Senior Vice President, Food & Beverage

The Senior Vice President of Food and Beverage provides inspiration and guidance to the food and beverage team while leading an efficient, organized, quality oriented, and profitable restaurant and beverage operation.

This job supervises all positions within the Food & Beverage Department.

• Oversee and execute selection of top-quality talent to facilitate attainment of team goals and objectives
• Oversee planning, organizing, monitoring, and control of all aspects of division projects and ensure engagement, commitment, and risk management; provide ongoing communications on project status to ensure senior management alignment
• Oversee the consistent application of culinary development standards, processes, and established methodologies; ensures effective operations processes to support operational excellence
• Ensure that all food venues meet necessary food safety, handling, and sanitary standards and regulations
• Partner with procurement in developing and leveraging Company purchasing and supplier networks; achieves cost efficiencies while procuring quality ingredients and introducing new food
• Create ongoing business analytics and forecasting to secure approval for department budgets and funding needs; oversee and manage the department budget
• Develop and execute short and long-term menu strategies that support brand positioning and business needs; converts strategies into compelling new menu offerings and concepts that drive guest satisfaction, guest traffic, and brand equity
• Oversee the development and execution of training, development, and other professional growth opportunities; manages individual and team performance through coaching, feedback, and performance management discussions
• Provide leadership to the Food & Beverage management team in their oversight of the day-to-day culinary operations and activities including, preparation, production, and development
• Ensure product quality audits and vendor reviews to ensure end products meet specifications
• Provide strategic direction to develop food within specified cost parameters to ensure the achievement of business targets (guest count, margin, menu mix, and sales) while delivering on quality requirements
• Drive the research and development and concept ideation process and develops a pipeline of new concepts and offerings by applying an understanding and knowledge of consumer, market, and industry trends
• Partner with finance department to provide operational information in order to create successful metrics to help determine our business needs and to make accurate decisions.
• Comply with federal, state, and local health and sanitation regulations and department sanitation procedures as evidenced through local health department and third-party audits

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.

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.

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.

CERTIFICATES, LICENSES, REGISTRATIONS

REASONING ABILITY

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.

LANGUAGE SKILLS

Member must be able to qualify for licenses and permits required by federal, state, and local regulations.

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.

• Extensive knowledge of the principles, procedures, and best practices in the overall food and beverage industry
• Ability to resolve problems to the satisfaction of both the guest and the company
• Cross cultural experience preferred
• Ability to actively influence and drive collaboration with individuals or groups at various levels within and outside of the organization
• Ability to uphold and demonstrate the highest level of integrity in all situations and recognize standards required by a regulated business
• Ability to effectively achieve business unit goals and objectives by implementing strategic and operational plans, budgets, and best practices; and monitoring and evaluating results
• Ability to provide leadership and direction contributing to the success of the organization through engaging, developing, and mentoring individuals and teams
• Excellent analytical, communication, presentation, and organizational skills; ability to prioritize and focus activities and team around key issues
• Bachelor’s degree in Business, Hospitality, Culinary or a related field; or equivalent combination of education and experience
• Skilled at interacting and communicating effectively with all levels of management and staff, suppliers, vendors, guests, and visitors
• In-depth knowledge of all disciplines within the F&B division to include implementation of branding strategy, sourcing, warehousing, distribution, cost controls, and regulatory standards & compliance across all outlets
• Twelve (12) years related culinary experience with high volume food service operation and research and development required; or equivalent combination of education and experience, which includes working in a high-volume fast-paced environment over a large resort and casino or diverse restaurant chain

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.

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.