Club Lounge Manager

The primary role of the Club Lounge Manager is to oversee all facets of the Club Lounge Department at The Charleston Place. The Manager must supervise the consistency, quality and efficiency of food and beverage service in the Club Lounge. The manager is responsible for directing the work of colleagues in the Club Lounge Department while ensuring guest satisfaction and maintaining par stocks of inventory. They are also responsible for the hiring, training, supervising and disciplining of the staff. This position will report to the Director of Food & Beverage. While no job description can provide a comprehensive list of job duties, the following is a summary of the major responsibilities for the position.

Duties/Responsibilities

• Provide leadership and support for supervisors and colleagues.
• Train, evaluate, and schedule Club Lounge staff to include, assistant manager, supervisors, and servers.
• Performs administrative duties such as, but not limited to, scheduling, payroll and inventory, stock replenishment, etc.
• Inspects Club Lounge area, floors, and service landings to ensure standards of service are maintained.
• Responds to guest inquiries and coordinates special arrangements.
• Enforces established guidelines and policies of the hotel and carries out disciplinary action(s), as necessary.
• Implements new menus and promotions such as holiday and special event promotions.
• Provide instruction and/or guidance for guest and colleague safety in fire or other emergency situations.
• Respond to guest questions. Provide guest assistance, direction and information as requested when working in public areas.
• Attend pre-conference and post conference meetings.
• Perform daily departmental meeting with all Club Lounge Staff to engage and motivate.
• Manage event orders and other special Club lounge events and junkets, and ensure timely delivery of all items, and oversee proper set-up and breakdown of special events.
• Communicate all group information/changes to existing information to appropriate hotel colleagues in an accurate and timely manner.
• Maintain an active trace system for guest history on their F&B preferences.
• Audit checks when necessary.
• Ensure all guest orders, including amenities are delivered in a timely manner and in line with company standards.
• Report all suspicious persons or activities and hazardous or unsafe conditions to the Security Department
• Working knowledge of various cleaning chemicals and agents; knowledge of MSDS sheets and procedures
• Maintain compliance with CPH standards.
• Performs a variety of other duties as assigned by the Director of Food & Beverage.
• Understands and follow the laws and guidelines for beverage service.
• Provides instruction and/or guidance for guest and colleague safety in fire or other emergency situation.
• Ensures accuracy of all menus: current, correct, spelled correctly, clean and presentable.
• Ensures menu descriptions are up to date and distributed appropriately.
• Assists with check reconciliation with regards to voids, promos and discounted items. Assures that checks are settled in an honest and accurate way.
• Develop monthly forecast.
• Monitor payroll of department.
• Attend scheduled food and beverage meetings.
• Revise standard and procedures for department, as necessary.
  
  

Required Skills/Abilities

• Reading, writing and oral proficiency in the English language.
• Willing to work a flexible schedule, including weekends, and holidays.
• Be a self-motivator and motivator of others.
• Be able to work together with other colleagues.
• Have a pleasant, friendly a,nd helpful manner.
• Maintain a clean and healthy personal hygiene and grooming.
• Work in a safe, prudent and organized manner.
• Be able to relate to all levels of guests and management.
• Have the ability to handle multiple tasks at one time.
• Have superior communication and organization skills.
• Be able to consistently delight and satisfy our guest.
  
  

Education And Experience

• High school diploma or equivalent.
• College degree preferably specializing in hotel/restaurant management or equivalent experience is required.
• Have a minimum of 2 years' experience in F&B management or supervisory experience in a similar position in a luxury/resort setting.
  
  

Physical Requirements

The physical demands described here are representative of those that must be met by a colleague to successfully perform the essential functions of this job:

• Must be able to lift equipment, supplies, etc. of at least 30 pounds.
• Must be able to resolve problems, handle conflict, and make effective decisions under pressure.
• The role may require extended periods on your feet, especially during peak hotel hours or events.
• Clear vision is important for reading reports, analyzing data, and overseeing Concierge activities.
• Good hearing is necessary for effective communication with colleagues, guests, and stakeholders.
• Regularly required to stand.
• Frequently required to walk, and occasionally required to sit; use hands to finger, handle, or feel and talk or hear.
• Ability to lift 25 pounds.
  
  

Reasonable accommodation may be made to enable individuals with disabilities to perform essential functions.

_______________________________________________________________________________

BHC is an equal employment opportunity employer.  Employment decisions are based on merit and business needs, and are not based on race, color, sex (including pregnancy, childbirth, and related medical conditions), citizenship status, national origin, ancestry, gender identity or expression, sexual orientation, age, religion, creed, physical or mental disability, marital status, veteran status, uniformed service, political affiliation, genetic information, or any other factor or characteristic protected by applicable law. BHC participates in E-Verify.