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 RESPONSIBILITIESImplement the menu concepts with menu creativity and innovation to achieve an elevated culinary experience, ensuring guest satisfaction and brand standardsLiaison 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 specificationsCreate and maintain restaurant department policies and procedures to control food and labor costs while maintaining quality product, presentation, and serviceExecute 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 requirementsDirect and provide guidance on food product, menu concepts, and guest service procedures and policies throughout all venuesDevelop standards and training to drive Team Member productivity and performance, monitor cost controls and overall profitabilityResponsible for auditing and managing food inventory for all venues. Manage monthly beverage inventories, recipes, costing, purchasing, and budgetingReview food inventories to ensure adequate resources for each venue to meet business demandsMaintain complete knowledge of all venue concepts, particular characteristics, food concepts, preparation method/time, portion sizes, garnishes, presentation, and pricesPartner with Food & Beverage executive leaders to review and implement new menu items and concepts to remain current with food trends and marketplaceTrain and develop Team Members to be knowledgeable in promoting the restaurant offerings in becoming a recognized culinary destination by creating memorable guest experiencesPartner with venue operators in food and beverage, actively participating in service and daily operationsConduct budgeting, forecasting, accounting, and managerial duties for all restaurant venuesPartner with General Managers to optimize labor and inventory costsPartner 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/programsTrain the staff in restaurant offerings, general food concept knowledge, and service; mentor, coach, and inspire the staff; source talent, interview, hire, and staff the restaurantTemporary or permanent duties and responsibilities may be added to or modified as deemed necessaryQUALIFICATION REQUIREMENTSBachelor's degree in Hospitality and/or relevant experience as Restaurant DirectorSix (6) or more years of prior relevant experience in a luxury property required in Food and BeverageExperience in a fine dining restaurant in a senior-level management rolePrevious leadership experience in the culinary field requiredComplete knowledge of health and safety regulationsMust have basic knowledge of Microsoft Office softwareKnowledge, understanding, and compliance of policies and procedures, job descriptions, daily memorandums, statutory requirements regarding health and safety, sanitation, proper chemical usage, fire procedures, and HACCPAbility to execute on guidelines for proper staffing to maximize efficiency and minimize labor costsStrong overall knowledge of menu preparation and presentationExcellent interpersonal skills to deal effectively with guests, management, Team Members, and other outside contactsAbility to provide leadership and direction contributing to the success of the organization through engaging, developing, and mentoring individuals and teamsExcellent communication and customer service skillsAble to lead and mentor a teamExcellent organizational skills; be able to function under time constraints and deadlines with attention to detailMust be willing and able to work a flexible schedule to include nights and weekendsWork in a fast-paced, busy, and somewhat stressful environmentSUPERVISORY RESPONSIBILITIESThis position will oversee General Manager/Assistant General Manager(s) of all fine dining and casual venues across the property.

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