Description

Manage all aspects the Back of House operations of the kitchen, including guest services, training, profit and loss. Responsible

for the daily operation of this and other assigned venues and all profit centers (i.e., merchandise, bar). That are

associated with assigned venues. Ensures a strong focus on Guest service, cost controls, Team Members, and Venue

Operations. Lead and hold Staff Members and Managers accountable to attain hospitality, sales, and profit objectives

while consistently maintaining the highest standards of quality food, beverage, service, cleanliness, and sanitation.

Responsible for the preparation and maintenance of high scores on all health-related inspections.

Must be able to run Room Service and or banquets from the assigned venue(s). The Kitchen Manager of Margaritaville Restaurant manages all aspects of the assigned venue(s) in alignment with the vision and direction of the Company, brand requirements, and local, state, and national regulations. Works as a liaison with the Hotel and any outside 3^rd party housekeeping or cleaning service. In some circumstances, the KM of Margaritaville Cafe may also be assigned responsibility of other specific Food & Beverage areas of the Resort. Adheres to department budget. Attends periodic meetings and training sessions. Welcomes and greets arriving and departing guests. Proactively provides our guests with personal service and attention that exceeds their expectations. Accountable for maintaining high service and quality standards according to brand standards, including Quality Assurance Inspections and Guest Satisfaction Surveys.

Job Duties: Daily Operations

• Responsible for quality of service, meeting/exceeding financial goals, short and long term planning of the day-to-day operations.
• Constant execution of Margaritaville Resort - Biloxi standards and policies.
• Ensure excellent relations with both Guests and Team Members.
• Ensures all productivity and quality standards are maintained.
• Responsible for the success of your assigned outlets budget.
• May work with marketing developing the marketing and property business plan.
• Manages within approved budget and plans, to obtain the companys objectives.
• This position directly supervises assigned staff and indirectly manages all subordinates.
• Articulates Company goals to the staff.
• Demonstrates commitment to these goals through work ethic, integrity and respect for the Company and team members.
• Unites Team Members in a common commitment to achieve and exceed these goals.
• Works closely with management throughout the Company.
• Performs all positions and processes within the front of house.
• Ensures only the highest quality products are served and they meet each Guests expectations.
• Ensure a high standard of service efficiency, sanitation, and training.
• Understand, comply with, and enforce:
• All Company policies, procedures, and operating standards.
• All federal/state/local laws and ordinances.
• Ensures accurate completion of Front of the House (FOH) Team Member schedules in accordance with forecasted business volumes scheduling of Staff Members, making sure there are sufficient Staff Members present to cover peak service periods within approved budgetary guidelines; avoid overtime following established Company guidelines and procedures while maintaining established budgetary guidelines.
• Assists with the development, performance, coaching, and timely completion of all annual salaried and hourly performance reviews.
• Assist in hiring and training of new Team Members within the department.
• Responsible for ensuring overall Guest and Staff Member satisfaction.
• Communicate and establish rapport with Guests.
• Lead FOH operations.
• Manage and understand Profit & Loss for venue.
• Manage new hires and change of status for Staff Members to ensure accurate and timely payroll and record- keeping.
• Assists on the creation and management of venue schedules,
• Focus on Staff Member retention.
• Oversee and maintain inventory levels to ensure we have the proper product levels on peak business times while avoiding any spoilage or theft, assist as needed with inventory, purchasing, receiving, and storage of Company-specified products.
• Responsible for the protection Company Assets

