Restaurant Operations Manager - Multi-Outlet (Caesars New Orleans)

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