Lounge Manager

Lounge Manager

Accountability

Is accountable to the Director of Food and Beverage for the execution of the duties and responsibilities framed in this position description and according to the expectations framed in the performance standards.
- accountable to the vision held for the Hotel Arts Group, to be:

- _welcoming place of valued relationships _
- our promise that: our relationships will define us.
- support of our mission to be:

- _viable and dynamic hospitality organization _
- the promise: To have strong, committed relationships with our guests, employees, stakeholders, and community. Our relationships are the keystones of continued growth.

DUTIES AND RESPONSIBLITIES

**Ensure the forecasted budget for the restaurant and in-room guest dining are met as framed in the current budget. This task set includes**:

- Base expenses of labour and cost of goods on actualizing revenue.
- Develop an operating budget based on the master hotel budget.
- Resolve audit challenges that emerge.
- Develop systems that control and see labour costs that are in alignment with the budget.
- Ensure that product markups are consistent with Hotel Art’s fiscal guidelines.
- Manage and report inventory levels.

**Execute and maintain software systems used in the restaurant. This task set includes**:

- Execute new programming decisions in symphony.
- Resolve emergent issues with Open Table.
- Ensure golf suite booking revenue is accurately reported.
- Maintain 7 Shifts templates, schedules and forecasting.
- Determine upgrades to software needed to maintain its capabilities.
- Ensure consistency of staff usage of all restaurant software systems.

**Hire new staff for the restaurant. This task set includes**:

- Recommend potential employees for Freestyle Social Club and Poolside by Hotel Arts to Hotel Art’s Human Resources Division.
- Plan ahead for staffing needs for seasonal poolside patio.
- Take responsibility for all final hiring decisions.

**Train restaurant staff. This task set includes**:

- Develop and implement training programs for the staff of Freestyle Social Club and Poolside by Hotel Arts.
- Oversee the implementation of all training programs.
- Develop a training program for advanced skills needed by all staff.
- Provide training in product knowledge.
- Develop a leadership training program for line management staff.
- Arrange staff development for specialized training programs for staff off site.
- Provide on the job coaching to staff to correct service deficiencies.

**Supervise restaurant staff. This task set includes**:

- Establish common management protocols and strategies.
- Hold staff accountable for Hotel Art’s policies, practices, and procedures.
- Hold staff accountable for Freestyle Social Club and Poolside by Hotel Arts.

S.O.P’s.
- Ensure that Freestyle Social Club and Poolside by Hotel Arts.

standards framed in training programs are being met.
- Ensure restaurant is adequately staffed based on business volumes and upcoming events.
- Take shifts in the restaurant when necessary.
- Be available to guide as needed remotely when called upon.

**Promote fun incentive programs such as product sales initiatives.**

**Develop the portfolio of products offered in the restaurant and poolside. This task set includes**:

- Source new products.
- Refine the cocktail program along with beer and wine offerings.
- Work in conjunction with the Executive Chef or their designates regarding the food menu items.
- Enhance the creative design of the printed menus in conjunction with the marketing team.
- Play a role in determining menu item pricing including cocktail and wine lists.
- Ensure key dates are established for seasonal menu changes.
- Update online and strategically placed menus when needed.

**Liaise with other departments that interact with the restaurant. This task set includes**:

- Communicate restaurant goals and directions with other departments.
- Resolve emergent issues with other departments.

**Increase patronage at the restaurant. This task set includes**:

- Develop promotions and marketing for in-house guests.
- Develop and coordinate strategies for increasing adjacent business.
- Cultivate a ‘regular’ clientele base.
- Actively selling and organizing large group dining.

**Month end inventory and reporting. This task includes**:

- Once inventory is completed share with Director of F&B.
- Ensure inventory sheets are updated regularly and accurate at month end.
- Complete Month End Report explaining success and areas of improvement.
- Distribute to A.O.L member.

**Ensure the cleanliness of the venue.**

**Ensure all necessary equipment and supplies are ordered and maintained at par levels.**

**Ensure proper planning ahead of seasonal poolside opening. This tasks include**:

- Thorough review of poolside equipment, POS and printer, glassware, coke gun, slush machine and keg-o-rator.
- Uniforms are pre ordered.
- Group orientation is scheduled.

**Ensure proper training and