Manager

Job Description:

Responsible for leading the team in the completion of daily work assignments as well as provide vision for the future. Maintains the highest level of guest satisfaction, staff support, and financial/operational performance. Provides support, leadership, motivation, training, coaching and mentoring to all direct reports and subordinates. Creates an environment of trust and respect through empowerment of staff at all levels. Encourages high morale, fosters teamwork and partnering among all team members.

Essential Job Functions:

Ensures highest degree of operations and customer satisfaction of the food and beverage outlet. Builds systems and processes to ensure quality operations occur. Determines, implements and updates policies and procedures for the food and beverage venue. Analyzes and evaluates food and beverage management and profit and loss statement information to determine alternative courses of action. Institutes cost control procedures and standards of performance and ensures all operational expenses are within budget. Ensures all menus and respective pricing structures are appropriately executed. Ensures that all hiring practices, employee disciplinary actions, and expectations of the employees are in accordance with operating procedures. Reports department activity to senior management regularly. Acts as a role model to other employees. Accountable for ensuring staff meets or exceeds all sanitation requirements. Responds to guest comments. Display excellent leadership abilities. Fosters environment of empowerment and partnership. Demonstrates strong interpersonal communication skills. Coaches and mentors team members daily. Meets and greets all new hires. Ensure consistent application of all policies and procedures. Use appropriate rewards to motivate team. Provides quarterly feedback and evaluation performance of direct reports. Supports safety and accident prevention programs. Ensures proper handling and resolution of guest complaints.

Qualifications:

Required: College degree or equivalent experience is required. Strong communication, supervisory and organizational skills, and computer literacy, are required. Must have five years experience in the field of food and beverage.

Preferred: Two years experience in food and beverage in a fine dining operation.

PHYSICAL, MENTAL AND ENVIRONMENTAL DEMANDS:

Must be able to maneuver to all areas of the restaurant. Must be able to lift up to 50 lbs. Must have a manual dexterity and coordination to operate restaurant and office equipment and machines. Must be able to work at a fast pace and in stressful situations. Must be able to respond to visual and aural cues.

About Jack Rose: 

A manifestation of New Orleans’ love of celebration through food (and drink), Jack Rose is a lively concept from QED Hospitality in New Orleans’ historic Pontchartrain Hotel. The culinary crown of the hotel, alongside Hot Tin, Bayou Bar and the Silver Whistle Cafe, Jack Rose brings an eclectic and fun dining experience to the Garden District. The vibrant atmosphere encourages spontaneous celebration whether enjoying dinner in the Jack or Rose rooms, hosting an escapade in the Mile High Pie Club, snacking on small plates under the Lil Wayne Portrait in the Living Room or sipping sparkling rosé in the Rose Garden Patio. In keeping with the building’s homage to the Pontchartrain’s connection with Tennessee Williams, the name is inspired by his play The Rose Tattoo. 

About Hot Tin: 

Once a penthouse, today the space has been converted into an intimate rooftop bar where champagne and bright cocktails complement the 270-degree view of Downtown New Orleans and the Mississippi River. Modeled after a 1940s artist’s loft, the interior space is both airy and eclectic, a place where you can lounge on couches or explore the  wall of curios and knick-knacks that bring moments past into the present.  Glass accordion doors open onto the balcony, showcasing the incomparable view of Downtown, while a second, more secluded terrace offers a bird’s-eye view of Saint Charles Avenue.

About Bayou Bar: 

The Bayou Bar, where the New Orleans Saints football franchise was christened in 1966, offers a casual tavern-style ambiance. Once a drinking den for both Sinatra and Capote, the Bayou Bar honors its past with a robust whiskey list, celebrated weekly at Whiskey Wednesdays. On the weekend, the rollicking Steinway piano plays, and every day great bar food, including the legendary 1&1 Burger and Mile High Pie, is served.

About Silver Whistle Cafe: 

Nestled in the corner of the Pontchartrain Hotel overlooking St Charles Avenue, The Silver Whistle is a bright, cheerful cafe where locals and visitors alike can enjoy the charming ambiance with their breakfast or lunch.