The Company operates 24 hours a day and 7 days a week, so operational demands require variations in shift days, starting and ending times, and hours worked in a week.
This position is responsible for all of the business operations of our dining establishment. Duties include interviewing, hiring, training, scheduling and managing employees, as well as overseeing inventory, including food and beverages, supplies and other restaurant equipment. Also responsible for resolving customer complaints regarding food quality and service and making sure the business complies with health and food safety regulations. In addition, perform administrative tasks such as managing payroll.
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Maximize profit through appropriate staffing, revenue generation, and efficient and effective cost management.
Aggressively developing a business portfolio in concert with the Sales Team.
Create, enforce, and execute hotel business objectives and goals.
Coordinate activities via instructions and execution.
Be accountable for responsibilities in their absence.
Lead various internal and external meetings.
Maintain adherence and promotion of Company's corporate identity.
Review activities daily, operating and sales reports to determine changes in programs and operations as required.
This is a "working" food and drink position. Working hours will vary as business needs dictate.
Anticipate and respond to guest requests, concerns and problems to ensure complete guest satisfaction.
Consistent professional and positive demeanor when communicating with guests and associates.
Handle emergency situations and other incidents.
Oversee and be accountable for compliance with all legal requirements, including OSHA, health department, fire regulations, etc.
Perform special projects and other responsibilities as assigned.
Any other tasks/duties as requested by management.
Prepare budgets, marketing plans, menus, training plans
The Company may consider equivalent combination of acceptable education and experience providing the knowledge, skills and abilities cited below.
Education and Experience
Bachelor's degree in hospitality or related field; or, equivalent training and experience.
Minimum 4-5 years of experience in food and beverage within high volume and diversified environments.
Skills and Abilities
Excellent communication skills.
"Hands-on" management style.
Proficiency with Outlook, Word, Excel, and PowerPoint.
Experience with hotel operation systems.
Skillful in project planning and able to prioritize tasks.
Excellent managerial and leadership skills.
Proactive team player and business coach (hands-on).
Ability to adapt vision and proven flexibility.
Attention to detail, good organizational skills, and efficient time management.
Ability to follow an appropriate course of action based on policies and procedures.
Ability to work in a fast-paced environment, sometimes under pressure, while simultaneously handling changing priorities.
What Would Impress Us
Experience in a luxury / lifestyle / boutique hotel environment
Experience opening a new property.
Knowledge of the South Florida market.
Food Safety Certification
Extensive knowledge of wine and beverages
Working Conditions & Physical Effort
While performing the duties of this job, the employee is regularly required to talk, hear, sit, and stand. The employee is occasionally required to sit, use hands to finger, handle, or feel; reach with hands and arms, and stoop, kneel, or crouch. The employee must occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision and distance vision. While performing the essential functions of this job, the employee is usually indoors, in a semi-controlled environment, and experiences a moderate to high noise level in the work environment.
Wurzak Hotel Group