Russell Morin Catering Attleboro , MA 02703
Event Operations Director
Location: Attleboro, MA
Expected Hours: Monday Sunday (35-40 hours offseason, 40+ hours in season)
The Hospitality Manager is responsible to organize and oversee the daily operations of our off-premises FOH staff. They are expected to supervise all off-premises captains, train and develop new service staff, and work closely with the human resources department to fulfill staffing needs. The focus of the position is to ensure the best customer service experience for our clients.
Essential Duties and Responsibilities:
Lead, manage and hold accountable the entire off-premise staff.
Provides the leadership, vision, and direction to bring together and prioritize the departmental goals in a way that will be efficient and effective
Hire qualified personnel according to core values
Hold ongoing training for new and existing FOH staff
Train dining room captains in accordance with the captain in training program
Train service staff in accordance with the service staff training program
Manage the performance of the entire off-premise staff.
Manage employee retention and ideas to retain quality employees
Create, manage, and evaluate training programs for off-premises staff.
Supervise and evaluate staff on a consistent basis to ensure we are building and retraining staff as necessary.
Identify the developmental needs of others, including coaching, mentoring, or otherwise helping others to improve their knowledge or skills
Build a positive work environment by demonstrating self-confidence, energy, and enthusiasm
Strive to improve service performance
Review weekly schedules and make recommendations to scheduler about staffing needs
Review time and attendance sheets to ensure payroll is accurate
Manage staffing needs with the scheduler
Hire and train scheduler to schedule and staff events
Act as a resource for the sales team in creating staffing for events
Ensure employees are treated fairly and equitably, striving to improve employee retention.
Maintain a working relationship with temporary staffing agencies
Refine scheduling program as needed
Develop and execute the strategic plan including budget administration and preparation, forecasting, profit and loss accountability, cost control and inventories.
Empower and encourage employees to provide excellent customer service
Incorporate guest satisfaction as a component of departmental meetings with a focus on continuous improvement
Develop and execute creative initiatives to enhance the guest service experience.
Maintain and demonstrate strong knowledge of service trends within the hospitality industry
Enforce adherence to regulations and quality standards
Prepare reports for senior management (i.e. Labor, Personnel)
Performs other related duties as required and assigned.
Proven experience as a Hospitality Manager is preferred
Hands on experience in customer service
Solid understanding of hospitality procedures and best practices
Strong understanding of fine dining services and training abilities
Knowledge of staffing policies, procedures and best practices
Proficient in MS Office and relevant software
Great organizational and time management skills
Outstanding communication (verbal and written) and interpersonal skills
The ability to research, analyze and reason logically within tight and conflicting timeframes.
A commitment to providing customer service.
Supervisory Responsibility: - The Hospitality Manager is responsible for the supervision of all front captains, and indirectly supervises all front of house service staff. This individual is responsible for the performance management, career development, and disciplinary action of these individuals. Additionally, this individual is directly responsible for the management of the Staffing Coordinator and his/her performance management, career development, and disciplinary action of this individual.
Experience managing in a catering setting
Experience with staffing and event coordination
Physical Demands: The physical demands described here are representative of those that must be met by an employee 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 employee maybe required to lift boxes weighing at least 25 - 50 lbs., will stand / walk for long periods of time, and may use repetitive wrist, hand, leg and back motions involved in carrying, and lifting. The employee is regularly required to reach, with hands and arms. Specific vision abilities required by this job include close vision and color vision. Employee will have to work in conditions of varying surfaces and lighting.
Safety & Health: Must follow established safety rules, maintain a neat and clean work area, operate all machinery and equipment in a safe manner, and report and unsafe acts or conditions to the immediate supervisor
This job description is an outline of the duties expected of the Hospitality manager position. This description is neither all-inclusive nor inflexible, as duties may be added, deleted, modified, or altered to accommodate growth, education of the business, and changes in the company and industry.
I have reviewed the Job Description for the position of Hospitality Manager. I have read and understand the duties and responsibilities and other aspects of the Job Description. I further understand that this Job Description will form the basis for the periodic evaluation of my performance. I acknowledge that my employment with the Company is on an at will basis which means that either I or the Company can end the employment relationship at any time, for any reason, with or without prior notice. It is understood that this Job Description is a summary of the primary responsibilities of my position. It is not intended to be a complete and total description of each duty and responsibility of the position as may be necessary. It is understood that the Company retains the right to change this Job Description at any time, for any reason, at its sole discretion.
EMPLOYEE: __________________________ DATE: __________________
Russell Morin Catering & Events is an equal opportunity employer. We celebrate diversity and are committed to creating an inclusive environment for all employees.