This position is responsible for developing an environment that creates excitement for guests and employees, promoting and retaining a highly skilled work force. Assists the Restaurant Manager with the overall activities of the restaurant operation, including prep and service. • Responsible for actively building and retaining customer relations and acts as a mentor to team members in order to provide superior customer service. • Hires, trains, motivates, evaluates, and supervises assigned personnel, coaches for success and continuing improvement of team member skills. • 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 team member orientation. • Under the direction of the General Manager, 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. • Monitors work of Food Host/Cashiers to ensure that established policies and procedures are being followed. Oversees all follow-up work to ensure non-recurrence errors. • 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. • Associate degree, preferably in hotel and/or restaurant management or • Graduate of post high school two-year Culinary Arts School or equivalent experience preferred • Five years of restaurant/food service, including 3 years supervisory experience preferred. • Literate and fluent in English • Excellent guest service skills • Must be at least 21 years of age • Strong background in Mixology • Good knowledge of Wine and Beverage products • Excellent communication skills, both verbal and written • Excellent interpersonal skills, with emphasis in relationship building • Good problem solving skills • Ability to compile, compute, and analyze pertinent data needed for reports • Ability to negotiate with diverse departments • Ability to implement strategic vision and plan into day-to-day operations • Ability to uphold and demonstrate the highest level of integrity in all situations and recognize standards required by a regulated business • Acts as a role model to other Team Members and always presents oneself as a credit to Caesars Entertainment and encourages others to do the same. • Adheres to all regulatory, company and department policies and procedures ADDITIONAL REQUIREMENTS • Ability to lift and carry large, heavy banquet trays and beverage trays weighing up to 30 lbs. • Ability to grasp, hold, reach, bend, push-pull, use a step stool, have hand-eye coordination • Ability to coordinate multiple tasks at once • Ability to constantly walk and stand during shift • Mobility to move quickly and easily throughout the restaurant and kitchen areas • Ability to hear and use visual inspection • Positions that have contact with the public require the ability to work in a noisy environment and may be exposed to guests who use tobacco products. Also, non-public contact