the first and last impression of the restaurant and provide prompt, efficient, and courteous service. This position must also exhibit a high level of professional and personalized guest service that embodies the Company's brand standard and core values (K.E.E.P. - Kindness, Engagement, Empathy and Positivity). ESSENTIAL DUTIES AND RESPONSIBILITIES: Provide friendly service with smiles, professional verbiage, escorting guests, allowing guests the right of way, pulling out chairs for guests, acknowledging special events and engaging in other friendly mannerisms to provide superior service to the guest. Welcome guests immediately, make eye contact and utilize Chart House spiels in accordance with the current Chart House spiel procedures, ensuring all required information is delivered to, and asked of the guest. Carry heavy trays efficiently and securely. Arrange table and chairs to accommodate guests' needs. Answer the telephone with the prescribed Chart House spiels and proper telephone etiquette. Seat guests in accordance with their special needs, at an appropriate pace when escorting them to their tables, engage in friendly conversation, hand menus to guests, spiel the beverage menu, and thank guests for waiting when applicable. Able to utilize technology, including, the applicable seating systems. These systems require maintaining accurate wait times for guests, accurately recording guest information, seating in rotation, and communicating with Management and fellow employees pertinent guest information, such as birthdays, anniversaries and special requests. Promoting the bar area as an option while waiting for a table in the dining room or as a full-service dining experience. Knowledgeable of food and beverage menus and plate specifications. Knowledge must be used to ensure proper quality of products, presentation of product to the guest, enhancing the guests' experiences with recommendations, executing salesmanship of featured items, accuracy of taking and placing orders and superior service. Maintain the guests' table tops; properly set with silverware rolls, chairs and tables in their appropriate places, and supplied with all the appropriate necessities for the guests' dining experience. Assist guests in any requests during their dining experience. Assist in smooth transitions between shifts and breaks and maintain the floor plans to ensure superior service to guests during these transitions. Knowledgeable of the Chart House Pivot Point system to ensure adherence to the and priority of the system, "hot food" and "cold drinks," 360, room buddies, and all other aspects of the Pivot Point system. Ensure restaurant is sufficiently stocked with rolled silverware, and rolling silverware as necessary. Continuously engage in teamwork by offering help to fellow employees and managers to ensure the finest possible service is given to our guests. Follows direction efficiently and positively. Be courteous and respectful to everyone, and be positive and professional at all times. Adhere to all applicable policies and procedures, health, and alcohol laws. Maintain the host area organized, sanitized and stocked to PAR guidelines; including floors and "eye of the guest" debris-free. Maintain uniform and appearance according to established guidelines. Able to assist guests in questions regarding the Golden Nugget and local area. Communicate with Management of guest satisfaction, supply needs, or other area of the restaurant in need of attention. Always thank guests for choosing Chart House and invite them back. Give all lost and found items to the Manager. All other job duties as assigned. SUPERVISORY RESPONSIBILITIES: None QUALIFICATIONS: To perform this job successfully, an individual must be able to perform the duties and responsibilities satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Health cards are required. Minimum one-year experience in a high-volume, fast-paced restaurant is required. Must have great people skills, a clean and well-groomed appearance, and to be respectful of everyone. Must be capable of carrying heavy trays efficiently and securely. Thorough knowledge of proper service and etiquette. Must be technology savvy. Must read, write, speak, and understand English. EDUCATION and/or EXPERIENCE: Bachelor's or related degree preferred. 1-year experience. Minimum age requirement is 18.
Mar 19, 2024
Full time
Job Description SUMMARY: It is the responsibility of the host to be the first and last impression of the restaurant and provide prompt, efficient, and courteous service. This position must also exhibit a high level of professional and personalized guest service that embodies the Company's brand standard and core values (K.E.E.P. - Kindness, Engagement, Empathy and Positivity). ESSENTIAL DUTIES AND RESPONSIBILITIES: Provide friendly service with smiles, professional verbiage, escorting guests, allowing guests the right of way, pulling out chairs for guests, acknowledging special events and engaging in other friendly mannerisms to provide superior service to the guest. Welcome guests immediately, make eye contact and utilize Chart House spiels in accordance with the current Chart House spiel procedures, ensuring all required information is delivered to, and asked of the guest. Carry heavy trays efficiently and securely. Arrange table and chairs to accommodate guests' needs. Answer the telephone with the prescribed Chart House spiels and proper telephone etiquette. Seat guests in accordance with their special needs, at an appropriate pace when escorting them to their tables, engage in friendly conversation, hand menus to guests, spiel the beverage menu, and thank guests for waiting when applicable. Able to utilize technology, including, the applicable seating systems. These systems require maintaining accurate wait times for guests, accurately recording guest information, seating in rotation, and communicating with Management and fellow employees pertinent guest information, such as birthdays, anniversaries and special requests. Promoting the bar area as an option while waiting for a table in the dining room or as a full-service dining experience. Knowledgeable of food and beverage menus and plate specifications. Knowledge must be used to ensure proper quality of products, presentation of product to the guest, enhancing the guests' experiences with recommendations, executing salesmanship of featured items, accuracy of taking and placing orders and superior service. Maintain the guests' table tops; properly set with silverware rolls, chairs and tables in their appropriate places, and supplied with all the appropriate necessities for the guests' dining experience. Assist guests in any requests during their dining experience. Assist in smooth transitions between shifts and breaks and maintain the floor plans to ensure superior service to guests during these transitions. Knowledgeable of the Chart House Pivot Point system to ensure adherence to the and priority of the system, "hot food" and "cold drinks," 360, room buddies, and all other aspects of the Pivot Point system. Ensure restaurant is sufficiently stocked with rolled silverware, and rolling silverware as necessary. Continuously engage in teamwork by offering help to fellow employees and managers to ensure the finest possible service is given to our guests. Follows direction efficiently and positively. Be courteous and respectful to everyone, and be positive and professional at all times. Adhere to all applicable policies and procedures, health, and alcohol laws. Maintain the host area organized, sanitized and stocked to PAR guidelines; including floors and "eye of the guest" debris-free. Maintain uniform and appearance according to established guidelines. Able to assist guests in questions regarding the Golden Nugget and local area. Communicate with Management of guest satisfaction, supply needs, or other area of the restaurant in need of attention. Always thank guests for choosing Chart House and invite them back. Give all lost and found items to the Manager. All other job duties as assigned. SUPERVISORY RESPONSIBILITIES: None QUALIFICATIONS: To perform this job successfully, an individual must be able to perform the duties and responsibilities satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Health cards are required. Minimum one-year experience in a high-volume, fast-paced restaurant is required. Must have great people skills, a clean and well-groomed appearance, and to be respectful of everyone. Must be capable of carrying heavy trays efficiently and securely. Thorough knowledge of proper service and etiquette. Must be technology savvy. Must read, write, speak, and understand English. EDUCATION and/or EXPERIENCE: Bachelor's or related degree preferred. 1-year experience. Minimum age requirement is 18.