Regional Guest Experience Manager

Flagship Facility Services, Inc.•New York, NY

5d•$120,000

About The Position

It's fun to work in a company where people truly BELIEVE in what they're doing! We're committed to bringing passion and customer focus to the business. The pay rate or range for this position is: $120,000 per year Job Summary The Regional Hospitality Manager is responsible for oversight of the Front of House operation, with complete oversight of the Front of House teams. Leading by example, he/she will drive a culture of employee engagement, elevate hospitality and the guest experience while ensuring operational excellence. This position requires a proven record of high performance, accountability, and reliability in a leadership role. Job Description Essential Functions Responsible for achieving company objectives and goals Foster and promote the Flagship brand and values within the client’s culinary culture Promote and ensure that all FOH staff is adhering to Flagship’s safety culture. Partner with HR to develop and maintain an employee engagement program that is based on FS core values Foster, develop and support FOH staff and FOH management to ensure the continuous operation of the kitchens. Collaborate with other management or flagship management members for best practices and support when required Partner with Human Resources to meet state/federal/local/CBA (collective bargaining agreement) compliances and adherence to Company policy. Align with our client; in order to deliver customer satisfaction and to establish a strong working relationship Integrate additional programs that add-value and establish best practices to develop strong leadership among FOH leaders. Identify and bring forward areas of opportunity to increase efficiency and operational production in Front of House Provide weekly/monthly reporting metrics to the National Culinary Experience Director in a timely manner by keeping them informed on high level matters and escalate issues as required Responsible for consistently meeting the Company’s Key Performance Indicators [i.e., safety, staffing levels, hospitality, attrition, etc.] Enforce Standard Operation Procedures (SOP) and programs. Conducts weekly operational meetings (or as needed), with frontline leaders to provide guidance, support and motivation in addressing all concerns Manages all FOH staff, including FOH Managers, FOH Line Employees, monitor scheduling, performance feedback, uniforms, discipline, investigations and terminations. Coordinates/ Assigns tasks for all FOH employees/FOH Managers to give fast and courteous service Ensures the cleanliness of all Front of the House by keeping to specified standards, passing Health Department audits with a 90% or better, and training staff on proper sanitation guidelines Set standards for compliance with inventory procedures to check product levels to avoid over-ordering. Inspects dining rooms and service stations during café, and concept visits for neatness/cleanliness, correct food signs, and replenished stations while avoiding contamination Participate in interviews for new hires Set standards to accurately record the number of guests dining in the café to give cover numbers to chefs. Must be knowledgeable of food allergens Monitors and ensures all back up foods are properly labeled and properly stored to HACCP regulations Check small ware inventories and order replacement as needed Work directly with executive chefs to ensure all cafes and concepts are properly staffed Ensure a safety-first mentality among all FOH team Take part in kitchen managers stage and give feedback Conduct visits to cafes and concepts to ensure standards are followed. Other duties as assigned

Requirements

Excellent time management skills
Ability to work with and support union employees and collaborate with union representatives, as well as with non-union staff
Able to delegate work and hold others accountable or achieving needed results within designated timelines
Ability to identify trends, interpret data
Ability to quickly foster strong inter-personal work relationships.
Mid to high level skill in navigation/use of common work programs included in Microsoft Office, as well as ERP, and any other program use by Flagship to conduct business
Strong ability to influence positive change
Excellent verbal skills with an ability to adjust communication style to suit the audience
Ability to manage multiple tasks and projects on a consistent basis
Excellent restaurant/hotel/catering managerial experience
AA/BA/BS in Hospitality preferred.
Culinary, food and beverage management experience required
5 years of experience in the corporate Front of House, food service industry preferred
Must have and maintain an active Management Level Food Handlers’ Certification (ServSafe) and adhere to local food handler requirement
Authorized to work in the U.S.

Responsibilities

Responsible for achieving company objectives and goals
Foster and promote the Flagship brand and values within the client’s culinary culture
Promote and ensure that all FOH staff is adhering to Flagship’s safety culture.
Partner with HR to develop and maintain an employee engagement program that is based on FS core values
Foster, develop and support FOH staff and FOH management to ensure the continuous operation of the kitchens.
Collaborate with other management or flagship management members for best practices and support when required
Partner with Human Resources to meet state/federal/local/CBA (collective bargaining agreement) compliances and adherence to Company policy.
Align with our client; in order to deliver customer satisfaction and to establish a strong working relationship
Integrate additional programs that add-value and establish best practices to develop strong leadership among FOH leaders.
Identify and bring forward areas of opportunity to increase efficiency and operational production in Front of House
Provide weekly/monthly reporting metrics to the National Culinary Experience Director in a timely manner by keeping them informed on high level matters and escalate issues as required
Responsible for consistently meeting the Company’s Key Performance Indicators [i.e., safety, staffing levels, hospitality, attrition, etc.]
Enforce Standard Operation Procedures (SOP) and programs.
Conducts weekly operational meetings (or as needed), with frontline leaders to provide guidance, support and motivation in addressing all concerns
Manages all FOH staff, including FOH Managers, FOH Line Employees, monitor scheduling, performance feedback, uniforms, discipline, investigations and terminations.
Coordinates/ Assigns tasks for all FOH employees/FOH Managers to give fast and courteous service
Ensures the cleanliness of all Front of the House by keeping to specified standards, passing Health Department audits with a 90% or better, and training staff on proper sanitation guidelines
Set standards for compliance with inventory procedures to check product levels to avoid over-ordering.
Inspects dining rooms and service stations during café, and concept visits for neatness/cleanliness, correct food signs, and replenished stations while avoiding contamination
Participate in interviews for new hires
Set standards to accurately record the number of guests dining in the café to give cover numbers to chefs.
Must be knowledgeable of food allergens
Monitors and ensures all back up foods are properly labeled and properly stored to HACCP regulations
Check small ware inventories and order replacement as needed
Work directly with executive chefs to ensure all cafes and concepts are properly staffed
Ensure a safety-first mentality among all FOH team
Take part in kitchen managers stage and give feedback
Conduct visits to cafes and concepts to ensure standards are followed.
Other duties as assigned