Assistant Food & Beverage Manager, Multi-Outlet (Caesars New Orleans)

• Leads the planning, execution, and coordination of all banquet functions to ensure seamless operations and the delivery of exceptional guest experiences.
• Oversees the daily operations of assigned outlets, ensuring service excellence, operational efficiency, and adherence to departmental standards.
• Monitors staffing levels and scheduling to ensure appropriate coverage and the consistent delivery of high-quality service.
• Ensures food presentation and quality standards are met, addressing and communicating any deviations promptly with culinary leadership.
• Maintains financial accountability by implementing operational controls and ensuring established service, quality, and profitability standards are achieved.
• Partners with Leadership to ensure seamless execution of all special event services.
• Supervises the team, ensuring the efficient movement, setup, and breakdown of equipment for meetings, events, and banquets.
• Develops, implements, and maintains departmental Standard Operating Procedures (SOPs), training programs, and corrective action processes to support team performance and operational consistency.
• Assigns daily responsibilities and provides direction to team members to ensure successful event execution and outstanding guest service.
• Coaches, mentors, and develops team members, fostering a culture of accountability, teamwork, and continuous improvement.
• Promotes and enforces safety policies and procedures, ensuring a safe work environment and taking corrective action to eliminate potential hazards.
• Conducts performance evaluations and provides ongoing feedback and development opportunities for assigned team members.
• Serves as a role model for professionalism, integrity, and service excellence, consistently representing Caesars New Orleans in a positive manner and inspiring others to do the same.

• College Degree in Hospitality/Business Management preferred.
• Preferred or equivalent years of industry related experience. Strong managerial skills.
• Minimum of 5 years of restaurant, food and beverage, or hospitality experience, including 2–3 years of progressive leadership or supervisory experience in a high-volume restaurant, hotel, casino, or similar environment.
• Demonstrated leadership ability with strong skills in team development, employee relations, coaching, and performance management.
• Excellent verbal and written communication, interpersonal, organizational, and problem-solving skills.
• Ability to train, motivate, and develop team members while ensuring consistent execution of company standards and service expectations.
• Strong analytical and decision-making skills with the ability to interpret operational and financial data to drive business results.
• Working knowledge of labor management, cost controls, budgeting, inventory, and food and beverage operations.
• Proven ability to lead by example, foster teamwork, and create a positive, guest-focused culture.
• Ability to effectively manage multiple priorities in a fast-paced environment while maintaining attention to detail.
• Professional appearance and demeanor with a commitment to delivering exceptional guest service.
• Ability to work flexible schedules, including evenings, weekends, and holidays as business demands require.
• Must be able to collaborate effectively across departments to achieve operational and financial goals.

Additional Requirements:

• Must be able to maneuver to all areas of the property.

• Must be able to lift up to 10 pounds and carry up to 5 pounds.

• Must be able to bend, reach, kneel, twist and grip items when working at assigned desk area.

• Must have manual dexterity and coordination to operate office equipment, including a 10 key adding machine, PC computers, fax machine and photocopier.

• Must be able to work at a fast pace and in stressful situations.

• Must be able to read, write, speak and understand English.

• Must be able to respond to visual and aural cues.

GAMINGPERMIT: N/A