Job Description

The Assistant Restaurant Manager assists the Restaurant Manager with the overall activities of the restaurant operation, including prep and service.

• 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.

• 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/foodservice, 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.

ADDITIONAL REQUIREMENTS

• Must be able to stand for extended periods of time.
• Must be able to lift, pull, or push 25 lbs.
• Must be able to twist, bend, or reach with no significant boundaries.
• This position may be exposed to a smoke-filled environment
• Nevada Health Card
• Non-Gaming Card

With 2,500 beautifully designed guest rooms and suites showcasing some of the best views in town, Planet Hollywood encompasses more than 100,000 square-feet of gaming, several lounges, various restaurants including Gordon Ramsay BurGR.