Hotel Arts Group Looking for Lounge Manager at Calgary, AB Full Time

Lounge Manager

A successful candidate will be an individual that is up to date with current hospitality trends, is passionate about great service and is keen to be an hand on manager. Working primarily in the evening this manager will oversee the service of Freestyle Social Club, a relaxed lounge environment that features great cocktails, has a good assortment of beers and a small but up to date wine list. This candidate must have a knowledge of classic cocktails, draft systems, a good understanding of update point of sale systems (micros, symphony, squirrel, silverware) and Microsoft. This candidate must bring a positive energy, have a willingness to assist the lounge team as needed, create and nurture a positive culture. Previous hotel experience is also an asset.

Purpose

Through passionate leadership, establish and maintain Freestyle Social Club as the premier hotel-based lounge in Calgary. In doing so, our guests will have their personalized cocktailing and poolside experiences with us enhanced by our artful service, curated custom cocktails, and creative culinary offerings in a room that will compel them to repeatedly relish our unique personae.

Accountability

Is accountable to the Director of Food and Beverage for the execution of the duties and responsibilities framed in this position description and according to the expectations framed in the performance standards.

• accountable to the vision held for the Hotel Arts Group, to be:

• welcoming place of valued relationships
  

• our promise that: our relationships will define us.
• support of our mission to be:
• viable and dynamic hospitality organization
  
• the promise: To have strong, committed relationships with our guests, employees, stakeholders, and community. Our relationships are the keystones of continued growth.

DUTIES AND RESPONSIBLITIES

Ensure the forecasted budget for the restaurant and in-room guest dining are met as framed in the current budget. This task set includes:

• Base expenses of labour and cost of goods on actualizing revenue.
• Develop an operating budget based on the master hotel budget.
• Resolve audit challenges that emerge.
• Develop systems that control and see labour costs that are in alignment with the budget.
• Ensure that product markups are consistent with Hotel Art’s fiscal guidelines.
• Manage and report inventory levels.

Execute and maintain software systems used in the restaurant. This task set includes:

• Execute new programming decisions in symphony.
• Resolve emergent issues with Open Table.
• Ensure golf suite booking revenue is accurately reported.
• Maintain 7 Shifts templates, schedules and forecasting.
• Determine upgrades to software needed to maintain its capabilities.
• Ensure consistency of staff usage of all restaurant software systems.

Hire new staff for the restaurant. This task set includes:

• Recommend potential employees for Freestyle Social Club and Poolside by Hotel Arts to Hotel Art’s Human Resources Division.
• Plan ahead for staffing needs for seasonal poolside patio.
• Interview potential candidates for positions.
• Take responsibility for all final hiring decisions.

Train restaurant staff. This task set includes:

• Develop and implement training programs for the staff of Freestyle Social Club and Poolside by Hotel Arts.
• Oversee the implementation of all training programs.
• Develop a training program for advanced skills needed by all staff.
• Provide training in product knowledge.
• Develop a leadership training program for line management staff.
• Arrange staff development for specialized training programs for staff off site.
• Provide on the job coaching to staff to correct service deficiencies.

Supervise restaurant staff. This task set includes:

• Establish common management protocols and strategies.
• Hold staff accountable for Hotel Art’s policies, practices, and procedures.

• Hold staff accountable for Freestyle Social Club and Poolside by Hotel Arts.

S.O.P’s.

• Ensure that Freestyle Social Club and Poolside by Hotel Arts.

standards framed in training programs are being met.

• Ensure restaurant is adequately staffed based on business volumes and upcoming events.
• Take shifts in the restaurant when necessary.
• Be available to guide as needed remotely when called upon.

Promote fun incentive programs such as product sales initiatives.

Develop the portfolio of products offered in the restaurant and poolside. This task set includes:

• Source new products.
• Refine the cocktail program along with beer and wine offerings.
• Work in conjunction with the Executive Chef or their designates regarding the food menu items.
• Enhance the creative design of the printed menus in conjunction with the marketing team.
• Play a role in determining menu item pricing including cocktail and wine lists.
• Ensure key dates are established for seasonal menu changes.
• Update online and strategically placed menus when needed.

Liaise with other departments that interact with the restaurant. This task set includes:

• Communicate restaurant goals and directions with other departments.
• Resolve emergent issues with other departments.

Increase patronage at the restaurant. This task set includes:

• Develop promotions and marketing for in-house guests.
• Develop and coordinate strategies for increasing adjacent business.
• Cultivate a ‘regular’ clientele base.
• Actively selling and organizing large group dining.

Month end inventory and reporting. This task includes:

• Once inventory is completed share with Director of F&B.
• Ensure inventory sheets are updated regularly and accurate at month end.
• Complete Month End Report explaining success and areas of improvement.
• Distribute to A.O.L member.

Ensure the cleanliness of the venue.

Ensure all necessary equipment and supplies are ordered and maintained at par levels.

Ensure proper planning ahead of seasonal poolside opening. This tasks include:

• Thorough review of poolside equipment, POS and printer, glassware, coke gun, slush machine and keg-o-rator.
• Uniforms are pre ordered.
• Group orientation is scheduled.

