***Please submit a cover letter to share why you're drawn to join St. Matthew's House, what excites you about this role, and any experiences or skills that make you uniquely suited to contribute to our mission. Applications submitted without a cover letter may not be considered.
WHO WE ARE:
St. Matthew's House is a faith based 501(c)(3) non-profit organization that exists to transform lives in a spiritual environment that is both compassionate and disciplined. Our ministry is able to initiate a second chance at life for many facing their toughest times. With established faith-based principles and dedication, we've been able to see thousands of individuals and families regain their independence over the past 30 years through our numerous programs.
ABOUT THIS ROLE:
This position will be responsible for making Hospitality Social Enterprises more successful through a progressive focus on: positive guest experiences, profitability; analyzing performance; creating new strategies; and identifying new market opportunities. Leadership and support will be provided to Lulu's Kitchen, Cafes, Delicious by Design, Port LaBelle Inn, Mission meal production and delivery, coordination with Food Assistance programs, multiple kitchen operations, along with other new opportunities. The objective for this position is to manage the direction of Key SE staff, convey and fully implement strategies as directed by the Vice President of Operations to advance the Mission and mature the businesses that help support the Mission. This position requires operational confidence, strategic aptitude, ability to work with shared services corporate teams, and optimum interpersonal skills.
ESSENTIAL TASKS

• Lead, inspire, and foster a culture of service excellence, teamwork, and respect among team members.
• Work closely with the department heads to align hospitality services with the overall mission and vision of the organization.
• Develop plans and action steps to improve profitability of all Hospitality Social Enterprises, while taking active role in operations.
• Actively manage key staff in the above-mentioned social enterprises by identifying SWOT analysis results to teams and individuals.
• Develop and implement business plans, strategies and forecasting and track and report Impact & Outcomes.
• Analyze social enterprise business performance against budget and goals while utilizing Catalyst Kitchens and AGRM methods and Best Practices.
• Identify new market opportunities and trends and develop plans for effective implementation.
• Direct outside and inside marketing initiatives and sales coverage coordinating with Marketing & Communications.
• Plan develop & execute strategic initiative for Culinary Training Institute in coordination with Catalyst Kitchens and key community partners
• Support events as required, ensuring seamless execution of all activities by actively stepping in and providing assistance as necessary to maintain smooth operations
• Responsible for reporting outcomes within each Hospitality Social Enterprise along with establishing yearly outcome metrics.
• Holds hospitality leadership team members accountable to meet or exceed their metric goals within their reported outcomes.

Requirements
Education: Bachelor's Degree in Hospitality Management, Business Administration or related field preferred; and, 5 years of experience in hospitality, business management, sales or customer service.
Experience: 5 years prior management experience leading complex, multi-level operations is required in a leadership role; nonprofit management experience is a plus.
Physical Demand: The employee is required to handle, feel and/or reach with hands and arms, squatting, bending, and constantly moving on a regular basis. The employee must frequently lift and/or move up to 25 pounds.
Working Conditions: Working in different weather conditions outside is to be expected. Must be willing to work non-standard work schedule including nights, weekends, and other unusual hours due to business needs.
Travel: Required to maintain primary auto insurance at minimum liability limits of $100,000/$300,000 bodily injury, $100,000 property damage or $300,000 combined single limit.
KNOWLEDGE, SKILLS, & ABILITIES:

• Strong leadership and communication skills, including oral presentations and business writing
• Demonstrated ability to acquire new customers and grow businesses
• Proven track record in exceeding sales and profitability goals
• Demonstrated ability to lead and motivate a diverse team in a dynamic and fast-paced setting.
• Knowledge of Department of Health regulations regarding hotel, restaurant, and catering operations
• Strong problem solving and organizational skills
• Thorough experience and comfort working with POS systems, PMS systems, facilities management
• Thorough knowledge and comfort with P&L analysis, accounting standards and practices,
• Event development experience and creativity a plus