Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $68,000.00 - $90,000.00
Benefits
Health Insurance
Dental Insurance
Vision Insurance
Paid Time Off
Employee Discounts
401(k) retirement plan
Opportunities for career advancement
Job Description
Cantina Contramar is the distinguished U.S. restaurant brought to life by world-renowned Chef Gabriela Camara, celebrated for her exquisite and authentic Mexican seafood and cuisine. Located in the luxurious Fontainebleau Las Vegas, Cantina Contramar stands as a beacon of traditional Mexican culinary artistry, offering guests a bold, heartfelt, and thoughtful dining experience that embraces the spirit of simplicity and heritage. The restaurant is noted for its world-class hospitality, ensuring that every visit feels like a joyful celebration infused with meaningful flavors and genuine warmth. As the exclusive U.S. venture of Chef Camara, Cantina Contramar highlights a rich cultural narrative through... Show More
Job Requirements
- Must be at least 21 years of age
- high school diploma or GED
- three or more years of food and beverage management experience preferably in luxury settings
- Food Handler's Certificate for managers
- strong communication skills
- basic Microsoft Office knowledge
- knowledge and compliance with health and safety regulations
- ability to manage staffing efficiently
- leadership and mentoring capabilities
- excellent organizational abilities
- ability to work flexible schedules including nights and weekends
- ability to work under pressure in a busy environment
- ability to lift and move varying weights up to 50 pounds
- ability to read, interpret, and communicate in English
- ability to obtain necessary licenses and permits.
Job Qualifications
- High School Diploma or GED
- three or more years of prior food and beverage management experience preferably in a luxury setting
- Food Handler's Certificate for managers
- strong communication skills
- basic knowledge of Microsoft Office software
- comprehensive knowledge of health and safety regulations
- understanding and compliance with policies, procedures, and statutory health and safety requirements
- ability to execute staffing guidelines for efficiency and labor cost management
- strong knowledge of menu preparation and presentation
- excellent interpersonal skills to interact effectively with guests, members, leaders, and external contacts
- leadership and mentoring abilities
- excellent customer service skills
- organizational skills and ability to function under time constraints
- knowledge of local competition and industry trends
- ability to ensure venue readiness and adherence to company standards
- ability to work a flexible schedule including nights and weekends
- capacity to work in a fast-paced and demanding environment.
Job Duties
- Respond quickly and positively to guests' questions, requests, problems, and complaints and resolves them effectively and consistently
- maintain overall knowledge of the resort and provide proactive assistance to guests
- assist with supervision of staff, ensuring correct procedures, methods of service, policies, and conduct are adhered to
- maintain the conceptual aspects of the business according to the style of service, ambiance, menu offerings, and unique aspects pertaining to the concept vision
- ensure compliance with health and safety requirements according to division and state regulatory standards, assist in maintenance of proper emergency and security procedures
- review finances to meet budget guidelines while maintaining high-quality standards for guests, escalate recommendations to venue leadership
- estimate beverage and operational supply needs and requisition according to established par stock
- provide ongoing training to members in 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
- orient new members in the restaurant and provide training on standards, policies, and procedures
- review daily condition of facility and equipment, ensuring malfunctions are reported and followed up
- inspect dining room, food receiving, preparation, production, and storage areas to ensure health and safety regulations adherence
- inspect, plan, and ensure venue readiness before opening with adequate members and supplies
- maintain work area and storerooms clean and organized
- partner with reservations and sales to facilitate proper handling of restaurant obligations
- review financial information such as sales and costs, monitor budget to ensure efficient operation, update financial tracking spreadsheets for month-end reports
- ensure correct policies and procedures for check handling and closing
- ensure adherence to policies and procedures for comps and voids
- exercise cost controls for all restaurant operations
- communicate effectively with management, chefs, and culinary staff to address guest and member needs
- conduct weekly FF&E checklists to maintain furniture, fixtures, and equipment
- maintain dining rooms in accordance with property maintenance programs
- recruit, train, schedule, and manage staff to ensure excellent service and productivity
- forecast workload, prepare schedules, and approve payroll
- anticipate future staffing needs and liaise with Human Resources regarding hiring, training, and evaluation of members
- perform additional duties as assigned.
Job Location
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