Director of Restaurants

POSITION OVERVIEWThe Director of Restaurants is responsible for overseeing Fontainebleau Las Vegas restaurants, ensuring world-class restaurant experiences. The position is also responsible for working closely with restaurant partners and operators to lead an efficient, organized, and quality-oriented operation in order to maximize financial results and guest satisfaction.ESSENTIAL DUTIES AND RESPONSIBILITIESThe following and other duties may be assigned as necessary:Implement the menu concepts with creativity and innovation to achieve an elevated culinary experience, ensuring guest satisfaction and brand standards.Liaison with third-party partners to review venue performance, implement processes to evaluate and report on product quality audits and vendor reviews to ensure end products meet specifications.Create and maintain restaurant department policies and procedures to control food and labor costs while maintaining quality product, presentation, and service.Execute on the strategic direction to implement food concepts within specified cost parameters to ensure the achievement of business targets (guest count, margin, menu mix, and sales) while delivering on quality requirements.Direct and provide guidance on food product, menu concepts, and guest service procedures and policies throughout all venues.Develop standards and training to drive Team Member productivity and performance, monitor cost controls, and overall profitability.Responsible for auditing and managing food inventory for all venues. Manage monthly beverage inventories, recipes, costing, purchasing, and budgeting.Review food inventories to ensure adequate resources for each venue to meet business demands.Maintain complete knowledge of all venue concepts, particular characteristics, food concepts, preparation method/time, portion sizes, garnishes, presentation, and prices.Partner with Food & Beverage executive leaders to review and implement new menu items and concepts to remain current with food trends and marketplace.Train and develop Team Members to be knowledgeable in promoting the restaurant offerings to become a recognized culinary destination by creating memorable guest experiences.Partner with venue operators in food and beverage, actively participating in service and daily operations.Conduct budgeting, forecasting, accounting, and managerial duties for all restaurant venues.Partner with General Managers to optimize labor and inventory costs.Partner closely with other departments such as Sales, Marketing, and Digital to conceptualize and implement dynamic marketing programs to drive enhanced awareness of the restaurants and various events/programs.Train the staff in restaurant offerings, general food concept knowledge, and service; mentor, coach, and inspire the staff; source talent, interview, hire, and staff the restaurant.Temporary or permanent duties and responsibilities may be added to or modified as deemed necessary.QUALIFICATION REQUIREMENTSTo 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 in Hospitality and/or relevant experience as Restaurant Director.Six (6) or more years of prior relevant experience in a luxury property required in Food and Beverage.Experience in a fine dining restaurant in a senior-level management role.Previous leadership experience in the culinary field required.Complete knowledge of health and safety regulations.Must have basic knowledge of Microsoft Office software.Knowledge, understanding, and compliance of policies and procedures, job descriptions, daily memorandums, statutory requirements regarding health and safety, sanitation, proper chemical usage, fire procedures, and HACCP.Ability to execute on guidelines for proper staffing to maximize efficiency and minimize labor costs.Strong overall knowledge of menu preparation and presentation.Excellent interpersonal skills to deal effectively with guests, management, Team Members, 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.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 RESPONSIBILITIESThis position will oversee General Manager/Assistant General Manager(s) of all fine dining and casual venues across the property.DIVERSITY COMMITMENTFontainebleau 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, REGISTRATIONSMember must be able to qualify for licenses and permits required by federal, state, and local regulations.LANGUAGE SKILLSAbility 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 ABILITYAbility 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 DEMANDSThe 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 ENVIRONMENTThe 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 TRANSPARENCYFontainebleau 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$115,000 per year - $150,000 per year

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