• Coordinate all facets of day-to-day operations to include financial, forecasting, recruiting, entertainment, sales, and marketing to ensure positive performance that adheres to budget and meets standards.
• Lead and supervise successful, quality shifts by consistently utilizing systems and tools.
• Develop initiatives to build sales, profitability, and Guest retention.
• May be responsible for nightly cash outs, closing duties of Staff Members, and walk through of venue.
• Set objectives for each area of the venue and supervise to completion.
• Adhere to responsible alcohol service established by company policy.
• Understand and utilize all safety and sanitation practices as defined in the safety program; report any accidents.
• Impresses guests with quality and timely service in a pleasant and friendly manner.
• Accountable for maintaining high service and quality standards according to brand standards, including Quality Assurance Inspections and Guest Satisfaction Surveys.
• Personally follows up on all guest inquiries, issues and concerns in a timely and effective manner to ensure the Brands high standards of quality and service are maintained.
• May actively participate in the Resorts sales efforts, reviews Resort occupancy levels, pricing and yield strategies, may attend marketing and sales meetings and maintains guest and vendor relationships.
• Identifies potential obstacles to exemplary service. Uses available tools and knowledge to implement ideas to maximize guest satisfaction scores.
• Manages expenses according to budgeted/forecasted guidelines to maximize Resort profitability.
• Responsible for assisting with the ongoing training and development of the Food & Beverage team members and maintaining all necessary training records.
• Utilizes the procurement system effectively and adheres to the approved vendor network for purchasing and upholding Brand Standards.
• Responsible for effectively interviewing, hiring, coaching and developing venue team members.
• Responsible for effective self/workload management and adjusting work schedule as dictated by business needs working Holidays and Weekends and peak business times.
• Responsible for understanding, modeling and managing all technical and behavioral tasks for each venue in your area of responsibility.
• May participates in monthly Safety Committee Meetings.
• Must have sufficient computer skills that will allow him or her to be able to use, in a proficient manner, all Company-issued software programs implemented at the Resort.
• Maintains integrity of all venue operations that he or she supervises and protects company assets.
• Communicates and establish rapport with Guests.
• Understand and utilize all safety and sanitation practices as defined in the safety program; report any accidents.
• Have strong knowledge of the Resort and its services, and local attractions.
• Adhere to responsible alcohol service established by company policy.
• Other duties as required or assigned.

Qualities of Candidates

• Strong customer service background.
• Ability to use calming interpersonal skills to solve conflict as necessary.
• Uses oral communication to listen and get clarification and responds to all requests in the best tone.
• Exercises clear and informative written communications; edits for spelling and grammar.
• Ability to build and facilitate a positive team spirit.
• Prioritizes and plans work activities; Uses time efficiently.
• Approaches others in a tactful manner; Reacts well under pressure; Treats others with respect and consideration regardless of their status or position; Accepts responsibility for own actions.
• Demonstrates accuracy and thoroughness; Looks for ways to improve and promote quality; Applies feedback to improve performance; Monitors own work to ensure quality.
• Meets productivity standards; Completes work in timely manner; striving to increase productivity.
• Able to manage competing demands, frequent changes, delays or unexpected events.
• Holds punctuality in the highest regard; coming to work consistently and on time.
• Follows instructions, responds to management direction and is able to take responsibility for their own actions.

This job description provides a framework for the job; other duties may be assigned as necessary.

Employees must be able to relate to other people beyond giving and receiving of instructions: (a) can get along with co- workers or peers without exhibiting behavioral extremes and (b) respond appropriately to criticism from a supervisor.

Qualifications

• Strong customer service background.
• Ability to use calming interpersonal skills to solve conflict as necessary.
• Uses oral communication to listen and get clarification and responds to all requests in the best tone.
• Exercises clear and informative written communications; edits for spelling and grammar.
• Ability to build and facilitate a positive team spirit.
• Prioritizes and plans work activities; Uses time efficiently.
• Approaches others in a tactful manner; Reacts well under pressure; Treats others with respect and consideration regardless of their status or position; Accepts responsibility for own actions.
• Demonstrates accuracy and thoroughness; Looks for ways to improve and promote quality; Applies feedback to improve performance; Monitors own work to ensure quality.
• Meets productivity standards; Completes work in timely manner; striving to increase productivity.
• Able to manage competing demands, frequent changes, delays or unexpected events.
• Holds punctuality in the highest regard; coming to work consistently and on time.
• Follows instructions, responds to management direction and is able to take responsibility for their own actions.