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ARIA RESORT & CASINO: ASSISTANT MANAGER - JG STEAKHOUSE
| ASSISTANT MANAGER - JG STEAKHOUSE |
Job Description: •Order supplies through the IP System and Purchasing
•Keep inventory form and stocking area updated
•Inspect the food coming from support departments to ensure freshness and quality
•Properly label and date all products for safe keeping and sanitation
•Analyze financial reports on a daily, monthly, and yearly basis
•Identify and implement cost-cutting measures and initiatives
•Contact engineering department or other vendors to repair equipment
•Understand and manage Profit and Loss statements, general business practices of restaurant operation
•Maintain par levels and direct purchase of china, glass and silverware
•Manage POS pricing / maintenance issues to ensure checks can be processed correctly
•Follow current proper policies and procedures for Manager comps and voids
•Utilize Avero to maximize sales and profits, manage daily labor and other operating expenses
•Exercise cost controls for all aspects of restaurant operation
•Conduct weekly FF&E checklists to maintain furniture, fixtures and equipment. Ensure dining rooms are in accordance with the 5 Star/5 Diamond Maintenance Program, to include carpet, walls, light bulbs, windows and overall general cleanliness
•Check on all reservations and special guest needs
•Maintain direct communication with guests for special requests and large party reservations
•Communicate, train and support all company initiatives to front and back of the house staff
•Work as a team member, assisting guests’ and employees’ needs and inquiries
•Other related duties as necessary |
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| ARIA RESORT & CASINO CONTACT INFORMATION |
| Website: |
http://www.arialasvegas.com |
| City: |
Las Vegas |
| Company Description: |
•Make daily floor plans per shift to ensure proper rotation and coverage of stations
•Train employees in the performance of their duties
•Supervise floor service in dining rooms during hours of operation
•Delegate responsibilities to employees and supervise tasks to completion, correctly and on time
•Anticipate the guests’ needs and respond appropriately with a sense of urgency; personal supervision of guest complaints
•Review staffing, schedules and vacations
•Coach and train on policies and procedures
•Maintain contact with cashiers to ensure correct policies and procedures for check handling and closing are followed by service staff
•Supervise staff activities, ways of access and egress to ensure complete compliance with Health Department and Fire Marshall Regulations
•Perform employee evaluations and manage all issues related to attendance records and FileNet in general
•Discipline or commend employees following departmental rules and complying with the Culinary Collective Bargaining Agreement
•Maintain communication with the Executive Chef on all food service and menu issues
•Effectively communicate with management, chefs and culinary staff in order to fulfill and address any issues or needs requested by guests and or other employees |
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Posted on: 11/18/2009 Posted by: todd_cz |
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