Job Description

Job Purpose:

Under the guidance of the Hotel Manager, performs all duties and is responsible for coordinating and supervising all aspects of the venue operations while maintaining a profitable operation and high quality products and service levels. He/she is expected to formulate ideas to promote events that makes sense for the business; reduce employee turnover; maintain revenue and payroll budgets; and meet budgeted productivity while keeping quality consistently high.

Duties & Functions:

• Must love and support their TEAM!
• Must love and take care of guests!
• Must say “Yes” and “Thank you” often!
• Determining the staffing levels for the projected business levels.
• Exhibits proper knowledge of both alcoholic beverages and menu items
• Communicating daily the changes and updates needed for F&B execution.
• Daily administrative duties and attending meetings when necessary.
• Ordering product based off the projected inventory on a weekly basis.
• Evaluate and develop processes to maintain and improve performance and productivity
• Assists in maintaining standards of health, safety and sanitation
• Directly responsible for the coaching and development of venue staff
• Administers progressive discipline and attendance points according to company policy
• Defines Employee Standards of Conduct and ensures employee compliance
• Manage day-to-day operations, including floor management, events, staff management and the guest experience
• Understands P&L analysis, develops processes to maintain and improve performance
• Assists with creation and maintenance of procedural protocol for successful event venue operations
• Performs departmental administrative duties
• Collaborate on needs of departmental staff scheduling
• Schedule and supervise staff to ensure prompt, friendly, and attentive service
• Ensure compliance of brand standards, operating procedures and policies
• Facilitates the training and development of all employees to SLS standards
• Any other reasonable duties as assigned by the supervisor or manager
• We recognize we are in the hospitality industry and that may require us to provide lateral service. We will on occasion call for each individual in the team to on a routine basis perform various related tasks as needed in the spirit of providing exceptional service

ADDITIONAL RESPONSIBILITIES

• * Communicate effectively, both verbally and in writing, to provide clear direction to the venue teams.
  

  • Communicate with employees using a positive and clear speaking voice, listen to and understand requests, respond with appropriate actions and provide accurate information.
  • Remain calm and alert, especially during emergency situations and/or heavy restaurant activity, serving as a role model for team and other employees. Interact with other department personnel and venue staff as needed.
  • Make decisions and take actions based on previous experience and good judgment, sometimes revising procedures to accommodate unusual situations.

To be aware of and ensure constant compliance with all necessary operational policies including:

• *       * Health and Safety
  

  • Food Hygiene
  • Maintenance
  • Emergency Procedures
  • Liquor Licensing

SUPPORTIVE FUNCTIONS

In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the supervisor based upon the particular requirements of the company.

• * Attend mandatory meetings including divisional meetings, staff meetings, etc.
  

  • Participate in community events and ensure corporate social responsibility goals of the company are met.
  • Utilize traditional software programs such as Microsoft Office (Word, Excel, Outlook, and PowerPoint), Micros, ADP, Open Table and any departmental specific systems used.
  • Keep work area clean and organized.
  • Ensure confidential documents are kept in a secured area.
  • When disposing confidential documents that contain any personally identifiable information, they must be shredded or pulverized.
  • Complete other duties as assigned by the Department Head.
  • Demonstrate positive leadership characteristics, which inspire Team Members to meet and exceed standards.
  • Ensure compliance with the company’s policies and procedures.

OTHER DUTIES

• Assimilate into the company’s culture through understanding, supporting and participating in all the company’s elements. Demonstrate working knowledge of the service standards.
• Regular attendance in conformance with the standards, which may be established by the company from time to time, is essential to the successful performance of this position.
• Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the property.

SAFETY REQUIREMENTS

Personal Protective Equipment (PPE) may be required when performing work duties that may have the potential of risk to your health or safety. The restaurant will provide the required PPE. Team members will be trained in the proper use and care of any assigned PPE. It is your responsibility to report defective, damaged or lost PPE, or equipment that does not fit properly, to your Manager.

Requires ability to lift large and heavy packages and boxes and to the ability to load and unload small and large boxes as needed. Must have ability to safely lift minimum of 50 lbs. without assistance and to push and pull up to 150 lbs. with appropriate equipment.

GROOMING/UNIFORMS

All employees must maintain a neat, clean and well-groomed appearance. Specific uniform guidelines and/or required articles of clothing will be explained to you as a part of the orientation process.

OTHER

Additional language ability preferred.

Qualifications

SPECIFIC JOB KNOWLEDGE, SKILL AND ABILITY

The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation.

• Bachelor’s Degree preferred. High School Diploma or equivalent required
• Minimum (3) three years of Hotel and/or Food and Beverage operational experience in a luxury property.
• Previous supervisory experience
• Proven team leader with a high level of energy and motivation with a proven track record of living the company's values
• An intermediate to proficient understanding of Computer systems such as: Opera, Silverware, Microsoft Word, Excel & Outlook is preferred
• Enter and locate work related information using computers and/or point of sale systems
• Ability to spend extended lengths of time viewing a computer screen
• Possess a gracious, friendly, and fun demeanor
• Ability to multitask, work in a fast-paced environment and have a high level attention to detail
• Maintain positive and productive working relationships with other employees and departments
• Ability to work independently and to partner with others to promote an environment of teamwork
• Must be able to stand or walk a minimum eight-hour shift.
• Must be able observant and quick to respond to various situations while also multitasking and handling stressful situations.
• Must be able to twist, tow (push or pull), reach, bend climb and carry objects as necessary.
• Must have excellent communication skills and be able to read, write, speak and understand English.
• Must be able to work inside and outside at all times of the year as needed, based upon business volumes.
• Knowledge of federal, state and local laws governing equal employment opportunity and civil rights, occupational safety and health, wage and hour issues, and labor relations

Additional Information

All your information will be kept confidential according to EEO guidelines.