Assistant General Manager, Don's Prime Steakhouse

POSITION OVERVIEW

Oversee the day-to-day restaurant operations, ensuring quality, service, and cleanliness meet division standards.  

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 resolves them effectively and consistently
• Maintain overall knowledge of the resort and provides proactive assistance to guests 
• Assist with supervision of staff, ensuring that correct procedures, methods of service, policies, and conduct are adhered to
• Maintain the conceptual aspects of the business accordingly with style of service, ambiance, menu offerings, and other unique aspects pertaining to concept vision
• Ensure compliance with health and safety requirements of the business according to division and state regulatory standards, assist in the maintenance of proper emergency and security procedures
• Review the finances to meet budget guidelines while maintaining high-quality standards for internal and external guests, escalate recommendations to venue leadership
• Estimate beverage and operational supply needs and requisitions in accordance with established par stock
• Provide ongoing training to Members in the performance of their duties
• Regularly meet with Members to share information, venue updates, and plan special events
• Provide ongoing training to Members to ensure a complete understanding of the F&B menus and wine list; orients new Members in the restaurant, provide training on standards, policies, and procedures
• Review the 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 the venue is ready for service each day before opening with adequate Members and supplies
• Ensure the work area and storeroom are always clean and organized
• Partner with reservations and sales in order to facilitate the proper handling of restaurant obligations
• Review financial information such as sales and costs, and monitors the budget to ensure efficient operation and that expenditures stay within budget guidelines; update financial tracking spreadsheet daily to assist with month-end reports
• Ensure correct policies and procedures for check handling/closing are maintained
• Ensure adherence to 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
• Conduct weekly FF&E checklists to maintain furniture, fixtures, and equipment
• Ensure dining rooms are in accordance with property maintenance programs, including carpet, walls, light bulbs, windows, and overall general cleanliness
• Demonstrates departmental knowledge and efficiency
• Recruit, train, schedule, and manage staff to ensure excellent service and productivity. Maintain guest satisfaction by monitoring, evaluating, and auditing food, beverage, and service offerings: initiating improvements; building relationships with preferred patrons
• Forecast workload, prepare schedules, , and approve payroll
• Anticipate future staffing needs and liaises with Human Resources to direct hiring, assignment, training, and evaluation of Members
• 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 GED required
• Three (3) or more years of prior food and beverage management experience, preferably in a luxury setting 
• Food Handler’s Certificate for managers required
• Strong communication skills
• Must have basic knowledge of Microsoft Office software Complete knowledge of health and safety regulations Knowledge, understanding, and compliance with 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 the ability to function under time constraints and deadlines with attention to detail
• Maintains knowledge of local competition and general industry trends
• Inspects, plans, and ensures restaurants are ready for service each day before opening with adequate staff and supplies, and complies with all Company standards including grooming policy and service standards. Ensures work area and storeroom are always clean and organized
• Excellent interpersonal skills to deal effectively with guests, management, Members, 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 organizational skills; be able to function under time constraints and deadlines with attention to detail
• Must be willing and able to work a flexible schedule to include nights and weekends
• Work in a fast-paced, busy, and somewhat stressful environment

SUPERVISORY RESPONSIBILITIES                  

This position will oversee all FOH management and 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.

SALARY

$68000.00 per year-$90000.00 per year