General Manager, Grupo Contramar - Fontainbleau

POSITION OVERVIEW

Oversees the restaurant operation while maintaining the highest standards in quality, service, and cleanliness with a constant focus on profitability and customer satisfaction.

ESSENTIAL DUTIES AND RESPONSIBILITIES

The following and other duties may be assigned as necessary:

• Display the highest standards of customer service, setting guest services standards to welcome guests in a polite, gracious, and enthusiastic manner; always paying attention; anticipating and meeting guest needs
• Manage the conceptual aspects of the business accordingly with style of service, ambiance, menu offerings, and other unique aspects pertaining to the restaurant concept vision
• Ensure compliance with health and safety requirements of the business according to division and state regulatory standards, assist in the maintenance of proper emergency and security procedures
• Manage the business finances, overseeing budgeting, financial reporting, inventory management, and cost control to maintain profitability
• Respond quickly and positively to guests’ questions, requests, problems, and complaints and resolves them effectively and consistently
• Maintain overall knowledge of the resort and provide proactive assistance to guests when appropriate using clear and concise conversation
• Collaborate with chefs and kitchen staff to develop menus that meet customer demand and are cost-effective
• Create and implement marketing strategies to increase sales and attract new guests
• Demonstrate departmental knowledge and efficiency
• Maintain restaurant cleanliness and hygiene standards in compliance with the Company’s standards
• Regularly meet with food production, dining room, and bar staff to share information and plan special events
• Ensure ongoing training for Members to have a complete understanding of the restaurant menus and wine list
• Evaluate the daily condition of facility and equipment, ensuring all malfunctions are reported to and followed up with Engineering
• Forecast beverage and operational supply needs and requisitions the same in accordance with established par stock.
• Inspect dining room, food receiving, preparation, production, and storage areas to ensure health and safety regulations are always adhered to
• Recruit, train, schedule, and manage staff to ensure excellent service and productivity
• Maintains guest satisfaction by monitoring, evaluating, and auditing food, beverage, and service offerings: initiating improvements; building relationships with preferred guests
• Temporary or permanent duties and responsibilities may be added to or modified as deemed necessary

QUALIFICATION REQUIREMENTS

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Must be at least 21 years of age.

• Bachelor's degree and/or relevant experience in Food & Beverage operations
• Four (4) or more years of prior Food and Beverage management experience, preferably in a luxury setting
• Demonstrated knowledge of service and F&B operations
• Strong communication skills
• Food Handler’s Certificate for managers required
• Must have basic knowledge of Microsoft Office software
• Complete knowledge of health and safety regulations, understanding and compliance with policies and procedures, job descriptions, daily memorandums, statutory requirements regarding health and safety, sanitation, proper chemical usage, fire procedures, and HACCP
• Strong overall knowledge of menu preparation and presentation
• Ability to execute guidelines for proper staffing to maximize efficiency and minimize labor costs
• Excellent interpersonal skills to deal effectively with guests, Members, leaders, and other outside contacts
• Ability to provide leadership and direction contributing to the success of the organization through engaging, developing, and mentoring individuals and teams
• Excellent communication and customer service skills
• Able to lead and mentor a team
• Excellent organizational skills; be able to function under time constraints and deadlines with attention to detail
• Maintains knowledge of local competition and general industry trends
• Inspects, plans, and ensures restaurants are ready for service each day before opening with adequate staff and supplies, and complies with all Company standards including grooming policy and service standards. Ensures work area and storeroom are always clean and organized
• Must be willing and able to work a flexible schedule to include nights and weekends
• Work in a fast-paced, busy, and somewhat stressful environment

SUPERVISORY RESPONSIBILITIES

This position will oversee all FOH venue management.

DIVERSITY COMMITMENT

Fontainebleau Las Vegas is committed to ensuring an inclusive space and sense of belonging for our Members. We believe our workforce should reflect the vast diversity of the communities we serve, and that diverse voices should be intentionally integrated into our work. We foster a culture of difference and diversity of identity, experience, and perspective, while actively striving for inclusive behaviors across our Company. By promoting these values and continuously pushing for better, we aim to create a positive work environment that encourages equality, inclusion, empowerment, and respect.

CERTIFICATES, LICENSES, REGISTRATIONS

Member must be able to qualify for licenses and permits required by federal, state, and local regulations.

LANGUAGE SKILLS

Ability to read and interpret documents in English, such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to read and communicate verbally in English. Written communication skills in English may also be required.

REASONING ABILITY

Ability to apply commonsense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations.

PHYSICAL DEMANDS

The physical demands described here are representative of those that must be met by a Member to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the Member is regularly required to stand and use hands and fingers to handle or utilize objects, tools, or controls. The Member frequently is required to reach with hands and arms and talk or hear. Specific vision abilities required by this job include close vision and peripheral vision.

The Member must regularly lift and/or move up to 10 pounds, frequently lift and/or move up to 25 pounds, and occasionally lift and/or move up to 50 pounds, and must have the ability to push, pull, reach, bend, twist, stoop, stack, crouch, kneel and balance when performing job duties in varying work areas such as confined spaces.

WORK ENVIRONMENT

The work environment characteristics described here are representative of those a Member encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The noise level in the work environment is usually moderate.

Member could be exposed to an environment containing unrestricted secondhand tobacco smoke.

PAY TRANSPARENCY

Fontainebleau Las Vegas believes in developing and supporting our talent into the future. Our compensation program is designed to attract, motivate, and retain talented Members who are the driving force behind the Company's success. We strive to provide market-competitive compensation. Salary will be commensurate with experience and skill set, considering a candidate's qualifications, skills, competencies, and experience, as well as internal equity and market data alignment.

In alignment with our Company culture, we will strive to communicate openly about the goals of the Company and the design of the compensation program. The compensation process is designed to be fair and simple so that all Members and managers understand the Company's goals and future career development opportunities for upward mobility.

SALARY

$80000 per year - $100000 per year