- Leadership Experience
- Hotel Experience
JOB OVERVIEW: Responsible for overall regional venue operations, leadership, and profitably. Ensures the highest quality of service efficiency, sanitation, training and development, and products are maintained. Creates and maintains a culture committed to excellence in hospitality and facilitates Staff Members creating the Margaritaville Experience resulting in satisfied guests by performing the following duties:
Leads the strategic development of the region and ensures all facets of day-to-day operations to include financial, forecasting, recruiting, entertainment, sales and marketing to ensure positive performance to budget and standards.
Acts as liaison between the VP of Operations and the region.
Coaches Managers and Staff Members on how to anticipate, identify, and resolve issues that impact the guest experience including operational excellence, maintenance and facilities.
Develops leadership skills in Managers and motivates managers to improve performance; coaches Managers on how to motivate, assess, and identify potential in others.
Assesses operations, leadership, team cohesion, and performance; observes individual and team performance and conducts regular staff quality circle meetings.
Positively interacts and visits with guests and solicits feedback.
Plays a central role in venue openings including maintenance of pre-opening budget and critical path.
Delivers positive and constructive performance feedback to Managers and communicates areas needing improvement; takes appropriate progressive disciplinary action when Managers are not meeting performance standards.
Follows up on staff member relations issues; conducts investigations as appropriate.
Establishes plans, communicates strategy, and measures specific financial goals to maximize new operating income through sales generation and cost control procedures.
Monitors performance metrics to identify emerging trends and areas of opportunity.
Strategically plans staffing needs for region; ensures the acquisition and maintenance of a top-quality management team within the region by recruiting top-quality candidates and using the selection system tools.
Works with employment staffing Managers to review candidate applications, interview candidates, and extend job offers.
Coaches Managers on forecasting and attaining proper staffing levels.
Ensures restaurant management teams use selection system tools to select quality hires.
Possesses knowledge of Worker’s Compensation and General Liability processes and advises venue Managers of appropriate actions.
Conducts quarterly audits of systems and processes within venues to ensure accurate compliance standards.
Provides assistance and coaching on all administrative processes within venue.
Ensures the quality of all food & beverage facilities throughout the region by coordinating with vendors and supporting others in overseeing the repair or maintenance of the building, landscape, parking lot, equipment, seating and technology; Monitors facilities plans and secures approvals as needed.
Accountable for the development, performance coaching, and timely completion of all annual salaried reviews.
Ensures accurate completion of Staff Member schedules in accordance with forecasted business volume.
Ensures accuracy of daily/weekly reporting of Staff Member’s labor hours.
Works as a liaison between partners to ensure operating priorities are in alignment with Margaritaville Hospitality Group strategies and goals.
Visits venues regularly to ensure that all aspects of the business meet the established standard guidelines.
Maintains high-level of knowledge regarding the company’s products and happenings, and communicates properly to guests; establishes rapport with all guests through name recognition.
Performs other duties and tasks as assigned or determined by management or supervisors and moves with a sense of urgency.
Adheres to responsible alcohol service established by company policy.
Understands and utilizes all safety and sanitation practices as defined in the safety program and reports any accidents to management.
Adheres to all company policies and procedures as established in the Staff Member Handbook.
Five to seven years experience in the hotel, casino and food and beverage service industry; or equivalent combination of education and experience.
Excellent written and verbal communication skills.
Ability to interact professionally with other departments and outside contacts.
Ability to complete a heavy workload and handle multiple tasks in a fast-paced environment with minimal supervision.
Excellent judgment and decision making abilities.
Bachelor’s Degree in Business Administration or related field preferred
This position will have regular travel up to 60% of the time.
The characteristics described below are representative of those that must be met by a staff 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.
Must be able to work in a fast-paced, high energy, and physically demanding environment.
Must be able to spend 50% of working time standing, walking, and reaching and 50% of working time sitting.
Pushing, pulling and lifting objects from a lower to higher position or moving objects horizontally, from position to position.
Feeling or grasping objects of different size and shape.
Maintaining body equilibrium to prevent falling while walking, standing or crouching in narrow, slippery, or erratically moving surfaces.
Will be required to use physical capabilities including climbing and ascending or descending ladders, stairs, and ramps.
Must be able to carry loads greater than 35 pounds and exert up to 50 pounds of force occasionally, and/or up to 30 pounds of force frequently.
Must be able to communicate clearly with our guests in the primary language of the restaurant, specific to location. (Primarily English)
Hearing sounds at normal speaking levels with or without correction.
Specific vision abilities include close, distance, color, peripheral, depth perception and the ability to adjust focus.
Exposed to weather conditions and prevalent temperature changes.
Subject to moderate to high ambient noise levels.
Frequently required to function in narrow aisles or passageways.
Hazards include, but are not limited to, cuts from broken glass and metal cans, burns, slipping and tripping.
Frequently required to wash hands and/or wear gloves.
Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals.
Ability to effectively present information and respond to questions from groups of managers, clients, and guests.
Expressing or exchanging ideas or instructions by the spoken word.
Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals.