POSITION OVERVIEW

The Director of Food Safety is responsible for overseeing Fontainebleau Las Vegas restaurant’s food safety, ensuring adherence to Company policy and regulations. This position is responsible for developing programs and processes to ensure each outlet meets all required food safety standards.

ESSENTIAL DUTIES AND RESPONSIBILITIES

The following and other duties may be assigned as necessary:

• Design and implement a comprehensive food safety plan for all venues
• Develop systems that monitor how foods are processed, packaged, and prepared according to specific standards
• Design a system for ongoing monitoring and adherence to regulatory requirements; prepare reports on each company, restaurant or business visited
• Ensure proper equipment’s certifications (NSF) are obtained and conduct ongoing audits
• Partner with the People department to ensure all Team Members across the resort are certified, trained, and maintain up-to-date health cards
• Identify and manage Southern Nevada Health District (SNHD) posting permits in each venue
• Create HACCAP plan for required area of production across the property
• Develop insights and recommend changes with marketers and processors if conditions are not up to standard regulations
• Conduct thorough investigations and audit areas that are out of compliance; provide recommendations to operators to rectify compliance issues
• Develop presentations for executive leadership to provide ongoing status reports of food safety compliance, new measures to implement, and progress reports
• Implement a process to conduct observations of Team Members and daily procedures to assure quality control standards are met
• Oversee and inspect procedures performed by each operating unit and team
• Meet with company management and maintain relationship to ensure open communication, ongoing training, and mechanisms are in place to immediately rectify non-compliant areas
• Perform quality control analyses including tests and inspections of products and processes
• Train and effectively communicate food safety policies to all company Team Members
• Accompany third party auditors on field audits, inspections, and quality monitoring
• Attend annual industry events and continuing education classes to stay relevant on changing laws and regulations
• Maintain complete knowledge of and comply with all departmental policies/service
• 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.

• Bachelor's degree in Hospitality, Business, and/or relevant experience in Hotel Food and Beverage Operations
• Six (6) or more years of prior relevant experience in a luxury property required in Food and Beverage
• Experience in a fine dining restaurant in a senior-level management role
• Complete knowledge of health and safety regulations
• Must have basic knowledge of Microsoft Office software
• Knowledge, understanding, and compliance of policies and procedures, job descriptions, daily memorandums, statutory requirements regarding health and safety, sanitation, proper chemical usage, fire procedures, and HACCP
• Excellent interpersonal skills to deal effectively with guests, management, Team 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 communication and customer service skills
• 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 not oversee any positions.

DIVERSITY COMMITMENT

Fontainebleau Las Vegas is committed to ensuring an inclusive space and sense of belonging for our Team 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

Team 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 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 Team 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 Team Member is regularly required to stand and use hands and fingers to handle or utilize objects, tools, or controls. The Team 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 Team 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 Team 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.

Team Member could be exposed to an environment containing unrestricted secondhand tobacco smoke.

Equal Opportunity Employer Veterans/Disabled