Ensure proper training and usage of the golf suites. This tasks include:

• Proper S.O.P. available for staff
• Routine inspection of equipment and space.
• Report any issues to proper individuals and teams.
• Proper posting of golf suite revenue.

Conduct staff and manager meetings to coordinate restaurant activities.

Perform other assigned comparable or transient duties as needed that are within the domain of knowledge and skills required by the position description.

PERFORMANCE EXPECTATIONS

Position Knowledge

• Demonstrates a sound knowledge of the scope of his/her duties and responsibilities by completing all with precision and in a timely fashion.

• Uses his/her experience and knowledge diligently in fulfilling his responsibilities.

• Demonstrates an awareness of what is going on in the food and beverage industry in the Calgary and international markets and uses this information to lead the development of the restaurant in achieving the vision held for it.

Technical Skills

• Demonstrates a high degree of understanding and proficiency in using Open Table and Micros that enables issues to be resolved and new directions to be established in the programming and use of these digital tools.

• Demonstrates sound knowledge of food and beverage styles of service.

• Makes quality recommendations for purchases.

• Demonstrates the ability to book, plan and execute quality functions in the restaurant.

Service

• Ensures that service standards are being met in conjunction with the Hotel Arts, “Art of Service” values.

• Ensures that a high level of consistent service is met throughout all meal periods.

• Maintains a productive, efficient, personality driven service style.

Relationships

• Develops quality relationships with prospective restaurant guests and employs positive strategies in the development of these relationships.

• Establishes quality professional relationships with the line staff based on mutual respect and trust.

• Establishes and maintains positive relationships with senior management colleagues that are productive and see the accomplishment of the goals of Hotel Arts.

• Develops quality relationships with suppliers that see identifiable benefits to the hotel.

Teamwork

• Employs appropriate team building activities regularly that results in the staff operating interdependently.

• Fosters a team approach with restaurant management and supervisory colleagues.

• Liaises with other departments that results in the development of a team approach to events.

Planning

• Develops training programs and materials that have a positive and productive impact on the development of staff.

• Develops and implements sound plans to achieve revenue, staff development and systems development goals.

• Develops a dynamic image of the restaurant that emerges from a clearly articulated vision.

Problem Solving / Decision Making

• Defines and analyzes situations to select best alternative solutions to problems.

• Employs a sound decision making strategy that includes an accurate

Identification of the issue, generation of logical solutions, and determination of impacts on all affected by the solution and makes a final decision in a timely fashion.

• Solves problems with restaurant guests that see them satisfied with the resolution.

Communication

• Communicates information in a manner that garners agreement and/or understanding.

• Responds to questions and queries of guests and staff that demonstrate understanding of their perspectives in a timely fashion.

• Facilitates interdepartmental communication that results in a shared understanding and resultant coordination of services.

Leadership

• Actions are driven by a clearly articulated vision.

• Inspires/stimulates best efforts of management colleagues and staff to accomplish Hotel Arts’ goals.

• Demonstrates a leadership focus that results in the growth of the people he leads.

• Employs a leadership style based on the concept of empowerment as reflected by staff demonstrating initiative, informal leadership, and ownership for that, which happens for guests in the restaurant.

• Represents the restaurant as an enrolled and committed leader who will see this restaurant identified as a trendsetter.

PERFORMANCE MEASURES

The professional employment performance shall be appraised in part by using the following measures:

• Achievement of restaurant revenue targets.

• Alignment of labour costs with the numbers in the annual budget.

• Achievement of beverage costing targets.

• The number of rebates to customers resulting from ordering or billing issues.

• Achievement of outcomes framed in restaurant training programs.

• Staff turnover rates.

• Observations of the professional practice and performance of the staff.

• A collection of documents or other artifacts that demonstrate that duties and responsibilities have been fulfilled and the expectations in each performance factors have been met.

Addendum

MANAGER HEALTH & SAFETY RESPONSIBILITIES

As a formal leader at Hotel Arts, I understand my responsibility to:

• Promote health and safety awareness.
• Maintain a joint health and safety committee, or cause workers to select at least one health and safety representative per department.
• Take every reasonable precaution to ensure the workplace is safe.
• Train employees about any potential hazards and in how to safely use, handle, store and dispose of hazardous substances and how to handle emergencies.
• Supply personal protective equipment (P.P.E) and ensure workers know how to use the equipment safely and properly.
• Report all critical injuries immediately to the Human Resources Division.
• Ensure that managers, supervisors, employees and contractors are competent to do their work properly and safely.
• Encourage employee involvement by demonstrating management’s commitment to health and safety.
• Assign health and safety responsibilities to employees in my work unit and ensure that their performance and behavior meets the standards of the health and safety program
• Conduct regular tours of the workplace to observe health and safety behaviors and conditions, and to recognize and reinforce positive behaviors.
• Participate in workplace inspections.
• Ensure that incidents and accidents are reported and investigated; and followed up with corrective actions.
• Provide appropriate, well-maintained safety and other equipment required for each job including first aid supplies.
• Identify and fulfill employees’ health and safety training needs.
• Allocate the resources necessary to implement and maintain a health and safety program.

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