Step into a pivotal role as Lounge Manager at Level 11 Rooftop Bar & Lounge, where your adeptness in leadership and Food & Beverage expertise will guide our team to new heights. The resurgence of Level 11 is in full swing, marked by fresh and exciting programming that sets the stage for an enthusiastic leader to shine. Your responsibilities will include proactive leadership, exemplifying the standards for the team, and nurturing an environment where objectives are surpassed. You will develop and implement a strategic plan to meet our financial and quality targets, ensuring the bar's operations run smoothly and our service model is continuously improved. We are in search of a professional who not only aligns with Pyramid Global Hospitality's core values of People First, Integrity, and Excellence but also brings a robust background in beverage services and event programming.
Located in a serene and picturesque location, this stunning property is the perfect place for you to take the next step in your career. With its breathtaking views and luxurious amenities, Bellwether Beach Resort offers an unparalleled work environment that will inspire and motivate you to achieve your goals. So, if you are ready to take on a new challenge and work in a place that will take your breath away every day, then submit your application today. We can't wait to welcome you to our team and help you grow both personally and professionally.
- High school diploma or equivalent.
- Two to three years of management experience in upscale dining establishments.
- Familiarity with InfoGenesis, OpenTable, Craftable, and/or similar platforms.
- Ability to make quick decisions in high-stress situations.
- Excellent customer service skills.
- Positive and amiable personality.
- Strong organizational skills.
- Experience in a high-guest interaction role.
- Background in managing a high-volume bartending environment.
- Experience/knowledge of chef-driven food menus and drink pairing services.
Essential Functions:
- Maintaining a consistently smooth-running operation.
- Monitoring and evaluating food quality and service levels.
- Hiring, training, and managing all staff.
- Forecasting and scheduling staff according to occupancy levels.
- Tracking payroll and revenue on a daily basis.
- Coaching and counseling employees, while holding monthly meetings for staff.
- Ensuring the restaurant's physical atmosphere is clean and welcoming by inspecting tabletops and side stations.
- Monitoring all inventory levels and assisting with end-of-month inventories.
- Responsible for ordering new products.
- Attending various meetings, such as department head, conference reviews, and pre-con meetings as required.
- Timely performance evaluations of staff.
- Maintaining profitability by forecasting and staffing accordingly.
- Communicating with the Director of Food and Beverage, General Manager, etc. on upcoming events, promotions, and new products.
- Handling guest complaints professionally and efficiently.
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