Fine Japanese Cuisine General Manager - Full-Time

Fontainebleau Las Vegas•Las Vegas, NV

15d•$85,000 - $115,000

About The Position

The Fine Japanese Cuisine General Manager oversees restaurant operations, maintaining high standards for quality, service, and cleanliness while focusing on profitability and customer satisfaction. The role manages the restaurant concept and guest experience, finances and inventory, staffing and training, health and safety compliance, daily readiness, and coordination among restaurant and kitchen teams. The position oversees all front-of-house venue management and may include additional or modified duties as needed.

Requirements

Must be at least 21 years of age.
Bachelor's degree and/or relevant experience in Food & Beverage operations.
At least four years of prior Food and Beverage management experience; luxury-setting experience is preferred.
Demonstrated knowledge of service and Food & Beverage operations.
Strong communication, interpersonal, and customer-service skills.
Food Handler’s Certificate for managers required.
Basic knowledge of Microsoft Office software.
Complete knowledge of health and safety regulations and of relevant policies, procedures, statutory requirements, sanitation, proper chemical usage, fire procedures, and HACCP.
Strong knowledge of menu preparation and presentation.
Ability to execute staffing guidelines to maximize efficiency and minimize labor costs.
Ability to provide leadership and direction, and to engage, develop, and mentor individuals and teams.
Excellent organizational skills and ability to work under time constraints and deadlines with attention to detail.
Knowledge of local competition and general industry trends.
Ability to read and interpret English documents and communicate verbally in English; written English skills may also be required.
Ability to apply commonsense understanding to instructions and address problems involving several concrete variables in standardized situations.
Must be willing and able to work a flexible schedule, including nights and weekends.
Must be able to qualify for licenses and permits required by federal, state, and local regulations.
Ability to work in a fast-paced, busy, and somewhat stressful environment.
Physical ability to stand; use hands and fingers; reach, talk, and hear; and perform tasks involving pushing, pulling, bending, twisting, stooping, stacking, crouching, kneeling, and balancing, including in confined spaces.
Ability to regularly lift or move up to 10 pounds, frequently lift or move up to 25 pounds, and occasionally lift or move up to 50 pounds.

Nice To Haves

Prior Food and Beverage management experience in a luxury setting.

Responsibilities

Set and uphold guest-service standards, anticipate guest needs, and respond effectively to questions, requests, problems, and complaints.
Manage the restaurant concept, including service style, ambiance, menu offerings, and other elements of the concept vision.
Ensure compliance with health, safety, emergency, security, sanitation, chemical-use, fire-procedure, and HACCP requirements.
Oversee budgeting, financial reporting, inventory management, and cost control to support profitability.
Maintain knowledge of the resort and proactively assist guests when appropriate.
Collaborate with chefs and kitchen staff to develop appealing, cost-effective menus.
Create and implement marketing strategies to increase sales and attract guests.
Maintain restaurant cleanliness and hygiene according to company standards.
Meet regularly with food production, dining room, and bar staff to share information and plan special events.
Train team members so they understand restaurant menus and the wine list.
Evaluate facility and equipment conditions, and report and follow up on malfunctions with Engineering.
Forecast beverage and operational supply needs and requisition supplies according to established par stock.
Inspect dining room, receiving, preparation, production, and storage areas for compliance with health and safety regulations.
Recruit, train, schedule, and manage staff to support service quality and productivity.
Monitor and evaluate food, beverage, and service offerings; initiate improvements and build relationships with preferred guests.
Ensure restaurants are ready for service each day, with adequate staff and supplies, and comply with company grooming and service standards.
Keep work areas and storerooms clean and organized.
Oversee all front-of-house venue management.