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, Open. Table 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