Director of Restaurants

POSITION OVERVIEW

The 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 RESPONSIBILITIES

• Implement the menu concepts with menu 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 in becoming 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 REQUIREMENTS

• 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 RESPONSIBILITIES

This position will oversee General Manager/Assistant General Manager(s) of all fine dining and casual venues across the property.