Director of Hospitality | Full-Time | Lucas Museum of Narrative Art

Oak View Group•Los Angeles, CA

18d•$150,000 - $175,000

About The Position

The Director of Hospitality serves as the face of the company, playing a critical role in daily, hands-on client interaction and relationship management, responsible for the efficient, professional and profitable operation of the assigned business verticals. Responsible for overall food & beverage management, promotion, and operation of the facility, including construction, purchasing, policy administration, booking, marketing, finance, sanitation, and related operations for those assigned businesses. This position is responsible for the development, coordination and management of all aspects and strategies for the assigned businesses. The Director of Hospitality is a key leadership role with full responsibility for the F&B operations at LMNA. This footprint encompasses a high profile 180 seat dining room open daily for lunch and dinner; a large Food Hall for Museum visitors; a licensed Starbucks Store; and a spectacular Events ballroom (seated up to 550) plus multiple other spaces throughout the museum for events small and large (1000+). The Director of Hospitality is responsible for all facets of the F&B business; team leadership, commercial success, client relationships, reputation and brand management, driving revenue growth and ensuring the highest standards of Service delivery. This position will focus solely on the Lucas Museum through it’s opening phase but may later include additional venues in the Southern California area.

Requirements

Bachelor’s degree or better from an accredited college or university in Business/Hospitality Management or related field.
Minimum of 5-7 years management experience in a multi-venue/outlet Museum, Convention Center, Hotel or other similar cultural arts facility.
Experience with restaurants, food hall/fast casual concepts, coffee house (Starbucks preferred) and off-premises catering.
Proven leadership skills
Demonstrated knowledge of event solicitation and presentation, public relations, advertising and media relations and event planning, facility operations, budget preparation and personnel management
Ability to apply conflict resolution and problem-solving skills in a team-oriented environment
Ability to express ideas clearly through both oral and written communication
Superior Sales and Marketing skills
Knowledge of budget preparation and control
Considerable knowledge of safety regulations and other federal, state or local laws and regulations
Effectively work under pressure and meet tight deadlines in a fast-paced environment
Ability to communicate with employees, co-workers, volunteers, management staff and guests in a clear, professional and courteous manner which fosters a positive, enthusiastic and cooperative work environment.
Ability to make sound business/operations decisions quickly and under pressure.
Ability to speak, read, and write in English.
Solid working knowledge of computer applications: Microsoft office, POS systems, timekeeping systems, client management platforms, Oracle NetSuite/EPM.
Ability to work well in a team-oriented, fast-paced, event-driven environment.
Possess valid Food Handlers certificate and Alcohol Service Permit if required by state or local government.
Possess thorough working knowledge of all applicable sanitation requirements, food preparation guidelines, alcohol service policies, safety standards, etc. pertaining to Oak View Group and venue concession and premium services operations.
Ability to calculate basic and complex math functions (addition, subtraction, multiplication, division, percentages).
Ability to consistently adhere to the highest standards of integrity, professionalism, ethics and confidentiality.
Ability to work independently with little direction.
Ability to coordinate multiple tasks such as food, beverage and labor cost control while maintaining the required standards of service delivery.
Strong analytical capabilities including budgetary and financial acumen.
Exhibit excellent verbal and written communication skills.
Possess strong interpersonal and collaboration skills to manage a diverse team; must support and advance a culture of committed action, excellence, and respect.
Self-disciplined, shows initiative, possess leadership ability and be outgoing.
Must be able to handle the pressures of simultaneously coordinating a wide range of activities.
Demonstrate strong problem-solving skills through the ability to diagnose and develop solutions in a timely fashion.
Ability to work flexible hours; perform job functions with attention to detail, speed, and accuracy; prioritize and organize workload.
Work with minimal supervision and act in the best interests of the company and the client.
Maintain confidentiality of guest, employee and company information and pertinent company data.
Must be passionate, entrepreneurial, and dedicated to success.

Responsibilities

Full operational responsibility for the business.
Lead the full management of sales, marketing, service, culinary and logistics departments successfully.
Accountable for the achievement of financial targets for top line revenue, client return, and EBITDA in line with department budgets.
Perform all financial forecasting and modeling on a weekly and monthly basis.
Foster and always maintain positive guest relations and resolve guest complaints, ensuring guest satisfaction.
Foster and promote a cooperative working climate, maximizing productivity and employee morale.
Keep RVP and Managing Director promptly and fully informed of all issues (i.e. problems, unusual matters of significance and positive events) and take prompt corrective action where necessary or suggest alternative courses of action.
Proficient in Payroll Management and cost control.
Adept at revenue forecasting and data analysis.
Work with management team to grow revenue, increase guest counts and develop a loyal guest base.
Complete job responsibilities and performance objectives in a timely and effective manner.
Maintain a favorable working relationship with all company employees to foster and promote a cooperative and harmonious working climate that will be conducive to maximum employee morale, productivity and efficiency/effectiveness.
Maintain low staff turnover rate and high morale.
Participate in the recruiting and hiring of high-quality employees, including managers.
Participate in the supervision, development and, when necessary, and termination of employees.
Operate ethically to protect the image of the company and our client.
Adhere to company standards and service levels to increase sales and minimize costs, including food, beverage, supply, utility and labor costs.
Ensuring that all financial and personnel/payroll related administrative duties are completed accurately, on time and in accordance with company policies and procedures.
Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas; ensure compliance with operational standards, company policies, federal/state/local laws, and ordinances.
Responsible for ensuring consistent high-quality of food preparation and service.
Ensure that proper security procedures are in place to protect employees, guests, and company assets.
Ensure a safe working and guest environment to reduce the risk of injury and accidents; complete accident reports promptly in the event that a guest or employee is injured.
Conduct daily walk-throughs of all F&B areas to determine items that would need attention or repair.
Be physically present in the operation during service to ensure service standards.
Guide, direct, coach and train management team.
Maintain professional image at all times.
Ensure positive guest service in all areas; respond to complaints, taking all appropriate actions to turn dissatisfied guests into return guests.
Enforce disciplinary actions as needed.
Ensure that company policies and procedures, safety and other laws, regulations, and requirements are implemented and followed.
Ability to manage expectations, processes, and multiple projects simultaneously.
Oversee all aspects of the financial performance of the business.
Must be able to maintain a schedule availability flexible to the business demands.