Promenade & Quick Service Restaurants Manager Job at Fontainebleau Las Vegas in

Promenade & Quick Service Restaurants Manager

Join to apply for the Promenade & Quick Service Restaurants Manager role at Fontainebleau Las Vegas.

Position Overview

The Restaurant Manager is responsible for coordinating all food service activities, ensuring the smooth operation of daily foodservice, maintaining equipment and facilities, enforcing health and safety regulations, resolving food quality and service complaints, creating schedules, and managing the Member training program.

Essential Duties And Responsibilities

• Respond quickly and positively to guests’ questions, requests, problems, and complaints, and resolve them consistently.
• Maintain overall knowledge of the resort and proactively assist customers using clear communication.
• Communicate directly with guests for special requests and large party reservations.
• Coordinate with the Manager and Chef on all food service and menu issues.
• Supervise staff to ensure correct procedures, service methods, conduct, and grooming policies are followed.
• Delegate responsibilities to Members and supervise tasks to completion on time.
• Estimate beverage and operational supply needs and requisitions per established par stock.
• Train and hold accountable Members in their duties.
• Inspect daily condition of facility and equipment; report malfunctions via HotSos and follow up with Engineering.
• Inspect dining room, food receiving, preparation, production, and storage areas to assure health and safety regulations are adhered to.
• Plan and ensure restaurants are ready for service each day before opening with adequate staff and supplies.
• Maintain a clean and organized work area and storeroom.
• Liaise with reservations and sales to facilitate restaurant obligations.
• Maintain a positive relationship with all Members.
• Ensure correct policies and procedures for check handling/closing are maintained by service staff.
• Apply current policies for comps and voids.
• Exercise cost controls for all aspects of restaurant operation.
• Communicate effectively with management, chefs, and culinary staff to address guest and member needs.
• Maintain professional grooming and appearance per company standards.
• Monitor, evaluate, and audit food, beverage, and service offerings; initiate improvements and build relationships with preferred patrons.
• Forecast workload, prepare schedules, and approve payroll.

Qualification Requirements

• High School Diploma or equivalent.
• At least 2 years of relevant food and beverage management experience.
• Minimum 1 year hotel/restaurant management in a luxurious, fine‑dining setting preferred.
• Minimum 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.
• Basic knowledge of Microsoft Office.
• Complete knowledge of health and safety regulations.
• Knowledge of policies, procedures, and statutory requirements regarding health, safety, sanitation, chemical usage, fire procedures, and HACCP.
• Ability to execute staffing guidelines to maximize efficiency and minimize labor costs.
• Strong overall knowledge of menu preparation and presentation.
• Excellent interpersonal skills to deal with guests, Members, leaders, and other contacts.
• Ability to provide leadership and direction, engaging, developing, and mentoring individuals and teams.
• Excellent organizational skills and ability to function under time constraints with attention to detail.
• Willing and able to work a flexible schedule, including holidays, nights, and weekends.
• Must be at least 21 years of age.

Supervisory Responsibilities

This position will oversee all FOH line‑level Members.

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 diversity of the communities we serve and integrate diverse voices into our work. We foster a culture of difference, experience, and perspective while striving for inclusive behaviors across our company.

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 instructions, and procedure manuals. Ability to read, speak, and write in English.

Reasoning Ability

Apply commonsense to carry out instructions furnished in written, oral, or diagram form. Deal with problems involving several variables in standardized situations.

Physical Demands

Regularly required to stand, use hands and fingers to handle objects, reach with hands and arms, and talk or hear. Must regularly lift up to 10, 25, and occasionally 50 pounds, and possess ability to push, pull, reach, bend, twist, stoop, stack, crouch, kneel, and balance.

Work Environment

Moderate noise level. Exposure to secondhand tobacco smoke allowed. Reasonable accommodations available for individuals with disabilities.

Pay Transparency

Salary will be commensurate with experience and skill set, based on candidate qualifications, skills, competencies, experience, internal equity, and market data alignment.

Seniority level

Mid‑Senior level

Employment type

Full‑time

Job function

Management and Manufacturing

Industries

Hospitality