Cantina Contramar Manager
Fontainbleau, Las Vegas, NV, United States
Cantina Contramar is the only U.S. restaurant from world-renowned Chef Gabriela Cámara, bringing her award-winning approach to Mexican seafood and cuisine to Fontainebleau Las Vegas. Rooted in simplicity and tradition, Cantina Contramar offers a bold and thoughtful expression of authentic Mexican dining, with world-class hospitality that makes every meal a celebration.
POSITION OVERVIEW
The Restaurant Manager is responsible for coordinating all food service activities including, ensuring the smooth operation of daily foodservice, the cleaning and maintenance of equipment and facilities, ensuring all health and safety regulations are adhered to, investigating and resolving food quality and service complaints, creating schedules, and managing the Member training program.
ESSENTIAL DUTIES AND RESPONSIBILITIES
The following and other duties may be assigned as necessary:
Respond quickly and positively to guests’ questions, requests, problems, and complaints and resolve them effectively and consistently
Maintain overall knowledge of the resort and proactively provide assistance to customers when appropriate using clear and concise conversation
Maintain direct communication with guests for special requests and large party reservations
Maintain communication with Manager and Chef on all food service and menu issues
Assist with supervision of staff, ensuring that correct procedures, methods of service, conduct, and grooming policies are followed
Delegate responsibilities to Members and supervise tasks to completion, correctly, and on time
Estimate beverage and operational supply needs and requisitions in accordance with established par stock
Train and hold accountable Members in the performance of their duties
Check daily condition of facility and equipment, ensuring all malfunctions are reported in HotSos and followed up with Engineering
Inspect dining room, food receiving, preparation, production, and storage areas to ensure health and safety regulations are always adhered to
Inspect, plan, and ensure restaurants are ready for service each day before opening with adequate staff and supplies
Ensure work area and storeroom are always clean and organized
Maintain liaison with reservations and sales in order to facilitate the proper handling of restaurant obligations
Maintain a positive working relation with all Members
Hold Members accountable and issue discipline to those who do not comply to Company/department policies and procedures
Ensure correct policies and procedures for check handling / closing are maintained by service staff
Follow current proper policies and procedures for comps and voids
Exercise cost controls for all aspects of restaurant operation
Effectively communicate with management, chefs, and culinary staff in order to fulfill and address any issues or needs requested by guests and or other Members
Work as a team, assisting guest and Member’s needs and inquiries
Stay well groomed, looking professional, clean, and appropriately fitted in compliance with the Company’s standards
Maintain patron satisfaction by monitoring, evaluating, and auditing food, beverage, and service offerings: initiating improvements and building relationships with preferred patrons
Forecast workload, prepare schedules, approve payroll
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.
High School Diploma or equivalent required
Two (2) or more years of prior relevant management experience in Food and Beverage
Minimum of 1 year hotel/restaurant management for a luxurious, fine-dining restaurant preferred
Minimum of 1 year in front-of-the-house operations preferred
Demonstrated knowledge of service and F&B operations
Strong communication skills
Food Handler’s Certificate required
Must have basic knowledge of Microsoft Office software
Complete knowledge of health and safety regulations
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 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, 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
Ability to lead and mentor a team
Excellent organizational skills; and have the ability to function under time constraints and deadlines with attention to detail.
Must be willing and able to work a flexible schedule to include holidays, nights, and weekends
SUPERVISORY RESPONSIBILITIES
This position will oversee all FOH line level positions in the venue.
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.
$62000 per year - $72000 per year
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POSITION OVERVIEW
The Restaurant Manager is responsible for coordinating all food service activities including, ensuring the smooth operation of daily foodservice, the cleaning and maintenance of equipment and facilities, ensuring all health and safety regulations are adhered to, investigating and resolving food quality and service complaints, creating schedules, and managing the Member training program.
ESSENTIAL DUTIES AND RESPONSIBILITIES
The following and other duties may be assigned as necessary:
Respond quickly and positively to guests’ questions, requests, problems, and complaints and resolve them effectively and consistently
Maintain overall knowledge of the resort and proactively provide assistance to customers when appropriate using clear and concise conversation
Maintain direct communication with guests for special requests and large party reservations
Maintain communication with Manager and Chef on all food service and menu issues
Assist with supervision of staff, ensuring that correct procedures, methods of service, conduct, and grooming policies are followed
Delegate responsibilities to Members and supervise tasks to completion, correctly, and on time
Estimate beverage and operational supply needs and requisitions in accordance with established par stock
Train and hold accountable Members in the performance of their duties
Check daily condition of facility and equipment, ensuring all malfunctions are reported in HotSos and followed up with Engineering
Inspect dining room, food receiving, preparation, production, and storage areas to ensure health and safety regulations are always adhered to
Inspect, plan, and ensure restaurants are ready for service each day before opening with adequate staff and supplies
Ensure work area and storeroom are always clean and organized
Maintain liaison with reservations and sales in order to facilitate the proper handling of restaurant obligations
Maintain a positive working relation with all Members
Hold Members accountable and issue discipline to those who do not comply to Company/department policies and procedures
Ensure correct policies and procedures for check handling / closing are maintained by service staff
Follow current proper policies and procedures for comps and voids
Exercise cost controls for all aspects of restaurant operation
Effectively communicate with management, chefs, and culinary staff in order to fulfill and address any issues or needs requested by guests and or other Members
Work as a team, assisting guest and Member’s needs and inquiries
Stay well groomed, looking professional, clean, and appropriately fitted in compliance with the Company’s standards
Maintain patron satisfaction by monitoring, evaluating, and auditing food, beverage, and service offerings: initiating improvements and building relationships with preferred patrons
Forecast workload, prepare schedules, approve payroll
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.
High School Diploma or equivalent required
Two (2) or more years of prior relevant management experience in Food and Beverage
Minimum of 1 year hotel/restaurant management for a luxurious, fine-dining restaurant preferred
Minimum of 1 year in front-of-the-house operations preferred
Demonstrated knowledge of service and F&B operations
Strong communication skills
Food Handler’s Certificate required
Must have basic knowledge of Microsoft Office software
Complete knowledge of health and safety regulations
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 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, 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
Ability to lead and mentor a team
Excellent organizational skills; and have the ability to function under time constraints and deadlines with attention to detail.
Must be willing and able to work a flexible schedule to include holidays, nights, and weekends
SUPERVISORY RESPONSIBILITIES
This position will oversee all FOH line level positions in the venue.
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.
$62000 per year - $72000 per year
#J-18808-Ljbffr