The Restaurant Operations Manager is responsible for the overall management of all customer relationships and daily operations of multiple outlets on property. • Lead and oversee front-of-house operations across multiple full-service, upscale dining outlets, ensuring a seamless and elevated guest experience. • Maintain exceptional service standards, with a strong presence on the floor to drive hospitality, service flow, and guest satisfaction. • Partner with culinary and beverage leadership to deliver cohesive and consistent food and beverage experiences across assigned venues. • Manage daily operations, including reservations, service execution, guest recovery, and floor management. • Monitor staffing levels, scheduling, and labor deployment to ensure efficiency while maintaining service standards. • Uphold and enforce service, presentation, and brand standards; proactively address and resolve any deviations. • Analyze outlet performance, including labor and revenue trends, to drive operational improvements and financial results. • Develop and implement FOH procedures, service standards, and training programs aligned with upscale dining expectations. • Lead, coach, and mentor service teams, building a culture of professionalism, accountability, and hospitality excellence. • Manage performance, including coaching, counseling, and conducting regular evaluations. • Ensure compliance with health, safety, and sanitation standards, maintaining a safe and polished environment for guests and team members. • Collaborate with leadership on special events, VIP experiences, and operational initiatives across outlets. • Act as a visible leader and ambassador of Caesars, consistently modeling professionalism and high service standards. • Bachelor’s degree in Hospitality, Business Management, or related field preferred. • Minimum five years of experience in full-service upscale or fine dining restaurant operations, with multi-unit or multi-outlet experience preferred. • Proven leadership experience in front-of-house management within a high-volume, high-touch environment. • Strong knowledge of service standards, OpenTable reservations systems, guest relations, and floor operations. • Familiarity with food and beverage financials, including labor management and cost controls. • Exceptional leadership, communication, and team development skills. • Demonstrated ability to deliver elevated guest experiences and effectively resolve service challenges. GAMING PERMIT: N/A