Assistant Manager-Starbucks (Caesars Palace Lv)

JobID: 89590

Category: Food and Beverage & Culinary

JobSchedule: Full time

Posted Date:

JobShift:

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

Help us roll out the red carpet at Caesars Palace! This world renowned resort indulges our guests with 25 unique restaurants and cafes, over 3,000 rooms, 4.5 acres of pools and gardens and a 50,000 square foot spa. If you have a passion for delivering personalized service in an exclusive setting, Caesars Palace is the place for you to start your career.

• Must be 21 years of age or older

• 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

• Nevada Food Handler's Certification

• Nevada Alcohol Awareness Certification

ADDITIONAL REQUIREMENTS

• Fast paced environment, multiple tasks to be handled under time constraint.
• Must be able to handle heavy business volume and sensitive situations relating to staff and guest problems, in a timely manner & be able to grasp, hold, reach, bend, push-pull, and/or lift up to 50 lbs.
• 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.
• Ability to work in a smoking and pet-friendly environment
• 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.
• Act 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.
• Oversee all follow-ups work to ensure non-recurrence of errors; work 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.
• Recommend changes including hiring, promotion, demotion and release of personnel; recommend wage and salary adjustments for personnel within established guidelines.
• Interview potential employees who have been recommended by Personnel.
• 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.
• Act 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.
• Oversee all follow-ups work to ensure non-recurrence of errors; work 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.
• Recommend changes including hiring, promotion, demotion and release of personnel; recommend wage and salary adjustments for personnel within established guidelines.
• Interview potential employees who have been recommended by Personnel.