Cantina Contramar Manager

Fontainebleau Las Vegas•Las Vegas, NV

12d•$62,000 - $72,000•Onsite

About The Position

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.

Requirements

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
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.
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.
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.

Nice To Haves

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
Written communication skills in English may also be required.

Responsibilities

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.
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